Ever wondered what else you could do with all of those chocolate molds you have laying around? Jello jigglers are a fun way to get some additional use out of them and kids love them. They look absolutely adorable and taste great too!
Any type of 3-D animal mold is sure to be a hit with your child. Chocolate molds that are a little deeper than normal work the best. Most plastic chocolate molds can withstand temperatures up to 160 degrees Fahrenheit so don't worry about them melting.
To prepare the chocolate mold, spray lightly with a cooking spray. Follow the recipe on the jell-o box for the jell-o jigglers, not the regular jell-o recipe which is too soft. You will not be able to pull it out of the mold without breaking it apart. Once the jell-o is prepared, pour into the molds, being careful not to overfill. I find that during this step it is beneficial to have the molds sitting on a cookie sheet or something not too flexible so that you will be able to easily move the molds from the counter to the refrigerator. Chocolate molds tend to be slightly flexible so moving can be difficult without spilling once full. Let the jello-o set up in the refrigerator.
Once the jell-o has solidified, remove the molds from the refrigerator and gently pull jell-o away from the sides of the mold to loosen and then pull completely out of the chocolate mold. If you have to really pry and pull it out, it should bounce right back into shape. You're done. Enjoy!
For one of the largest selection of CHOCOLATE MOLDS on the internet please visit CUSTOM CHOCOLATE SHOP
Wednesday, June 17, 2009
Tuesday, June 9, 2009
How to Mold Chocolate using Chocolate Molds
We thought it would fitting to start with an introduction on how to mold chocolate.
Using chocolate molds to mold chocolate is a very simple process and can be a lot of fun too! Chocolate molds are available in a variety of shapes and themes and can be found at your local craft store or at various on-line stores. You will also need to use chocolate melting wafers such as Merckens chocolate wafers, which are very easy to use and do not require the tempering that real chocolate does. We will cover chocolate tempering in another article. For now, let's start with the basics.
Select your desired chocolate molds and make sure they are clean and dry. Dig out your bag of lollipop sticks if the chocolate molds you are using require them. Get a two cup glass measuring cup and fill to the top with the chocolate melting wafers. We have tried several brands of chocolate melting wafers and find that Merckens chocolate wafers are by far the best tasting wafers. You can find much cheaper chocolate wafers at your local craft store but, in our opinion, they are very waxy tasting. As the old saying goes, you get what you pay for. Put the glass measuring cup (containing chocolate) in the microwave for one minute. Take out and stir. Now microwave at 30 second intervals, stirring in between, until melted. Be sure not to overheat or chocolate will seize up, get a grainy texture and taste burnt.
Once chocolate is melted it can be poured either directly from measuring cup, spooned, or squirted from a squeeze bottle in order to fill the mold. It is better to slightly under fill the mold rather than over fill. Overfilling the mold will cause the chocolate to run up and over the sides and will create a lip around the edge of the chocolate piece.
Once the chocolate mold is full, tap down on counter to release any air bubbles that may be trapped inside. You will be able to see the air bubbles releasing. Tap the chocolate mold until they all appear to be released. Failure to follow this step will create what appear to be holes or pockets on the surface of the chocolate. At this point you can add the lollipop sticks if necessary.
Put the filled chocolate mold in freezer for 5-10 minutes or until the chocolate has hardened. The time spent in the freezer will vary based on the size of the chocolate mold cavities. You basically want to leave it in the freezer for as long as it takes to harden. Be careful not to leave it in too long or the chocolate may actually freeze. In addition, you don't want condensation to build up on the chocolate as this will create a sticky mess and a dull looking piece of chocolate.
Once the chocolate has hardened remove chocolate mold from the freezer and tip over on to a plate or cookie sheet. The chocolates should pop right out. If any are stuck in the chocolate mold then tap gently on the counter to release. If they really are stuck, re-assess whether the chocolate has actually hardened. You may need to put them back into the freezer for a few minutes. If you are working with a deep mold you may have to pry a little on the mold in order to release.
Let the chocolate pieces return to room temperature before putting in packaging.
For a more detailed piece of chocolate you can paint the details of the mold with different colors before pouring in the chocolate. Use of a regular paintbrush will be more than sufficient to get this job done. Let each color harden in the freezer after each application before using a different color. I would suggest mastering the basics before venturing on this path.
