Molding Chocolate: How to Make Center Filled Molded Chocolate Candy
- You will find it very helpful to take a few minutes to read How To Mold Chocolate Candy.
- Molds must be chocolate molds so that chocolate will release properly.
- Make sure molds are clean, 100% dry, and are not dusty or scratched.
- Make sure the molds are at room temperature.
- You will want to use a high viscosity (thick formula) chocolate to make molded chocolate candy so your creations will hold their shape. If you do not want to temper (or don’t know what tempering is), we recommend using Chocoley Bada Bing Bada Boom Candy & Molding Formula. If you would like to use a couverture chocolate (will require tempering) we recommend using Chocoley V125 Indulgence Couverture Chocolate.
- Prepare small batches and immediately put in refrigerator until set. 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.
- We suggest wearing Chocoley white cotton candy making gloves when handling the molded chocolate so that you don’t get fingerprints on the chocolate.
- To make center filled molded chocolate, use with cream centers, caramel, peanut butter, ganache, or other fillings:
Prepare the “chocolate shells”:
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-up/hardened 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 to 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. Turn the filled mold upside down over a large empty bowl (or over your bowl of prepared chocolate, if large enough), so most of the chocolate goes back into the bowl, leaving enough chocolate to coat the entire cavity of each mold.
7. Let the molded chocolate set-up in the refrigerator on a level tray for 10 minutes. As before, 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. Remove from refrigerator. Your “chocolate shells” are now ready to be filled.
Filling the “chocolate shells”:
1. Gently warm your ready to dip cream centers, caramel or ganache on a low power setting in your microwave until it is a pudding-like consistency.
2. Fill a disposable polypropylene bag with the prepared filling or roll the size you want in your hands.
3. Fill the “chocolate shells” about 1/8” from the top of the mold.
4. Gently tap the mold on the counter to remove all air bubbles and to make sure you have filled the nooks and crannies of the “chocolate shell” completely. Be careful to not overfill the shells or to spill “filling” outside of the “chocolate shells”.
5. Return the molds to the refrigerator for about 5 minutes, to give the “filling” time to set-up.
Cover the filling with chocolate:
1. Bring your melted chocolate back to the correct temperature, then, remove filled molds from the refrigerator. Use a spoon to cover the “filling” with prepared chocolate to the top of the mold.
2. Tap the mold on the counter to remove all air bubbles and to level the chocolate.
3. Scrape excess chocolate from the mold by running the long edge of your offset spatula along the surface of your mold.
4. Return the filled mold to the refrigerator for about 10 minutes.
5. 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.
6. If there is any moisture on the chocolate, gently dry with a dry paper towel.
7. 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 finished candy in an air tight plastic container (such as Tupperware) and keep in a cool, dry place between 55° – 70° F (such as in a cupboard or pantry) and humidity below 50%.