(Closed) Question on Making Chocolate Candy

posted 9 years ago in DIY
Post # 3
Member
739 posts
Busy bee
  • Wedding: June 2009 - Red Fish Grill

That makes perfect sense!  I’ve only ever molded with Wilton candy melts, which is a lot easier than chocolate.  For a nice glossy finish, you’ll want to temper the chocolate.  I’d recommend practicing that technique in advance.  Epicurious has a good instructional video on YouTube.

I think that the one-piece 3D mold might be easier for a beginner project.  The only drawbacks would be the time that it’ll take the chocolate to set (since it’s solid), and the total amount of chocolate you’ll need to make all of your favors.  It might be worth investing in a few molds.  Candyland Crafts sells them for $1.99 each. 

The two-piece version may have a visible a seam where the two parts meet.  I’d think that handling the chocolate while piecing them together might be tricky as well.

It sounds like a great project!  You should post photos and tips from your test run… which is sure to be delicious!  :o)

Post # 5
Member
440 posts
Helper bee
  • Wedding: September 2011

I have done this before as favors for a bridal shower. Instead of filling the entire mold with chocolate, I just coated the mold (I used the one piece type) then let that set then I filled some with peanut butter filling and some with a caramel filling. I didn’t fill them to the top so that I could put more chocolate to make the base of the cake. I did this project over 2 days and used multiple molds. Make sure that you temper the chocolate or it will be really dull and not pretty. And spraying the mold with a little PAM or cake releaser will help the chocolate pop out of the mold. If you don’t want to do a filling you are going to need a TON of chocolate. Make sure you practice this a good bit before you do it. And this is time consuming. PM me if you need an recipes for fillings or helpful hints.

Post # 6
Member
251 posts
Helper bee
  • Wedding: January 1990

I don’t know if you have experience with melting chocolate, but I totally recommend using the microwave rather than a double boiler.  Just a single drop of water is enough to completely ruin the chocolate!  I usually just put it in a bowl, microwave for ten seconds, stir thoroughly, repeat, until melted.

Post # 7
Member
739 posts
Busy bee
  • Wedding: June 2009 - Red Fish Grill

Fab… They’re on the bottom left of the page.  W-13 Pour 3-tier cake (bite size).  The photo is kind of hard to identify because it’s taken from overhead.  I just realized that the dimensions are 1" x 1".  Might that be too small for your favors?

If you wanted to do an assortment of smaller chocolates, there are also small bells (W-27) and hearts (V-1).

Good luck!

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