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Rolling the perfect centers does not have to be difficult. The first tip is to keep your hands cool as you roll the centers. This can be achieved by taking breaks or by wearing food-safe gloves. If the centers are not holding together, try chilling the candy before attempting to roll it into balls. One last tip to create perfect centers is to use a small cookie scoop or rounded tablespoon to ensure that all the pieces are the same size.
Before the centers are dipped, it is important to chill them until they are firm. If the centers are dipped right after being rolled or formed, they will fall apart in the melted chocolate. If time is short, place the centers in the freezer to speed up the cooling process.
When it is finally time to dip the centers, toothpicks are very useful, because each leaves only a small hole that can be easily covered with melted chocolate. A better tool, though, is a candy-dipping spoon, which can be found at almost any kitchen-supply store. -
Chocolate molds allow for colorful creativity. With a bit of food coloring, melted white chocolate can be transformed into beautiful paint. Just add enough to create the desired color, then use food-safe paintbrushes to color the inside of the mold. Allow the mold to chill in the refrigerator before adding the next layer of chocolate.
To create the next layer, fill the molds with melted chocolate, then pour out the excess. The molds can be chilled and this step can be repeated until you achieve the desired shell thickness. For solid pieces of chocolate, simply fill the molds to the top, and tap the molds on the counter to remove air pockets before chilling.
Any type of filling can be added. Even an ingredient as simple as fruit jam can be used to create a delicious filling. After the filling is added, top off with additional melted chocolate, tap the mold on the counter to remove air pockets, and chill until firm.
Once the chocolates are firm, flip the molds onto the counter to release the candy from the mold. If for any reason the chocolates stick, the molds can be quickly dipped into hot water or a hair dryer can be briefly used to help loosen the chocolates.
