Have you ever wondered how confectioners make beautifully shaped chocolates? It’s all in the chocolate molds! With candy molds, you can make dark chocolate truffles and luscious holiday candies. They help make break-apart vegan chocolate bars or uniquely shaped chocolates like crescent moons or seashells.
If you’re curious about how to make chocolate molds and what types of chocolate are best for your candy, look no further than our TCHO pros. They’re experts at using chocolate molds and can provide you with advice and tips for your kitchen. Let us explain what to know about working with chocolate molds and how mastering molds can take your candies and desserts to the next level.
What Are Chocolate Molds?
Chocolate molds are reusable trays filled with melted or tempered chocolate. They’re made of common baking materials like silicone and plastic. Each mold features rows of cavities that help the chocolate retain its shape. As the chocolate sets and hardens, it molds into a candy design you can enjoy at home or give as a tasty and thoughtful gift.
Chocolate molds are popular for holidays and events. They’re perfect for special occasions and always make an excellent gift for a cooking or baking enthusiast. Chocolate molds let you make tasty and impressive-looking treats without much effort. Create chocolate candies for a celebration or party.
Types of Chocolate Molds
If you’re new to using chocolate molds, how do you choose one for your recipe? Get your hands on a few molds at a baking supply store or craft store. Checking out the molds in-person can give you a better idea of the mold’s heaviness and density. You may also find an interesting mold to give your chocolate some personality.
For those bakers who prefer to browse, it’s easy to shop for all shapes and sizes of chocolate molds online. Some favorites among home bakers and professional chefs include round chocolate molds and molds for chocolate truffles. You’ll find trays for break-apart candy bars and molds featuring hearts and roses.
Common candy molds feature 15-18 cavities per tray. However, you’ll be able to find nearly any type of mold you can imagine. Shop for trays for creating larger, single candies and molds featuring assorted gift box shapes. As you consider your recipe, it may even be helpful to consider the mold’s material. Some popular chocolate and candy molds include:
- Clear or translucent plastic molds
- White plastic molds
- Polycarbonate molds
- Silicone candy molds
Clear Plastic Molds
Clear molds help create intricate designs out of tempered chocolate. The translucent, lightweight material makes getting the perfect shape for your candy easy. With the clear mold, you can ensure your chocolate settles into each crack and crevice of the mold without forming air bubbles or creating an uneven texture.
Using clear molds is also fun because you can see your candy. Translucent molds will help you tell when your chocolate is ready. Less guesswork may mean you consistently see quality candy.
White Plastic Molds
White candy molds are best for simple confections since you won’t be able to see inside the mold. If you go with these products, we recommend using tempered chocolate. Pour the tempered mixture slowly and uniformly into the mold for the best results.
Professional confectioners often choose polycarbonate molds because they feel heavier and sturdier than plastic. Solid polycarbonate supports more intricate designs and taller chocolates without worrying about the chocolate breaking or taking on an uneven texture. Clear polycarbonate molds let you see when your chocolate is ready to be removed from the mold, which can help save you time and energy. Whether you’re making huge Valentine’s Day hearts or elegant chocolate sculptures, polycarbonate molds can help you preserve the integrity and shape of your chocolate.
Food-Grade Silicone Molds
Silicone candy molds are popular because of their versatility. You can put them in the freezer or dishwasher, and they also stand up to heat and moisture. In addition, their flexible shape makes it easy to pour chocolate inside the mold and get it out when you finish. Best of all, you’ll find designs and shapes for every recipe and occasion.
Have a little fun with your chocolate when you create candies shaped like snowflakes or flowers. You’ll even find molds shaped like pet paws and alphabet letters. If you’re using food-grade silicone for the first time, be patient! Silicone holds heat longer than plastic molds, so it may take longer for your candy to become hard and ready to eat.
There’s also the chance your silicone mold throws your chocolate out of temper. While silicone may take some getting used to, many bakers find that a silicone mold’s flexibility makes it a valuable tool.
