The Chocolate Den e-magazine The Chocolate Den e-magazine July/September 2014 | Page 14

CHOCOLATE
Basic Chocolate Moulding
filled chocolates
When working with chocolate you need to observe two basic rules.
1. Never overheat your chocolate.
2. Do not add liquid to your chocolate in any form unless it is oil based.
Melting your chocolate
You can melt your chocolate in the microwave or a double boiler. If you are using a microwave place 500g
of compound chocolate into a bowl and into the microwave. Heat on high for one minute, then remove the
bowl from the oven and mix through thoroughly. Place the bowl back into the microwave and heat for a
further minute. Remove and stir. Your chocolate should now be completely melted.
If you are using a double boiler, first boil your water and then remove the pot from the stove. Add your
chocolate to the top pot and stir to help it melt.
REMEMBER: Chocolate does not like heat, moisture or liquid. When coming in contact with these your
chocolate will seize and go hard and crumbly.
Moulding hard center chocolate
If you are using a filling that is solid and will not melt or dissolve in the chocolate such as nuts, Turkish
delight, hard toffee, crunchie etc you will follow the following technique.

1.Drop you filling into the chocolate 2. Cover filling with chocolate 3.Spoon into the mould, set in freezer.
Apply the following technique for soft centers such as runny caramels, soft toffees, fondants and mint or
orange creams.

1. Paint the inside of your mould
with melted chocolate. Allow to
set in the freezer for about 2
minutes. Pipe or spoon the filling
2/3 way into the mould.

1. Cover the filling by spooning
melted chocolate over it.
Place back into the freezer to
set for a further 3 minutes.
Remove and unmould

TIP
Once you have unmoulded your chocolates touch them as little
as possible as you will leave finger prints on them and remove
the shine from them.