Making Chocolate (...or at least melting & moulds!)

li'l_p

Does anyone have any good 'recipes' or suggestions for making a decent chocolate mix, suitable for pouring into moulds. I am not sure that 'baking' chocolate quite cuts it when put into moulds, and I just wondered if there was anything better to use.

I have just bought two sets of silicone chocolate moulds from Poundland - one is heart shapes and the other is oval with swirls so it would be nice to be able to make some edible chocs as gifts!

thisuseridistakenagain

I get asda's smartprice choc 100g for 32p and it genuinely is really nice.

you could layer dark and milk for a good effect or add in some nuts raisins, cranberries etc to make them your own.

My poundland didn't have any

Swan_2

I've made truffles etc, but have never moulded chocolate because I've heard that it can be a bit of a 'dark art', so whatever tips & recipes you get, have a trial run before the day you need them to make sure you'll get the result you want

sounds like a lovely idea


PS ... you might get some extra help/advice over on the Old Style board

li'l_p

thisuseridistakenagain wrote: »

My poundland didn't have any

I think they are pretty new so I would just keep looking, I found them by accident as someone has hung one up where it wasn't supposed to be, so then I went looking and was glad I did when I found the other shaped set. I might add that they weren't hung in the kitchen bit; they were just on a single shelf hanger strip next to the food (if that makes sense?).

craftfairies

i have tried this using asda smartprice choc in a choc lolly mould but the choc comes out looking really dry with no shine, almost powdery
so i would love some tips too!

elysia2003

Chocolate usually goes white and powdery when it get's too hot (I think they call it blooming). I would heat it only enough to melt it. You probably had it on the heat for too long.

The Asda smartprice choc is OK but not as nice as Cadburys or Galaxy etc so I always use one nice bar and one of the Asda. Then, if there is too much chocolate for your moulds just tip rice krispies or cornflakes into the remaining choc and make cakes.

SmlSave

I'm off to Poundland this lunchtime to see if they have any of those moulds! they look great

One thing I wold warn about melting cheap choc is that if you accidently get any water in it the choc can seperate and go all grainy.

midnightraven3

melting & remolding chocolate is a minefield

the white is indeed blooming
and unless you temper the chocolate, it will have no shine and melt even at room temp

i know there is a thread on this
i THINK its the chocolate slabs one?

can anyone else remember?

Swan_2

midnightraven3 wrote: »

melting & remolding chocolate is a minefield

the white is indeed blooming
and unless you temper the chocolate, it will have no shine and melt even at room temp

i know there is a thread on this
i THINK its the chocolate slabs one?

can anyone else remember?

that's what I was thinking of but couldn't remember the correct term for when I posted earlier

midnightraven3

it was a posters (VVV clever daughter) who came up with the idea
and there were some fantastic ideas as well as tips

someone will know
perhaps maybe need to wait for the evening crew

chasingsunshine_2

Is this it? https://forums.moneysavingexpert.com/discussion/638019