Chocolate Making with Molds

Chocolate makers began using metal molds in the late 1800s, but plastic quickly replaced them. When purchasing chocolate molds from a craft store, ensure they are made of strong plastic with intricate designs. Clean the plastic mold with hot water and then thoroughly dry it with a dry cloth. If mixing chocolate with marshmallows, candy sprinkles, jellies, or cooked candies, grease or spray the mold with oiling spray first. The next step is to properly place the chocolate filling in the plastic sheet using a regular teaspoon.

The most important details are that some of the chocolate may spill, but don't worry, you can clean it up later. When the chocolate has finished cooking, place it in the freezer. Tap the filled mold on the counter to settle the chocolate before releasing it. Look at the back side of the mold to see if the cavity appears to be graying. If it doesn't come off on its own, tap it firmly and return it to the freezer for a few minutes.

If leftovers from filling the mold, don't throw them away because you can reuse them in the future. Alternatively, dip it in with other items such as cookies or fruits to make your own chocolate fondue.

Chocolate makers were already using metal molds in the late 1800s. This enabled them to be shaped as flat or three-dimensional objects. Plastic quickly replaced this because it was less expensive to produce, allowing amateur chocolatiers to make these at home.

When purchasing chocolate molds from a craft store, ensure that they are made of strong plastic with intricate designs so that the finished product comes out beautifully after it has been frozen.

Remember that soap should never be used to clean this because it will ruin the taste of the chocolate. Simply use hot water and then thoroughly dry it with a dry cloth.

Make sure to clean the plastic mold after each use. It is not necessary to grease, spray, or dust the finished candy because this will ruin its appearance.

However, there is an exception to this rule. If you're going to mix your chocolate with marshmallows, candy sprinkles, jellies, or cooked candies, you'll need to grease or spray the chocolate mold with oiling spray first. This will make it easier to remove the chocolate from the mold, and if you plan on making another batch, the good news is that you only need to oil spray it once.

The next step is to learn how to properly place the chocolate filling in the plastic sheet. You fill each cavity with chocolate using a regular teaspoon. Some of the chocolate may spill, but don't worry, you can clean it up later.

There could be some trapped air bubbles within the chocolate. Tap the filled mold on the counter to settle the chocolate before releasing it. Another method is to hold the mold horizontally and drop it gently on the counter. You'll probably have to repeat this several times until all of the air bubbles are gone.

When the chocolate has finished cooking, place it in the freezer. Because it is the coolest place in the house, the chocolate takes less time to harden, allowing you to reuse the mold for another batch of chocolates.

Look at the back side of the mold to see when the chocolates are done. If the cavity appears to be graying, it means that the chocolate will easily fall off to the tray the moment you turn it over.

If it doesn't come off on its own, tap it firmly. If this does not work, it may require a little more cooling time in the freezer, so return it to the freezer for a few minutes and try again.

If you have any leftovers from filling the mold, don't throw them away because you can reuse them in the future. Simply wait for the chocolate to harden before scraping it off and wrapping it in waxed paper.

Even though using molds to make chocolate creations is the traditional method, it is not always necessary. Another option is to dip it in with other items such as cookies or fruits to make your own chocolate fondue as part of your dessert.