Molding Chocolate

with Rycraft Silicone Molds

Molding chocolate is easy and lots of fun, especially when you can

create a gift of delightfully creative chocolates to family and friends!

This was my first attempt at molding chocolate with a silicone mold.

I found it to be a very easy process. I think you will, too.

And you’ll have beautiful chocolate candy to serve your guests.
Have fun!

Supplies you'll need

1 or more Rycraft silicone molds

Wilton Chocolate Candy Melts or Hershey bars (no nuts) or other chocolate

A microwave or double boiler to melt the chocolate

A refrigerator (optional)

Instructions

Wash your Rycraft silicone molds in hot soapy water. Then place them on a rack on a cookie sheet, cavity-side down.

Place the cookie sheet in an oven at 350 degrees F. for 20 minutes to dry. Then let the molds cool enough for you to handle them without burning your fingers.

I placed some Wilton Candy Melts dark chocolate wafers into a microwave-safe bowl and followed package instructions to melt the chocolate on the defrost setting. You can also melt chocolate in a double boiler, with a bowl sitting on top of a pan of boiling water, making sure the water does not touch the bottom of the bowl.

For my second batch, I used a Hershey milk chocolate candy bar (without nuts) to do some molding and it worked just as well as the candy melts.

Be careful not to overheat the chocolate by stirring every 30 seconds until completely melted and smooth.

Start with a small amount of the chocolate as you begin to fill the mold and stir to get the chocolate deep into the design. Hold up the mold so you can see the bottom, to check for any visible bubbles. Then tap the mold on the counter or drop it gently onto the counter to get any air bubbles to release from the deeper parts of the design.

Use a heaping tablespoon to fill the mold to the top for a thick piece of chocolate. For thinner candy, use a teaspoon to fill the mold a quarter to half full.

You can see the difference in thickness in the photo at left.

Place the filled molds into the refrigerator for an hour or so until the chocolate is completely cooled and solid. You can use the freezer to speed up the process but you have to watch the chocolate carefully or it will become discolored.

The molds are very flexible, so you can gently peel back the corners of the mold around the edges of the chocolate, then peel the face of the molded chocolate away from the cavity to release it completely.