Working with Molding Chocolate
Molding chocolate—often called compound chocolate or candy melts—is formulated with vegetable fats instead of cocoa butter, allowing it to set firmly at room temperature without the need for tempering. You melt it gently, pour it into silicone or polycarbonate molds, and let it cool until the underside of the mold turns opaque, indicating it has released from the surface.
Control your moisture
Chocolate is allergic to water; a single drop of steam or condensation will cause your melted coating to seize into a grainy, unusable paste. Ensure all tools are bone-dry before you begin.
- microwave-safe bowl
- silicone spatula
- silicone or polycarbonate chocolate molds
- piping bag
What goes in.
- 12 ozmolding chocolate wafers
Removing air pockets
Once the mold is filled, lift it two inches off the counter and drop it flat. This vibration forces trapped air bubbles to the surface, ensuring a smooth, solid finish on the front of your piece.
The method.
Melt the wafers
Place wafers in a dry bowl and microwave in 30-second intervals at 50% power, stirring thoroughly after each round until no lumps remain.
Transfer to piping bag
Snip a small corner off a piping bag and fill it with the chocolate. This gives you precision control when filling detailed mold cavities.
Fill the molds
Pipe the chocolate into the cavities until nearly full, then use the tapping method to settle the chocolate and eliminate bubbles.
Level and chill
Scrape the excess chocolate off the top of the mold using an offset spatula for a clean base, then place the mold in the refrigerator for 15-20 minutes.
Unmold
Turn the mold over onto a clean towel. Gently flex the mold; the pieces should pop out cleanly once they have fully set.
Other turns to take.
Oil-based coloring
If you want to tint white molding chocolate, only use oil-based candy colors. Standard liquid food dyes are water-based and will ruin the consistency.
When it doesn't go to plan.
If your chocolate becomes too thick to pipe, add a half-teaspoon of vegetable shortening to thin it out.
Work on a cool countertop; excessive heat in the kitchen will make the chocolate take much longer to set.
Avoid the freezer unless you are in a rush, as rapid cooling can cause the chocolate to bloom or lose its shine.
The ones that keep coming up.
Can I remelt the chocolate if it doesn't set correctly?
Yes, as long as it hasn't been scorched or contaminated with water, you can remelt and pipe it as many times as needed.
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