- Polypropylene bag
- Parchment triangle rolled into a funnel
- Squeeze bottle
- Small ladle
If you are painting details into the mold with colored white chocolate or cocoa butter, make sure the colored chocolate or cocoa butter has set before you begin the steps below.
1.Lay mold on flat surface, such as a countertop or table.
2.Melt or temper your chocolate according to instructions for the type of chocolate you have purchased.
3.Add any colorings, flavorings or inclusions (nuts, cereal, etc) to your melted chocolate.
Note: If you are using inclusion: Make sure your inclusions are not cold. The inclusions cannot touch the mold (if anything other than chocolate touches the mold it will not release).
If you are adding inclusions, you will need to go through the following steps before you fill your mold: First coat the mold cavity/opening with chocolate. The best way to do this is to fill the mold with chocolate and then turn it upside down and let the chocolate pour out. What’s left will be a chocolate shell attached to the mold. An alternative is to thickly paint the mold cavity/opening with chocolate and then let the chocolate set up. Then let the chocolate shell in the mold set up in the refrigerator (usually about 10 minutes).
4.Fill each mold cavity/opening until chocolate is level with the top of each opening.
5.Scrape excess chocolate from the mold by running the long edge of your offset spatula along the surface of your mold.
6.Gently tap the mold on the counter until you remove all of the air bubbles.
If you’re making suckers: Insert a sucker stick, angled slightly downward, into each chocolate filled opening. Give the stick a gentle twist to coat with chocolate and lay the stick down flat into the sucker stick channel. Make sure there is enough stick in the chocolate to hold the chocolate on the stick and long enough handle to hold the sucker.
7. Let the molded chocolate set up (harden)in the refrigerator on a level tray for 10-20 minutes. Warning: don’t leave the chocolate in the refrigerator for too long. The chocolate can become too cold and will “sweat” or even crack when brought to room temperature.
8. Do not release the chocolate until it is completely dry and contracted from the mold. If you’re using a clear mold, you’ll be able to tell that the chocolate is ready when it uniformly does not look wet on the underside of the mold.
9. To release the chocolate from the mold: turn upside down onto a flat dry surface and tap until the chocolate releases. If it doesn’t release after several hard taps, do not force – it means it is not set up. Return to refrigerator for a few more minutes. If you’re making suckers: when the chocolate has completely hardened, gently lift the suckers out of the molds by the sucker stick.
10. If there is any moisture on the chocolate gently dry with a dry paper towel.
11. For a professional looking decorative flare, you can add Chocoley Drizzle & Design Chocolate, or you can paint your finished chocolate with our colorful cocoa butter.
Store the finished candy in an air tight plastic container (such as Tupperware) and keep in a cool, dry place between 55° - 70° (such as a cupboard or pantry).