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How to Detail Chocolate Moulds

Plastic chocolate moulds perfect to create all your chocolate treats! They are flexible, easy to work with moulds. Great for both newbie sweet makers and seasoned professionals, these versatile chocolate moulds offer affordable price and come in lots of different shapes and sizes. These moulds can be reused; ensuring care is taken not to damage or scratch the plastic over time.

These chocolate moulds can withstand temperatures up to 120°F (48°C); these moulds are not suitable for hard candy or other hot ingredients. All our moulds are FDA approved (FDA – Food & Drug Adminstration).

Hand wash only, not dishwasher safe. Wash in luke-warm water and rinse for best results.


Step by Step Instructions :




For this guide we will be using the ‘Easter Break-Up Bar’ Chocolate Mould and ‘Wilton’ Chocolate (Candy) Melts. Make sure your mould and all utensils are fully dry as chocolate will seize and become unworkable if it comes into contact with even a few droplets of water.

(Candy melts are specially formulated so that they melt easily and will set without any need for tempering. Thy are available in milk, dark, white, and even flavoured and coloured varieties and are a great way to get started into the world of chocolate moulding).

There is many different ways / techniques to detail chocolate moulds. Personally, I like to use grease proof paper, rolled into a cone shape to dispense chocolate. As you will see from the photo I roll up small sections of the grease proof paper and stapled them together. I find it an inexpensive and easy way to detail small intricate areas in chocolate moulds. I snip the base of the cone to the size I need (large opening for medium-large areas to detail and small opening for small to medium areas to detail).




Wilton ‘Candy Melts’ can be melted in a variety of ways (microwave, doubler boiler) but for all methods; do not overheat by melting on too high a setting or for too long as the chocolate loses its proper consistency if overheated or if liquids are added.

Personally, I like to use the double boiler technique. To do this, fill lower pan with water to below level of top pan. Heat water to a simmer, and then remove from heat. Put white Candy Melts in top pan and set in position on lower pan. Stir constantly, without beating, until smooth and completely melted.





Melt the dark chocolate as before over a doubler boiler.




Pour your white chocolate into the grease proof paper cone and snip base to required size.





Squeeze out the white chocolate into the cavity. It is important to tap the mould on the work surface a couple of times to ensure the chocolate goes right into the cavities and there are no air gaps.







Add the dark chocolate to the mould.





Tap the mould on the work surface a couple of times to ensure the chocolate goes right into the cavities and there are no air gaps.

Put the mould into the fridge for approximately 15-20 minutes to allow the chocolate to set. Alternatively put in the freezer for 7-10 minutes. Setting times will vary slightly depending on the size and thickness of different moulds.





Remove the mould from the fridge / freezer. To release the chocolate bar, turn the mould over and gently push the back of the cavity. take care not to damage the chocolate pieces as they fall away from the mould, you can release the chocolates over a tea towel for 'soft landing'.











That’s it! Beautiful chocolate bar with the the small images on top detailed in a different colour.