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Molded
chocolates are usually made with
tempered
chocolate
poured into a mold and
when set, released from it. There are a couple of different types of
chocolate made from molds: solid, filled and hollow, and here, I will
explain each one in detail. The different types of chocolate molds used,
both conventional and creative, and how to work with them in a step-by-step
manner, are also explained here
NOTE: When tempering, do
so with at least one pound or 1-1/2-pounds of chocolate at a time. Smaller
molded chocolate shapes such as chocolate leaves, lollipops, small cookie
cutter or tart shell shapes or small painted details can be made with
melted chocolate
or
candy melts. |
Chocolate molds have
been around since chocolate consumption
moved from predominately drinking chocolate to predominately eating chocolate.
In order to produce eating chocolate in bite-size pieces, the large
blocks of chocolate have to be molded into smaller forms. In the late 1800's
creating fanciful chocolate molds of metal was at its height. Small bakers and
chocolatiers produced intricate shapes both flat and three dimensional.
Since that time,
time-consuming and hand filled molds have been replaced by simplistic forms that
lend themselves to volume production. The introduction of plastic
molds revolutionized both the industrial and home markets. Now plastic molds,
usually based on historical designs first done in metal, can be produced
inexpensively. This has led to a resurgence of interest by amateur chocolatiers.
Chocolate molds can now be found in most good cookware shops or through
catalogues such as Maid of Scandinavia.
Tempered chocolate is
used with classic chocolate molds because the chocolate will harden
with a shiny, hard surface and with a good snap when broken, necessary
attributes. Tempered chocolate also sets quickly in the molds and retracts as it
cools, releasing easily from them. With smaller chocolate shapes,
tempering is not necessary and just melting the chocolate before use will work.
There are different
types of molds -- in order of preference, the best ones are thick
plastic, stainless steel or those made with thick tin or
copper tinned inside. There are also
rubber candy molds, which I
have never used. The old-fashioned ones have beautiful
designs, but must be re-tinned before using. Over time, tin thins, scratches and
also wears off. The underlying copper is toxic and chocolate does not release
easily if a mold is scratched.
When purchasing
chocolate molds, look for strong plastic with deep intricate designs.
These will produce a much more elegant product than shallow, less detailed
molds.
Molds for hollow
chocolates are made in two-part molds, either metal or sturdy
plastic, and can be used to make larger pieces, such as chocolate bunnies,
Santa, baskets, and you name it.
The molds are then filled with tempered
chocolate in various ways, depending upon what you're making:
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 | Molds for making solid chocolates are
filled to the top edge of the mold and then chilled right away.
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| For filled chocolates or large molds, the
mold is filled to the top and then are inverted right away to allow the
excess to come out. The end result is the walls of the cavities become
coated with chocolate. They are then chilled, filled with all sorts of
fillings, and then have a thin layer of chocolate spread over them. This
seals the cavity and its contents inside when it cools and sets.
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| Molds for large molded chocolates are
clamped together, filled to the top edge, inverted so the excess drains,
and then chilled. It, too can be filled before sealing its opening closed.
As the tempered chocolate cools, it contracts, allowing them to easily
come out of the molds when fully set. |
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IMPORTANT TIPS:
I enjoy making molded chocolates because it is so rewarding, but there are
certain tips to follow every time.
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| All molds should
be handled with care
and should never be washed. Soap scum can mare the taste
of the chocolate if not thoroughly removed. Most of the chocolate
can be flaked off with a soft cloth.
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| Do not
allow them to become scratched as the chocolate will not release
from them. They should be stored in a cool, dry place and
be completely dried before they are used again. Before using, make
sure molds are completely dry and clean. If not, water can become
trapped in molds and white marks will appear on demolded items.
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| Let molds
sit at room temperature before using.
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| Use a soft
dry cloth, a cotton ball or 100% cotton batting (polyester leaves
tiny "hairs" on the plastic) to wipe out the cavities after each
use. After the finished chocolate is removed from the
mold it leaves a light film of cocoa butter with is then polished by
the soft cloth, batting or cotton balls and makes the next chocolate
gleam even more. |
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| Make sure work
surface and all tools are clean AND dry.
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| Leave the mold in a cool
place to set the chocolate. The cooler the place -- the
less time it will take to harden. It can also be placed in the
refrigerator or freezer for a few moments. |
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| When the chocolate is
set, it will have pulled away from the mold slightly.
