How to Prevent Chocolate Sticking to a Candy Mold

chocolate candies image by Kathy Burns from

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

Wash your candy moulds 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 moulds as usual. Make sure to pour the chocolate only into the moulds, not on the plastic parts in between the moulds.

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

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