How to mold with chocolate.

 

Solid Flat-Back Molding

  1. Spoon melted chocolate into each of the cavities of the dry molds. if it overflows, scrape away the excess with a straight knife or spatula.
  2. Lightly tap the mold on a counter or a table to remove any air bubbles on the surface of the mold.
  3. Place mold in refrigerator for a few minutes (usually 3 to 4 minutes) to set the chocolate.
  4. Once the wet appearance has disappeared from both sides of the mold invert the mold and flex or tap the back of the mold to release the candy from the mold.
  5. If pieces do not come out easily, put the mold back under refrigeration for another minute or two.
"Painting" a Mold
  1. Using a paintbrush, paint the appropriate coating on the inside sections of the mold.
  2. Carefully look at the front of the mold to be sure that all appropriate areas are covered.
  3. Let color set before adding any additional colors to prevent them from running into each other.
  4. Follow steps 1 - 5 of Solid Flat - Back Molding.
Filled Shell Mold
  1. Fill cavity of the mold with coating. Pour excess out into your bowl of chocolate and allow the mold to set at room temperature for 3-5 minutes.
  2. Place desired filling in the mold leaving 1/8" space at the top of the mold.
  3. With a straight spatula or Knife, lay melted chocolate on to the filling. Scrap off excess.
  4. Follow steps 3 - 5 of Solid Flat - Back Molding

Caring for your molds.

Wash with warm water and mild detergent or soap. (Never use hot water or you will damage the molds.) Towel dry. There's no need to wash the molds between uses when they're used throughout the day; wash the molds only when you're ready to store them. To avoid warping the molds, store in a cool area away from heat.

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