Key Questions to Ask When Ordering Modeling Chocolate Molds

Hi sweet friends! Since my Craftsy class launched I have been hit with so much excitement and questions regarding modeling chocolate!!  I love that it’s changing the way you decorate your cakes!!  I’ve loved it for many years, so it’s been great fun for me to share it with you!!

Lauren Kitchens also did an amazing Craftsy class on modeling chocolate.  Click HERE for 25% off that class! Just an FYI…She uses real chocolate in her class so beware because our recipes are different because I use Wilton candy melts most of the time.  My friend Summer Stone has done several posts on modeling chocolate too…see that post HERE.

For more information, please visit our website.

Because of all this excitement and all the questions, I felt the need to do a post on it!  That way it’s all in one place and you can use this post for reference if you need to!  I’m going to organize it like a Q&A so it’s simple and easy to find answers to your puzzling questions! What is Modeling Chocolate? What I use is actually referred to as “Candy Clay” since it’s not made with chocolate! :)  I mainly use Wilton candy melts to make my “modeling chocolate”.  The reason is because they come in a great variety of color and I don’t have to mess with kneading in color or coloring them unless I need to adjust the shade, saturation or tint of them.  You can also use real chocolate to make modeling chocolate..which gives you a cream color (from white chips), a light brown (from milk chocolate) or a dark brown (from dark chocolate).  Then, you’ll have to add color to get the final color you need for your decorations. Modeling chocolate is basically a chocolate play-doh…and OH so tasty and easy to work with!!  Modeling chocolate cuts like a DREAM, doesn’t stretch, bend or tear like fondant and WILL give you cleaner more precise looking cakes.  It only takes a few minutes to make (compared to home made fondant which takes me about 20 and leaves the kitchen A MESS).  So, it’s my preferred decoration medium and I use it all the time!!

The method to make candy clay and real modeling chocolate (made with real chocolate) is the same…the ingredients change a bit.  You use only two ingredients…chocolate (or candy melts) and light corn syrup (or glucose if you can’t get corn syrup in your area).

How do I make modeling chocolate? There are two versions due to the type of chocolate you use. To make modeling chocolate with candy melts, here’s the recipe I use: Two ingredients: 10oz of candy melts + 1.5oz of corn syrup for dark colored melts (or if you’re in a warmer zone)  OR  2oz of corn syrup for light colored melts (or cooler zones).   NOTE:  The ounces of corn syrup above are by weight!!  If you want to figure out how much corn syrup you need per cup, then remember that one cup of corn syrup weighs 11.5oz. To make modeling chocolate using real chocolate, then use his recipe:
1/2 cup of corn syrup (5.6oz)  +  1 lb of chocolate (any kind) Method to make them: Whichever chocolate you use, the method is the same. For a video to help you make real modeling chocolate, see HERE.  Remember to change the quantities if you’re using candy melts.

*If you work in grams, then use THIS website for conversions.  You still use the same multipliers!

IMPORTANT NOTES on the method:  1.  This is super important!!  When making modeling chocolate make sure you DO NOT over work it.  After you add your corn syrup, you only want to mix 20 strokes at the most!!  If you mix it past that, you run the risk of breaking it and turning it into an oily mess.  When that happens, you can trap that wax/oil within pockets of the modeling chocolate and you’ll get little bits in there that are near impossible to work out. 2. I do things a little differently than Lauren in that video above.  I pour out the seized chocolate onto a piece of plastic wrap and I flatten it down to about 1/2″ thick.  I dab it once with a paper towel to press out any “wax pockets” then leave it sit for about an hour.  It will set up firm, but not hard.  After an hour to an hour and a half I trim off any wax around the edges and start to knead it together nicely to work in any trapped wax before it cools completely and gets rock hard.  After I work it to a smooth consistency, I wrap it and let it sit overnight before using it (or at least 6 hours).
See how it’s still a little swirly…it still turns out beautiful!! – DON’T overmix! I used a 14oz bag.  Also notice how dark it gets when you make it.  It does darken from the regular melts when you mix it…FYI!

 All done!  Nice and smooth and ready to store away!

What if I want to make a smaller/larger batch of candy clay?

If you have a candy melt bag that is 12oz or 14oz or you just want to make a small batch, then use a multiplier for how much corn syrup per ounce of melts you need.  For dark colors (or a warmer zone) use .15oz of corn syrup per ounce of melts For lighter colors (or a cooler zone) use .21oz of corn syrup per ounce of melts

What if I want to make a smaller/larger batch of modeling chocolate?

