How to Use Plastic Molds with Chocolate
Prepare the Chocolate
Purchase specialty candy-making chocolate. Most grocery stores and/or craft stores carry this particular type of chocolate. It is important that you use candy-making chocolate when molding; otherwise, the chocolate will not set properly within the chocolate molds.
Fill bottom pan of a double-boiler pan with hot tap water. Don't fill the bottom pan more than half-way; the water must not touch the pan above it.
Insert top pan with selected amount of candy-making chocolate into place above the bottom pan.
Use medium heat to warm the candy chocolate. Stir often to avoid hardening and overcooking of the chocolate.
Fill the Mold
Check your chocolate molds carefully. If molds are dirty or wet, chocolate will not form properly. Remove all debris and wetness from molds before using.
Pour chocolate into the molds. Fill the chocolate up to the top line of the mold. If some chocolate overflows, use a spatula to level off and scrape any extra chocolate from the surface.
Wait until chocolate cools down and hardens. Then, place the mold with chocolate still inside, into refrigerator for about 3-5 minutes; this should help chocolate pop right out.
Turn molds upside down on a dry surface. Tap gently on the molds. If completely hardened, the chocolate should easily come out.
Place the chocolate back into refrigerator if it does not fall easily out of the molds. Pull molds out of refrigerator and repeat until all chocolate has come out of the molds.
Note: Check molds every few minutes while in the refrigerator to make sure overcooling does not happen. Small condensation drops on the surface of your chocolate or cracks in your chocolate indicate that the chocolate has sat in the refrigerator too long.
Congratulations! You did it! Time to think about your next project ;)