Chocolates are a great gift in any season to family/loved ones, teachers, friends, weddings, parties, and anyone else that you’d love to show your appreciation to. It is not difficult and does not take as much time as one would think. The chocolates come in an assortment of colors and you can be as detailed as you like. Be creative with your chocolates and how you package them. Most of all have fun!
WHAT YOU NEED TO GET STARTED:
Glass bowl or glass jars (easy to store this way)
Plastic bag or plastic gloves for hands
Counter or table space to place your chocolates for ‘drying’
Chocolate flavors (oil-based)
HOW TO MELT YOUR CHOCOLATE:
Skillet/Grill Method – Best Method
- Place chocolate in glass bowl and set on grill.
- Set grill on simmer setting or lowest setting and stir every few minutes until melted.
- You can have different colors of chocolate heating at the same time in separate bowls or jars.
Double Boiler Method – Stove method
- Fill large pot 1/4 full and heat to medium.
- Place your chocolate pieces in a glass bowl or jar (jars are better because you can
usually get small jars with different colored chocolates into one pot at a time)
- Turn heat down to a simmer.
- Stir until melted; continue adding chocolate until the desired amount is melted.
Microwave Method (not recommended as it’s too difficult to control the heat)
- For one lb of chocolate coating, cook one minute on high. Stir.
- Continue cooking on medium in 15-second intervals, stirring each time until the chocolate is fully melted.
THINGS TO REMEMBER:
The chocolate coatings are oil based, so never let water come in direct contact with them.
If you are adding flavors, they must be oil-based. Most extracts are water-based.
Never touch the chocolates after you have removed them from the fridge/freezer as the condensation will copy your fingerprint onto your chocolates. Instead, wait until the chocolates have reached room temperature (around 10 min) and no longer have condensation on them. This way they will also retain their glossiness.
Lay down a sheet of aluminum foil to place the chocolates on after you remove them from the fridge/freezer. Use a plastic bag or plastic gloves to lift and move the chocolates around until they reach room temperature.
STORING YOUR CHOCOLATES:
- Store in a cool, dry and odorless area.
- Do not place in the refrigerator or freezer as condensation will develop when removed. This will add water to the chocolate and it will become thick when melted.
MAKING THE CHOCOLATES
Solid Chocolate Molds:
- Spoon melted chocolate into each of the cavities of the mold. If it overflows scrape away the excess with a straight knife or spatula.
- Lightly tap the mold on the counter or table to remove any air bubbles on the surface of the mold.
- Place mold in refrigerator to cool.
- Remove from the fridge/freezer and flip over the mold onto a sheet of foil. The pieces will pop out. It may be necessary to gently tap or twist the mold.
- If the pieces do not come out easily the chocolate may need a bit longer to set.
Painting a mold:
- Using a paintbrush, paint the chocolate, in the color of choice on the inside sections of the mold.
- Carefully look at the front of the mold to be sure that all appropriate areas are covered.
- Let color set before adding any additional colors to prevent them from running into each other.
- Once all desired areas have been painted and are dry, fill the remainder of the mold with the appropriate chocolate.
- Follow the last 3 steps of Solid Flat-back molding.
Two Piece Hollow Molds:
- Fill the backside of the mold with melted chocolate.
- Clip the front of the mold to the back of the mold.
- Shake the mold to completely coat both sides of the mold. Tap against counter to move any air bubbles.
- Place in on its top in fridge for 3 – 5 minutes. Remove, then shake to redistribute the chocolate. Place in refrigerator on its back. Repeat these steps four or five times; each time placing the mold on a different side.
- Be sure to place in refrigerator standing up as the last stage.
- Once completely set, remove from mold.
PLACES TO GO FOR SUPPLIES:
Grocery stores usually have a good selection for bulk chocolates and this is usually the cheapest way to buy chocolate. There are many craft stores that carry molds and chocolates as well. Just look or call around and find the best price.
A FAVORITE CHOCOLATE RECIPE:
Chocolate Maraschino Cherries
You will need:
Milk, White or Dark Chocolate pieces
Maraschino Cherries (Jar type is fine)
Chocolate ‘Cup’ mold
- Cut cherries in halves
- Paint in the hollow chocolate mold and cool in the fridge/freezer
- Add cherry halve and ‘cherry juice’ (mix cherry juice and icing sugar until you get a creamy consistency)
- Add more chocolate to the top and avoid any air bubbles (pop with the tip of a knife or toothpick). Re-chill.
You can also make chocolate suckers. There are special molds that have a hollow for the sucker sticks. These are so easy to make and you can use one color chocolate or paint in detail with different chocolate colors. Just use saran wrap to cover them and then tie the saran wrap ends with colored twisty ties or ribbon. Great party gifts!
You can make your own containers with old plastic containers, jars, or paper machete containers (craft stores have these). You can either paint these containers or try decoupage (special glue and paper). Experiment and be creative!You can make