Creating your own tasty, chocolaty morsels with Easter chocolate molds can be incredibly fun and rewarding. Rather than settle for the staple items that can be found at any market in town, inspired individuals can whip up their own unique sweet treats. Using a chocolate mold can be difficult for the first time user, however, which is why we have compiled a list of tips for beginners below:
Tip #1: Do Not Overfill Your Mold
More is not always better, and that is certainly true when it comes to chocolate molds. You will quickly find that overfilling the mold will create an unattractive rim around the edge of your candy. You will then need to spend unnecessary time shaving the rim off prior to giving the candies out to others.
Tip #2: Set Your Chocolate in Layers
Many first-time chocolatiers completely fill their Easter chocolate molds to the brim and then place them in the fridge or freezer to set. This is a huge mistake and can result in chocolates which:
a) Take a very long time to set; or
b) Are unable to set properly.
This results in an unattractive finished product. The best way to use your chocolate molds is to add the chocolate in layers. Pour in one layer so that it fills the detail of the front of the mold and then place it in the fridge or freezer for five to seven minutes. Check the chocolate, make sure it is set, and then add another thin layer. Continue to add layers until the mold is completely full.
BONUS TIP: Making chocolate lollypops? Don’t want until the end of the filling process to add the stick. Add the stick when nearly half of the mold is filled, and then pour chocolate over the stick. This will ensure that the stick remains completely buried in the chocolate and that it will not poke out.
Tip #3: Give Your Molds a Tap
While filling up your chocolate molds, give them a very gentle tap on the kitchen counter after each layer. The tap will help pop any little air bubbles that may be trapped inside of your delicious creation.
Tip #4: Just Add a Little Oil
Getting your chocolates out of your Easter chocolate molds should not be difficult as long as you choose high-quality molds and wait for the chocolate to completely set. The reason why one may want to consider adding oil is because it gives your chocolates that glossy finishing touch that makes them all the more attractive (and tempting)!
When melting your chocolate, add a teaspoon of flavorless oil to the mix (vegetable oils or canola are common choices). They will not take away from the flavor to your chocolates yet give them a polished and professional look.
