by Sherry Nixon
Last time, we ran through the basics of creating molded chocolate. If you’ve been successful doing that, maybe you’re ready to get more adventurous and add colour to your creations. Many molds have details that are made to be coloured, so use your imagination!
You’ll need a separate paintbrush for each colour and it’s important to let each area set before painting the next one, so they don’t run together. You shouldn’t need to refrigerate or freeze these, as they’ll set quickly but, if you do, make sure you let them return to room temperature before the next step or the different colours won’t fuse. Once you’ve got all the details done and they’re set, you can fill the mold with the rest of the chocolate and follow the steps from Part 1 above to set the chocolate.
For even more adventures, try creating a larger, hollow-filled chocolate like a bunny or an egg. Molds for these designs come in two halves. Fill one half with chocolate, clip the two pieces together, invert the mold and swirl the chocolate around so it’s evenly distributed over the two molds. When you chill it, take it out after a couple of minutes and swirl again, so you’re left with a nice even hollow chocolate.
If hollow treats just don’t satisfy your chocolate cravings, it’s easy to make filled creations, too. Simply fill both halves of your molds and allow them to set. Once they’re ready to go, make sure the top side of each half is flat, shaving off any excess. After that, apply a thin layer of warm chocolate to one half, press the halves together and allow them to set and form a perfect filled chocolate delight.
Once you’ve sharpened your skills, the next challenge is making your own filled chocolates. You can choose from a variety of different shaped and sized molds and be as plain or daring as you like with your fillings. To make the actual chocolates, paint in the details first and let the colours set, then paint the sides with chocolate, being careful that you’ve covered all the exposed areas.
Once that’s set, add your fillings and fill the rest of the mold with chocolate just up to the top, making sure the edges are sealed. Chill as normal and in a few minutes you’ll have some delectable handmade chocolates that are perfect for gifts or just to satisfy your own sweet tooth. Practice makes perfect, so you don’t want to be gifting until you’ve sampled all your products to ensure quality control!
After you’ve finished making chocolate for the day, don’t forget to take proper care of your clear plastic molds. These molds are made from a special plastic, which allows your chocolates to slide out easily, but they also require a bit of TLC. Be careful to clean them with warm (not hot) water and no dish soap or detergent, otherwise they’ll begin to crack and deteriorate. Dry them gently with a clean towel or allow them to air dry.
After time, the chocolate may start to stick. If this happens, give your molds a light spray with vegetable oil, allow the molds to sit overnight and gently buff them with a clean cloth to remove any oil. With proper care, you should get years of use and enjoyment from your molds.
I’ve tried to touch on the basics of making chocolates but, as you might expect, there’s much more to learn and experiment with. If you want to know more, visit isntlifesweet.com. As well, there are plenty of great books and articles you can explore – or you can even take a class to learn some amazing new tips and techniques. Happy choclatiering!