How to Use Chocolate Moulds for Homemade Chocolates

TLDR: Wash and dry mould completely, melt candy melts or tempered chocolate to 32°C, fill, tap out bubbles, chill flat until set, then flex to release. Use silicone for detailed shapes, polycarbonate for shine.

Silicone vs Polycarbonate vs Plastic?

Silicone moulds: Flexible, easy release, perfect for beginners, detailed shapes, and candy melts. No tempering needed if using compound chocolate.
Polycarbonate: Hard, glossy, pro shine - but you must temper real chocolate properly.
Plastic (PET): Cheap, decent detail, works great with candy melts.

The No-Temper Shortcut with Candy Melts

If you want easy homemade chocolates without tempering, use candy melts. They are compound chocolate that sets shiny without tempering. Melt gently: microwave 20 sec bursts at 50% power, stir between. Or use a double boiler not over 45°C. Avoid water - one drop seizes chocolate.

Step-by-Step: Solid Chocolates

1. Clean mould with dry cloth - no water spots.
2. Optional: Brush inside with coloured candy melts or edible dust mixed with cocoa butter for swirls.
3. Fill cavity 3/4 with melted chocolate. Tap mould firmly on bench 5-6 times to pop air bubbles.
4. Top up if needed, scrape flat with spatula.
5. Chill flat in fridge 15-20 mins (silicone) or 10 mins polycarbonate. Don't freeze - causes bloom.
6. Demould: Flex silicone gently, or flip polycarbonate and tap - chocolates should fall out with a shiny snap.

Filled Chocolates and Hot Chocolate Bombs

For filled: coat inside wall thinly, chill, add caramel/peanut butter, seal with more chocolate. Use half-sphere moulds for bombs - same method, then warm edges on hot plate to glue halves.

Troubleshooting

Won't release: Not set fully, or mould had moisture. Chill longer, ensure dry.
Dull bloom: Overheated or moisture. Melt lower and slower.
Air bubbles: Didn't tap enough, or chocolate too thick.

Shop Moulds at Baking Pleasures

Find silicone chocolate moulds, novelty moulds, and candy melts plus oil-based colours to tint white chocolate at bakingpleasures.com.au - in-store at Tweed Heads you can see the shapes up close.