How to Make Chocolate Moulds for Easter

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How to Make Chocolate Moulds for Easter

While Easter eggs and other chocolates are available in abundance during the Easter season, craftier consumers may find it fun to use chocolate moulds to make their candy. Using these moulds requires a bit of care, but following a few simple tips can help to make the process easy and fun.

 

Use Quality Chocolate

For a high-quality chocolate mould, you should use high quality chocolate. Regardless of the mould type you are using, whether a silicone mould, plastic mould, metal mould, or professional mould, the way the chocolate turns out will depend in part upon what type of chocolate it is. As a result, investing in a slightly more expensive, but well-known brand, may give you greater success than an inexpensive generic chocolate.

 

Temper the Chocolate

One of the most appealing aspects of a nicely made chocolate is its glossy appearance. Obtaining this appearance in your own chocolate requires careful tempering of the chocolate in the melting pot. Tempering your chocolate involves very slowly melting the chocolate at a very low temperature, using a chocolate melting pot, a pan over water on the stove, or a microwave. The temperature during the chocolate melt should be so low that the chocolate barely feels warm to the touch, and keeping the chocolate over the heat for a few minutes after it melts can create a truly fine sheen on the finished product.

 

Layer the Chocolate

Obtaining a smooth, yet sufficiently thick, piece of chocolate in your mould requires you to carefully layer the chocolate inside the mould. Ideally, you should create at least two layers of chocolate. Each layer should consist of a thin coating of chocolate swirled to cover the inside of the mould and then allowed to set before the next layer is added. Doing so will create a smooth surface that will easily come out of the mould.

 

Give the Chocolate Time to Cool

The creation of chocolate moulds for Easter requires patience. Each step requires you to cool the chocolate until it is firm, in order to provide a suitable base for the next step. For instance, each layer of chocolate should cool for at least five minutes in the fridge, while the entire piece should cool for 15 minutes or more. As a result, giving the chocolate sufficient time to cool and set in between steps can play an important role in forming a stable and appealing piece of chocolate.

 

Keep the Chocolate Smooth

Finally, joining the halves of the chocolate mould together requires you to keep the edges smooth before you stick them together. Brushing the edges off, or smoothing them with bits of melted chocolate, makes the seam between the halves tighter and less noticeable.

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