A great gift for holidays, birthdays, and other special occasions is aMolded chocolates.Making molded chocolate is easy if you want to use high-quality or standard chocolate.
Step 1: You can buy chocolate bars or chips.
Chocolate chips and chocolate bars do not usually have the same rich taste as couverture chocolate.They can be microwaved and are cheaper than couverture chocolate.To determine the chocolate type, look at the ingredients first.The cheaper chocolates contain vegetable fat instead of cocoa butter.Any chocolate can be used for molded chocolate.The vegetable fat in most store-bought chocolates will make it easier to melt but not as delicious.Confectionary chocolate comes in lots of different colors and is great for making chocolate with kids.
Step 2: The best chocolate to buy is couverture.
Couverture chocolate tastes great but is more expensive than standard chocolate.It needs to be heated with a double boiler.If you’re picky about chocolate, couverture chocolate is worth the price.Determine the chocolate type by checking the ingredients.Cocoa liquor, cocoa butter, and sugar are in couverture chocolate.You must use a double-boiler if you want any chocolate with cocoa butter.
Step 3: If you use chocolate bars or chips, microwave it.
Put 1 pound of chocolate in a bowl and microwave it for a minute.You should stir the chocolate as much as you can.Continue stirring the chocolate until it’s a smooth consistency after 1-minute microwaving.The chocolate should be poured from a spoon.Don’t use a microwave without an adult present, and make sure the bowl is microwave safe.If you overcook your chocolate, it will ruin its consistency.
Step 4: The chocolate needs to be double-boiled.
It takes 15 minutes to heat 1 pound of couverture chocolate.Place chocolate in a pan or bowl.boil it for about 15 minutes by setting the heat to 2 or 3 on your stove dial.It’s a good idea to use a cooking thermometer to make sure the temperature of the chocolate is not too cold.When the chocolate starts to melt, be sure to stir it every 1 to 2 minutes.If you don’t own a double-boiler, make one yourself.An adult should help you use an oven.
Step 5: Purchase a candy mold.
Clear molds make it easier to tell when your chocolates are done.Pick the mold you’d like in terms of size.Larger molds take longer to cool.Your own shapes and designs can be created with custom molds.A metal mold should never be used.
Step 6: You can paint.
Use small, food-safe paintbrushes to apply 1 or more colors of a confectionary coating to the chocolate mold.If you’re going to paint more than one color, make sure to purchase multiple colors of coating and let them dry at the same time.You can add chocolate after all the colors have dried.If you’re willing to take on the challenge, you can melt cocoa butter, tint it with fat-soluble food coloring, and use paint the mold surface with it.
Step 7: The chocolate should be poured into the mold.
If you have squeeze bottles, you can squeeze chocolate into them.If you don’t have a squeeze bottle, you can pour your chocolate from the bowl.After filling all the cavities, gently tap the mold tray on the table.leveling out the chocolate will remove air bubbles.
Step 8: Remove excess chocolate from the mold.
Run the edge of a small knife or spatula across the top of the mold to remove excess chocolate.The surface of the mold should be level with the chocolate.You should put the sticks in the lollipops if you’re making your molds into them.To make sure the chocolate coats it evenly, be sure to twist the sticks all the way around.
Step 9: Place your mold in the freezer.
Small bite-sized chocolate molds can be removed in about 5 minutes.It’s better to leave the mold in the freezer than it is to take it out.If you can’t freeze chocolate, it’s best to keep it out of harms way for 15 to 30 minutes.It is possible to remove the chocolate pieces if you freeze them quickly.
Step 10: Before taking the chocolate out of the mold, make sure it has set.
If you want to remove your chocolate pieces from the mold tray, you need to make sure they have dried.Make sure the chocolate doesn’t look wet by checking the underside of the mold.While wearing candy handling gloves, gently touch the surface of the chocolate if your mold isn’t clear.Kitchen stores and online suppliers have candy handling gloves.
Step 11: The chocolate was in the tray.
After removing the mold tray from the freezer, gently tap it against a clean towel spread across the flat surface.The pieces should fall out if the chocolate is properly cooled.If chocolates don’t fall out, gently tap the back of each mold.You might have to push each chocolate piece out of the mold from behind the tray if you used a refrigerator to cool chocolate.A paper towel can be used to gently remove the chocolate pieces.
Step 12: You should clean your mold as soon as possible.
While chocolate is still melted, clean your mold.Put it in a container of soapy water and wash it.If there’s any chocolate left, put the mold in the freezer.After that, gently tap the mold against the flat surface and the chocolate should fall out.This same strategy can be used for squeeze bottles.
Step 13: There is an air-tight container for storing chocolate.
The container should be placed in a dry place such as a pantry or cupboard.The temperature should be between 55 to 70 F (13 to 21C) and the humidity less than 50 percent.Don’t store your chocolate in the fridge.