 If you want to make more or less than 1lb of modeling chocolate than you need to use a .35 multiplier for chocolate to corn syrup.  So, take the ounces of melted chocolate you have, and multiply it by .35 to get how many ounces (by weight) of corn syrup you need to add.

Note: If you work in grams, then use THIS website for conversions.  You still use the same multipliers!

HELP! – I’m getting small bits in my modeling chocolate!  You get these because you’ve over worked your chocolate when you’re making it.  By over mixing, you are creating little pockets that trap in the wax from the candy melts and that wax sets hard and impossible to get out.  When you are stirring the corn syrup and chocolate together, don’t mix more than 20 strokes and leave it.  Pour it out onto a piece of plastic wrap and I flatten it down to about 1/2″ thick.  I dab it once with a paper towel to press out any “wax pockets” then leave it sit for about an hour.  It will set up firm, but not hard…you want it to leave a finger impression if you press on it (but not hard).  After an hour to an hour and a half I trim off any wax around the edges and start to knead it together nicely to work in any trapped wax before it cools completely and gets rock hard.  If I feel any bits, I can work them out by pressing them against the counter with the palm of my hand.  After I work it to a smooth consistency, I wrap it and let it sit overnight before using it (or at least 6 hours).

HELP! – When I knead my modeling chocolate it’s really crumbly and falls apart!
If after you’ve left your modeling chocolate to rest overnight (after you’ve made it and done the initial kneading then wrapped it up) and it’s real crumbly, knead it and warm it up as best  you can.  Then, add a few drops of corn syrup into the modeling chocolate and knead it up.  You might need to add a little crisco/shortening onto your hands.  Work it until it feels smooth and let it rest/cool down a bit.  Add more corn syrup (or glucose) until it smooths down.

You can also add a little fondant that is about half the size of your modeling chocolate (up to the same size as your modeling chocolate) and knead that in.  It will smooth it out beautifully and allow you to roll it out with a smooth surface.  It will change the consistency a bit and won’t set up super hard after doing that…but it will save your modeling chocolate and still work beautifully for cake decorations.  When you roll it out on your work surface, use a little cornstarch, or for smaller decorations you can roll it out on wax paper.  Then, let it sit 10 min. or so, then cut out your shapes.  Letting it sit for a bit will help the chocolate to firm up the medium a bit and you’ll get beautiful cuts!!

If you are trying to use it for flowers or figurines, you can knead in some gumpaste to it instead of fondant.  That will help it set up pretty firm and be a lot more stable!

How do I color it!? There are two ways to color your modeling chocolate.

Option #1: If you are going to color a whole batch, say turning a dark chocolate modeling chocolate to black, you can add several (5-8) drops of Americolor (or Wilton) black gel to the corn syrup BEFORE you mix it into the melted chocolate.  Then, mix it up and add the coloring/corn syrup into the melted chocolate and Voila! – black modeling chocolate (or pink, or red, or green…or whatever color you want!)

Option #2: Knead in the color just like you would knead it into fondant…after you make the modeling chocolate and let it sit up, add a few drops of color and work it all together until the color is uniform throughout.

You can use basic gel colors in both situations.

Can I use modeling chocolate in hot climates?
Modeling chocolate is made of chocolate…so, it’s sensitive to heat!! :)  If you are concerned about the heat melting your decorations, then make sure to use gumpaste.  It’s fine to use modeling chocolate on the side of a cake in warmer climates, but don’t try to use it for figures or flowers…they will droop.  In hot climates, I might not use it at all.  You really need to play with it.  I live in Oregon (USA) which is a very cool climate with little humidity…so, I haven’t been able to test the limits on how hot of an environment it will work in!

Can I mix it with other mediums?
YES!  Modeling chocolate is AMAZINGLY friendly with other mediums like fondant, gumpaste and even Tylose powder.  I mix it with my fondant if I need to roll it extra thin or need it a little more elastic.  There’s no set percentage on mixing…it just depends what I’m using it for.

I use straight modeling chocolate for most all my decorations.  But, I will add 10% fondant to get a real thin medium (modeling chocolate can crack the thinner you roll it because the thinner it gets the colder it gets and the firmness of it will create cracks) or to tint my modeling chocolate a lighter shade.  Since I don’t have white modeling chocolate on hand very often, I’ll just use white fondant.

Also, if you need it to be slightly more stable (say you’re working on a flower), you can mix it with gumpaste or even add Tylose powder to it.  The reason I would use a little modeling chocolate in my gumpaste is because it makes it taste much better and keeps it from getting ROCK hard…and to me inedible.

