According to Baking 911, people have been moulding chocolate since the trend went from drinking most of our chocolate to eating it in a solid form. Chocolate is a very forgiving and malleable substance, and gives itself to being melted repeatedly without losing its integrity. Chocolate straws are formed by using the hollow mould method and are great for slurping up milk or just snacking on. They are also good hot chocolate stir sticks, as the chocolate melts almost immediately and adds to the richness of your chocolate beverage.
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Things you need
- 0.454kg. chocolate
- Microwaveable bowl
- Hollow straw mould
- Spoon or squeeze-bottle
Cut or break the chocolate into chunks that will fit easily into your bowl of choice.
Place the solid chocolate in a microwaveable bowl and place into the microwave.
Microwave at half power for 1 minute, according to Candyland Crafts. Remove and stir. The chocolate will have begun to melt, but the length of time will depend on your microwave, your bowl, the type of chocolate you use and even the weather. Continue stirring every minute until there are no lumps.
Prepare your straw mould while the chocolate is melting. Make sure it is clean and dry and ready to take your chocolate. Hollow moulds are made in two pieces.
Use a spoon or a squeeze-bottle to put the chocolate in the mould. How much you use depends on how thick you want the walls of your straw. Use more for good thickness, and less for a thin, fragile straw.
Tilt and roll the mould to coat the chocolate thoroughly throughout it.
Tap the mould gently on the counter so there are no holes or bubbles.
Place the mould in the freezer for 5 to 10 minutes. It is better for it to remain too long than not long enough.
Remove the mould from the freezer and gently open it. The straw halves should fall out, so hold the mould close to the counter to keep them from breaking.
"Glue" the two halves together by placing the meeting edges briefly onto a warmed baking tray so it just begins to soften. Press the two halves together quickly and place back into the freezer for a few minutes to reharden.
Trim any excess from the hardened seams with a sharp knife.
Tips and warnings
- Wearing disposable latex gloves will keep your fingerprints off the straws when you handle them.
- Silicone moulds are the easiest to use as they are flexible and do not scratch.
- You may also use chocolate chips or buttons made especially for melting. These will melt more quickly than large chunks.
- Handle the finished straws as little as possible as they will melt quickly. Store in the refrigerator.
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