Ingredients for Candy Molds
Now that you have your chocolate molds ready, you need chocolate. So, what type of chocolate is best for making your candy? The short answer is quality or couverture chocolate. The better your product is, the easier it will be to melt and temper to create unforgettably delicious confections.
It’s possible to use chocolate bars or chips, but they may not melt as well as chocolate made for baking like baking discs. It’s always best to use chocolate products rich in cocoa butter. We prefer to use craft melting chocolate like our TCHO chocolate discs for baking. The good news is, you can always use dark chocolate or milk chocolate discs for your candy molds. If you’re a fan, you can also use white chocolate.
White chocolate can be colored to make fun confections for kids or holidays. Some candy molds can accommodate a combination of types of chocolate. If you decorate at the right time, it’s possible to create drizzles or designs using confectionary coating or two different chocolate types.
Vegan and plant-based chocolate holds up just as well in candy molds as products made with animal ingredients. Here are some of our favorite TCHO chocolates for candy molds:
- Real Fruity 68%: This 68% single-origin dark chocolate is tart and fruity. Give your confections a light and lush flavor perfect for delighting the tastebuds or sparking a little romance.
- Choco Combo 68%: A 68% dark chocolate featuring notes of robust cocoa and hints of nuts and toasted coffee. A delicious choice for adding to chocolate gift boxes.
- Hella Dark 81%: A melting chocolate for the true dark chocolate lover. Bite into a candy made with Hella Dark, and you’ll taste deep cocoa and red fruit. A hint of nutty flavor makes this an ideal choice for making break-apart chocolate bars.
- Real Fudgy 70%: Fudgy, single-origin dark chocolate you can’t put down. This classic chocolate flavor is perfect for making any candy or confectionery.
- Choco Charms 60.5%: Everyone will love dark chocolate with a sweet, roasted flavor. Use Choco Charms to make chocolate truffles and lollipops.
These are some of our most popular chocolate discs for molds. Still, we also recommend experimenting with the unique and delicious flavors of oat and white chocolate. The right blend of chocolate and chocolate mold can create an unforgettable experience you’ll want to replicate.
Tools for Making Chocolate Molds
Molds are essential to making chocolate candy, but you’ll need a couple more tools to help you melt and temper your chocolate. Gather the items to help you create the right mixture and pour your chocolate into the mold. These include:
- Candy thermometer
- Pastry bags or squeeze bottles
Grab your marble slab or a double boiler if you need to temper your chocolate. Once you have everything in front of you, grab a kitchen towel to keep your tools dry.
How to Make Molded Chocolates
It’s time to gather your supplies and put your chocolate molds to the test! We’ll explain step-by-step how to make delicious chocolate confections in your kitchen. First, you’ll need to temper your chocolate.
Why temper your chocolate for making candy? Tempering gives your treats a unique look and consistency. You’ll notice the crisp bite and sheen. It also keeps chocolate from melting fast on your fingers. Best of all, it helps you manipulate your candy molds more easily.
After the chocolate sets, you can remove it from your mold without tapping too hard on the polycarbonate or plastic. The result is an attractive and delicious chocolate that maintains its shape and texture.
Temper the Chocolate
If you aren’t sure how to temper chocolate, you can do it in a few simple steps using a double boiler. It’s also possible to temper chocolate using a marble tabletop or a microwave. Consider your tools and time to choose the right tempering method for you. It’s also helpful to consider whether you’re making a large or small batch of chocolate.
- Double Boiler (Seeding) Method: To seed your chocolate baking discs using a double boiler, you’ll start by melting two-thirds of your chocolate. Next, you’ll slowly add the remaining one-third of the melted chocolate a bit at a time until the mixture is smooth and uniform. Once that’s complete, it’s time to raise your chocolate to its working temperature.
