Plastic mould trays can be used to form candy into shapes. The type of moulds you can get range from simple ball-shaped moulds to intricate Santa-shaped moulds. If you want to make chocolate mould, you melt the chocolate in a double boiler, pour the chocolate into the mould and then freeze to harden the chocolate. You can serve the moulds plain, but many people like to decorate the chocolate moulds. This is an especially fun and impressive task around the holiday season. There are different ways to approach chocolate mould decorating.
- Skill level:
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Things you need
- Coloured candy melts
- Chocolate waters
- Parchment bag or decorating bag
- Confectioner's decorator tips
Melt the coloured candy in the microwave on the melting plate that came with the candy. Work with one colour at a time.
Paint the inside of the plastic mould with paintbrushes. Fill in the area for one colour at a time, using fine paintbrushes or a toothpick to fill in tiny crevices.
Refrigerate the plastic mould until the candy is hard.
Melt a second coloured candy and paint in the mould with paintbrushes. Refrigerate and repeat with additional colours.
Melt chocolate wafers over a double boiler. Do not bring the water to a boil because this can thicken the chocolate.
Spoon the melted chocolate into the plastic mould and refrigerate to set the chocolate.
Pop the chocolate moulds out of the plastic and enjoy.
Prepare a parchment bag by cutting off the tip and inserting the desired decorating tip. Use a different tip for writing, making flowers, stars and leaves.
Spoon half a cup of icing into the bag, then squeeze the bag until icing comes out of the tip to burp the bag.
Squeeze the bag slowly and with constant pressure to create a steady flow of icing through the tip.
Pipe the icing directly onto the finished chocolate moulds to write words, draw dots or make flowers with the icing. Use your imagination to come up with your own custom decorating design.
Melt a different coloured chocolate in a double boiler and put some in a clean parchment bag. This is an easy alternative to decorating with icing.
Squeeze the chocolate onto the prepared chocolate moulds to decorate. You can drizzle zigzags, draw swirls or add dots to the chocolate moulds.
Tips and warnings
- Use Royal icing if you want the icing to dry with a high-gloss shine.
- Melt the chocolate and candy melts slowly to avoid overheating and scorching the chocolate.
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