Molded Chocolates Article -
Add a Comment

Molded Chocolates

Beautiful, basic molded chocolates are surprisingly easy to create at home! We'll show you how!

Choose the Right Chocolate

There are two kinds of chocolate you can use for molding:

Couverture is high-quality chocolate. Dark chocolate couverture contains cocoa liquor, sugar, cocoa butter, and vanilla. This kind of chocolate tastes the best by far, but it is expensive and harder to work with because it requires tempering.

Confectionery coating, is not true chocolate, although it may contain cocoa liquor. Confectionery coating contains vegetable fat rather than cocoa butter, which makes it much more stable, but it does not have the same rich, complex flavor as high-quality chocolate. Confectionery coating is great to use when you're making candies with kids. It also comes in a rainbow of colors and flavors besides chocolate.

Candy Equipment

Most candy molds are made of plastic and are fairly inexpensive, so you can stock up on a variety of shapes and sizes for different occasions. More things you might need:

Chocolate lollipops: remember to buy some lollipop sticks.

Multicolored chocolates: get small paintbrushes and fat-soluble food coloring, available at craft stores and specialty kitchen supply stores.

Small palette knife or offset metal spatula for smoothing and scraping off excess chocolate once you pour it into the mold.

    Multicolored Molds

    To make intricate multicolored candies, buy different colors of confectionery coating and some small food-safe paintbrushes. Paint one color at a time onto the surface of the mold and allow it to harden before moving on to the next color. Once each color has hardened, fill the mold with whatever color of chocolate you like.

    For advanced chocolatiers: you can buy pure cocoa butter online or at specialty food stores. Gently melt cocoa butter as you would chocolate. Tint it with fat-soluble colors, and paint the mold. Colored cocoa butter can also be added to melted white chocolate and tempered. Cocoa butter is very expensive, so use it sparingly.

      Filling the Molds

      • Fill each mold slowly with a squeeze bottle, spoon, or by pouring chocolate from a measuring cup.
      • Using your palette knife or spatula, scrape off any excess chocolate into a clean bowl; it can be gently warmed and reused.
      • When the back of the mold is smooth and even, gently tap the tray of chocolates on the countertop to pop any air bubbles.
      • If you're making lollipops, insert the sticks, twisting gently so that they're completely coated with chocolate.
      • To make the chocolate harden quickly, put it in the freezer for a few minutes.
      • Once the chocolate is firm enough come out of the mold, invert the entire mold onto a clean towel and twist very gently to release the chocolates.

        How to Melt Chocolate

        When melting chocolate or confectionery coating, there are a couple major league don'ts. Don't let water or other liquid come in contact with it, or it will seize; And don't allow it to get too hot. Excess heat will both cause the chocolate to separate, rendering it unusable.

        You can check the temperature of the chocolate by dabbing a small amount of it on your lip or the inside of your wrist. It should feel warm, not hot.

        Coating chocolate and some brands of couverture come in small discs for easy melting. If you're using a large block of chocolate, chop it into small pieces so that it melts evenly. The easiest way to do this is on a cutting board, using a serrated knife.

        To melt chocolate or confectionery coating:

        In the microwave: This is a very easy way to melt chocolate: place it in a microwave-safe bowl and zap it on high power at 10-second intervals, stirring each time, just until it's completely melted.

        In a slow cooker: A slow cooker, set on low heat, is perfect for melting chocolate and keeping it at just the right temperature while you work. All you need to do is stir it occasionally and keep an eye on it to make sure it's not getting too hot. If it does get too hot, turn off the slow cooker, remove the insert, and stir in a couple of pieces of unmelted chocolate to cool it down quickly.

        In a double boiler: This method allows you the most temperature control, and is best for higher-quality chocolate. Set up your double boiler with a small amount of water--the water should not be touching the top pan--and warm it over medium-low heat. Melt chocolate, stirring occasionally, just until the mixture is smooth, then remove the pan from the heat.

        Once the chocolate is melted and smooth, you can spoon it into clean, dry plastic squeeze bottles. Set the bottles in a pan of warm water to stay at just the right temperature while you work. Be sure to dry the bottles before using the chocolate.

