To start, you will need chocolate that can be made into
candy with the minimum of fuss. Some brands that I suggest are Guittard
A'peels, Melt n' Mold Chocolate or Mercken's. These products are ideal
for most basic chocolate making recipes and work effectively in molding
products, as well, since they don't require the chocolate to be tempered
once it has been melted.
Using a squeeze bottle or a teaspoon, fill each cavity in a flat style chocolate mold. When they are all full, gently tap the mold on the counter top or other hard surface. This will cause any little air bubbles to surface. If you want to make chocolate suckers or lollipops, you simply use your hard candy lollipop molds. Just make sure that you place the sticks in the chocolate with a twist. This helps the chocolate "stick" better. As instructed earlier, always gently tap the filled mold, making sure to not dislodge the sticks. Then, take your molds and place them carefully into the fridge to help them cool and set.
While cooling, the candy shrinks slightly. This enables the candy to slide right out of the mold once it has cooled and is ready. Use a paper or cloth towel to place them on while removing the candy from the molds to keep them from breaking. You don't want all your hard work to break or dent at this point. If you have a difficult time removing the chocolate, give them a little extra time in the refrigerator.
Using a squeeze bottle or a teaspoon, fill each cavity in a flat style chocolate mold. When they are all full, gently tap the mold on the counter top or other hard surface. This will cause any little air bubbles to surface. If you want to make chocolate suckers or lollipops, you simply use your hard candy lollipop molds. Just make sure that you place the sticks in the chocolate with a twist. This helps the chocolate "stick" better. As instructed earlier, always gently tap the filled mold, making sure to not dislodge the sticks. Then, take your molds and place them carefully into the fridge to help them cool and set.
While cooling, the candy shrinks slightly. This enables the candy to slide right out of the mold once it has cooled and is ready. Use a paper or cloth towel to place them on while removing the candy from the molds to keep them from breaking. You don't want all your hard work to break or dent at this point. If you have a difficult time removing the chocolate, give them a little extra time in the refrigerator.
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