When you look underneath the mold, the cavity will appear grayish.
Make sure the chocolate is also set on top before unmolding.
If a solid chocolate, it will sound
hollow when tapped. |
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| To release the
chocolates, carefully but quickly reverse the mold over a flat
surface and tap it firmly on that surface. The chocolates
should just fall out. If they don't, let the mold sit in a cool
place or for moments in the refrigerator or freezer.
It can also mean that the mold's top
isn't clean of dried chocolate. If there is, the finished chocolates
may not release from the mold or will have jagged edges when they
do. Before unmolding, scrape excess chocolate from the top, being
careful not to dig into what will eventually become the candy's
bottom. If you have to warm an offset spatula to clean up the
chocolate with, use it gingerly. |
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| If you have to handle
the finished chocolates,
wear thin white gloves--it helps not to
get fingerprints on the chocolate.
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 IMPORTANT
TIPS:
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When
I make molded chocolates, I scrape the top of the mold clean: I quickly
WARM my offset spatula on the stove's burner.
With the offset spatula held flat, briefly sweep
it over the top of the mold. The warmth from the spatula makes both the
backs of the molded chocolate smooth and top of the mold clean. Be careful
it's not too hot. |
1. FILL CAVITIES:
With a medium-sized ladle, pour tempered chocolate into cavities of mold so they
fill to top. Spread chocolate into cavities with an offset spatula, if
necessary. Holding the mold on either side, slap it squarely against the work
surface a few times. This settles the chocolate in cavities and eliminates air
bubbles.
2. CLEAN-OFF EXCESS CHOCOLATE
BEFORE SETTING: After filling cavities
with chocolate, with the edge of an offset spatula, sweep away as much excess
chocolate as you can, from the top of the mold into the bowl of melted
chocolate. When it is almost set, sweep it again to clean.
 DID
YOU KNOW ?: An average chocolate lollipop uses 1 ounce of chocolate. A bite
sized mold uses 1/2 ounce. Therefore, since 16 ounces = 1 pound you will get
about 16 lollipops, or 32 bite size candies from a pound of chocolate. |
Place the filled mold in the refrigerator or freezer until
candy has hardened. When the underside of the candy mold appears to be frosted,
you’re ready to unmold the candy. If there are any dark areas on the underside
of the mold, it means some of the coating is still soft. In this case, chill the
mold for a few more minutes, until the entire mold has a frosted appearance.
3. TO
UNMOLD:
After the chocolate has set, invert mold to a parchment paper lined tray and
they should release automatically. If it doesn't, place mold right side down on
parchment paper and tap next to the cavities with a wooden spoon handle or the
handle of a bench scraper. The chocolates should release. Sometimes excess
chocolate can prevent the chocolates from unmolding, so scrape off the dried
excess on top with the side of an offset spatula, and try again. Another way is
to hold the mold at either end with both hands (not upside down so the
chocolates can come out), centered over the edge of the table and bend the mold
ever so lightly, using the table as a fulcrum, if need be.
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Making Chocolates with... |
| Nut
Centers:
1. Fill each mold cavity
half full with tempered chocolate.
Tap mold straight down on counter to eliminate air bubbles.
2. Place a nut in each coated cavity of the mold. If using a nut
half, put it top side down.
3. Fill remainder
of cavity with more chocolate. |
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Creme Centers:
1. Fill
each mold.
Place mold in refrigerator for a few minutes to harden candy shell.
2. Fill each shell with candy creme Fill a
small pastry bag or parchment cone with filling. Fill only 3/4's full.
3. Add additional melted candy to seal
top. Tap lightly. Refrigerate until firm. |
 Layered
Chocolate Candy: This works best when using
candy
melts.
You can also use tempered white chocolate that's been tempered.
1.
Fill molds
(or pan) to desired height with melted candy melts in one color—this will be
the color for the top of the candy. Tap gently on counter. Refrigerate until
firm.
2. Add contrasting color
melted candy to desired height. Once again, tap and refrigerate until firm.
3. Repeat
until desired number of layers are formed. Unmold. |
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Use
Marbelized Chocolate
to make molded candies with. The effect of contrasting swirls of color is so
pretty. |
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Paint molds before pouring
chocolate in. |
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Lollipops: (Do not have to use tempered
chocolate).
