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.
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.