(Closed) Have any bees made molded chocolate before?

posted 5 years ago in DIY
Post # 4
Member
2118 posts
Buzzing bee
  • Wedding: May 2013

I’ve made molded chocolates before but to be honest, I’m not exactly sure how soon is too soon to make them. I know that chocolate can be good for months but sometimes when chocolate is touched by fresh air it blooms and turns a little white. This might be a factor for you if you want them to look fresh. 

 

Post # 5
Member
4774 posts
Honey bee
  • Wedding: November 1999

I’d reccomend you find a chocolate shop that would make a custom order or make somehting similar casue I find it hard to make good looking molded choclate without profesional equipment.  Melting chocolate is hard (it likes to burn).  Coloring it is also hard (it makes it clump, that’s why candy-melts are so popular).  It’ll be crazy messy as well.

Post # 6
Member
1026 posts
Bumble bee
  • Wedding: September 2012

@MrsBeck:  Definitely start with a small trial batch.  For some reason white chocolate and color can be very tempermental, and getting a smooth even color can take some work.  

As far as when to make them, I wouldn’t start yet.  While chocolate will certainly keep for a few months as far as being safe to eat, I wouldn’t count on it looking nice by the wedding.  For one, how are you going to store 900 chocolates until then?  If you are looking at freezing them (which is probably the best way to preserve them) you’re most likely going to end up with a lot breaking or cracking before you are ready to use them, unless you have a large freezer with plenty of room for them to sit flat and not be disturbed.  Also, white chocolate is bad for “absorbing” other flavors/odors.  So if you put it in a freezer or fridge with say fish or onions etc, you’ll end up with strangly scented chocolate.  

I would do a small practice batch now, and try to do the bulk of them as close to the wedding as you can manage.  

Post # 7
Member
8464 posts
Bumble Beekeeper
  • Wedding: April 2013

@MrsBeck:  Couple of things if you’re working with chocolate; don’t use water based food colorings, you will need oil based ones; same thing goes for flavors.  The candy melts are often far easier to deal with than real chocolate, but of course they don’t taste that great.  Also, you will need a double boiler if you’re actually wanting to melt and temper real chocolate.  You will probably mess up a couple of batches, so factor that in when budgeting.  In the end, it may cost you almost the same amount of money to purchase ready made chocolates since you will need molds, indgredients, etc.  I think there are a few tutorials on youtube about this though.  Best of luck!

Post # 8
Member
1784 posts
Buzzing bee
  • Wedding: September 2013

I’ve never made them at home, but I used to work in a chocolate shop.  Milk or dark chocolate will turn a little white, like a PP said, if it spends too long at the wrong temperature, but usually white chocolate doesn’t.  We used machines to keep the milk and dark at the proper temperature all day, but we just melted the white chips in the microwave at half power.

 

I’m not sure how the molds would hold up after two months, but the truffles we ordered would stay nice for that long as long as they were kept cool and in their cardboard boxes.

Post # 10
Member
1784 posts
Buzzing bee

Have you practiced tempering a batch or two?  I think that may be where any hiccups may occur.  Sometimes I have good luck with chocolate, sometimes I don’t.  I do think it can be pretty tempremental

Post # 11
Member
1784 posts
Buzzing bee
  • Wedding: September 2013

@MrsBeck:  Yeah, we just kept them in a cool dark place.  If they were in the display case, the colors would start to fade, but if they stayed in their boxes, they were fine.  I never mixed colored chocolate myself, so I don’t know how well it will hold up.

 

Have you made any molds before, or is this your first time?

Post # 13
Member
1784 posts
Buzzing bee

Yes, tempering changes (improves) the texture and appearance, but I’ve had such mixed results that I’ve basically thrown in the towel and started using melts. I know some people seem to have a knack with chocolate, I don’t seem to be one of them 😛

Post # 15
Member
38 posts
Newbee
  • Wedding: June 2013

I wouldnt suggest doing them more than 4 – 6 weeks ahead.  I know thats not a lot of time but they will lose their shine and get cloudy.  Old chocolate will do that as well.  You can add a bit of shortening to bring the shine back to old chocolate, maybe that would work to keep it bright looking?  

My tips are melt the chocolate in a slow cooker and be sure to really tap your moulds to get the bubbles out, especially if you’re making fancy shapes.

Good luck!

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