- Marble Table Top Method: With the marble table top method, you’ll pour two-thirds of your melted chocolate onto your slab. Using a constant motion, you’ll stir the melted chocolate with a palette knife and spatula until the chocolate begins to thicken up. When the chocolate crystallizes, pour the remaining one-third of the melted chocolate onto the slab. Stir all the chocolate together until it becomes one mass. Test and enjoy!
- Microwave Method: The microwave method is best for working with smaller quantities. You can also microwave chocolate chips. Place 2/3 of your chocolate discs into a microwave-safe bowl. Microwave the chocolate in short bursts at half power for about 10 seconds. Stir with a spatula between sessions until the chocolate is nearly melted. Next, mix the melted chocolate with the rest of the reserved chocolate. Keep using short microwave bursts until the mixture is smooth and uniform. Allow the chocolate to cool, and it’s ready to mold into tasty treats.
Pour the Chocolate
When your tempered or melted chocolate is ready, it’s time to pour it into the mold. How you pour it in will depend on its size and shape. If you have a bigger mold, you may be able to use a spoon or spatula. However, this method can be messy. We recommend using a pastry bag or a squeeze bottle to get the chocolate into the mold without wasting it.
Using your bag or bottle, carefully fill each cavity of the chocolate mold. Do not overfill the cavity. When you finish pouring chocolate into each section, gently tap the tray down to release any air bubbles from the bottom of the cavity. Place your filled chocolate mold into the refrigerator to set your candy. It may take up to 20 minutes for your chocolate to set and harden.
Decorate the Chocolate
Once your chocolate melts, you can mix in delicious additions like nuts or coconut shreds. Before you pour the chocolate, you can even fill the candy molds with add-ins like crushed pretzels or raisins. Try sea salt to complement your dark chocolate or pistachios for white chocolate. Once your truffles harden, you can drizzle colored chocolate on top.
Release the Chocolate
After 10-20 minutes, it’s time to see if your chocolate is ready. Check the bottom of the mold for a cloudy white appearance. A murky look indicates your candy has hardened and is starting to pull away from the plastic or polycarbonate. Wait a few more minutes if the chocolate still looks moist because it may need more time to harden.
When your chocolate is ready to release from the mold, carefully flip it onto a soft kitchen towel. If the chocolate doesn’t come out immediately, give the mold an extra tap. If the chocolate resists after a few taps, place the chocolate in the freezer. It should come out easier once you give it a few moments to cool or harden.
Troubleshooting Your Chocolate
Does your chocolate look dull when it comes out of the mold? Let it rest in your refrigerator for a few more minutes. Streaky white lines indicate that the chocolate became too warm during melting. The confections have a striped finish as the fats separate from the other ingredients. If you’d like, you can remelt the chocolate and stir in more chocolate baking discs to remove the streaks.
Presenting Your Chocolate Molds
Chocolate molds are worthy of a special presentation. A colorful platter showcases their designs and shapes at home or at a party. For those bakers who like to give candies as a gift, put them in a tin or a gift box. A vessel featuring cavities for individual chocolates helps you show off various shapes and designs. Plastic wrapping tied with a bow will make giving chocolate to a group exciting. Or buy paper sticks from the craft store to make chocolate lollipops.
Storing Chocolate Candy
At TCHO, we use high-quality and responsibly sourced organic ingredients to help keep our chocolate fresh for longer. You can keep your candy tasting great by storing it in a cool, dry place. Place it in an airtight vessel to keep moisture at bay. Don’t put it in the refrigerator, and keep it away from other food. Avoid direct sunlight to keep your candies from melting.
Make Your Own Molded Chocolates
Chocolate molds offer a fun and easy way to create delicious confections at home. Impress guests or make a new recipe. Whether you need chocolate baking discs for candy or cocoa powder for a rich and fudgy dessert, TCHO has the chocolate baking essentials you need. Our responsibly sourced and plant-based ingredients will make you feel good about whatever treat you make.