A Beginner's Guide to Using Chocolate Molds

A Beginner's Guide to Using Chocolate Molds

How to Use a Chocolate Mold

Welcome to the wonderful world of candy making! I'm Tom from Lynn's Cake and Candy Supplies, and I'm thrilled to guide you through the delightful process of making chocolate candies using molds. Whether you're new to this craft or looking to perfect your skills, this step-by-step guide will ensure your homemade treats turn out splendidly every time. For a more visual guide, check out our YouTube video tutorial.

Getting Started with the Right Tools

First things first, let's talk about chocolate molds. For today's tutorial, we're using a football mold that has 14 cavities. Just a pound of chocolate wafers can yield about 45 delicious candies, so this mold is perfect for a sizable batch of treats.

Now, onto the melting vessel – it's crucial to choose the right bowl. I recommend using a plastic bowl over glass because plastic does not conduct heat. This reduces the risk of overheating your chocolate and causing it to seize, which is a common mishap for many beginning chocolatiers.

Selecting Your Chocolate

We're opting for milk chocolate melting wafers. You might be wondering what the difference is between a melting chocolate and real chocolate. It all comes down to the fat content. Real chocolate contains cocoa butter, whereas chocolate coatings use palm kernel oil. For ease and convenience, especially when using molds, chocolate coatings are ideal because they harden perfectly upon cooling without the need for tempering.

Melting the Chocolate Wafers

Time to melt our chocolate coating. Place it in your plastic bowl and heat it in the microwave for 30 seconds at medium power. After this initial heating, continue with 15-second intervals, stirring each time until about 90% of the chocolate has melted. The residual heat will help melt the rest, resulting in a smooth and even consistency.

Filling Your Chocolate Molds

Carefully pour the melted chocolate into the cavities of your mold. You can use a spoon, but for a less messy and more precise method, squeeze bottles are a fantastic tool. Once filled, gently tap the mold to level out the chocolate and release any trapped air bubbles.

Cooling The Chocolate

The key to a perfect set is cooling. Place your filled mold in the refrigerator for 15 to 20 minutes. This will help your chocolates to set firmly and take on the detailed shapes of the mold.

Unmolding Your Chocolates

After the chilling time, it's time for the grand reveal. Gently flex the silicone mold to pop out your chocolates. Thanks to the non-stick nature of silicone, your candies should come out with ease, showcasing the intricate details and a glossy finish that make homemade candies so special.

Final Touches

There you have it — a simple, straightforward process to making chocolate candies that are sure to impress. With a variety of molds available at Lynn's Cake and Candy Supplies, the possibilities for personalization and creativity are endless. From seasonal shapes to classic confections, you can celebrate any occasion with a sweet, chocolatey touch.

Remember, making chocolate candies is not just about following a recipe; it's about adding a bit of joy and indulgence to life's moments. So take these tips, let your imagination run wild, and create something deliciously memorable. And don't forget to watch our step-by-step video for additional guidance and inspiration.

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