Using moulds for chocolate decorations

apple_mint

During the summer I picked up a little bag of small metal moulds at a charity shop for 25p. They are nice little christmas moulds, stockings and baubles ... that sort of thing. Thought they'd come in useful in my rapidly developing OS kitchen I'm assuming they are for chocolate making?

Does anyone have any idea as to how I use them. Is it OK to just melt some chocolate and pour it into them? Or do I have to grease them in some way? I'm assuming that the chocolate will set, I'll turn them over and the little moulded chocolates will simply fall out?

culpepper

Fill them with moulten chocolate.When cold put them in the fridge for a while then tap them out.

apple_mint

Thank you Culpepper. Now all I need to do is get several different types of chocolate and do some test runs. Just to make sure I get the right 'taste' for Christmas

Queenie

apple_mint wrote:

.... Now all I need to do is get several different types of chocolate and do some test runs. Just to make sure I get the right 'taste' for Christmas

:rotfl:

Ooh yes, test runs are *essential*

Melt your chocolate in a bowl set over a pan of simmering water - chocolate can burn easily.

Have fun and if you need any testers .....

Purdy_1

I try to keep my childrens packaging from their advent calendars for this purpose. They make great moulds for christmas chocs. My youngest son usually makes up a batch of chocs for my mom as a christmas gift, wrapped up all nice and christmassy. The moulds are usually of bells, snowmen, santa, etc. And the great thing is that you normally get 25 of them !

apprentice_tycoon

You don't have to grease them but they do have to be polished first, use a piece of kitchen towel and give them a good rub and be really carefull not to overheat the chocolate or it will seize. If the moulds are big enough you could put something else in them with the choc like Smarties

apple_mint

Thank you for all the lovely ideas ... I think I'll make some biscuits and pop the little chocolate shapes on top of each one

taplady

As mentioned above shine the moulds first. I am an ex-confectioner and used to make Easter eggs etc, the chocolate needs to be quite runny and two coats of the mould is less likely to break.I used to put mine in the freezer for 10 mins or so then tap out the chocolate gently. They always came out lovely and shiny after being in the freezer for bit !

The best bit about doing these is that you can re-melt any accidents so theres no waste OR eat them !!!!

catznine

I usually make up several batches in my chocolate moulds using plain choc, white choc and orange flavoured choc (which is yummy).

Applemint I think I'm going to try your idea but on iced traybakes instead of the biscuits. Thanks for the great idea.

apple_mint

Taplady thank you for the expert advice! ... I like the idea of eating my mistakes

Catzine - the tray bakes sound even better

bigpaws23

I've been given some chocolate moulds by a lovely friend of mine and I'm really looking forward to using them to make easter eggs, but I don't have a clue what to do!
is it a complicated and time-consuming procedure?

Anyone done this themselves who could share some 'dummies guide to' tips?

Bigpaws x