Chocolate molding can be a lot fun and I have yet to meet a person who doesn't like chocolate! Make your own gifts, party favors and much more with chocolate molds. Kids enjoy helping in the process as well. Just make sure you melt extra chocolate as it will miraculously disappear if there are kids involved!
For one of the largest selection of chocolate molds on the internet click here CHOCOLATE MOLDS
To purchase Merckens chocolate on-line on the internet click here MERCKENS CHOCOLATE
RETURN TO WWW.CUSTOMCHOCOLATESHOP.COM
Using chocolate molds to mold chocolate is a very simple process and can be a lot of fun too! Chocolate molds are available in a variety of shapes and themes and can be found at your local craft store or at various on-line stores. You will also need to use chocolate melting wafers such as Merckens chocolate wafers, which are very easy to use and do not require the tempering that real chocolate does. We will cover chocolate tempering in another article. For now, let's start with the basics.
Select your desired chocolate molds and make sure they are clean and dry. Dig out your bag of lollipop sticks if the chocolate molds you are using require them. Get a two cup glass measuring cup and fill to the top with the chocolate melting wafers. We have tried several brands of chocolate melting wafers and find that Merckens chocolate wafers are by far the best tasting wafers. You can find much cheaper chocolate wafers at your local craft store but, in our opinion, they are very waxy tasting. As the old saying goes, you get what you pay for. Put the glass measuring cup (containing chocolate) in the microwave for one minute. Take out and stir. Now microwave at 30 second intervals, stirring in between, until melted. Be sure not to overheat or chocolate will seize up, get a grainy texture and taste burnt.
Once chocolate is melted it can be poured either directly from measuring cup, spooned, or squirted from a squeeze bottle in order to fill the mold. It is better to slightly under fill the mold rather than over fill. Overfilling the mold will cause the chocolate to run up and over the sides and will create a lip around the edge of the chocolate piece.
Once the chocolate mold is full, tap down on counter to release any air bubbles that may be trapped inside. You will be able to see the air bubbles releasing. Tap the chocolate mold until they all appear to be released. Failure to follow this step will create what appear to be holes or pockets on the surface of the chocolate. At this point you can add the lollipop sticks if necessary.
Put the filled chocolate mold in freezer for 5-10 minutes or until the chocolate has hardened. The time spent in the freezer will vary based on the size of the chocolate mold cavities. You basically want to leave it in the freezer for as long as it takes to harden. Be careful not to leave it in too long or the chocolate may actually freeze. In addition, you don't want condensation to build up on the chocolate as this will create a sticky mess and a dull looking piece of chocolate.
Once the chocolate has hardened remove chocolate mold from the freezer and tip over on to a plate or cookie sheet. The chocolates should pop right out. If any are stuck in the chocolate mold then tap gently on the counter to release. If they really are stuck, re-assess whether the chocolate has actually hardened. You may need to put them back into the freezer for a few minutes. If you are working with a deep mold you may have to pry a little on the mold in order to release.
Let the chocolate pieces return to room temperature before putting in packaging.
For a more detailed piece of chocolate you can paint the details of the mold with different colors before pouring in the chocolate. Use of a regular paintbrush will be more than sufficient to get this job done. Let each color harden in the freezer after each application before using a different color. I would suggest mastering the basics before venturing on this path.
Chocolate molding can be a lot fun and I have yet to meet a person who doesn't like chocolate! Make your own gifts, party favors and much more with chocolate molds. Kids enjoy helping in the process as well. Just make sure you melt extra chocolate as it will miraculously disappear if there are kids involved!
For one of the largest selection of chocolate molds on the internet click here CHOCOLATE MOLDS
To purchase Merckens chocolate on-line on the internet click here MERCKENS CHOCOLATE
RETURN TO WWW.CUSTOMCHOCOLATESHOP.COM
Wednesday, April 22, 2009
Welcome
Thank you for visiting our blog. We have had many requests over time for ideas and recipes regarding the usage our chocolate and candy molds and we thought it would helpful (and fun too!) to profile some of the things that we have come up with. Of course we are open to ideas so feel free to contact us and make requests. We hope you find this blog useful.
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