1. Pour melted chocolate
into lollipop mold. (You can
"paint" the mold beforehand with colors). Tap mold to remove air
bubbles.
2. Position sticks in mold. ROTATE STICKS
to thoroughly cover with candy so that they remain securely in place.
3. Refrigerate until firm,
remove lollipops by raising the stick and lifting candy out of mold. |
1. SEE
TIPS
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The fillings inside the fine, protective
casings of individual chocolates are designed to melt quickly in the mouth,
leaving a lingering delectable taste. |
2.
FORM SHELLS: With a medium-sized soup
ladle, pour tempered chocolate into cavities of mold so they fill to the top.
Spread with an offset spatula if necessary and then sweep away excess with the
edge of the spatula into chocolate bowl. Holding the mold on either side, slap
it squarely against the work surface a few times. This settles the chocolate in
cavities and eliminates air bubbles.
Hold the mold until the chocolate just starts to
thicken slightly and then invert it on a wire cake rack set over a piece of
parchment or waxed paper. This will allow the excess chocolate to drip out. Turn
right side up when it starts to harden and scrape surface (or top of mold) clean
with the edge of an offset spatula. You may have to drain again and clean.
Refrigerate to set shells, for about an hour or overnight.
3. FILLING:
Use a paper cone or a
pastry bag or a disposable one
fitted with a 1/4-inch plain tube to fill shells. You can also use a regular
teaspoon -- I find a baby's teaspoon is the perfect size.
(Filling can
be purchased ready-made in a tube in
warm water to soften. Dry tube thoroughly. Snip off end of tube. Squeeze tube
from bottom to fill each shell.)
You can eliminate the need for a decorating tube
by cutting the tip of disposable bag with a 3/8-inch opening. Insert 1/8-inch
into shell, hold still and quickly fill the cavity. Another way is to squeeze
filling into molds from a squeeze bottle. If you have to keep its contents warm,
place entire bottle in warm water. However, if using
tempered chocolate it must
ALWAYS stay in temper.
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When
filling chocolate shells, my daughter makes her own pastry bag: she takes a
medium-sized resealable plastic bag and fills it 1/2-full with the filling,
gets the air out of the
bag and then seals it.
My daughter then snips one
of the bottom corners of the bag, so the filling can come out when lightly
squeezed. Don't make the snip too big--start small because you want the
filling to come out at a slow speed. You can always make the hole bigger.
Her technique works really well. |
If piping the filling into the chocolate shells,
release pressure and pull out sideways to avoid leaving a point in the middle of
the filling. Fill, but do not surpass the top edges of the mold--leave about an
1/8 -inch from the top edge to where the filling starts; you need to leave room
for the bottom layer of chocolate. If there is too much the filling, the shell
will not seal properly, which I know from experience! Remove excess filling if
it is filled too high with a small spoon or a melon baller (the small
side).. Holding the mold in both hands, gently tap it on the countertop so it
evens out the filling. Or, if thick, you may need to pat it down with the back
of a small melon baller.
4. SEALING IN FILLING: With
offset spatula, spread a layer of tempered chocolate over the mold so it seals
each filled shell. Let it sit briefly to set and scrap the
excess chocolate from the mold
If you have too much filling in the cavities, the
chocolate will become streaked with it. If it does, scoop out a bit of the
filling and try again. It could also mean that you're scraping too hard. Put
more chocolate in the spot with the offset spatula and do your best to cover the
cavity. Clean the top of the mold with the edge of an offset spatula.
(See tip above).
Put filled mold in a cool place, refrigerator or
freezer until hardened.
5.
UNMOLD
Every Easter you can buy all sorts of
hollow chocolate candies -- chocolate eggs, chocolate rabbits, and so on. As a
kid, I used to wonder how they did that ?
1. SEE
TIPS
2.
There are two common ways to make a hollow egg or rabbit:
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| If you are using a mold that is open at the bottom end:
with a medium-sized soup ladle, pour
tempered chocolate into cavities of mold so they fill to the top. Holding
the mold on either side, slap it squarely against the work surface a few
times. This settles the chocolate in cavities and eliminates air bubbles.
