How to Make Chocolate with Molds: Guide & Mold Making Tips

Welcome to the wonderful world of homemade chocolates, where the pleasure of crafting delicious treats is limitless. Whether you’re celebrating a festive holiday or simply enjoying quality moments with your children, making chocolates at home is a beloved tradition.

In this article, we’ll guide you through the art of using chocolate molds—from understanding different types of molds and mastering tempering techniques to perfecting the demolding process and beyond. Get ready to embark on a sweet and rewarding chocolate-making adventure. Let’s get started!

1. What Are Chocolate Molds?

Chocolate molds are essential tools for crafting homemade chocolates in a variety of shapes and sizes. By pouring melted chocolate into these molds, you can easily create unique and beautiful chocolate pieces. They are typically made from materials such as silicone, metal, plastic, or polycarbonate, offering versatility, durability, and ease of use. When selecting a mold, consider factors like material strength, temperature resistance, and how easily the chocolate releases from the mold.

Since chocolates make wonderful gifts for special occasions, using custom molds or chocolate bar molds can add a personalized touch to your creations. Mold design is an important aspect to consider when choosing the right mold. However, if you’re just starting out, simpler mold designs can help make the chocolate-making process more manageable.

2. Types of Chocolate Molds

Let’s explore some popular materials used for chocolate molds, each offering unique advantages and considerations. Choose the right mold material based on your recipe and chocolate-making needs.

Silicone Molds

Loved for their flexibility and ease of use, silicone molds are a favorite among chocolatiers. They are reusable, eco-friendly, and available in a wide variety of shapes and designs—perfect for creating custom chocolates. Made from food-grade silicone, these molds are naturally non-stick, making it easy to release chocolates without damage. Their excellent resistance to heat and cold allows them to withstand freezing and baking temperatures, making them highly versatile.

Metal Molds

Though less common today, metal molds are known for their durability, superior heat conductivity, and precision. Their rigid structure helps chocolates maintain a perfect shape during cooling, resulting in flawless finishes. Thanks to their excellent heat transfer, metal molds ensure chocolates set quickly and evenly, which is ideal for crafting intricate designs.

Polyethylene (PET) Molds

Polyethylene molds are a popular choice for beginners and hobbyists due to their affordability and lightweight nature. They offer simplicity and convenience, allowing easy access to a wide range of shapes. Their translucent quality also helps you monitor the chocolate as it sets, reducing guesswork during the process.

Polycarbonate (PC) Molds

Favored by professionals, polycarbonate chocolate molds are sturdy and provide chocolates with a smooth, shiny finish. They excel at capturing fine details without causing uneven textures. Compared to other plastic molds, polycarbonate molds are heavier and stronger, helping chocolates keep their sharp, polished appearance.

3. Step-by-Step Guide: Making Chocolates with Molds

From buying chocolate and selecting the perfect mold to the final demolding process, we’ll walk you through each crucial step to ensure you achieve professional results. Let’s begin!

Step 1. Purchase Chocolate and Ingredients

To kick off your chocolate-making adventure, start by gathering all the essential tools and ingredients. The first thing you'll need is chocolate, and your choice will significantly influence your results.

You have two primary options: couverture chocolate and compound chocolate. Couverture chocolate, known for its high cocoa butter content, is perfect for molding and tempering. It delivers a superior taste and texture but requires more care during preparation, including tempering using a double boiler. This type is often preferred by professionals for its quality.

On the other hand, compound chocolate, which includes vegetable fats instead of cocoa butter, offers a more user-friendly approach. It’s commonly found in chocolate bars and chips and is much easier to work with. You can melt it in the microwave, making it ideal for beginners or for those looking for a quick and simple chocolate fix. Although it’s less expensive and simpler to use, it doesn’t quite match the richness and smoothness of couverture chocolate.

For beginners, starting with compound chocolate is a smart choice due to its forgiving nature. As you gain confidence and skill, you might want to explore couverture chocolate to elevate your creations to a more refined level. Here are some of the best couverture chocolates for melting and using in molds:

• Callebaut Belgian Dark Couverture Chocolate – Known for its rich flavor and smooth finish, it's ideal for molding due to its high cocoa butter content.

• Ghirardelli Melting Wafers – Available in dark and white varieties, these wafers melt smoothly without requiring tempering.

• Merckens Chocolate Melting Wafers – Popular for its easy melting and creamy texture, perfect for candy making.

• Wilton Candy Melts – Versatile and available in various colors and flavors, great for both beginners and professionals.

