How to make your own chocolates using wedding candy molds!
Making your own chocolate wedding favors can be as much fun as it is economical. With many bulk candy supply stores offering a variety of wedding candy molds, the options to create personal and unique wedding favors are almost endless! Here are the steps and supplies needed to create your own molded wedding chocolates.
You will need:
3 mold sheets in whatever shape you like
1 Large bag of either colored or plain chocolate wafers
Small Spatula or Scrapping tool
1.Begin by half filling a medium sauce pan with water and bring to a boil.
2.Once the water has come to a rolling boil reduce heat and place a smaller, empty sauce pan into the water to create a double boiler.
3.Pour a small portion of chocolate wafers into the empty saucepan and stir quickly and continuously until the wafers are melted and all lumps and chunks are diminished.
4.Continue to add the remaining wafers in small portions until all the wafers are melted to a thick smooth consistency.
5.Coat your mold with a thin layer of cooking spray. Be careful not to spray too much onto the molds, this coating is simply to help the chocolates release easily from the mold when cooled.
6.Once the mold has been greased, carefully pour the required amount of chocolate into each mold section.
7.Remove all excess chocolate and overflow by lightly scrapping over the mold with a spatula or scrapping tool. Be sure to remove all access chocolate to ensure that the edges of the completed candies are smooth and as flawless as possible.
8.Once all the molds are filled evenly lightly spread a piece of wax paper over the entire mold sheet. Leave the mold to cool to room temperature and then place the mold into the refrigerator for 3-4 hours.
9.When the chocolates have cooled and returned to a solid state, remove the mold from the refrigerator and prepare a large clean work surface to begin removing the chocolates from the mold.
10.Without removing the wax paper, carefully turn the mold over and lightly tap all sections until the chocolates fall free. Make sure to hold the mold as close to the table top as possible to avoid any breakage or damaged edges. Once the chocolates are released, lightly trace the edge with a fingertip to smooth any sharp or irregular edges. Wrap and package chocolates as desired and place back into the refrigerator until needed.