Maybe you’re searching for ideas for what to do with leftover melted chocolate from another project or dessert. Or maybe your delicious bars suffered accidental hot-weather neglect and you need a way to use up the squishy, melted results. Never fear — chocolate is wonderfully versatile. We like using chocolate molds to turn liquefied chocolate into treats with a custom look.
Let these instructions be your guide as you melt (or re-melt), temper and form it into all kinds of creative shapes, right in your own kitchen. Break out of the square and try it today!
-A mold. You can buy specially-made candy molds in fun shapes online and in many retail stores. You can also try old-fashioned muffin tins or silicone ice cube trays. Another option is to position your favorite cookie cutters on a baking sheet covered with waxed paper!
-A microwave-safe bowl.
-A candy thermometer.
Real chocolate melts at just below 100° F. After it’s melted, it must be re-tempered, so that it will set correctly and retain its sheen and snap. You can do this at home! 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. Then, stirring the chocolate continuously, allow it to cool to 90° F.
Pour or spoon the melted the chocolate into your mold. A gentle shaking motion can help the chocolate work into corners and crevices. If you’re making lollipops, this is when you insert the stick! Twist to coat the stick to help it adhere to the chocolate, and then lay it flat in the stick-channel of the mold.
For this step, patience is required! Set your mold or baking sheet in the freezer, making sure it’s level. Your candy will be ready to pop out in 5-10 minutes, depending on the size of the mold. Wipe off any excess moisture with a paper towel and enjoy!
As with all fine chocolate, make sure to store leftovers in an airtight container in a cool, dry place.
… not that there will be any leftovers.
If you’ve mastered chocolate molds, you may like our post on Chocolate Covered Strawberries.
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