        Aug. 18, 2009 6:54 pm
        fascinating! Now all I need is a double boiler.
        Sep. 8, 2009 1:09 pm
        THIS IS COOL
        Oct. 3, 2009 9:40 am
        Me too
        Nov. 3, 2009 6:29 pm
        You can make a double boiler, metal bowl over a pot.Just make sure it is no reactive bowl.
        Nov. 25, 2009 7:11 am
        ooh yum i think ill try it sometime
        Nov. 29, 2009 7:21 pm
        I love using silicone molds to make my candies. Especially during the holidays, Wilton makes a variety of molds (pumpkins for halloween, trees and gingerbread men for christmas, hearts for valentines day, etc).
        Dec. 1, 2009 10:06 am
        I've been doing this for years. My kids NEVER had a store bought easter basket, and now my first grandson will enjoy the same easter his father had, I'm showing his mother how to mold chocolates. I am thinking about doing it for christmas as well.
        Dec. 3, 2009 2:52 pm
        I would love to know if there is anything else you could add to the chocolate to enhance flavor...Like liquor? will it make the chocolate seize also?
        Dec. 4, 2009 7:33 pm
        just use a regualr pot and a metal mixing bowl... or a glass casserole dish. I just did it.. worked great!
        Dec. 5, 2009 3:18 am
        how do I make centrefilled chocolates?I mean how do I stuff these chocolates with liquers?
        Dec. 5, 2009 5:46 pm
        I never thought about using a crock pot to melt the chocolate. I am so excited. If anyone knows anyting about using liquers, please post. Thanks
        Dec. 11, 2009 1:36 pm
        You wouldn't want to add liquer to the chocolate, but if you put about a tsp of chocolate into a mold and swirl it around so the inside is coated and then cool the chocolate, you can then fill the hollow chocolate with liquer or buttercream. Make chocolate coins by dropping chocolate on wax paper and letting cool and top the filled molds with these. Then simply seal with melted chocolate. Easy!
        Dec. 13, 2009 8:33 am
        I am just trying dipping chocolates (nuts). If I use chocolate from the bag (like Nestles), do I have to add anything (Crisco?) to it. I also have bags of the chocolate discs bought from a candy store, I'm assuming these are ready to melt. I am using a fondue pot to melt them.
        Dec. 17, 2009 1:48 pm
        any tips for using metal molds? i have a collection of kind of small, individual molds. trying to figure the easiest way to get the chocolate out
        Chef M. 
        Jan. 3, 2010 10:30 pm
        Where to begin... Double boiler... Metal or glass bowl over a pot with boiling water... Make sure no steam can get into your chocolate it will create lumps... You can use any chocolate, and nothing needs to be added... You can add a little cream and sometimes I add some extracts to give it different flavors. Don't add butter od crisco cus the oils won't mix it will just sit on top of the chocolate... not good... I have never tried it but maybe if you add some cream to your liquer it could work... Now to molds... For metal ones let the chocolate cool to room temp. and place in freezer , carefully turn over and set it upside down, take a warm rag and warm the bottoms of where the chocolate sits to loosen the oils from the pan... Carefully tap to push them out...
        Jan. 10, 2010 8:26 am
        I've been using Wilton candy molds for about two years now, and while you can't add store-bought liquer, or extract (vanilla, almond),to the "confectionary coating" candies, Wilton makes oil-based flavorings that you can add; I believe they are about $3, and while the bottles are small (1/4 oz), a little goes a LONG way, trust me. The flavors that come in the package are Creme de Menthe, Cinnamon, Peppermint, and Cherry. I used the Peppermint to make homemade peppermint bark even better. I highly recommend getting these as they take your chocolates to a whole new level. Available at Michael's. Also, with the "confectionary coating", you can add solid vegetable shortening (like Crisco) to thin out the chocolate; this is VERY helpful if you are trying to drizzle the chocolate on top of truffles, pretzels, etc. One more thing, I recommend buying the brand "Almond Bark" for melting and molding chocolate. While Wilton and other confectionary coating candies may come in a variety
        Jan. 20, 2010 6:05 am
        This is great. I needed to learn how to deal with chocolate. Thanks
        Mar. 6, 2010 10:56 am
        we found a real nice double boiler at bed bath and beyond. stainless, glass top and only $20.00 at christmas. It was not on sale. Have fun
        Mar. 18, 2010 8:15 pm
        this is fantastic i love the taste they taste like heaven wonderland!!!
        May 12, 2010 7:30 am
        get suckered is a great place to get molds for everything u can ever want there is a web page for them
        May 25, 2010 8:32 pm
