How To Mold Chocolate

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Before beginning:

• Read General Information About Working With Chocolate.
• Have your chocolate thermometer handy and dry.

You need to know:

• Prepare small batches and immediately put in refrigerator until set. Do not leave in longer than the amount of time it takes for the chocolate to set up.
• Molds must be chocolate molds so that chocolate will release from the mold properly.
• Make sure molds are clean, 100% dry, and are not dusty or scratched.
• Make sure molds are at room temperature.
• Use either Chocoley V125 Couverture Chocolate or Bada Bing Bada Boom Candy Melts

• Polypropylene bag;
• Parchment triangle rolled into a funnel;
• Squeeze bottle;
• Small ladle; or
• Spoon

MOLDING: (all information about colorings & flavorings assumes you are using Chocoley bought products)

1. Lay mold on flat surface, such as a countertop or table.
2. If you are painting the mold with our colorful cocoa butter make sure the cocoa butter is set before you add the melted chocolate to fill the mold. Put in refrigerator to set for about 10 minutes.
3. Melt or temper your chocolate according to instructions for the type of chocolate you have purchased.
4. After the chocolate is melted, it’s time to gently fold in any INCLUSIONS:
1. To FLAVOR your chocolate, note that you should use the eye dropper that comes with your flavoring as it is very concentrated. One bottle will flavor up to 20 lbs. of chocolate. Warm the flavoring oil to the same temperature as the chocolate before adding to chocolate. Chocolate is very sensitive to temperatures (both high and low). Chocolate hardens when it drops in temperature to the mid 70° F, so, if you add flavoring oils that are room temperature (around 68° F) to melted chocolate (ranging from 88° F– 115° F), you will SHOCK the chocolate and it will SEIZE (get lumpy, get gritty or thicken up and get pasty). See warming instructions below.
2. To COLOR white chocolate with chocolate coloring, note that one 2 oz. bottle will color 6 pounds of chocolate. One .65 oz. bottle will color 2 lbs. The only exception is for red coloring, which will require more coloring. When you use our colorings, think of them as mixing a colored paint with white paint – you create the depth of color/tint that you want by adding a few drops at a time to the melted white chocolate. Customers have told us that you can get a brilliant red color when mixing red coloring with milk chocolate, but otherwise, we recommend coloring only white chocolate. IMPORTANT: When painting details, it's best to use White Bada Bing Bada Boom Dipping & Enrobing Chocolate.
• How To Warm Coloring or Flavoring Oils:
Make sure the lid is on tight. Place in a small zip lock plastic bag, removing all air.

Place the plastic bag protected bottle in a warm water bath for 10–15 minutes (water should be no more than 20° warmer than the chocolate). Shake bottle every five minutes for even temperature distribution.

Remove from plastic bag and be sure to dry off ALL water from the bottle before adding to the chocolate.

Shake bottle well and add desired amount to chocolate.
• If you are making multi-colored chocolates, carefully “paint” the inside of the mold using a mold painter squeeze bottle, paintbrush, cotton ball or toothpick with one color, allow to harden, then repeat with the next color. Allow the final color to harden before continuing on to the next step.
3. To add INCLUSIONS such as nuts, cereal, raisins, etc.
   • Make sure your inclusions are not cold. Ideally, they should be as warm as the chocolate so that the chocolate does not start to cool too soon.
   • The inclusions can not touch the mold. If anything other than chocolate touches the mold, the chocolate can not release when demolding.
   • To add inclusions, first coat the mold cavity/opening with chocolate. The best way to do this is to fill the mold with chocolate and then turn it upside down and let the chocolate pour out. What’s left will be a chocolate shell attached to the mold. An alternative is to thickly paint the mold cavity/opening with chocolate and then let the chocolate set up.
   • Let the chocolate shell in the mold set up in the refrigerator (usually about 10 minutes).
   • Gently fold inclusions into the chocolate.
5. Fill each mold cavity/opening until chocolate is level with the top of each opening.
6. Scrape excess chocolate from the mold by running the long edge of your offset spatula along the surface of your mold.
7. Gently tap the mold on the counter until you remove all of the air bubbles.
8. If you’re making suckers: Insert a sucker stick, angled slightly downward, into each chocolate filled opening. Give the stick a gentle twist to coat with chocolate and lay the stick down flat into the sucker stick channel. Make sure there is enough stick in the chocolate to hold the chocolate on the stick and long enough handle to hold the sucker.
9. Let the molded chocolate set up (hardened) in the refrigerator on a level tray for 10-20 minutes. Warning: don’t leave the chocolate in the refrigerator for too long. The chocolate can become too cold and will “sweat” or even crack when brought to room temperature.
10. Do not release the chocolate until it is completely dry and contracted from the mold. If you’re using a clear mold, you’ll be able to tell that the chocolate is ready when it uniformly does not look wet on the underside of the mold.
11. If you’re making suckers , when the chocolate has completely hardened, gently lift the suckers out of the molds by the sucker stick. If there is any moisture on the chocolate gently dry with a dry paper towel. Place the finished suckers in a sucker bag and seal the bag around the sucker stick with a twist tie.
12. To release the chocolate from the mold, turn upside down onto a flat dry surface and tap until the chocolate releases. If it doesn’t release after several hard taps, do not force – it means it is not set up. Return to refrigerator for a few more minutes.
13. We suggest wearing Chocoley white cotton candy making gloves when handling the molded chocolate so that you don’t get fingerprints on the chocolate.
14. If there is any moisture on the chocolate gently dry with a dry paper towel.
15. For a professional looking decorative flare, you can add Chocoley Drizzle & Design Chocolate, or you can paint your finished chocolate with our colorful cocoa butter or our wide array of special airbrush chocolate paints.

Store the finished candy in an air tight plastic container (such as Tupperware) and keep in a cool, dry place between 55° - 70° (such as a cupboard or pantry).