Hold the mold until the chocolate just starts to thicken slightly and then
invert it on a wire cake rack set over a piece of parchment or waxed
paper. This will allow the excess chocolate to drip out. Turn right side
up when it starts to harden and sweep away excess from the top of mold
with the edge of the spatula into chocolate bowl. You may have to drain
again and clean. Refrigerate to set shells, for about an hour or put in a
cool place overnight. |
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| If you are using a complete mold - Open the mold, fill
it with some melted chocolate, close the mold and turn it so that the
liquid chocolate coats the entire inside of the mold. Then open the mold
after the chocolate has solidified. |
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3.
Wear thin white gloves--it helps not to get
fingerprints on the chocolate -- carefully open mold and chocolate
should release immediately. Quickly put in on the parchment paper. Handle as
little as possible.
Finishing the molded parts:
| To
join two hollow chocolate pieces together, such as when making a
hollow molded bunny:
1.
Wear thin white
gloves--it helps not to get fingerprints on the chocolate.
2. Warm a cookie
sheet or an offset spatula.
3. With the first
half of the chocolate press the open edge on the sheet so it melts
slightly. Do so with the other half.
4. Quickly press
the two pieces together.
5. Hold until the
chocolate cools, then let set in a cool place. |
|
 Hollow
molds sometimes require a flat chocolate bottom. Usually you have to
create one out of a separate piece of tempered chocolate and then "glue"
it to the molded piece. We all know how difficult this is.
Here's a foolproof technique I devised:
| On marble, granite, a cold countertop or
Silpat Mat, spread
tempered chocolate as thick as the molded chocolate walls in an area
bigger than the circumference of the bottom. |
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| Working quickly, carefully set the open part of
the mold in the middle of the still melted chocolate so there is
extra room on all sides. Let harden. |
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| To trim, use a sharp knife and cut around the
bottom of the mold to get rid of the excess. |
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| Lift mold from the paper. Clean edges, if
necessary. Viola!! -- a perfectly attached bottom. It works well
everytime !! |
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If you really want to
get into using creative shapes as molds, don't forget about your favorite cookie
cutters! A small tart shell with a removable bottom can be used as a
mold. Even an inflated balloon bottom makes a good mold and is dipped in
chocolate to make a chocolate bowl.
A leaf can be used as well
Small chocolates made from creative molds can be
made with melted chocolate or
even chocolate chips. Although tempered
chocolate is always preferred, it not necessary in this case. When you
get into making large, creative shapes such as those made with
classic molds, tempering is preferred.
Create a handle if making a
chocolate basket. Fashion out of wire and secure inside of basket with pieces of
soft chocolate plastic. Wear thin
gloves so as not put too many fingerprints on the chocolate. Wrap exposed wire
with a thin ribbon of chocolate plastic.
 By
using cookie cutters (or small molds) you can create festive chocolate hearts.
If you don't have molds, you'll need to seal one
side of your cookie cutters so that they'll hold the liquid chocolate. To do
this, simply wrap one side with foil.
Next, pour warm chocolate into the cookie cutter.
Fill until the chocolate is 1/4 - 1/2 inch thick and then pop it into the
refrigerator until it sets. To unmold, use a utensil like the butt end of a
spatula or spoon to pop the chocolates out of the cutter. Even your knuckle
instead of your finger.
To Make More
Chocolate Shapes: Use a 4-inch fluted, clean and dry tartlet
pans to make the chocolate cups.
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| Fill each one with
melted chocolate or
candy melts up to the top rim if
making small ones, otherwise use tempered chocolate. Then hold the
mold upside down over the bowl of chocolate, so the excess drains
off. Clean off the rim by wiping it against the bowl.
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| Place chocolate-coated pans upside-down on a wire
rack, placed over a parchment-lined baking sheet, to fully drain.
After the chocolate begins to set, within 4 to 5 minutes, clean off
the edge with a paring knife; it will also make the chocolate cups
easier to unmold. |
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| Place the tartlet pans in the refrigerator, for
about 10 minutes, to set. This will cause the chocolate to shrink,
making it easier to remove from its pan. |
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| To unmold, you should be able to invert each pan
and have the chocolate fall into your hand. If not, place your first
two fingers into the shell, with your thumb on the outside. Gently
begin to lift the chocolate from the pan. |
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| After unmolding, do not handle. If too soft,
refrigerate for about 10 minutes before filling. |
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| Fill with
Chocolate Ganache or
Pastry Cream. You can pour a ganache glaze in to the cups
or if you whip it, it's best to
pipe it in.
Then, refrigerate so the filling sets. |
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| Just before serving, top the chocolate ganached
filled ones with
whipped cream and berries.
