Smooth Out The Chocolate On The Back Of The Molds

by Ingrid Wade
(Sarasota, FL)

What is the best way to smooth out chocolate on the back of the molds?



I love making molded chocolates and now friends are asking me to make them for children's birthday parties, etc.


I use the clear plastic molds and usually spoon the melted chocolate into each individual piece.


I've been using a small spatula to smooth out the back of the mold. Is this the best way to do this or is there a secret I don't know about.


Also, I am going to be making lollipops for the first time for my granddaughter's 6th birthday in Feb. Any helpful hints? How to place the stick, etc?

Thanks so much.
Ingrid Wade





Hi Ingrid,

The way I smooth out the chocolate on the backs of the mold is just by tapping the mold on the sides and on the counter top. That helps remove air bubbles and smooth out the top surface of the chocolate.


When you make your lollipops, be sure to twist or roll the stick after placing it in the chocolate mold. That will help it to remain secure in the candy when it is set.


If you don't have the sticks yet, you can pick them up at Candyland Crafts along with anything else you may need for the project.


I hope you'll come and show off your lollipops for your granddaughter's birthday. We'd love to see them!


Also, if you make anything special for Valentine's Day, be sure to enter the contest.


Have fun!
Angie

Comments for Smooth Out The Chocolate On The Back Of The Molds

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Jan 24, 2009
Smooth out chocolate on the back of molds.
by: Carmen Sevison

I make molded chocolate and mints as well. I pick up the molds and drop them on the table to smooth out the backs and to get the air bubbles out. This helps too to make sure the chocolate and mints gets in all the crevaces of the molds. I have made suckers too. I like to make sure the chocolate is at least an 1/8 of an inch down the stick so it secures it to the sucker. Also, make sure that when you get your sticks you get the right size for your mold.

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