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Candyland Crafts

201 West Main Street, Somerville NJ 08876

 

Phone: (908)685-0410                               Toll Free: (877)487-4289                               FAX: (908)575-1640

 

Molding 3D Hollow and Solid Chocolate Pieces

 Instructions, to keep handy

 

 Making a hollow or solid chocolate mold is easy when you follow the guidelines outlined below. Keep in mind: If "disaster strikes" you can always re-melt & reuse the chocolate

General Instructions for Molding Chocolate Candy

Mold Binder Clips   Decorators Help Index Page
 

 HOLLOW CHOCOLATE CANDY MOLDING

1. Select & prepare matching mold halves  (Front & Back, or Left & Right)

Depending on the candy size there may be one or multiple cavities in the molds. The individual mold cavity pieces need to be removed from the mold. With scissors, cut the pieces out of the mold leaving ˝" to 1" of flat surface all around the perimeter of the mold halves.

2. Melt & Pour one half/side

Take either one of the matching mold pieces and fill completely with chocolate (flush to the edge).

3. Assemble mold halves

While the chocolate in the first piece is still liquid, place the opposite (matching) piece so the halves line up together. With binder clips clamp the two halves together. Use a sufficient number of clips so the flat surfaces of the mold halves are in secure contact with each other all the way around. A good guide to follow is to maintain the space between clips to be no more than the width of the clip itself.

4. Finish making the hollow mold, and cool

Invert (turn over) the assembled and clamped mold and shake, distributing the chocolate evenly around the surface of both halves. Place the clamped mold in the freezer………..after it partially sets, invert & shake the assembled mold to assure even distribution of chocolate (until it solidifies the chocolate will tend to collect at the bottom)……and return it to the freezer. A small mold will use around 1 ounce of chocolate, and a large one up to 1 pound. Cooling times vary both with the volume of chocolate and the shape of the mold. As a rough guide line=> Small molds: 10 minutes total cooling Large molds: 25 minutes total cooling. You would invert the molds & return them to the freezer after roughly 3 minutes (small mold) or for 5 to 6 minutes (large mold). Until you develop enough experience on your own, it is better to invert and shake "too early" rather than "too late".

5. Remove candy and touch up if needed

When the chocolate is completely solidified, remove the clips & mold pieces. A good guide line is this: The chocolate is ready for removal when the surface (between the chocolate and the mold itself) appear cloudy Chocolate will shrink slightly when it solidifies, the cloudy appearance is due to air between the chocolate and the mold surface. When properly cooled the candy will easily "pop out" from the mold. Simply remove one half of the mold, then turn the candy upside down and tap the mold. The candy will fall out easily into your hands. If you are in doubt as to whether the candy is fully hardened, leave it in the freezer a little longer. If there is excess "flash" (a feathered ridge of chocolate along the seam of the matching halves) just remove it with a small paring knife to give a nice finished look to your candy.

SOLID CHOCOLATE CANDY MOLDING

1. Select & prepare matching mold halves (ie: Front & Back, or Left & Right)

Depending on the candy size there may be one or multiple (duplicate) cavities in the molds. The individual mold cavity pieces need to be removed from the mold. With scissors, cut the pieces out of the mold leaving ˝" to 1" of flat surface all around the perimeter of the mold halves. At the bottom of the mold [the bottom surface that will sit on the table or plate] remove "all" of the flat surface and then cut away a semi-circle, from the bottom surface, on EACH matching mold half. This way, when you assemble the 2 halves, there will be a circular cut on the bottom, through which you can pour chocolate to fill the mold.

2. Assemble mold halves

Line up the edges of the two opposite (matching) mold pieces so the halves match. With binder clips clamp the two halves together. Use a sufficient number of clips so the flat surfaces of the mold halves are in secure contact with each other all the way around. A good guide to follow is to maintain the space between clips to be no more than the width of the clip itself.

3. Fill mold and cool

Invert the clamped mold and fill completely with melted chocolate. Place clamped mold assembly into the freezer until the chocolate solidifies. As a rough guide, for small molds (about 1 ounce) wait about 20 minutes; large molds (about 1 pound), 45 minutes.

4. Remove candy and touch up if needed

When the chocolate is completely solidified, remove the clips & mold pieces. A good guide line is this: The chocolate is ready for removal when the surface (between the chocolate and the mold itself) appear cloudy Chocolate will shrink slightly when it solidifies, the cloudy appearance is due to air between the chocolate and the mold surface. When properly cooled the candy will easily "pop out" from the mold. Simply remove one half of the mold, then turn the candy upside down and tap the mold. The candy will fall out easily into your hands. If you are in doubt as to whether the candy is fully hardened, leave it in the freezer a little longer. If there is excess "flash" (a feathered ridge of chocolate along the seam of the matching halves) just remove it with a small paring knife to give a nice finished look to your candy.

THE FINAL TOUCH:  HOLLOW & SOLID

If bottom of your chocolate masterpiece is not perfectly flat

Place cookie sheet on stove top, and set heat to lowest possible setting. When sufficiently warmed, put the chocolate piece on cookie sheet and gently rub [slide back & forth] to smooth/flatten completely. Put finished product on parchment paper for about 5 minutes, to cool.