Griswold Cast Iron Molds For Making Chocolate Candy

by Diana
(Missouri)

Griswold Cast Iron Lamb Mold

Is it possible to use an old fashioned cast iron Griswold lamb or bunny mold to make molded chocolates?

If so, any tips or recommendations?

Thank you for your time,

Diana

Comments for Griswold Cast Iron Molds For Making Chocolate Candy

Mar 31, 2021

Griswold mold chocolate bunny
by: Linda

Well, I did one and after I got my results, I am here looking for hellllllllp!
I buttered the rabbit, but not enough I suppose.
No matter what I did, it would not release!
I refrigerated, I froze, I put in hot water, I put hot damp tea towels I heated in the microwave. Nothing worked!!!!!!
I just put them in the oven to melt the chocolate and scraped it into a bowl (wasted a lot I might add).
I washed the rest of the chocolate out and here I am!
I’m thinking of using cooking oil.
Can’t find any articles to help me!🥴

Jun 08, 2014

Test pilot #2 NEW
by: Shadaw

Hello, I am working on using cast iron to make chocolate molds. I should have a test run done with a corn on the cob mold soon.

When I am done I'll be sure to explain the method that worked for me and show photos.

Sep 13, 2010

Cast Iron Chocolate Mold
by: Angie

Thanks for that info. on using a gingerbread shaped cast iron mold for making chocolate. I look forward to hearing your further updates (and seeing photos when they are ready).

I wonder if vegetable oil would leave less of a residue?

Sep 13, 2010

cast iron chocolate mold
by: Anonymous

I was testing out a gingerbread cast iron mold that was meant for gingerbread cookie recipe and decided to use chocolate instead. Well I didn't think it was possible. However, it can be done and I will try to upload a picture when I do a second run. First you have to brush it with shortening, using a cooking spray may work I did not try this method yet. Then after I've tempered the chocolate I poured it into the mold. Refrigerate to harden the chocolate. Then I ran a knife along the outside edges and the chocolate started to release. I gently tapped it out and left aside to dry. The only problem is the shortening left a residue. I'm still experimenting to see which method will works.

Feb 01, 2008

How About Being Our Test Pilot?
by: Angie

Hi Diana,

That's a good question. I haven't tried it myself, but I honestly can't see why you couldn't. It definitely won't hurt the chocolate. :-)

I guess the hardest thing may be removing the chocolate from the mold. I think that can be remedied (if it becomes a problem) by popping the whole thing into the freezer for a little bit. That should cause the chocolate to release itself from the mold.

I actually think it is a wonderful idea. In fact, I just dashed over to eBay to see if there were any listed on auction. There are! :-)

Well, give it a try and let us know how they turn out or any difficulties you have. You can be the test pilot for us!

If you are able, take a photo of your finished product and send it to me. I'll add it here for others to be inspired.

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