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.
Open your Rycraft molds and wash them in hot soapy water. Then place them on a rack on a cookie sheet.
Place wet molds on 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 put a bag of dark chocolate Wilton Candy Melts into a microwave-safe bowl and followed package instructions to melt the chocolate on the defrost setting.
Scroll down for instructions on molding Hershey's chocolate.
Be careful not to overheat the chocolate by stirring every 30 seconds until completely melted and smooth.
I used a heaping tablespoon of chocolate to fill each mold. This mold makes a rather thick piece of chocolate when filled to the top.
For thinner candy, fill mold a quarter to half full as shown in the photo of 15 molds at left (also below*).
Stir a small amount of the chocolate as you fill the design to try to get the chocolate deep into the design. Then add more chocolate until it is the thickness you desire. 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.
Place the 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.
Gently loosen the mold around the edges of the chocolate, then peel the face of the design away from the mold.
Left are the 8 pieces of molded chocolate after my first try. These are thick pieces because the mold was filled to the top. There are a few pin holes caused by tiny bubbles I didn't get out, which you can see in the closeups below.
*These are the 15 pieces that are much thinner.
For the thin pieces, I filled the molds about 1/3 of the height of the cavity using a rounded teaspoon instead of a heaping tablespoon of chocolate.
The #020– Frosty design came out perfectly with no pin holes.
The #273 – UFFDA has some pin holes... it is a much more complex design that evidently requires a bit of stirring to get out all the air bubbles.
#408 – Woven Hearts...one pin hole.
#223 – Basket Heart... perfect
#033 – Scottie... perfect
#039 – Dala Horse...perfect
#513 – Shamrock...perfect
#023 – Holly Sprig (1)... one pin hole.
MOLDING HERSHEY BARS
Of course, Hershey's chocolate tastes a LOT better than the candy melts shown above.
YUM! My husband had to grab one as soon as it came out of the mold.
This is so easy – you will LOVE IT!
Step 1 & 2
Same as above Steps 1 & 2.
Break up 2 Hershey bars (1.55 oz each) into pieces and melt in microwave on DEFROST setting for approx. 2 minutes, stirring every 30 seconds, until melted. Make sure not to overheat the chocolate.
Use a rounded teaspoon full of melted chocolate to fill each mold, tapping at first to get the chocolate into the crevices of the design, then spreading the chocolate to the sides of the mold so the finished piece will be completely round.
The two Hershey bars will fill 9 molds -- I filled only 8 because the last mold was filled twice as full as the others (2 teaspoons full), to make a thicker piece of chocolate.
Place the molds on a tray and place in the refrigerator for 30 minutes or so until the chocolate is hard.
Unmold the chocolate pieces by stretching the sides of the mold back and away from the hardened chocolate, then turn the mold over and let the piece drop out of the mold or gently remove it with your fingers.
My husband (Robin) wanted to taste one, so he got the first piece I unmolded, here melting in his fingers while I grabbed the camera to get the picture.
Be careful not to break the pieces as you unmold them, as I did with the Frosty Snowman design at left.
Refrigerate until ready to serve. Remember that they can become very soft at room temperature, so keep them on a flat surface to hold their shape if you are serving them on your party table.
In the photo at left, you can see that the ROSEBUD design is a thicker piece of chocolate than the others – that's the mold I filled twice as full (2 teaspoons of chocolate).