What kind of chocolate do you use for candy molds?
What kind of chocolate do you use for candy molds?
We believe the best chocolate for molds is Merckens Candy Coatings. These candy melts are rich and creamy and melt easily, making them easy to use with chocolate molds. Once melted, Merckens can go right into candy molds– no tempering required.
How do you use chocolate Moulds?
How to mould chocolate
- Ensure your bench is clean and smooth.
- Holding the mould at an angle, gently pour the tempered melted chocolate into the moulds as desired.
- Once filled or coated, gently tap the mould on to your surface to release any trapped air bubbles.
How do you keep chocolate from sticking to silicone molds?
How to Prevent Chocolate Sticking to a Candy Mold
- Wash your candy molds thoroughly at least a day in advance of when you plan to use them. Dry them with towels.
- Pour your melted chocolate into the molds as usual.
- Refrigerate your chocolate molds until the chocolate has completely hardened.
Are silicone molds good for chocolate?
Pliable, smooth-textured silicone molds work especially well for chocolate because they are durable, reusable and they create a flawless surface. Begin with dark or milk chocolate made especially for candy making to pour into the molds.
How do you melt chocolate for molds?
Chop up a bar and heat it in a bowl for 30 seconds at a time in your microwave at half-power, stopping to stir every time the microwave beeps. When all the chocolate is completely melted, heat it in short bursts to bring it to 115° F. Keep track with the candy thermometer.
How do you melt chocolate chips for molds?
Pour your chips into a microwavable dish, then set about a quarter of them to one side. ‘ Microwave the chips for 20 seconds, then take them out and stir. The chips will look the same, and you might think you don’t need to stir them, but stir them anyway.
How do you make chocolate candy in molds?
Steps Purchase chocolate in either a block or in a package of small disks. Obtain a mold. Temper your chocolate. For dark chocolate you must heat the chocolate to 113 °F (45 °C) and cooled to 88 °F (31 °C). Brush a thin layer of chocolate into your mold(s) using a pastry brush. Place your mold into the freezer and leave it for five to seven minutes.
How long can I keep molded chocolates?
– Truffles: within 14 days – Filled/molded chocolates: within 6 weeks – Tablets/bars, mendiants & solid chocolates: within 6 months – Pavés & Corks (meltways): within 14 days – Pâté chocolate, chocolate terrines, chocolate salami: 8 weeks refrigerated. Store chocolate charcuterie at < 41ºF.
How do you make homemade chocolate candy coating?
Directions 1. Cover tray with wax paper. 2. Place chocolate chips and shortening in medium heat-proof bowl. In separate large heat-proof bowl, put very warm water (100° to 110°F.) to 1-inch depth. 3. Stir chocolate and shortening CONSTANTLY with dry rubber scraper until chocolate and shortening are melted and mixture is smooth.
