Step 8: Day 2 - Melt chocolate
I opted for bittersweet chocolate and used about 4lbs of it. I wish I'd used at 5. Don't skimp, or your cast may break apart later.
I did my best to temper the chocolate and mind it's temperature. Though the end result didn't show sugar blooms, it still had a weird surface texture. I'm not sure if I did something wrong in the melting/pouring process, or if I can blame the silicone for this.
I will choose to do latter.
TO TEMPER YOUR CHOCOLATE:
You will need two pots or a double boiler, a candy thermometer, a rubber spatula, and chocolate chopped into small pieces. Be careful not to get any steam or water in your chocolate, or it will all be ruined!
Melt 2/3 of the chocolate in the double boiler over hot, but not simmering, water that is not touching the bottom of the container holding the chocolate. Don't let the water get too hot; chocolate reacts horribly when it's too hot.
Melt the chocolate until it reaches a temperature of approximately 113oF/45oC. Remove the chocolate from the heat.
Beat in the remaining 1/3 of chopped chocolate, letting the mixture cool to approximately: 88oF/31oC for semisweet chocolate, 84oF/29oC for milk chocolate, and 82oF/28oC for white chocolate.
The chocolate should be smooth and glossy. Hold it at that temperature by moving the container on and off the hot water while you dip or mold your chocolate.