Moulded chocolates are very easy to make and can be made by beginners as well as expert patissiers. Moulded chocolate lollipops and candies are great items as gifts, but are costly to buy. Do not lose heart…Beautifully moulded chocolates are very easy to produce at home.
Basically, there are two forms of chocolate which we can use for moulding. First is Confectionery Coating and second is Couverture. Confectionery Coating have vegetable fat, not cocoa butter. It makes it more stable, but it lacks the rich complex flavour of high quality chocolate. Couverture can be classified as high quality chocolate. It contains cocoa butter, cocoa liquor, sugar and vanilla, but it is expensive and harder to work with.
Candy moulds are cheap, and so we can buy them in a variety of shapes and sizes. We will also need a small spatula for polishing and scratching off surplus chocolate.
When melting chocolate, never let water to come into contact with it or it may seize. Also, do not allow it to get red-hot. Excess heat will render it unusable. Temperature of the chocolate should be warm and not hot.
A cooker on low heat is the best for melting chocolate, and it is best to keep at the right temperature. Stir it regularly and make sure it does not get too hot. Once the chocolate is melted, pour it into dry plastic squeeze bottles. Put these bottles in warm water to keep it at the optimum temperature.
Now, fill the moulds gradually with the squeeze bottle or spoon. Scrape off excess chocolate using your spatula or knife, which can be warmed and reuse. Gently knock the tray of chocolates with a spoon keep out air bubbles. To harden the chocolate, put the tray in the freezer for few minutes. Once it is firm enough, turn the mould into a clean cloth and squirm gently to eject the chocolates. Now the chocolates are ready to eat. And still, if you feel that making it is not your cup of tea, then there are many moulded chocolate manufacturers, which can fulfil your requirements.
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