Have you ever wished you could make your very own chocolate molds? Surprisingly, you can, and it’s pretty easy too. With very little equipment and a few basic steps, you can create your own chocolate molds for all your family’s special occasions.
What is Chocolate Moulding?
Chocolate moulds, or ‘molds’ in America, are the containers you pour liquid chocolate into to cool and harden. They come with different hollow shapes. These molds can be plastic, rubber or made of a special food-grade polycarbonate material.
Your traditional molds typically come in the shapes of squares, circles, Easter eggs, and butterflies. If these shapes don’t match your personality, don’t fret, because chocolate molds can come in all shapes! As civilization progresses, so too do chocolate molds.
Today, you can find more modern and abstract styles like musical instruments, chess pieces, skulls, your business logo and even oddities like a little boy peeing or a naked woman. This range of offerings continues to grow each year.
Not only has the range of mold shapes continued to grow, there has also been an increase in the variance in sizes. Over time, chocolate molds have begun to decrease in size. For example, in 1995 the most popular molds were for making chocolates between 15 and 20 grams. Today, practically all molds are smaller making between 7 and 10 grams. This trend of small is beautiful has even affected the confectionary world.
If the plethora of mold offerings still doesn’t suit you, you can also have custom chocolate molds made. Be warned, this is probably for those interested in making bulk molds as the cost for custom made molds could cost a pretty penny. None the less, it’s possible to have something made with a specific shape, your company logo, or something that reflects your personal story.
What is the Best Chocolate to Use for Molds?
To make molded chocolates, there are two chocolates up for the task. The first is couverture, which is a high-quality chocolate. High-quality is also known as mouth feel. This means it has a distinctive feeling which is highly recognizable in your mouth. A dark chocolate couverture contains cocoa liquor, sugar, and maybe cocoa butter, and vanilla to taste. This is by far the best tasting chocolate. As you’ve guessed, this chocolate is also expensive. It is harder to work with as well, because it requires tempering.
Your other choice is confectionery coating. Although confectionery coating may contain cocoa liquor, it is not a true chocolate. It is more stable as it has vegetable fat instead of cocoa butter. These differences mean confectionery coating is missing the rich, complex mouth feel of a high-quality chocolate. It is however, perfect for making candies, especially with kids because it’s easy to work with and is available in a rainbow of colours and multiple flavours besides chocolate.
What Do I Need to Make Chocolate Molds
The list of equipment needed to make you own chocolate molds is short and sweet. (Pun intended)
You can find them in most stores in the States that specialize in crafts like Michaels, Joanne Fabrics, and Hobby Lobby as well as stores like Wal-Mart and Target.
- Candy molds: Depending on the type, most candy molds are pretty inexpensive, especially those made of plastic. Don’t hold back, stock up on a number of different varieties, shapes and sizes for all occasions.
- Small palette knife or offset metal spatula: This is used to smooth and scrape off any excess chocolate after you’ve pour it into the mold.
- Lollipop sticks: In case you’re ever in the mood to make chocolate lollipops.
How Long Does Chocolate Take to Set Molds
The amount of time needed for your molds to completely set depends on the size of the mold. Smaller molds can set as quickly as 5 to 10 minutes. Larger molds can take anywhere from 10 to 20 minutes to set. You can speed up the hardening process by placing the freshly poured molds in the fridge or freezer for a few minutes.
How to Make Chocolate Molds
Now that you’ve gotten a little background and gathered your equipment, let’s get to it. The steps for molding chocolate, also known as moulding cocoa are as follows:
- Melt the Chocolate
- Filling the Molds
- Removing the Molds
Melt the Chocolate
Chocolate melts at approximately 98 to 100 degrees. This can be accomplished a couple of different ways using appliances and utensils you may already have in your home. The first method uses your microwave.
Start by placing 1 lb. of chocolate into a microwave-safe bowl. Microwave at 50 percent power for 1 minute. Stir the chocolate and repeat. Continue this process being sure to stir between each minute until the chocolate is completely melted.
The other method you can use to melt your chocolate is the double-boiler. You begin by placing 1 lb. of chocolate in a small pot, or the top of a double-boiler pot. Next, fill a larger pot or the bottom of a double boiler 1/3 with water. Then, place small pot in a larger pot, or into the bottom of a double-boiler pot. Place both pots over low heat and stirring continuously until the chocolate is completely melted. Be sure not to let the chocolate come to a boil. This process can take 15 minutes or longer.
Filling the Molds
Now that your chocolate has been melted down to a nice smooth consistency, you can start filling the molds. Carefully pour the chocolate into your molds using either a spoon, measuring cup, or squeeze bottle. Scrape off excess chocolate using your palette knife or spatula. You can reuse any excess you scrape off by gently reheating it. After scraping of the excess chocolate, the back of the mold should be smooth and even. Next you will gently tap the mold on the table to remove any air bubbles that may be in the mold.
If you are making chocolate lollipops, your next step is to insert your lollipop stick into the chocolate and gently twist it ensuring it gets completely covered with chocolate.
Removing the Molds
Once your chocolate has become firm it is ready to be released. Place a paper towel or a clean towel on the counter. Carefully flip your mold over holding it close to the surface. Gently tap the molds so they fall out onto the towel. You may need to gently twist the mold to help them release.
How do I Store My Chocolate?
You can store the unused chocolate in a cool, dry area inside an airtight container. Do not store your chocolate in the refrigerator. It can sweat and get sticky, and this can cause the taste and texture to be changed.
Store your finished masterpieces in a plastic container. They can be stored for up 1 month. Be sure to keep them in a cool, dark, dry place, and away from any humidity or moisture.
Hopefully this piece has sparked a deeper interest in all things chocolate. Don’t risk missing out, subscribe now so you can be alerted when new content has been posted. Make sure you also follow our bean to bar journey at Anarchy Farm on Facebook and Instagram.
We also invite you to try our bean to bar chocolate, cocoa nibs and chocolate tea by visiting our online store.
How to Make Chocolate Molds