Printed chocolate makes a delicious dessert, as well as the perfect gift for holidays, birthdays, and other special occasions. It's not difficult to make, whether you're using high-quality chocolate or regular chocolate.
Step
Part 1 of 2: Buying and Melting Chocolate
Step 1. Buy a chocolate bar or chocolate chip as the most affordable option
Chip or bar chocolate usually doesn't use pure chocolate, and doesn't have the rich taste of couverture chocolate (chocolate with a high cocoa butter content). However, chip or bar chocolate is usually more stable, so it can be microwaved, and is more affordable than couverture chocolate.
- Always read the list of ingredients for chocolate first to find out the type. Candy chocolate or confectionary chocolate (cheap chocolate rich in carbohydrates and sugar) contains vegetable fat instead of cocoa butter.
- You can use any kind of chocolate to make molded chocolate. In general, products containing vegetable fat (eg. chocolates available at the convenience store) are easier to melt, but may not taste as delicious.
- If you want to make chocolates for kids, candy chocolate can be a great choice because it comes in a variety of colors.
Step 2. Buy couverture chocolate for the best taste
This product is of high quality and delicious taste, but is much more expensive than regular chocolate. In addition, this chocolate must also be heated using a double pan (team pan). However, if you don't want to mess with the taste of the resulting chocolate, the price of couverture chocolate is worth the taste.
- Check the list of chocolate ingredients to find out the type. Couverture chocolate contains chocolate liquor (mass of pure chocolate), cocoa butter, sugar and vanilla.
- Chocolate containing cocoa butter needs to be softened. This means you have to use a double pan.
Step 3. Heat the chocolate in the microwave if you are using chocolate bars or chips
Put 450 grams of chocolate in a special microwave bowl and heat for 1 minute on medium heat. After that, stir in the chocolate as much as possible. Reheat the chocolate at 1 minute intervals, and stir the chocolate afterwards until a smooth consistency.
- Once the chocolate is completely melted, it should be a syrupy consistency when you pour it from the spoon.
- Make sure the bowl you choose is microwave safe. For children, never use the microwave without parental supervision.
- Make sure the chocolate doesn't burn. Otherwise, the consistency will be broken.
Step 4. Melt the chocolate in a double pan if you are using couverture chocolate
Heat 450 grams of couverture chocolate over low heat for 15 minutes. Place the chocolate in the top pot or bowl. Set the heat to low (level 2 or 3 on a stove top) and melt the chocolate for about 15 minutes. Use a cooking thermometer to make sure the chocolate reaches 43 degrees Celsius after heating. Stir the chocolate every 1-2 minutes until the chocolate starts to melt.
- If you don't have a dedicated pan, you can make your own double/team pan.
- For children, never use the oven without adult assistance.
Part 2 of 2: Printing Melted Chocolate
Step 1. Buy a plastic candy mold
If possible, always choose a mold with a transparent color to make it easier for you to tell if the chocolate has hardened. In terms of size, you can choose any print you like. However, keep in mind that larger chocolates take longer to cool.
- Purchase or order a custom molded shape so you can make chocolates in unique shapes and designs.
- Never use metal molds.
Step 2. Paint the surface of the candy mold if you want to make colorful chocolates
Use a small food brush to apply candy coating in one or more colors to each print. If you want to use multiple colors on a single piece of chocolate, make sure you buy several layers of different colors and wait for each layer of color to dry before adding another color. Once all the colors are dry, you can pour the chocolate into the molds!
If you're feeling challenged, try melting cocoa butter (using the same instructions for chocolate). Color the butter with a fat-soluble food coloring, and use the mixture to color the surface of the mold
Step 3. Pour the melted chocolate into the mould
If you have a press bottle, pour the chocolate into the bottle and press the bottle to pour the chocolate into each mold. If you don't have a press bottle, scoop the chocolate out of the bowl with a spoon and carefully pour it into the mold.
Carefully tap the mold tray onto the table once it's all filled with chocolate. This will lift the air bubbles and the entire mold can be filled with chocolate
Step 4. Remove the remaining chocolate from the mould
Brush the tip of a small palette knife or metal spatula against the top of the mold to remove any remaining chocolate. After that, the surface of the chocolate should appear flush with the surface of the tray.
If you want to make chocolate lollipops, insert candy sticks at this point. Make sure you twist the stick so that the chocolate coats the stick evenly
Step 5. Put the mold in the freezer and let it rest for 5-10 minutes
Remove the small chocolate molds after about 5 minutes, and the standard sized molds after about 10 minutes. However, you don't have to worry if the chocolate sits in the freezer for too long. In fact, it's better than when the chocolate comes out too early.
If you can't freeze the chocolate, refrigerate it for about 15-30 minutes (15 minutes for small molds and 30 minutes for standard-sized molds). However, keep in mind that the freezing process can cool the chocolate quickly, making it easier to remove the chocolate from the mold
Step 6. Check if the chocolate has hardened before removing it from the mould
Before removing the chocolate pieces from the mold, make sure they have shrunk in size and are drier in texture. If you're using clear molds, check the underside and make sure the chocolate doesn't look soggy. If the mold you are using is not transparent, wear protective gloves (eg, candy-making gloves) and carefully touch the surface of the chocolate.
You can buy these gloves from kitchen supply stores and the internet
Step 7. Remove the chocolate from the mould
Once the mold has been removed from the freezer, gently beat it on a paper towel that has been stretched out on a flat surface. If cooled properly, the chocolate chips will come off the mold right away. If the chocolate doesn't lift or comes off, flick or tap the bottom of the mold.
- If you are chilling the chocolate in the refrigerator, you may need to push each piece of chocolate out of the bottom of the mold.
- Use paper towels to absorb moisture from each piece of chocolate.
Step 8. Clean the mold as soon as possible
Always clean the mold while the chocolate is still melting. Wash and rinse thoroughly with soapy water. If there is any chocolate left, put the mold back in the freezer until the chocolate has hardened. After that, tap the mold on a hard flat surface until the chocolate comes off.
Use the same strategy to clean the bottle press
Step 9. Store the chocolate in an airtight plastic container
Always place the container in a cool, dry place, such as a pantry or cupboard. The room temperature should be between 13-21 degrees Celsius and the humidity should be below 50%.
