Open Top Hollow Chocolate Molding Instructions
By Bob Sherman
This article shows the procedure for basic open top hollow chocolate making. Although an Easter basket was shown here, this technique is used whenever you need a hollow molding with an opening.
Many of the items you may need can be ordered directly from this page for your convenience.
PLEASE NOTE!! - Although chocolate making is relatively safe for the entire family to participate, adult supervision is required.
I prefer to use chocolate wafers designed for home molding chocolate. My preferred brand is Merckens which works well with all chocolate molding projects and tastes great. Although illustrated with milk chocolate, white chocolate also looks very good on these.
For a small project like this either melting method may be used. Optimum pouring temperature is about 90 degrees F.
Double Boiler - See Double Boiler Usage Instructions.
A microwave may also be used but care must be taken not to overheat the chocolate.
- Place the chocolate in a microwave safe bowl.
- Heat for 30 seconds.
- Remove and stir.
- Repeat steps 2 and 3 until the chocolate is creamy.
- Check to make sure the temperature is no higher than 160 degrees F. before pouring. Pouring chocolate molds hotter than this will destroy the mold. Do not place the thermometer in the microwave!
Chocolate Making Supplies And Materials
The following chocolate making supplies and other materials were used to make this project. Clicking on the item name will bring you to that item's page with a full description and ordering information.
- Large Basket Mold - One needed. Note, this technique is the same for any open top mold.
- Mold Clips - One needed.
- Chocolate - Your choice of colors.
- Thermometer - Your choice of colors.
- Double Boiler - For melting chocolate. A microwave may also be used.
Step By Step Instructions
Carefully cut the top opening with a razor knife. Next trim the sheet leaving 1/4 to 1/2 inch around the sides and bottom of the mold cavities. Note: Alignment pins are generally inaccurate and too far from the mold cavity so I usually cut them off.
Visually align the mold halves and clamp together with mold clips spaced every 1 - 1/2 inches.
Run your finger over the seam from the inside and adjust alignment if needed.
Melt the chocolate - it must be smooth and not have any lumps for this technique. Pour it into the mold until it is approximately 1/3 full.
Rotate the mold until the sides are completely covered. Position upside down on a bowl to drain. After 5 minutes wipe any drippings off. Repeat steps 4 and 5 until the desired thickness is attained. A minimum wall thickness of 1/8 inch is recommended.
If necessary, clean up the opening with a sharp knife.
To get a nicely finished edge, repeat step 4 and 5. After draining for a few minutes position it with the opening up and wipe any drippings. Allow to harden.
Place the mold in a freezer until the chocolate de molds easily.
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Disclaimer: The information presented here is accurate to the best of my knowledge and usage practices as of the time of this writing - December 2005. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This article is presented for informational purposes and is used at your own risk.
Author: Bob Sherman
Publisher: Bobby's Craft Boutique Inc.
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