This is easy and fun to do! All you have to do is:
Melt: melt the chocolate
Fill: fill the indents of the mould
Chill: place the mould in the fridge and when the underside of the mould appears to be frosted the chocolates are ready to be de moulded.
Unmould: pop the chocolates out of the mould
The chocolates can be stored in an air tight container and keep at room temperature. It should stay fresh for up to 5 weeks.
Making chocolates with nut centers
Nut filled chocolates are always a favourite and very easy to make!
Making chocolates with cream centers
much easier than you can imagine!
2.5 cups of sugar
2 tablespoons of butter
Pinch of cream of tartar
Half teaspoon of flavouring i.e. almond, hazelnut, brandy, strawberry etc
Half cup of chopped nuts if you like.
Makes about 60 centres.
Shells and cordial cups
making desert or liqueur cups is also easy!
if you would like to marbilize these chocolates just draw lines in the cavities with the layers to create a marbled effect.
red label colours are mixed into icing and chocolate and worked into fondant paste. It can also be mixed into paint base to paint detail on to chocolates.
Mix a bit of powder into the paint-base and use a decorator’s paintbrush to paint detail onto the chocolate like the eyes, beak and tie has been done below. The rest was coloured chocolate painted into the mould. A painted area like the orange part of the carrot must be allowed to set before the green part is painted into the mould. Once all these painted areas have set you can fill the rest of the cavity with chocolate. Allow it to set and demould.
Large areas of colour should rather be painted onto the mould before the chocolate is poured i.e. paint, and allow to set, father Christmas’s red coat onto the mould before the rest of the chocolate is poured into the mould.
pink label and white label colours are used to dust on to chocolates or cakes to give it a pearl/satin like finish.
it can be applied with decorators brushes of different sizes depending on the effect you would like to achieve i.e. cover the cake with colour or just an area.