Mould Chocolate Like a Pro!

by Nawielectron

50366

Intro: Mould Chocolate Like a Pro!

With this Instructable, you will learn how to mould chocolate like a professional without using complex machinery. Your finished product will look like chocolate made from real company!

STEP 1: Melt the Chocolate

Take two containers, put white chocolate in one and milk chocolate in another. Then melt it (it does not matter how), then mix it with a small spoon until it is nice and sticky. Make sure there is no lumps.

STEP 2: Get a Silicon Mould

Find a small silicon mould and clean it well. It does not matter what the mould shape is, the size depends on how much chocolate you want (I would recommend bite size).

STEP 3: First Chocolate

There are lots of ways to mould the chocolate to produce different styles. Our first one is moulding the chocolate so it has two colours.

First pour 1/2 the mould with milk chocolate and smooth and spread it with a tooth pick.

Then pour the remaining 1/2 with white chocolate and do the same to smooth it just with a different tooth pick.

STEP 4: Second Chocolate

We will make this one so it has a dot in the middle.

First drip a bit of white chocolate in the centre of the mould so it forms a small blob.

Next fill the rest of the mould up with milk chocolate.

STEP 5: Third Chocolate

We will make this one so it has a swirl. This is a bit more complicated. So take your time.

First put a small drop of white and milk chocolate in the mould.

Next use your tooth pick and gently stir the two chocolates together a few times so it forms a swirl. Don't swirl it too much or it will blend in and loose the swirl.

Then fill the rest of the mould with either white or milk chocolate.

STEP 6: Forth Chocolate

This piece of chocolate will have a piece of cracker in the middle bit will look like solid chocolate on the outside.

First fill half the mould with chocolate of your choice.

Next put a small cracker in the middle.

Then you can either your your First Chocolate Technique and pour the rest with another type of chocolate or fill the rest with the same type.

STEP 7: Fifth Chocolate

This piece of chocolate will look like a sandwich.

First pour 1/3 of the mould with white chocolate and smooth it.

Pour the second 1/3 with milk chocolate and smooth it.

Finally pour the remaining 1/3 with white chocolate.

STEP 8: Freeze It

Take your mould and put it in the freezer for half an hour. Check if it is frozen, if it is you can take it out and enjoy your tasty chocolate treats, if not then leave it in for another 30 minutes and repeat this step.

STEP 9: Finish!

Once you've taken the silicon mould out of the freezer, push the mould inside out so you can get the chocolate out without touching it. Your finished product should look something like what's in the photo above. There are many other ways to mould the chocolate to give it different effects. So start experimenting now!

5 Comments

Omnivent 5 years ago

Hi,

.

"Then melt it (it does not matter how),"

If you want to go even a bit pro chocolatier on this, tempering the chocolate is mandatory and also the only way to get a glossy outside that doesn't melt onto your fingers as soon as you grab one :)

https://www.ecolechocolat.com/en/chocolate-tempering.html

Only fast skimmed a couple of lines, but that page seems to be explaining it well.

.

BTW, pros use rigid molds (and scrapers), to get the job done, silicone is not very trustworthy for chocolate..

.

Have a nice day :)

Nawielectron 5 years ago

You have a good point, I did it this way because it is easier for beginners (plus not everyone has the pros material). But this is a good tip for real food chemists.

Omnivent 5 years ago

Approximately 2 years back. Click to study the smoothness (They tasted as good as they looked :)

Penolopy Bulnick 5 years ago

They all look great and oh so tasty! I would have to put caramel in one! I love chocolate and caramel :)