Mold Chocolate Candy

Would you like to learn how to mold a piece of chocolate candy into your desired shape? Read this article to learn how to do it!

Steps

  1. Purchase chocolate in either a block or in a package of small disks. Don't confuse with baker's chocolate, which is unsweetened. Do not use chocolate chips, baking chocolate or store bought chocolate bars because they are the wrong thickness/fluidity (technical word is "viscosity") for molding.
  2. Obtain a mold. Clear plastic is the best choice for beginners. Molds are generally inexpensive and come in a variety of shapes.
  3. Temper your chocolate. This step is extremely important to yield a visually appealing final product with the proper texture and mouth feel. Melt your chocolate over a double boiler. To temper chocolate:
  4. For dark chocolate you must heat the chocolate to {{safesubst:#invoke:convert|convert}} and cooled to {{safesubst:#invoke:convert|convert}}. For milk and white, heat to {{safesubst:#invoke:convert|convert}} and cool to {{safesubst:#invoke:convert|convert}}.
  5. Brush a thin layer of chocolate into your mold(s) using a pastry brush. Make sure you get an even coating on all sides of the mold and in all the nooks and crannies.
  6. Place your mold into the freezer and leave it for five to seven minutes.
  7. Remove the mold from the freezer and brush on another thin layer of chocolate. Place it back in the freezer. Repeat this process until you have a solid shell of chocolate (this is where the clear plastic mold will come in handy; check the underside of the mold to look for any thinner spots or holes). Depending on the size of the mold, you will probably need about seven layers.
  8. Fill your shells with cherries, nuts, cremes, or whatever you like. Using a spoon, fill the mold(s) to the brim with chocolate. Replace in the freezer and leave for several hours (or overnight) for security. When you take them out, turn your mold gently over a counter or cutting board. The chocolates should come out without too much trouble, but if you find them getting stuck, tap the mold firmly against the counter or flex the mold a little, and that should free them.
  9. Enjoy your homemade chocolate bonbons.



Tips

  • Even in a Make Scrambled Eggs Using a Double Boiler, chocolate will burn very quickly if you don't stir it. Stir constantly throughout the molding process.
  • With care, it's possible to melt chocolate in the microwave. Be very careful, however, if you are used to the double boiler. It will melt much more quickly than you may be used to.
  • Though you may need to melt more chocolate part-way through, it's inadvisable to exceed about a cup's worth in the double boiler at any one time unless you can have someone watching and stirring it very diligently throughout the whole process.

Warnings

  • Warning: "Cooking chocolate" is not the same as real chocolate and will not taste the same. "Cooking chocolate" uses other fats (like palm oil) instead of cocoa butter, which is responsible for the smooth tongue-melting quality of real chocolate. Making bonbons out of real chocolate requires a cool kitchen, a thermometer, and a lot of patience.

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Sources and Citations

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