Molded Chocolates, Chocolate Candy and Truffles

The cake itself is made from two sheets of chocolate cake, stacked and filled with a dark chocolate truffle filling, carved into a grand piano shape, and covered with more truffle icing.

The black and white piano keys are molded chocolates filled with some blackberry black walnut jalapeño jam. The hearts surrounding the cake are molded chocolates as well, this time filled with a cherry brandy pecan pepper jam. The tennis rackets are made from solid dark and white chocolates.

The pet "photographs" are food color paintings on sugar paste frames. The castagnettes, the jewelry, the sheet music towards the back, the painter's palette and the laces are all made from sugar paste and food colors. Everything you see is edible.

The cacao tree grows fruits (pods) which contain the seeds (cocoa beans). The beans are fermented and dried.

The chocolate producer then roasts the beans and separates the nib from the shell, through a process called "winnowing". The nibs are then ground and become the chocolate liquor. And it's bitter, baby! Let this cool and you have unsweetened chocolate.

In order to make a delicious piece of our beloved chocolate a producer may add sugar, flavorings (vanilla), and milk (cream) and then blend it all through another process called "conching".

Finally, to allow the cocoa butter to solidify correctly without separating, the chocolate is tempered.

This extensive FAQ will take you to a huge usenet document that answers many questions in great detail.

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The objective is to have the molded chocolate piece pop out of the mold easily after about 10 minutes in the freezer or 30 minutes in the refrigerator. It should have a smooth and shiny surface.

High-quality chocolates such as Callebaut, Valhrona, El Rey, etc., contain cocoa butter. If you want to use these chocolates for molding you will have to temper them first. Click here for step-by-step instructions.

However, I have found a good-quality molding chocolate that makes the whole process much easier. It is designed for use in molds without the need for tempering, by having the cocoa butter replaced with a vegetable oil. Admittedly, cocoa butter melts quickly and completely, while the oil (often partially hydrogenated) in low-quality molding chocolates (almond bark - yuck!) may leave a light film on the roof of your mouth. The secret lies in finding a top-quality molding product, and my recommendation is Guittard Chocolate A'peels (various flavors). Many of my customers over the past 6 years have commented on the superior mouth feel and deliciousness of my chocolates.

Place the desired amount of Guittard A'peels, let's say 4 cups in a bowl and microwave it for 45 seconds, stir, another 20 seconds, stir until smooth. Larger amounts will take a little longer. Now add the desired flavoring ingredients (crushed coffee beans, nuts, dried fruit) and - Voila! Your chocolate is ready to be poured into the molds.

Attention, please!: If you add macerated dried fruits or any fruit jam to the chocolate, it is easily possible that it starts to "seize" after a few folding motions. Make sure you drain as much liquid as possible from your ingredients before stirring them into the melted chocolate!

Rap the molds a few times on the counter top to release any air bubbles; then put them in the freezer (10 min.) or fridge (30 min.). Turn out the molds on a flat surface and, if necessary, tap lightly on the top to facilitate the release of your confections.

Chocolate and candy molds need to be made from food-grade plastic. Many suppliers offer their wares online or through retail outlets. My favorite company is Choklit Molds. They have a huge variety of molds and many other items needed for candy making and packaging: flavoring oils, lollipop sticks, foils, wrappers, ribbons, gift boxes and much more. You can download their catalog from their web site.

It's easy to work with existing molds, but sometimes you wished you had a mold for a special shape - like a logo, a coin, or a favorite piece of jewelry. Here's what you can do: make your own molds from Silicon Plastique. Go to their site for extensive information and instructional demonstrations.

It is easy to add a little food coloring to sugar paste (fondant) or melted white chocolate and achieve beautiful effects. But how can you apply any coloring to dark chocolate?

The answer is: use "luster dust" and brush it on the dry surface of your chocolates. I have made some interesting pieces from fish molds (sounds awful, doesn't it?), giving the dark chocolate fish a "rainbow skin". For a chocolate coin, or a chocolate treasure box, a "gold" brushing can be very impressive.

The picture shows one of my competition cakes, completely covered and decorated with colored sugar paste and a flower pot made from colorized fondant and gum paste. It's all edible!