Molding Chocolates

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Small molds for individual candies are lined with chocolate using the same techniques as for larger molds. Either of the two methods above may be used. The procedure described here is an example of the first method. It shows how to make white couverture molds decorated with dark chocolate brushstrokes. Other decorative techniques, can be applied to this molding method as well.

First prepare the molds by holding them over steam, then brushing with cotton wool to make sure they are clean, smooth, and dry (a). Brush the insides lightly with tempered dark couverture to create a marbled or stippled effect (b). Coat with tempered white couverture (c). Let set. Repeat this step to make a thicker coating, if desired. After each layer, it is essential to remove excess chocolate by scraping the flat top of the mold with a metal scraper. This should be done before the chocolate becomes too hard. Failure to do this will mar the appearance of the finished chocolates and may make it impossible to seal them properly.