What kind of chocolate for candy molds

They only use milk, oil, sugar, and vanilla for these products. Many feel like this is deceptive but, the flavor is rich and creamy and hits all the right notes, even without the cocoa butter. Their dark chocolate is full of antioxidants and delicious flavor, without the added sugar. Biggest Drawback: Being sugar-free has some drawbacks. These chips also have erythritol which can lead to digestive issues for some people with sensitive systems.

The wafers are thin and melt quickly and they are rich with cocoa butter helping to keep the liquid smooth and glossy. Biggest Drawback: This is far from premium quality chocolate. Even though it melts easily and is great for making candies that look pretty, they will not taste like high-quality premium chocolates. Couverture chocolate is used by professionals whenever chocolate is needed for dipping or coating. It also has a creamier flavor because of the higher fat content.

The ingredients list on the back can be confusing to some because English is not the first language used. This is the second appearance of Ghirardelli on our list.

This dark chocolate is specifically made for melting and dipping. It does alter the taste. Their baking chips are delicious and melt smoothly, making a very versatile staple ingredient for your pantry. It just tastes right. Not all melting chocolate works well in fondue fountains, so we always prefer to buy and recommend a product that specifically states it is made for fondue, like this chocolate from ChocoMaker.

Biggest Drawback: This chocolate, like others on this list, is made specifically to melt and stay melted, which means that it has a higher than average oil content. This can dilute the flavor a bit and, for chocolate connoisseurs, make it taste oily or waxy.

It is highly convenient for a fondue fountain where the chocolate flavor is going to be enhanced by the fruit or treats being dipped. Dolci Frutta has packaged their melting wafers directly in a microwave-safe container, eliminating cleanup and making your job in the kitchen even easier. It also eliminates the frustration that comes from receiving a bag of melted chocolate in the middle of summer.

Fill each cavity of the candy mold with melted chocolate, try not to overfill, chocolate should not come up over the edge. Fill all of the cavities and tap the tray down gently onto your workspace to release air bubbles and bring them to the top.

Place in the refrigerator; chocolate usually takes 10 to 20 minutes to set in the fridge and harden. Smaller chocolate molds may take less time to set up, and larger chocolate molds could take the full 20 minutes. Check the bottom of the mold, is it white and cloudy? Does it still look wet and pressed against the mold? Your chocolate may need some more time to harden.

Once hardened, carefully flip the chocolate mold over onto a paper towel. Keep the mold close to the work surface no skydiving chocolates! If you have trouble getting chocolate to release from molds, you can place it in the freezer for up to 5 minutes.

Sometimes it needs to be extra cold! Molded chocolates should have a beautiful shine, but if they look a little dull, it might be because the chocolates need more time in the fridge. Although they may look hardened, sometimes they need just a little longer. Noticing white streaks? White streaks happen when candy melts have gotten a little too warm during melting, this separates the fats and creates a streaky finish. Try remelting the chocolate and stirring it a little extra.

Regular soft paintbrushes leave behind fine hairs and will get ruined if the chocolate hardens. Paint different details inside the chocolate mold using merckens colored candy coatings. You can purchase individual colors, or a rainbow mix bag if you only need a few chips of each color. Using a plastic bristled candy brush, in a dabbing motion, paint the areas inside the mold where you would like a color.

Let each color dry before applying the next. Cotton swabs and toothpicks work well for cleaning up edges and mistakes. It's important to make sure the painted areas have a thick coating of chocolate. Check the thickness by hold the mold up to the light, if you can see through the chocolate, add another coat. After the mold has chilled for a few minutes, pour melted candy coatings over the top of your painted design and fill to the top.

Set the heat to low—2 or 3 on your stove dial—and boil it for about 15 minutes. Be sure to stir the chocolate every 1 to 2 minutes once you notice it start to melt. Never use an oven without the help of an adult.

Part 2. Purchase a plastic candy mold for your chocolates. Always choose clear molds whenever possible—this makes it easier to tell when your chocolates are done. In terms of size, select whatever mold you'd prefer. Just remember that larger molds take longer to cool. Invest in custom molds to create your own shapes and designs! Never use a metal mold. Paint the surface of your candy mold if you want colored chocolates. Use small, food-safe paintbrushes to apply 1 or more colors of a confectionary coating into the surface of each chocolate mold.

If you're going to paint multiple colors, make sure to purchase multiple colors of confectionary coating and let each color dry one at a time before adding another. Once all the colors have dried, you can add your chocolate! Pour the melted chocolate into the mold. If you have squeeze bottles, pour your chocolate into them and squeeze it into each mold cavity. If you don't have squeeze bottles, spoon your chocolate from the bowl and gently pour it into the cavities.

This will remove air bubbles by leveling out the chocolate. Scrape the excess chocolate from the mold. Run the edge of a small palette knife or offset metal spatula across the top of the mold to remove excess chocolate.

Afterward, the chocolate should be level with the surface of the mold. Be sure to twist the sticks all the way around once to ensure the chocolate coats it evenly. Place your mold in the freezer for 5 to 10 minutes. Remove small bite-sized chocolate molds in about 5 minutes and standard molds in around Leaving the mold in the freezer is nothing to worry about—it's much better than taking it out too early.

However, remember that freezing "quick-cools" the chocolate, which makes the pieces easier to remove. Check that the chocolate has set before taking them out of the mold.

Before trying to remove your chocolate pieces from the mold tray, make sure that they have properly contracted and dried. For clear molds, check the underside and make sure the chocolate doesn't look wet. If your mold isn't clear, gently touch the surface of the chocolate while wearing candy handling gloves.

Purchase candy handling gloves from kitchen stores and online suppliers. Remove the molded chocolate from the tray. After removing the mold tray from the freezer, gently tap it against a clean towel spread across a flat surface. If the chocolate cooled properly, the pieces should fall out immediately. For chocolates that don't fall out, gently tap the back of each mold.

Use a paper towel to gently remove any moisture from the chocolate pieces. Clean your mold as soon as possible. Always clean your mold while the chocolate is still melted. Clean and rinse it thoroughly with soapy water. If there's any chocolate left, put the mold in the freezer until the problematic chocolate hardens. Afterward, gently tap the mold against a hard flat surface and the chocolate should cleanly fall out.

Store your chocolate in a plastic air-tight container. Always place the container in a dry, cool place, such as a pantry or cupboard. Never store your chocolate in the refrigerator. Did you make this recipe?

Leave a review. Maya Kearns. If it's in an airtight container, it can last as long as the date on the chocolate you used to make the candies! Not Helpful 4 Helpful You can make your own molds by getting a piece of chocolate and shaping it with a molder or knife.