1. WORKING WITH
CHOCOLATE MOLDS

2. Preparing Molds
1. Start with polycarbon chocolate molds, professional
ones not the ones at the craft store
2. The mold must be CLEAN. Wash before using if
necessary (80 degrees). Buff with a lint free towel
3. Place in a warm place until
needed. If they are two piece
mold for example Easter
bunnies, clip them
securely together with the clips
provided

3. Filling Chocolate Molds
4. Temper chocolate, invert mold so cavities are facing up.
5. Fill all the way up with tempered
chocolate. Using the handle of a
bench scrapper rap all sides of the
mold to bring bubbles to the top
and pop
6. If you are making chocolate bars run
your bench scraper flush with
the top of the mold, if need be
and don’t pour out excess.
Place in either a cooling cabinet
or refrigerator until set

4. Filling Chocolate Molds
7. If you are making two piece molds-Invert mold, pour
excess chocolate back into the bowl of tempered
chocolate.
8. Use your bench scraper to
clean off the mold of excess
chocolate.
9. Invert mold right side up onto a parchment lined
sheet pan and place in either a cooling cabinet or
refrigerator. Allow this to set, but not completely.

5. Finishing Up
10. Repeat Steps 5, 7 8.
This second pouring will
allow the mold to seal itself
11. If chocolate was, tempered
correctly and the pralines
made correctly the will
pop right out of the molds

6. Adding color to molds
• Do Steps 1-4. You add tempered colored cocoa butter into the
molds. It can be painted on with a brush (86 degrees)
or finger paint the molds using a clean glove
(89 degrees). A very thin layer is all that is
needed. Multiple colors can be used, just allow
the first color to set of briefly before adding
the next. This won’t take long since the layer of color is so thin
• Hint- colors will stand out better if you do Step 5 with a thin layer
tempered white chocolate behind them. Fill, tap and dump quickly
to achieve this You let this set and repeat Step 5 with a layer of
tempered dark chocolate, fill tap and dump quickly. You can also color
white chocolate. You must use color that especially made for coloring
chocolate. These are fat soluble or fat based. Water based colors will
cause your chocolate to seize
• Continue on with Steps 6-11

7. Summary
• The 11 steps in order
• Temperature and condition of molds
• Temperature(s) of TEMPERED colored cocoa
butter