Solid Molding 3D Chocolates Tutorial

By Bob Sherman

This is a general instruction article which shows how to make solid molded 3 dimensional (3d) chocolates. For this tutorial I used a 3D bunny assembly mold, but the same technique may be used for any 3D assembly mold. Note that there are other methods of solid molding, however this one is easier and neater than the other methods.

Solid vs. Hollow
A common misconception is that solid chocolates are always preferable to hollow molded chocolates. Those who have ever tried to eat a large solid molded chocolate know better and prefer hollow molded chocolates for large projects. Although there are no hard and fast rules, it really comes down to choosing the best method for your mold. The information below will help you make an informed decision.

There are several reasons for solid molding 3D chocolates:

There are several reasons for hollow molding 3D chocolates:

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 molding chocolate. My preferred brand is Merckens which works well with all chocolate molding projects and tastes great. Although illustrated with milk chocolate, any color / flavor chocolate works the same way.

Melting Chocolate
Either melting method may be used, but I find the double boiler works best for this. Regardless of which method is chosen, using the chocolate at 90 degrees F. is optimum.

Double Boiler - See Double Boiler Usage Instructions.

Microwave - A microwave may be used but care must be taken not to overheat the chocolate.

  1. Place the chocolate in a microwave safe bowl.
  2. Heat for 30 seconds.
  3. Remove and stir.
  4. Repeat steps 2 and 3 until the chocolate is creamy.
  5. Optimum usage temperature is about 90 degrees F. 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.

Step By Step Instructions


Step 1

No modifications to the mold is needed. Note that for this technique the mold cavities do not need to be cut from the sheet.

Step 2

If your mold does not sit flat, support it across a box, bowl, or other suitable object.

Step 3

For this technique we will be pouring in 2 steps. For the first step we will only be pouring the back half of the bunny. if you are using a mold that is the same on both halves (such as an egg) it doesn't matter which one you start with. Fill the mold cavity to just below the top as shown here. It is important not to fill the first pour all the way to the top.

Step 4

Allow the chocolate to harden.

Step 5

Place the mold in your freezer for 5 minutes or so, then de mold and set aside. Allow it to return to room temperature before continuing.

Note: actual time in freezer will vary from 5 - 10 minutes depending on your freezer - leave it in only long enough to de mold easily.

Step 6

Fill the front half of the bunny mold to the top of the mold cavity.

Step 7

Immediately position the half set aside in step 5 atop the mold cavity. Note that it fits well because we did not pour the bunny's back half all the way to the top of the mold cavity in step 3.

Step 8

Allow it to cool, then de mold normally. Note how the joint between the 2 pieces is relatively neat compared to most solid molding methods.

Step 9

The finished solid chocolate. Although the instructions may seem a bit confusing, try it. It is a lot easier than most folks think.

Support Free Projects
You can help ensure the continued availability and production of free chocolate projects by telling your friends about them. The more popular they are the more we can produce so tell your friends, mention them on message boards, link to them from your web site, etc... More information is available here.

Disclaimer: The information presented here is accurate to the best of my knowledge and common chocolate making practices as of the time of this writing - March 2011. 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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