Molding Chocolate: How To Mold Chocolate Candy
Making perfect molded chocolate candy is easy and fun!
What To Know Before You Begin To Mold 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.
- 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 Gourmet Compound Chocolate. If you would like to use a couverture chocolate (will require tempering) we recommend using Chocoley V125 Indulgence Couverture Chocolate.
- We suggest wearing white cotton candy makers gloves when handling the molded chocolate so that you don’t get fingerprints on the chocolate.
- If you are adding inclusions (nuts, cereal, raisins, popcorn, pretzels, cookie pieces, etc.) please see: How To Add Inclusions To Chocolate
- If you want to have filled centers (caramel, cream centers, ganache) please see: How to Make Center Filled Molded Chocolate Candy
- You can fill molds in a variety of ways, including using one or more of the following items:
– Disposable polypropylene bag or silicone pastry bag
– Parchment triangle rolled into a funnel
– Squeeze bottle
– 5 oz. ladle
How To Mold Chocolate:
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 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 edge of your offset spatula, bench scraper or pastry scraper 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 (harden) 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.
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 finished candy in an air tight plastic container (such as Tupperware) and keep in a cool, dry place between 55° – 70° F (such as a cupboard or pantry) and humidity below 50%.