If I’m paneling a cake (instead of draping) I’ll use up to 70% modeling chocolate because I can warm up the seams and basically make them disappear with the warmth of my fingers.  You can also add it to fondant you’ll use to drape a cake, but not more than 10-15% because again, as it gets thinner, it firms up and you lose elasticity…something that’s important when covering a cake.

How do I store it?
After you knead it and bring it all together in a smooth medium, I wrap it up in plastic wrap and keep it at room temperature for several months.  If I know I won’t need it for longer than a few weeks, I keep it in the freezer.  I take it out and bring it back to room temp before kneading and rolling it out.

Can I paint on it?
Yes and no! :)  You can’t use water based colors (like Americolor or Wilton gels) very well on them…it just beads up.  However, the more fondant that’s mixed with the modeling chocolate, the better it becomes and the less beading you’ll notice.  So, if you’re going to want to paint something, perhaps mix fondant with it.

You can use dry dusts or dusts mixed with vodka on modeling chocolate.  It works beautifully.  In fact, I think the gold/silver luster finishes look better on modeling chocolate than on fondant because modeling chocolate is so smooth and the finish on the metallic is therefore nice and smooth!!

Edible pens can work too…the best are Americolor Gourmet Writer.  I’ve used Wilton and they don’t work as well…again, they bead up a bit.  It is slightly difficult to write on modeling chocolate as the pen can get hung up on the soft chocolate…but if you use a soft hand and keep the pen flat/at an angle, it works!! 

I think that’s it!! :)  If you have any other questions or something I miss, please leave a comment and I’ll add it up above!!  I hope that clears up any mysteries and helps you all make modeling chocolate a bit easier next time!!   It will change the way you decorate your cakes!!

OH, and remember my Craftsy Class is always 50% off right HERE!  I make it during the class and show you how to use it to decorate four beautiful cakes!
To see a post on what this class is all about, click HERE.

Blessings!

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Have you ever wondered how confectioners make beautifully shaped chocolates? It’s all in the chocolate molds! With candy molds, you can make dark chocolate truffles and luscious holiday candies. They help make break-apart vegan chocolate bars or uniquely shaped chocolates like crescent moons or seashells. 

If you’re curious about how to make chocolate molds and what types of chocolate are best for your candy, look no further than our TCHO pros. They’re experts at using chocolate molds and can provide you with advice and tips for your kitchen. Let us explain what to know about working with chocolate molds and how mastering molds can take your candies and desserts to the next level.

What Are Chocolate Molds?

Chocolate molds are reusable trays filled with melted or tempered chocolate. They’re made of common baking materials like silicone and plastic. Each mold features rows of cavities that help the chocolate retain its shape. As the chocolate sets and hardens, it molds into a candy design you can enjoy at home or give as a tasty and thoughtful gift.  

Chocolate molds are popular for holidays and events. They’re perfect for special occasions and always make an excellent gift for a cooking or baking enthusiast. Chocolate molds let you make tasty and impressive-looking treats without much effort. Create chocolate candies for a celebration or party. 

Types of Chocolate Molds  

If you’re new to using chocolate molds, how do you choose one for your recipe? Get your hands on a few molds at a baking supply store or craft store. Checking out the molds in-person can give you a better idea of the mold’s heaviness and density. You may also find an interesting mold to give your chocolate some personality. 

For those bakers who prefer to browse, it’s easy to shop for all shapes and sizes of chocolate molds online. Some favorites among home bakers and professional chefs include round chocolate molds and molds for chocolate truffles. You’ll find trays for break-apart candy bars and molds featuring hearts and roses. 

Common candy molds feature 15-18 cavities per tray. However, you’ll be able to find nearly any type of mold you can imagine. Shop for trays for creating larger, single candies and molds featuring assorted gift box shapes. As you consider your recipe, it may even be helpful to consider the mold’s material. Some popular chocolate and candy molds include:

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• Clear or translucent plastic molds 
• White plastic molds
• Polycarbonate molds 
• Silicone candy molds

Stock Up on Our Baking Chocolate Essentials

Clear Plastic Molds

Clear molds help create intricate designs out of tempered chocolate. The translucent, lightweight material makes getting the perfect shape for your candy easy. With the clear mold, you can ensure your chocolate settles into each crack and crevice of the mold without forming air bubbles or creating an uneven texture. 

Using clear molds is also fun because you can see your candy. Translucent molds will help you tell when your chocolate is ready. Less guesswork may mean you consistently see quality candy. 

White Plastic Molds 

White candy molds are best for simple confections since you won’t be able to see inside the mold. If you go with these products, we recommend using tempered chocolate. Pour the tempered mixture slowly and uniformly into the mold for the best results. 

