- Parchment triangle rolled into a funnel
If you are painting details into the mold with colored white chocolate or colored 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 counter top or table.
2. Melt or temper your chocolate according to instructions for the type of chocolate you have purchased.
3. If desired, add chocolate coloring oil to melted white chocolate or chocolate flavoring oils to dark, milk or white melted chocolate. Chocolate is very sensitive to temperatures (both high and low). When adding colorings and flavorings to melted chocolate, make sure they are close to the same temperature as the chocolate or the chocolate will seize and be ruined.
4. Fill each mold cavity/opening until chocolate is level with the top of each opening.
5. Gently tap the mold on the counter until you remove all of the air bubbles.
6. Scrape excess chocolate from the mold by running the long edge of your offset spatula along the surface of your mold.
7. If you’re making suckers/lollipops: Insert a sucker/lollipop 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.
8. Let the molded chocolate set-up in the refrigerator on a level tray for 10 minutes.
9. Check to see if the chocolate has completely set-up. Do not attempt to 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. When it's ready, turn the mold upside down and tap it until the chocolate comes out of the mold. This is a good time to use your candy makers gloves to prevent fingerprints on your molded pieces.
10. If there is any moisture on the chocolate, gently dry with a dry paper towel.
Store 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) and humidity below 50%.