Pastry Cream can
be spread in the cup with a thin metal spatula or piped. Top it with
fresh fruit and apply a
glaze. |
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| Keep chilled before serving. |
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1. SEE
TIPS: For
this procedure, you'll need balloons, the smaller and rounder the better. And,
tempered chocolate is essential. Keep
chocolate in temper or warm. And the chocolate has to be thick enough around the
balloon to keep its shape when you pop the balloon.
 2.
Before you begin the tempering
process, you'll need to blow up a number of small balloons to about the
size of coffee cup.
3.
Holding where the balloon closes, dip balloon's bottom into the
chocolate to coat it. You can also
marbleize the chocolate before dipping.
4.
Place the balloon on a lined cookie
sheet holding it at the top so the excess chocolate starts to settle to create a
bottom. The balloon will eventually stand on its own. Repeat the process for as
many cups as you'd like to make. Then place the pan into the refrigerator for 5
to 8 minutes. When you remove the pan from the refrigerator, the chocolate
surrounding the balloons should be hard.
5.
Prick the balloon with a pin to deflate it. Carefully remove from the chocolate
cup. If the room is warm, store in the refrigerator before filling.
6. When
you're done, you can fill the cups with fruit (berries work well) and whipped
cream, chocolate ganache mousse,
cold pudding or ice cream.
A chocolate leaf is made by
painting a "safe" leaf with melted chocolate or chocolate chips and letting it
harden. When you strip off the real leaf, you end up with a delicate chocolate
one imprinted with the real leaf's pattern. Chocolate leaves make a great
decoration and are delicious to nibble on. For example, before serving, put a
chocolate leaf on the top a dollop of whipped cream that sits on a Fudge Sundae.
Serve chocolate leaves with homemade cookies for dessert or place in the
frosting on a cake as a decoration. The possibilities are endless.
TO MAKE:
Gather leaves from non-poisonous
plants with stems, free of pesticides, clean and dry. Round and heart
shaped leaves are the easiest to work with. Choose leaves that are flat not
curled and not too large or complicated in shape. Young leaves are easiest to
peel from the chocolate. Leaves
about 1 to 1 and 1/2 inches across are best.
If they have a small stem leave it on.
Good Choices: Leaves from fruit trees such
as orange, lemon, apple and plum make a nice design. Leaves of cottonwoods,
birch, beech, elm, sweet gum, and some oaks have interesting veins. Mint leaves
have lacy patterns
Bad Choices: Be sure to avoid poison oak,
ivy, oleander and sumac. If in doubt make sure you ask some expert to identify
the leaves you've chosen or don't use them.
To make you need:
paper towels
a cookie sheet
a small double boiler
a wooden spoon
waxed paper or plastic wrap
6oz. package of semi-sweet chocolate chips (for 50 leaves)
small knife with a rounded blade (like a pallet knife)
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| To Prepare
Leaves: Wash leaves in cold
water and spread them on paper towels - carefully blot them dry. If water
clings to the leaves the chocolate will not stick. |
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| To Prepare
Chocolate: Partly fill the
bottom of the double boiler with water and heat it to steaming hot- but do
not let it boil. Put chocolate in the top pan and set it over the water.
Turn the heat to low and stir the chocolate with a spoon until it melts
and has no lumps. Remove chocolate from the heat. |
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| To Coat Leaves:
Line the cookie sheet with waxed
paper or plastic wrap. Coat the underside (with the veins) not the top of
the leaf. Hold leaf in the palm of one hand, dip the knife in the
chocolate and spread over the leaf almost to the edges. Try not to let any
chocolate get on the other side of the leaf as it will be harder to peel
off later. Spread the chocolate until it is very thick. If it is too thin
it will break apart. After you coat each leaf set it on the cookie sheet
chocolate side up. When sheet is full, place in freezer, for a
little while to let the chocolate harden.
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| To Peel Off
Leaves: You may need a little
practice to be able to do this without breaking the chocolate. But you
will get the hang of it quickly. Carefully hold the chocolate leaf
around its edges and strip off the real one by bending its stem in an
opposite and downward direction and peeling it off. Work
as quickly as possible and touch the chocolate as little as possible. The
heat of your hand will melt it quickly. |
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| To Set and Store:
Place on waxed paper. Store in a cool, dry place or freeze in a covered
pan until ready to use.
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