Does anyone know a recipe for molding chocolates?!
Chop your chocolate. It is best to use at least 1 pound of chocolate, as it is easier to temper (and retain the temper) of larger amounts of chocolate. If this is more than you need, you can always save the extra for later use. Be sure that your chocolate is in block or bar form, not chocolate chips. The chips have additives that allow them to retain their shape at higher temperatures, and so they will not temper properly.
Melt 2/3 of your chocolate. Place it in the top of a double boiler, set over simmering water. Securely clip a chocolate or instant-read thermometer to the side of the boiler to monitor the chocolate’s temperature.
Stir gently but steadily as the chocolate melts and heats up. Use a rubber spatula, not a wooden or metal spoon.
Bring the chocolate to 115 degrees (for dark chocolate) or 110 degrees (for milk or white chocolate). Do not allow the chocolate to exceed its recommended temperature. When it is at the right temperature, remove it from the heat, wipe the bottom of the bowl, and set it on a heat-proof surface.
Type of Chocolate Tempering Temperature
Dark (no milk content) 88-90°F (31-32°C)
Milk 86-88°F (30-31°C)
White 80-82°F (27-28°C)
Answers: you need to temper the chocolate first. This will give the sheen on the chocolate and it shrinks slightly making it easier to un-mold.
Chop your chocolate. It is best to use at least 1 pound of chocolate, as it is easier to temper (and retain the temper) of larger amounts of chocolate. If this is more than you need, you can always save the extra for later use. Be sure that your chocolate is in block or bar form, not chocolate chips. The chips have additives that allow them to retain their shape at higher temperatures, and so they will not temper properly.
Melt 2/3 of your chocolate. Place it in the top of a double boiler, set over simmering water. Securely clip a chocolate or instant-read thermometer to the side of the boiler to monitor the chocolate’s temperature.
Stir gently but steadily as the chocolate melts and heats up. Use a rubber spatula, not a wooden or metal spoon.
Bring the chocolate to 115 degrees (for dark chocolate) or 110 degrees (for milk or white chocolate). Do not allow the chocolate to exceed its recommended temperature. When it is at the right temperature, remove it from the heat, wipe the bottom of the bowl, and set it on a heat-proof surface.
Type of Chocolate Tempering Temperature
Dark (no milk content) 88-90°F (31-32°C)
Milk 86-88°F (30-31°C)
White 80-82°F (27-28°C)
you can buy solid chunks of chocolate and little molds to pour it in at Walmart. Is that the kind you mean?
Check out Wilton.com. They have every recipe and supply for making confections. It's where I get my professional supplies.
I'm not sure what the question is exactly is (did you want to learn how to temper chocolates for a shine or if you wanted to find molds) but I'll give it a shot.
If you are looking to shape chocolate, find a type of chocolate that you like and a mold you like. They sell for 2+ dollars (depends on the size of the mold), and you can find them on the Internet or in a crafts store like Michael's.
If you wanted to make chocolate cups (like for peanut butter cups or for filling with some sort of caramel/ cream, fruit etc etc) they make molds for that or you can make your own cups using ice cubes.
I like to wrap a ice cube with saran wrap and then dip in warm melted chocolate. Carefully remove the ice cube from inside and remove the plastic and you have a cup to fill with whatever you desire. Feel free to ask if you have more questions
No, generally you don't need to grease the molds or anything of the sort. You just need to let them sit in the fridge and they will pop out once they are solid. Any spray or things will leave a taste.
When you melt chocolate, it is best to use a double boiler,but its not necessary by any means. Make sure to stir frequently and melt on low heat. it would be nice to make sure your chocolate doesn't heat above 92 Degrees F, but if you are melting on low heat you shouldn't have to worry.
http://www.hersheys.com/recipes/baking-h...
That is where I went to when I first started candy making. Hope it helps you!