Step 2. Get Tools Ready

Once you've selected your chocolate, you’ll need to gather additional tools to complete your chocolate-making setup. Here is the list:

Molded Chocolate Tools

• Several chocolate molds

• Heatproof bowl for melting chocolate

• Spatula or spoon for stirring

• Kitchen thermometer for tempering (if needed)

For chocolate molds, there are a few key qualities to keep in mind when you are buying. Choose molds that are both durable and flexible, as they’ll hold up well over time and make the molding process easier. Look for molds that can handle various temperatures to suit different types of chocolate and cooling methods. Nonstick surfaces are essential for easy release and a clean finish. If you’re new to chocolate making, starting with simple shapes can help you achieve great results with less hassle.

Before actually using the mold, ensure they are clean and free of any dust, fingerprints, or residue from previously used chocolate to prevent sticking when demolding. Wash them with warm, soapy water, then dry thoroughly before use. If your molds have intricate designs or fine details, consider lightly greasing them with cocoa butter or non-stick cooking spray to facilitate the easy release of the chocolates.

Step 3. Tempering/Melting Chocolate for Molds

The next step is to melt the chocolate to be poured into the molds. Here we need to explain the difference between melting and tempering.

Melting

Melting chocolate simply involves heating it until it reaches a liquid state, ready for molding or dipping. The goal of melting chocolate is to achieve a smooth, pourable consistency without burning or overheating it.

To melt the chocolate evenly or prevent overheating, make sure to chop the chocolate into small, uniform pieces and use a gentle heat source. If you’re using a microwave, turning to low power mode will be sufficient to melt the chocolate slowly and evenly. Also, ensure the utensil has a completely dry surface since even just a small amount of water can make chocolate seize.

Tempering

Tempering chocolate, on the other hand, is a more precise process that involves heating and cooling chocolate to specific temperatures to stabilize its cocoa butter crystals. This ensures that the chocolate sets properly, resulting in a glossy finish and a crisp snap when bitten into. Tempering is crucial for creating professional-looking chocolates with a smooth texture and good shelf life. Let’s learn more about how to temper:

The double boiler (seeding) method involves melting two-thirds of the chocolate, then gradually adding the remaining one-third until smooth. Once it is done, raise the temperature to the working level.

With the marble tabletop method, pour two-thirds of the melted chocolate onto a slab, stir until thickened, then add the rest, mixing until uniform.

For the microwave method, microwave two-thirds of the chocolate in intervals, stirring until nearly melted, then mix with the reserved chocolate until smooth.

Just like regular melting, chop the chocolate into uniform small pieces before tempering. Also, it is crucial to keep track of the temperature, ensuring it reaches the specific temperatures required for dark, milk, or white chocolate. To check if the chocolate is properly tempered, spread a small amount thinly on parchment paper and allow it to set at room temperature. It should have a glossy finish and snap cleanly when broken.

Step 4. Pouring the Chocolate

To ensure even distribution and avoid messy spills, consider using a piping bag or a squeeze bottle. Fill each mold cavity carefully, leaving a little room at the top to avoid overflow. Once every part of the mold is filled, gently tap the mold on a flat surface. This helps free up any air bubbles trapped within the chocolate. This step also helps prevent the formation of dull craters in your final product.

For layered chocolates or those featuring special chocolate fillings, this is your moment. Before the chocolate sets completely, use your piping bag or a spoon to add contrasting layers of colored chocolate, rich ganache, or creamy caramel. Or you want to put in exciting surprises like chopped nuts, dried fruit, or even bits of other chocolates to make chocolate with chocolate inside for an extra textural and flavorful dimension.  With a little creativity, you can transform the results into a canvas for endless delicious possibilities.

Step 5. Cooling

To set your chocolates, place the mold on a level surface inside the fridge for a minimum of 15-20 minutes.

Avoid checking on them during the cooling, as allowing the chocolate to cool undisturbed ensures a clean and crisp finish. Don’t leave the chocolates in the fridge for too long, as it can cause water droplets to form on the surface, potentially ruining the glossy finish you want.

Step 6. Remove Chocolate from the Chocolate Mold

Once it is properly cooled and solidified, remove the chocolate from the fridge. Properly cooled chocolates should release easily; if not, then gently flex the mold, and tap it upside down to release the chocolate from the mold more easily. Remember to place a towel beneath. Finally, use a paper towel to remove moisture from the pieces.

For demolding, temperature control is always crucial for both molds and chocolate. Whether the mold is too cold or too hot, it can make the chocolate cling stubbornly or even crack easily. Irregular temperatures of molds can lead to uneven solidification of the chocolate or even result in the chocolate losing its temper. For chocolate, proper tempering is essential for a smooth demolding experience since untempered chocolate can be sticky and difficult to remove from the mold.