        I've made chocolates for almost 20 yrs. and find the best way to melt it is in an electric fry pan which i retired to chocolate making. I use three two cup pyrex measuring cups (one each for light, dark and white choc). I fill and maintain the water level in the fry pan at about half. Fill the cups with choc and stir as it melts then fill plastic bottles with the melted choc. being VERY careful to dry the bottom of the cup so not even a drop gets into the choc. Melt more as you need it. I find Merckens is by far the best quality chocolate, well worth the extra $$. The coatings are okay for embellishing but not for an entire chocolate, very poor quality for a whole chocolate. Using the bottles makes fairly quick work of the 15 pounds I do up every Christmas.
        May 25, 2010 8:55 pm
        I should add, once I fill the plastic bottles with chocolate, I keep them warm in a 4 cup pyrex filled with water and placed in the electric fry pan. I find when I am making 15 lbs. of choc (5 lbs. each of white, dark and light) at Xmas time, the most practical way to chill the molds is outside on the deck. By the time I fill one tray and put it outside, the last one I put out is ready to work with. (I live in Saskatchewan so easy to find a cold enough day for chocolate making)!
        May 26, 2010 12:20 pm
        This is so great, buying really nice chocolates is so expensive this will be a great creative outlet for me...I am now in the mood to make chocolates!
        Jul. 18, 2010 8:27 pm
        No you don't. Just put a metal or pyrex mixing bowl over your saucepan. Works just fine.
        Jul. 19, 2010 11:21 am
        I make homemade fudge and i melt it in the microwave i prefure to do it that way because it take less time some it is quicker to eat!! Ladykhalia u dont need to spend the money on a dubble boiler!
        Sep. 5, 2010 5:02 am
        Dove Chocolate Discoveries has a tempering unit that does all the work of tempering chocolate for you. No worrying about burning, getting water in, you don't even need a thermometer! And it is on sale this month too! (9/2010) check it out!
        Oct. 6, 2010 9:50 am
        silicone ice cube trays can also be used,i like these best as they do not stick. also they are so cheap
        Oct. 10, 2010 12:18 am
        When making chocolate suckers, I have added either Rice Krispies which make them like a Krunch candy bar or Bits of Brickle that are like small pieces of toffee. (You can buy with the chocolate chips) Both are really good!
        Oct. 17, 2010 11:08 am
        Having a wedding coming up in June, I was wondering when I can start to make cocolate favors and how to store them.
        Oct. 18, 2010 8:29 pm
        I just did a test on chocolate-dipped pretzels before doing 100 of them with a Girl Scout troop. The chocolate (Belgian, from Trader Joe's) melted nicely but took overnight to harden. From reading other postings, I now know I can speed that up by putting the molds in the freezer. But the other problem I had was that the chocolate hardened with a lighter, almost dusty-looking coating on the surface - like chocolate sometimes gets when it's old and stale. Any suggestions for how to avoid the discoloration? Thanks!
        Oct. 30, 2010 7:16 pm
        You can also put your various flavored or colored white chocolate in "canning jar(or old jelly jars) then fill an "electric skillet with about one to two inches of warm water, set you tempeture on 300 to 325...Whatever it takes to "keep water warm...Place your jars of chocolate into electric melt...Then just adjust tempeture so basically the chocolet "stays melted, but doesn't burn...This is really a great method when usingcocolate candy molds, where you may use various colors to decorate...I learned this in a candy making class...I used to "hand paint the inside of a mold, let it dry, then fill rest of mold with white or dark chocolate. (ex.(hand painted ROSEs for Valentines day) Have fun!
        Nov. 28, 2010 6:21 am
        Can you use something else besides a mold?
        Nov. 29, 2010 2:21 pm
        No double boiler needed just a sauce pan and stainless steel bowl !
        Dec. 9, 2010 1:48 am
        I think if you dont have moulds, ice cube trays (esp silicone) should work great.
        Dec. 10, 2010 9:16 pm
        I have even "designed" my own pieces.... Lay a piece of wax paper down and work slowly so the chocolate cools as u go... I made snowmen last year, they were a lot thinner than typical chocolates and larger, but it worked. (I got bored with the molds) I have also used cookie cutters, You just have to make sure both the cookie cutter and surface ur working on is really flat, so the chocolate doesn't escspe. Once u get the melting down, the possibilities are endless... I just get creative and then go... Some work, some don't, But I do them 1 at a time so I didn't end up wasting lots of time on things that don't work so well. And u can always re-melt your mistakes! Ihave also made my own mold out of tinfoil... it took me a littl bit, but it worked, just make a lip all the way around the shape u want and place a flat piece of tinfoil inside, then pour slowly giving the chocolate time to begin to harden as u go. And like mentionned above, icecube tray work great too! I even keep the pla