Polycarbonate Molds 

Professional confectioners often choose polycarbonate molds because they feel heavier and sturdier than plastic. Solid polycarbonate supports more intricate designs and taller chocolates without worrying about the chocolate breaking or taking on an uneven texture. Clear polycarbonate molds let you see when your chocolate is ready to be removed from the mold, which can help save you time and energy. Whether you’re making huge Valentine’s Day hearts or elegant chocolate sculptures, polycarbonate molds can help you preserve the integrity and shape of your chocolate. 

Food-Grade Silicone Molds 

Silicone candy molds are popular because of their versatility. You can put them in the freezer or dishwasher, and they also stand up to heat and moisture. In addition, their flexible shape makes it easy to pour chocolate inside the mold and get it out when you finish. Best of all, you’ll find designs and shapes for every recipe and occasion. 

Have a little fun with your chocolate when you create candies shaped like snowflakes or flowers. You’ll even find molds shaped like pet paws and alphabet letters. If you’re using food-grade silicone for the first time, be patient! Silicone holds heat longer than plastic molds, so it may take longer for your candy to become hard and ready to eat.

There’s also the chance your silicone mold throws your chocolate out of temper. While silicone may take some getting used to, many bakers find that a silicone mold’s flexibility makes it a valuable tool. 

Ingredients for Candy Molds 

Now that you have your chocolate molds ready, you need chocolate. So, what type of chocolate is best for making your candy? The short answer is quality or couverture chocolate. The better your product is, the easier it will be to melt and temper to create unforgettably delicious confections. 

It’s possible to use chocolate bars or chips, but they may not melt as well as chocolate made for baking like baking discs. It’s always best to use chocolate products rich in cocoa butter. We prefer to use craft melting chocolate like our TCHO chocolate discs for baking. The good news is, you can always use dark chocolate or milk chocolate discs for your candy molds. If you’re a fan, you can also use white chocolate. 

White chocolate can be colored to make fun confections for kids or holidays. Some candy molds can accommodate a combination of types of chocolate. If you decorate at the right time, it’s possible to create drizzles or designs using confectionary coating or two different chocolate types. 

Vegan and plant-based chocolate holds up just as well in candy molds as products made with animal ingredients. Here are some of our favorite TCHO chocolates for candy molds: 

• Real Fruity 68%: This 68% single-origin dark chocolate is tart and fruity. Give your confections a light and lush flavor perfect for delighting the tastebuds or sparking a little romance. 
• Choco Combo 68%: A 68% dark chocolate featuring notes of robust cocoa and hints of nuts and toasted coffee. A delicious choice for adding to chocolate gift boxes. 
• Hella Dark 81%: A melting chocolate for the true dark chocolate lover. Bite into a candy made with Hella Dark, and you’ll taste deep cocoa and red fruit. A hint of nutty flavor makes this an ideal choice for making break-apart chocolate bars. 
• Real Fudgy 70%: Fudgy, single-origin dark chocolate you can’t put down. This classic chocolate flavor is perfect for making any candy or confectionery. 
• Choco Charms 60.5%: Everyone will love dark chocolate with a sweet, roasted flavor. Use Choco Charms to make chocolate truffles and lollipops. 

These are some of our most popular chocolate discs for molds. Still, we also recommend experimenting with the unique and delicious flavors of oat and white chocolate. The right blend of chocolate and chocolate mold can create an unforgettable experience you’ll want to replicate.  

Tools for Making Chocolate Molds 

Molds are essential to making chocolate candy, but you’ll need a couple more tools to help you melt and temper your chocolate. Gather the items to help you create the right mixture and pour your chocolate into the mold. These include: 

• Candy thermometer 
• Spoons 
• Spatulas 
• Pastry bags or squeeze bottles 

Grab your marble slab or a double boiler if you need to temper your chocolate. Once you have everything in front of you, grab a kitchen towel to keep your tools dry. 

How to Make Molded Chocolates  

It’s time to gather your supplies and put your chocolate molds to the test! We’ll explain step-by-step how to make delicious chocolate confections in your kitchen. First, you’ll need to temper your chocolate. 

Why temper your chocolate for making candy? Tempering gives your treats a unique look and consistency. You’ll notice the crisp bite and sheen. It also keeps chocolate from melting fast on your fingers. Best of all, it helps you manipulate your candy molds more easily. 

After the chocolate sets, you can remove it from your mold without tapping too hard on the polycarbonate or plastic. The result is an attractive and delicious chocolate that maintains its shape and texture. 

