Melting & Pouring chocolate for your Silicone Moulds

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Using a Microwave

1. Break chocolate into small pieces and put into a microwaveable plastic or glass bowl and melt at 800–1000W,
2. Stir it and check it every  10-15 seconds, taking care it doesn't overheat.
3. When the chocolate looks nearly melted but there are still a few bits bobbed on top, take it out of the microwave and stir the chocolate gently until smooth. It should have thickened slightly. 
4. Pour the chocolate into the Moulds.
5. Hold the two sides of the mould tray and firmly tap the whole mould against the work surface many times to bring any air bubbles to the surface.
6. If it’s a lollipop mould put the lollipop sticks into the grooves of mould allowing approx 2 cm to be in the mould. Rotate the sticks around so they are completely coated in the chocolate
7. Put the filled mould into the freezer on a flat surface and leave for approx 7-10 mins
8. Remove mould from freezer, pop chocolate shape/lollies out of the moulds.
9. Wrap lollies/Chocolates in the cellophane bags
10. Fasten with the twist ties
 
Please note:-  Overheating chocolate or heating up too quickly will cause it to bloom – that is to say it will appear matt and covered with white patches. It will also crumble unpleasantly rather than snap. Also water and chocolate do not mix so don't get water in the chocolate or it will be ruined.
 

 

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Using a Bowl of Hot water to melt the chocolate

1. Break up your chocolate into small squares
2. Put into a bowl and very gradually melt over another bowl of hot water—not boiling . Stir chocolate constantly to avoid scalding the chocolate
3. After 5-10 mins of gentle heating the chocolate will be ready to pour.
4. Pour the chocolate into the Moulds.
5. Hold the two sides of the mould tray and tap the whole mould against the work surface a few times to bring any air bubbles to the surface.
6. If it’s a lollipop mould put the lollipop sticks into the grooves of mould allowing approx 2 cm to be in the mould. Rotate the sticks around so they are completely coated in the chocolate
7. Put the filled mould into the freezer on a flat surface and leave for approx 10 mins
8. Remove mould from freezer, pop chocolate shape/lollies out of the moulds.
9. Wrap lollies/Chocolates in the cellophane bags
10. Fasten with the twist ties

Please note:-  Overheating chocolate or heating up too quickly will cause it to bloom – that is to say it will appear matt and covered with white patches. It will also crumble unpleasantly rather than snap. Also water and chocolate do not mix so don't get water in the chocolate or it will be ruined.

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