Q1: What is the best mould for chocolate making?

The best moulds for chocolate making are polycarbonate moulds , as they create a glossy finish and release chocolates easily. Silicone moulds are also great for beginners but may produce a slightly less shiny surface.

Q2: Do chocolate moulds need to be greased?

No, do not grease chocolate moulds . Properly tempered chocolate naturally releases from the moulds without sticking. Greasing can affect the texture and appearance.

Q3: Can I just melt chocolate and put it in a mold?

Yes, but if you don’t temper the chocolate, it may turn dull and soft instead of firm and glossy. Tempering is highly recommended for best results.

Q4: What chocolate to use for chocolate moulds?

Use high-quality couverture chocolate for professional results. Brands like Callebaut, Valrhona, or Ghirardelli work well. Regular chocolate chips contain stabilizers and may not melt smoothly.

Chocolate Moulds: Perfect Homemade Chocolates Recipe

Description

Making homemade chocolates is fun and rewarding! Learn how to use chocolate moulds to create professional-looking chocolates with a smooth, glossy finish. This guide covers everything from tempering to creative flavor variations.

Ingredients

Scale

Basic Chocolate Recipe:

200g high-quality chocolate (dark, milk, or white) – use couverture chocolate for best results
1 tsp cocoa butter (optional, for added smoothness)
½ tsp vanilla extract (optional, for enhanced flavor)
Pinch of sea salt (balances sweetness)

Optional Add-Ins & Variations:

Chopped nuts (almonds, hazelnuts, or pecans)
Dried fruit (cranberries, cherries, or raisins)
Caramel or peanut butter filling
Sea salt flakes for a gourmet touch
Flavored extracts (peppermint, orange, or almond)

Instructions

Prepare Your Chocolate Moulds
- Ensure your chocolate moulds are clean and dry. Any moisture can cause chocolate to seize.
- Lightly polish plastic or silicone moulds with a soft cloth for extra shine.
Melt the Chocolate
- Using a double boiler:
  - Chop the chocolate into small pieces for even melting.
  - Place a heatproof bowl over a saucepan of simmering water (without touching the water).
  - Stir gently until the chocolate is fully melted and smooth.
- Using a microwave:
  - Microwave chopped chocolate in 20-second intervals, stirring between each.
  - Stop heating once 75% melted, then stir until fully melted.
Temper the Chocolate (Optional but Recommended)
- For dark chocolate: Heat to 45°C (113°F), cool to 27°C (80°F), then reheat to 31°C (88°F).
- For milk/white chocolate: Heat to 40°C (104°F), cool to 26°C (79°F), then reheat to 29°C (84°F).
Fill the Moulds
- Pour the tempered chocolate into moulds using a spoon or piping bag.
- Tap the mould gently on the counter to release air bubbles.
- If making filled chocolates, coat the moulds first, let set, add filling, then cover with more chocolate.
Chill and Set
- Refrigerate the moulds for 15-30 minutes or until the chocolate is firm.
- Avoid freezing, as it may cause condensation and dull the surface.
Unmould the Chocolates
- Once fully set, gently tap or twist the mould to release the chocolates.
- If chocolates stick, chill them for a few more minutes before trying again.

Notes

Shiny Chocolates: Tempering is key for a professional finish.
Flavor Enhancements: Add orange zest, espresso powder, or chili flakes for unique flavors.
Marbled Chocolates: Swirl dark and white chocolate together before setting.
Storage: Store in an airtight container at 16-18°C (60-65°F) for up to 2 weeks. Avoid refrigeration if possible.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Moulding, Tempering
Cuisine: International

Nutrition

Calories: 120 kcal
Sugar: 8g
Sodium: 10mg
Fat: 8g
Saturated Fat: 5g
Carbohydrates: 10g
Protein: 1g

Keywords: homemade chocolates, chocolate moulds, tempered chocolate, filled chocolates, easy chocolate recipe