Since candy molds are a quick and simple way to decorate your cakes and cupcakes and are perfect for those last-minute surprise orders, I think it is essential to know how to use them properly.
Additionally, anyone who enjoys sweets is aware of how completely transformative chocolate molds can make muffins. Not to mention how beautiful they seem to be!
However, using chocolate molds requires practice to achieve “finesse,” just like any other skill.
So my task here is to demonstrate to all of my devoted readers how to properly use chocolate molds to transform a plain dessert into a stunning one. Without a doubt, it will be amazing!
How are candy molds used? Tips and tricks
The most important thing is to not overheat your chocolate. Lumpy results from burning are useless for use in candy molds.
Additionally, avoid overfilling the mold cavities; doing so will result in blobs. I’ll come back to this, though, later.
Important: Make sure the chocolate pieces are fully hardened before removing them. They will break or melt if you don’t wait until they have hardened.
These chocolate decorations can also be prepared months in advance. As a result, you’ll always have something available in case a last-minute cake or cupcake order comes in.
Keep them in a container that is tightly sealed at room temperature. Additionally, put each chocolate piece on a tiny piece of wax paper to stop them from adhering to one another.
Chocolate molds and candy molds come in a variety of brands. I love the CK molds, myself. Their caliber is exceptional. Not to mention how inexpensive they are and how simple they are to clean!
To grease your chocolate molds, avoid using oil sprays or shortening. Your chocolate pieces acquire an odd greasy sheen from it, and the mold’s details don’t adhere to the chocolate properly.
Finally, after the chocolate has set, avoid removing it from the cavities with spoons or spatulas. They will suffer as a result. To find out how to take the pieces out correctly, keep reading.
Requisites for chocolate molds
As you might have guessed, all regular bakers have the following ingredients on hand to make these adorable chocolate molds:
Squeeze bottle (or piping bags with a very fine round tip); Wax paper (I used a plastic snowflake candy mold, but you can use any design you like); Melted chocolate or candy melts; Candle paper (I used a plastic snowflake candy mold, but you can use any design of mold you like).
How to Use Chocolate Molds
Step 1: To begin, halfway fill a squeeze bottle with candy melts. Then, microwave the candies in 15-second intervals until completely melted.
Step 2: Pour melted chocolate into the cavity of your square candy mold. Only the chocolate in the center should be squeezed out.
Halter the shaking of your bottle!
Step 3: Stop squeezing your bottle when the cavity is roughly 3/4 full. Don’t try to round the corners! We’ll see in the next section of the article why we shouldn’t do that.
Step 4: Gently tap your candy mold on your table while holding the edge and moving it up and down. Those empty corners will eventually become covered in chocolate.
Air bubbles are also eliminated by tapping. Your chocolate pieces won’t have any tiny “dots” on them as a result.
Fill all of the cavities with chocolate, then place the mold in the freezer for about 10 minutes, or until the chocolate hardens.
Step 5: Carefully flip your candy mold over while placing a piece of wax paper on the table. Additionally, give your chocolate mold’s top a gentle tap. This should just cause the chocolate pieces to begin popping out.
One last tip for using chocolate molds
I’ll explain why I kept warning you not to overfill your cavities after we finish the tutorial.
So, this cavity has been filled with melted chocolate. You can see how it resembles a sizable puddle. Do you wish to view the image of the blob after the chocolate has hardened?
There you have it, then. The overfilled cavity produced the snowflake on the left. That is not something you would want to occur at work, would it?
The snowflake to the right was created by tapping a cavity that had only been partially filled.
How do you use the candy molds you have?
That concludes our discussion for today. I sincerely hope that this guide and all of the advice were helpful.
Also, please inform the rest of us of your findings. In addition, I welcome fresh perspectives at all times: How then do you utilize candy molds? Any fill-in you like is acceptable. To hear from you, please, would be a pleasure!
