Molded Chocolate or using a silicone or acrylic sheet mold for shaping the chocolate. It can be used for both center-filled chocolate shapes or for big chunk of chocolate bar alone.
I’m in a blogger’s block! Well I think that’s what it is. This post has been in my drafts for almost 2 months, and every few days I open it and want to start writing and then again I close it. But today I decided to tame the blogger’s block :)
I made these chocolates for my son’s birthday party & this along with the pin-wheel sandwiches were the fastest to be devoured & 2nd helpings asked. My son’s first passion is TOOLS, I do not remember how many tool kits we have bought him & his 2nd interest is chocolate so we decided to combine the two. My hubby’s colleague was traveling to US & he asked him to bring a chocolate mold in tool kit shape.
I used that mold to make these chocolates. And as I said they were worth all the effort & were a big hit at the party.
Molded Chocolate using Tool Kit Mold
- 250 gms – Dark Compound
- 125 gms – Milk Compound
- Chop both chocolate compounds into smaller chunks as it is easier to melt them uniformly.
- Place them in a double boiler (or a thick bottom pan over a wide vessel filled with water) & gently melt the chocolate. When it is completely melted, remove from flame.
- Fill a small bowl, with small amount of melted chocolate & gently stir it using a spoon. It will cool down the chocolate and also temper it. Though tempering is a very precise procedure & requires lot of expertise, this is a rough way of doing it.
- Using a spoon pour the chocolate in the prepared mold. Place a melamine/ plastic/ glass plate on top of the mold. Do not use a steel plate. Allow it to set in the refrigerator for 5-10 mins.
- Remove from refrigerator, and gently turn over on a plate lined with baking paper. You can store molded chocolate at room temp in air-tight box. I usually line with baking paper in between.