1. Melting in a
lb. of chocolate in a bowl. Microwave on half power for 1
minute, then stir [it will not be all melted at this point]. Do
it again. Repeat the process until the chocolate is mixed well.
When ready to use it will pour from a spoon like syrup.
Remember don't overcook your chocolate.
2. Melting in a
1 lb. of chocolate in a bowl/pan & set in the outer pan that has
the water in it. Heat on the LOW position (do not bring
water to a boil), and stir as it starts to melt. This will take
around 15 minutes, so you need to be patient.
3. Fill Molds
Either spoon it into the mold cavities, or gently squeeze the
chocolate out using a
bottle (this is definitely the easiest). Then hold both
sides of the mold and tap it lightly on the table top. This will
level out the chocolate and remove any air bubbles. If you are
making lollipops, now insert the lollipop sticks into the mold,
and with your finger "roll" the stick in it's mold position.
This will coat the stick all the way around with chocolate so
the lollipop will not fall off when being eaten.
4. Cool the
the filled mold into the freezer (on a flat surface). Small
candies or bite size items will be ready to remove in about 5
minutes; standard larger pieces in about 10. Leaving it in the
freezer longer than necessary is no problem at all (better
too long than not enough!). If you must, you can use the
refrigerator instead of the freezer. However, using a freezer
"quick cools" the chocolate and has the advantages of making it
easier to remove the chocolate from the mold (see step 5 below)
and gives a better, shiny surface
if you cool in a refrigerator it will take about 3 times longer
to cool sufficiently.
5. Remove molded
candy from mold
you take the mold out of the freezer turn it upside down and
gently tap it on the table. The candy should drop right out.
This is usually all that you will need (you might have to gently
tap you finger on the back of the cavity itself if the candy
doesn't drop out right away). With chocolate that was cooled in
the refrigerator you may need to push the candy from the mold.
6. Clean up tips
Clean molds in
soapy water, rinse thoroughly and dry. Molds are NOT dishwasher
safe! Remove excess chocolate from the containers and squeeze
bottles while still melted, then set containers in freezer until
the chocolate is hard. Flexible containers/squeeze bottles can
then be taken out of the freezer and simply
flexed..........chocolate will separate cleanly.
7. Save unused
in a cool dry place, NOT in the refrigerator. Remember you can
"reuse" chocolate literally hundreds of times! [but of course it
won't last that long because everyone will be "in line" to enjoy
your masterpieces!!] Have fun!!