How is molded chocolate made?

Although chocolate is one of the most popular desserts and foods in the world, perhaps chocolate bars by themselves are not suitable for serving guests and with drinks. That is why it is usually cut into small pieces and in different shapes. In this recipe, we will teach you how to make molded chocolate with chocolate bars. If you want to know how to make nutty molded chocolate, stay with us.

How to make chocolate molds with chocolate bars
Ingredients for making chocolate molds

Heavy cream: 1/2 cup
Chopped bittersweet chocolate bars: 1 cup
Vanilla extract: 1/2 teaspoon
Semi-sweet chocolate for molding: 30 grams
Chocolate mold

Recipe:

Heat the cream: first prepare the chocolate core ingredients. Put the chopped bitter and sweet chocolate in a medium bowl and set it aside. Pour the cream into a boiling milk and put it on a medium gas flame until it starts steaming.
Pour the hot cream over the chocolates: When the temperature of the cream is close to boiling, remove the boiling milk from the heat and pour the hot cream over the chopped chocolates and set aside for a minute until the chocolates melt.
Mix the chocolate and cream together: Gently mix the chocolate and cream together until smooth and creamy. Add vanilla extract to this chocolate cream and mix it with the ingredients. Cover the material with a layer of transparent cellophane - so that it is in contact with the material - and allow the material to cool at room temperature. When the mixture reaches room temperature but is still slightly runny, you can use it.
Fill the molds with chocolate: You can prepare the molds while the chocolate mixture is cooling. For this, you can use plastic, silicone, or aluminum chocolate molds. Take a spoonful of melted semi-sweet chocolate and pour it into the molds. Each mold must be completely filled to the brim.
Remove the excess chocolate: Wait a minute and then turn the mold out onto a tray or baking paper to drain the excess chocolate. Shake the mold gently to do this evenly. Collect the extra chocolate to melt again later.
Scrape off the excess chocolate on the mold: Using a knife or spatula, scrape off the excess chocolate left on the mold. This will make your work come out cleaner in the end. Place the chocolate molds in the refrigerator for 10 minutes to set the chocolate.
Fill the molds with chocolate core: when the chocolate inside the mold hardens, pour the chocolate core into the molds using a funnel or a spoon so that it takes 3/4 of the mold. Tap the mold on the table to release the bubbles. Place the molds again in the refrigerator for 30 to 40 minutes. Your chocolate core should be so hard that when you pour the last layer of hot chocolate on it, it doesn't melt and keeps its shape.
Cover the top of the nut with chocolate: when the top of the chocolates hardens well, heat the semi-sweet chocolate again and cover each of the molds with it. Make sure that the last layer must completely cover the edges of the mold.
Scrape the excess chocolate from the mold: Run your knife or spatula over the mold again to remove the excess chocolate. Continue this until it is completely smooth on the chocolates.
Remove the chocolates from the mold: Put the chocolates back in the refrigerator until they are completely cold. Then remove the mold from the refrigerator and shake it up and down until the chocolates are separated from the mold. If necessary, you can use a knife to separate the extra corners of the chocolates.
Your chocolate is ready: At this point, your chocolates are shaped and ready. You can decorate them using golden or silver food coloring powders or melted chocolate.
last word

Chocolate has always been a luxury and delicious treat, especially handmade chocolate. With the recipe we mentioned above, you can make chocolate molds at home with the shapes and flavors you like and enjoy eating them using chocolate bars.

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