How to Make Chocolate Moulds

Moulds for chocolate treats can create different shapes, textures and patterns.

Creating chocolate moulds requires gentle, indirect heat to melt the chocolate before pouring into the moulds. Heating the chocolate in the top pot of a double boiler reduces the risk of burning the chocolate. Certain types of chocolate, such as milk chocolate, may need constant stirring during the melting stage.



Beginners may want to use clear, plastic moulds. A spoon or pastry brush can help coat the mould with the warm, liquid chocolate. After the cooled chocolate becomes solid again, this sweet shell can hold more delicious ingredients for an especially attractive treat.

Things You'll Need

• Double boiler or two saucepans
• Water
• Spoon
• Pastry brush

Instructions

Melting the Chocolate

1. Pour water into the lower pot of the double boiler or the larger of the two saucepans. The water depth can be about 1 inch.

2. Place the chunks of chocolate in the upper pot or smaller saucepan. Set this upper pot over the lower pot containing water. These two pots help create the double boiler effect. Do not cover with a lid.

3. Set the stove's burner to low or medium heat. The hot water and steam from the lower saucepan will gradually transfer heat to the upper saucepan and melt the chocolate. This indirect heat will reduce the chance of burning the chocolate.

4. Stir the chocolate occasionally until a smooth texture results.

5. Remove the upper pot carefully.

Moulding the Chocolate

1. Spoon or brush the melted chocolate into the plastic mould. Enough chocolate should thinly coat the bottom and sides of the mould to form a shell.

2. Let the chocolate cool until firm. You can opt to freeze the moulds for several minutes. You can also brush another layer of chocolate and refreeze to build up a more solid shell.

3. Remove the cooled chocolate shell from the mould. Flexing the plastic moulds should help ease out the chocolate. The chocolate mould is ready for a variety of fillings, such as strawberries, custard and whipped cream.

Tips & Warnings

• Instead of spooning or brushing the chocolate into the moulds, try injecting the chocolate by squeezing a small, strong food storage bag filled with the melted chocolate. Cutting off one small corner tip of the bag allows the chocolate to squeeze out like icing from a pastry bag.

• Keep the double boiler on the back burner to reduce the risk of young children pulling the pots of hot liquids on themselves.

• The water in the lower saucepan should not run dry.

References

• My Daily Moment: How to Use a Double Boiler
• Pastry Wiz Recipes: Chocolate