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.
Things You'll Need
- Candy molds
- Dish soap
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.
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.
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.