Molds (page 162)

Update:  You could get really creative and build a boat: https://twitter.com/A_aphrodisia/status/1039290083113881601


You can use all sorts of things as chocolate molds.  Here are a few of our favorites:

  • Mini-cupcake cups
  • Parchment paper
  • Silicone molds
  • Thin-walled plastic containers (greased)
  • Waxed paper

Silicone molds are great for making chocolate. They don’t require greasing, they can make simple or detailed chocolates, and it’s easy to pop out the chocolates after they have hardened.  The best silicone mold that we have found to date is the meatloaf mold.  We pour a shallow layer of chocolate in the bottom.  This yields a large rectangular bar of chocolate.  We also enjoy the widely-available sililcone trays with heart-shaped indentations, which make quintessential chocolate treats.

Mini-cupcake cups are great for party chocolates. There are two ways to use them. You can pour chocolate directly into the cups, or pre-make individual chocolates and then move them to the cups.  In a pinch, you can also use any thin-walled plastic container as a mold.  Grease lightly using vegetable oil that is liquid at room temperature.

Another alternative is to use parchment paper or waxed paper.  These are great for making a chocolate back.  To contain the chocolate, you can set the paper on a large plate or put it in a baking tray.

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