How To Make Handmade
Decorated Chocolates

Using Molds For Any Holiday

 Melting the Chocolate

 There are several methods for melting chocolate or candy melts. In any case,
the important thing to keep in mind is to go slowly and don't heat the chocolate
too much, or it can burn and turn grainy.

 

1.         Microwave - The microwave is another great way to melt chocolate, but
you must watch it carefully. A few extra seconds and your chocolate can
be ruined. Use the low or defrost setting on the microwave -- zap for 1 minute,
then check and stir. If you need more time, do it in 20-30 seconds intervals
and check and stir after each addition of microwave time.

2.         Double Boiler - A double boiler is one pot set over another that has simmering
water in the bottom. If you don't have a double boiler you can improvise one by
placing a stainless steel bowl over a pot of simmering water. The only problem
with this method is you risk getting water into the chocolate, which will make it
seize, but if you're very careful the double boiler method works fine.

Important Tips & Instructions

 ·          Water is the enemy of chocolate even a single drop of water will make
       your chocolate (or candy melts) "seize" or become grainy.
·          To color your white chocolate you will need special candy colors (we like
       the powdered variety). Do not use regular food color or food color paste both
       contain water which will make your chocolate seize!
·          When adding color to chocolate, add a little, stir and then add more if needed.
       It's better to add more than to have a color that's too bright. If you ignore this advice
       and add too much color, you can dilute the shade by adding more white chocolate
       to the mix.
·          You can use artists brushes or toothpicks to paint in the designs on your
       chocolate molds, brushes give you more control and likewise turn out a neater
       finished product.
·          Never wash your chocolate molds with soap! Soap will remove the slickness
      of the mold, making it difficult to get the chocolate off. Also, for the same reason,
      always carefully DRY your molds after washing. Water spots can also cause
      spots where the chocolate won't release easily from the mold. 
·          If your molds are sticking, very lightly coat them with a thin layer of vegetable oil.
·          If your melted chocolate is too thick to paint, add a tiny amount of vegetable
      shortening until you get the right consistency. Add a tiny amount no more than is
      necessary, as the chocolate will not set as well with too much shortening in it.
·          To hasten the chocolate setting, put the molds in the refrigerator or the freezer
      for a few minutes. To un-mold the chocolate after it has set, simply turn over onto a
      tray or table. Sometimes you may need to "pop" the chocolate out of the mold,
      more often than not, however, it will just slip out.
·          When painting and molding chocolate, frequently hold the mold up over your
       head so you can see it from the right side. This will tell you if you have any
       chocolate “bubbles" or thin spots in the color that need to be touched up before
       the chocolate is finished.
·          If you make a mistake, or if extra chocolate dribbles in the wrong places
      don't touch it while it's still wet. Place the chocolates in the fridge or freezer to harden,
      then you can easily just pick off the parts you don't want there. If you attempt to 
      fix mistakes while the chocolate is wet, it will only smear. Once it hardens, it's easy
      to fix any mistakes.
·          Don't feel like painting all the details? Then just fill your molds with a solid color of
      chocolate or white chocolate for festive molded candies.