Molding
3D Chocolate
Molds
Molding
Hollow Chocolate Molds:
Melt
your chocolate. Then take either one of the matching mold pieces and fill
completely with chocolate [flush to the edge]. Use only one side for this part.
Make
sure that for this part, the chocolate in the first piece is still
liquid. You want to place the opposite (matching) piece so the halves line up
together. With binder clips, clamp the two halves together. Make sure your molds
are secure and have good contact with each other all the way around.
Turn the clamped mold over, distributing the chocolate evenly around the surface of both halves. Place the clamped mold in the freezer. When it partially sets, take it out and gently shake it around again to ensure that the chocolate spreads evenly around the entire mold. A small mold will use around 1 ounce of chocolate, and a large one up to 1 pound. Cooling times vary both with the volume of chocolate and the shape of the mold.
Removing the chocolate from
the Hollow Mold
Once
removed from the mold, if there is excess chocolate on the sides, you can gently
remove that with a medium blade kitchen knife.
Another
way to mold a hollow mold, that may be smaller, is to use a paint brush and
paint it on your sides. Make sure your brush is a non-shedding type brush that
you buy at craft stores for this purpose. Simply melt your chocolate and dip
your brush in it and paint the sides. When you get the sides completely painted,
put in freezer for approx. 3 minutes. Remove and paint again. Continue this
process until you have achieved the thickness of chocolate that you want.
NOTE:
Binder clips (clamps) can be purchased at any craft store. We use those, But you
can also use paper clips, alligator clips small, or any type clamp that will not
damage your mold and will hold them securely together until the process is
complete.
Molding Solid Chocolate Molds:
If your
mold is a two piece mold of one object, tape then together as you want your
design to be, measure 1” all the way around the object and cut off the outer
piece of plastic. In other words, you want the shape of the mold with about 1”
of plastic all around it. Or if your clamps are larger, allow for that. If you
have several cavities that need to be done, use the same process and cut each
one out individually.
Line up
the edges of the two opposite (matching) mold pieces so the halves match. With
binder clips, clamp the two halves together. Use a good number of clips so the
flat surfaces of the mold halves are in secure contact with each other all the
way around. You will want to test this tightness and that instruction will
follow.
At
this point, you'll need to cut a pour hole somewhere in the mold to allow for
testing the tightness and filling. For your hole, try to choose a spot where it
will not take away from the actual design of the piece. Use an exacto knife to
put a small hole in the mold. We normally put ours on the bottom. If you have an
extra set of hands available, it is good to let them hold the mold when you are
cutting and pouring. If extra hands are not available, then steady your mold
between two objects.
Once
you have made your cut, melt your chocolate and carefully pour a small amount
into your hold. Depending on the size hole you made, a chocolate pouring bottle
is normally the best thing to use for this application. Hold the mold over the
sink and rotate your mold around allowing the chocolate to flow around
the crease where it is joined. Now this is the “testing” part I mentioned
before. You want to make sure it is tight and your chocolate doesn’t pour out.
If it isn’t and you see chocolate coming out, apply more clamps. I normally
test mine for tightness and if it is good, I rotate mine all around until I have
chocolate all around the seams and them I place it in the freezer for a few
minutes to “set” the chocolate.
After
a few minutes, remove the mold and continue pouring the chocolate into the mold
until it is filled completely. Tap on the sides to help get the air bubbles out.
Place this is the freezer using objects to help keep the “hole” side
upright. As a rough guide, for small
molds (about 1 ounce) wait about 20 minutes; large molds (about 1 pound), 45
minutes.
Removing the Chocolate from the Solid Mold:
Once
your chocolate piece has cooled, remove all the clips from the mold carefully.
Very slowly separate one side. You don’t want to rip it off. So gently
pull it to allow air to get in between the mold and the chocolate.
(Same
as above), if you have excess chocolate on your design once it is removed, use a
medium blade kitchen knife to gently scrape the excess off. But remember, even
store bought chocolate candy shapes do have seams, so don't think that yours has
to be perfect!
Now you can decorate! Have fun!!
Add a piece of chocolate onto a molded piece
For this application, you go through the steps above for the mold you desire (hollow or solid). Pour your melted chocolate into the piece to be attached and prepare it just like you would a standard chocolate mold by placing it into the freezer until it is done. Remove it from the freezer and remove it from your mold onto your work station.
Take a small amount of chocolate and microwave it until it is melted. Using a toothpick (if your obect is small) or a paintbrush (if it is larger) dab a small amount of melted chocolate onto the area where you want to attach the piece. Put the piece on the melted chocolate and hold for a few minutes until it is attached securely.
If
you mold isn’t as flat as you like, then warm up a cookie sheet, very low
temperature, and rub your mold back and forth on the cookie sheet until you
achieve the desired look you want. Then place your mold on a piece of waxed
paper for it to dry.