I always have dreamed about making (or molding) my own chocolate, but never attempted it because of the tempering process. In order to get a hardened chocolate that is shiny and smooth, ‘tempering’ must be done properly. I never had a candy thermometer, so I didn’t think molding my own chocolate is possible; however, I found out that there is a way to mold my own chocolate without tempering.
There are chocolate that are already tempered, so all I have to do is melt and mold them! Look for candy melts by Wilton at a craft store like Joann or Michael’s. You can also find different shapes of candy molds at the store.
INGREDIENTS & EQUIPMENT
Candy Melts – Dark & White
Food Coloring (Get type)
Nuts (If you desire)
Decorating tips (#1 or #2)
HOW TO MAKEMelting & Coloring chocolates
1. Place dark candy melts in a double boiler and melt them in a low-medium heat.
2. Place white candy melts in a double boiler and melt them in a low-medium heat.
3. Add desired food coloring in white candy melts(I used rose pedals) and mix well.
4. Put candy melts in pastry bags with tip # 1 or 2 (very small circle shape).
5. Draw lines, dots, or letters as you want and put them in a refrigerator for 5 minutes. (So, the design remains as we want when we fill out molds.)
6. Fill out molds with opposite color, so you can see your design well. Drop the mold lightly for a couple of times to get the air out and smooth the surface with a spatula or a back or knife. Put them in a refrigerator about 30 minutes or until they get hard.
7. Fill out lolly pop mold and place lolly pop sticks by spinning the stick. Put them in a refrigerator about 30 minutes or until they get hard.
* To take the chocolates out from a mold, flip the mold – upside down and drop it on a parchment or wax paper. They should come out easily by tapping or dropping.
SERVING & STORING
Serving: You can serve as soon as chocolate harden. This is also great item as a present.
Storing: Store them as you would store chocolate in a room temperature.
- Give enough time to harden chocolates before you take them out of molds. Otherwise, the surface won’t be shinny as they suppose to be.
- If you made mistakes while molding or melted chocolate was getting hard, just put them in a double boiler and melt them again. The best part of using ‘candy melts’ is that you don’t have to worry about tempering!
I was so amazed by the taste of ‘candy melts.’ I always hesitated to buy them because I wasn’t sure about their quality, but it was pretty good. Plus, no tempering process makes it so much easier!
Also, chocolate covered nuts were also fantastic – I love any chocolate covered nuts!!!! I tossed nuts (macadamia nuts & almond) in leftover dark candy melts and drizzle with white chocolate.
Happy Valentine’s Day!
It’s always good to make something for my loved ones.