        Feb. 6, 2011 1:56 pm
        I used to make a lot of candy; never used a double boiler. Electric fry-pan, about 1/2 inch of water and heated it on low and baby food jars to make different colors with and a paint brush (artist type) to color the molds withl. With just using a lot of milk chocolate or dark chocolate, or white chocolate, I used mayonnaise jars (glass ones) when done, just put the cap on until I needed it again. Made a lot of money for Christmas one year when my husband was out of work for 4 months. I love making the candy.
        Jun. 9, 2011 8:06 pm
        Can anyone please tell me where I can buy the chocolate slabs from? I am located in Redondo Beach, CA.
        Jun. 14, 2011 12:56 pm
        @GC, when chocolate does that it's called blooming. There's a couple of reason why it would do that. High humidity or something happened while tempering the chocolate are the more common reasons for this.
        Aug. 4, 2011 3:48 am
        @Ankur, Chocolate slabs can be found at most grocery stores in the baking section. The wrapped ones look like candy bars, usually next to the bags of chips. They come in semi-sweet, milk, white, dark, with various amounts of cocoa butter. Gourmet varieties, like Ghiaradelli (sp?) from San Francisco, CA can also be found. I used the slabs in fudge as well as molded candies, and even tucked inside a cobbler. I placed the nuts & dried fruits on top of the fresh cobbler fruit, then shredded the bar over it before I put the crumbs on top. Makes a nice surprise when it's served.
        Oct. 1, 2011 12:07 am
        i hope ice cube trays are okay >.
        Dec. 12, 2011 11:09 am
        my mom and I use glass jars filled with with waffers or chocolate chunks, set in a pot of heated water on the stove. Best of all, just twist lids on when done and ready to be added to and melted next time. No need to buy a double boiler
        granny d 
        Feb. 21, 2012 5:53 pm
        does anyone know if you can melt almond bark in an electric fondue pot
        Apr. 15, 2012 7:57 am
        I place the melting pieces in 'cereal' bowls and set them on top of my electric griddle, set to 'low'. I can have as many colors as I can fit bowls on the griddle. They never overheat and there's no 'double boiler' drips because this requires no water.
        Jun. 12, 2012 4:46 pm
        Where can I find recipes for various fillings including fruit and nut fillings?
        Jun. 17, 2012 11:12 am
        A double boiler can also be made cheaply and easily by setting a metal or glass bowl over a pan of boiled water. Make sure the heat is not on the pan and the water isn't touching the bottom of the bowl while you're melting the chocolate!
        Jul. 2, 2012 12:31 pm
        This looks amazing and fun.! Just have to get some molds and chocolate... I can't wait.!
        Aug. 15, 2012 6:18 pm
        Raj, To fill the center of the chocolates with something, dip a brush in chocolate and paint it onto the mold. Make sure to fill any cracks in the mold. Freeze the layer and continue until you reach the middle of the chocolate. Fill the chocolate with desired item. Continue the previous steps. Freeze and enjoy :-)
        Dec. 6, 2012 9:49 pm
        my question is a involving Christmas Cooking, my friends and I get together and do bake to be used for gifts. This year we have chosen to make things easier for us. Various types of cookie balls. We do not drink...outside of us using food flavoring is there something else we can use THANK YOU FOR YOUR HELP LINDA
        Dec. 24, 2012 7:53 am
        yum, but this is going to kill the new year weight loss challenge I joined.
        Jan. 9, 2013 5:17 pm
        sooooo cool I cannot wait til I can do this
        Feb. 2, 2013 7:50 am
        Got everything now how do I save these instructions?
        Subscribe Today!

        In Season

        Delightful Summer Parties
        Delightful Summer Parties

        All the little bites, cocktails, casual dishes, and desserts you want for your next get-together.

        Banana Bread
        Banana Bread

        Bake those overripe bananas into a delicious, easy loaf of quick bread.

        Subscribe Today! Only $7.99
        Subscribe Today! Only $7.99

        Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

        Related Videos

        Homemade Valentine’s Chocolates

        Make decadent homemade chocolate candies for your Valentine.

        Tiger Butter Chocolates

        Learn what’s behind a recipe that comforted family during wartime.

        Peppermint Bark

        These 5-star Christmas candies are layered with chocolate and peppermint.

        Most Popular Blogs

        Recently Viewed Recipes

        You haven't looked at any recipes lately. Get clicking!
        Quick Links: Recipe Box | Shopping List | More »
        Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

        Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States