Temper the Chocolate 

If you aren’t sure how to temper chocolate, you can do it in a few simple steps using a double boiler. It’s also possible to temper chocolate using a marble tabletop or a microwave. Consider your tools and time to choose the right tempering method for you. It’s also helpful to consider whether you’re making a large or small batch of chocolate. 

• Double Boiler (Seeding) Method: To seed your chocolate baking discs using a double boiler, you’ll start by melting two-thirds of your chocolate. Next, you’ll slowly add the remaining one-third of the melted chocolate a bit at a time until the mixture is smooth and uniform. Once that’s complete, it’s time to raise your chocolate to its working temperature. 
• Marble Table Top Method: With the marble table top method, you’ll pour two-thirds of your melted chocolate onto your slab. Using a constant motion, you’ll stir the melted chocolate with a palette knife and spatula until the chocolate begins to thicken up. When the chocolate crystallizes, pour the remaining one-third of the melted chocolate onto the slab. Stir all the chocolate together until it becomes one mass. Test and enjoy! 
• Microwave Method: The microwave method is best for working with smaller quantities. You can also microwave chocolate chips. Place 2/3 of your chocolate discs into a microwave-safe bowl. Microwave the chocolate in short bursts at half power for about 10 seconds. Stir with a spatula between sessions until the chocolate is nearly melted. Next, mix the melted chocolate with the rest of the reserved chocolate. Keep using short microwave bursts until the mixture is smooth and uniform. Allow the chocolate to cool, and it’s ready to mold into tasty treats. 

Pour the Chocolate 

When your tempered or melted chocolate is ready, it’s time to pour it into the mold. How you pour it in will depend on its size and shape. If you have a bigger mold, you may be able to use a spoon or spatula. However, this method can be messy. We recommend using a pastry bag or a squeeze bottle to get the chocolate into the mold without wasting it.  

Using your bag or bottle, carefully fill each cavity of the chocolate mold. Do not overfill the cavity. When you finish pouring chocolate into each section, gently tap the tray down to release any air bubbles from the bottom of the cavity. Place your filled chocolate mold into the refrigerator to set your candy. It may take up to 20 minutes for your chocolate to set and harden. 

Decorate the Chocolate 

Once your chocolate melts, you can mix in delicious additions like nuts or coconut shreds. Before you pour the chocolate, you can even fill the candy molds with add-ins like crushed pretzels or raisins. Try sea salt to complement your dark chocolate or pistachios for white chocolate. Once your truffles harden, you can drizzle colored chocolate on top. 

Release the Chocolate 

After 10-20 minutes, it’s time to see if your chocolate is ready. Check the bottom of the mold for a cloudy white appearance. A murky look indicates your candy has hardened and is starting to pull away from the plastic or polycarbonate. Wait a few more minutes if the chocolate still looks moist because it may need more time to harden. 

When your chocolate is ready to release from the mold, carefully flip it onto a soft kitchen towel. If the chocolate doesn’t come out immediately, give the mold an extra tap. If the chocolate resists after a few taps, place the chocolate in the freezer. It should come out easier once you give it a few moments to cool or harden. 

Troubleshooting Your Chocolate 

Does your chocolate look dull when it comes out of the mold? Let it rest in your refrigerator for a few more minutes. Streaky white lines indicate that the chocolate became too warm during melting. The confections have a striped finish as the fats separate from the other ingredients. If you’d like, you can remelt the chocolate and stir in more chocolate baking discs to remove the streaks. 

Presenting Your Chocolate Molds 

Chocolate molds are worthy of a special presentation. A colorful platter showcases their designs and shapes at home or at a party. For those bakers who like to give candies as a gift, put them in a tin or a gift box. A vessel featuring cavities for individual chocolates helps you show off various shapes and designs. Plastic wrapping tied with a bow will make giving chocolate to a group exciting. Or buy paper sticks from the craft store to make chocolate lollipops. 

Storing Chocolate Candy 

At TCHO, we use high-quality and responsibly sourced organic ingredients to help keep our chocolate fresh for longer. You can keep your candy tasting great by storing it in a cool, dry place. Place it in an airtight vessel to keep moisture at bay. Don’t put it in the refrigerator, and keep it away from other food. Avoid direct sunlight to keep your candies from melting. 

Make Your Own Molded Chocolates 

Chocolate molds offer a fun and easy way to create delicious confections at home. Impress guests or make a new recipe. Whether you need chocolate baking discs for candy or cocoa powder for a rich and fudgy dessert, TCHO has the chocolate baking essentials you need. Our responsibly sourced and plant-based ingredients will make you feel good about whatever treat you make. 

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