How to Prevent Chocolate Sticking to a Candy Mold

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Things You'll Need

  • Candy molds

  • Towels

  • Dish soap

  • Refrigerator

Molded chocolate can be kept from sticking to candy molds with just a little effort.

Chocolate naturally has quite a bit of fat in its makeup. Because this is the case, it is not necessary to grease chocolate molds when making candy, as you do with pans when baking cakes or cookies. The primary reasons that chocolate sticks to candy molds are moisture, molds that are not completely clean, or molds that are too warm. Chocolate candies must be completely hard in order to cleanly pop out of their molds.


Step 1

Wash your candy molds thoroughly at least a day in advance of when you plan to use them. Dry them with towels. Allow them to air dry overnight to make certain that there is no moisture or any foreign substances (such as remnants of past candy making) on their surfaces.

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Step 2

Pour your melted chocolate into the molds as usual. Make sure to pour the chocolate only into the molds, not on the plastic parts in between the molds.


Step 3

Refrigerate your chocolate molds until the chocolate has completely hardened. Gently pop the chocolate free by pressing on the molds from the other side. Handle the chocolate as little as possible to prevent melting it with the warmth of your hands.


If the weather is very hot and humid when you are making your chocolate candies, try to gauge the heat and humidity throughout the day. Days are generally cooler in the morning, so try to rearrange your schedule to work with chocolate when it is coolest. Otherwise, you may need to remelt your chocolate and try molding it again if initial results are unsatisfactory.

Covering your chocolate molds when you put them in the refrigerator is not necessary, as long as you will be pulling them out as soon as they have hardened. However, if you need to leave the molds refrigerated overnight or longer, cover them with a piece of plastic wrap.


Do not freeze your chocolate molds in hopes of the chocolate setting up faster. This can lead to chocolate discoloration (also called “bloom”) or freezer burn.


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