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Want perfect chocolates that pop right out of silicone molds? Quickly put, proper tempering, mold preparation, and chilling deliver flawless chocolates every time.
In this guide, you’ll learn mold selection, chocolate types, and expert decoration techniques. You’ll avoid common issues like bloom or cracking and save time with batch tips. Plus, you’ll also discover packaging and storage best practices for lasting freshness. Let’s begin.
If you're looking for more candy-making inspiration, check out our Candy Recipes for Silicone Molds for a variety of sweet treats to try with your molds.
Part 1- Step-by-Step Guide to Making Chocolates in Silicone Molds
1- Melt and Temper Chocolate
Melt chopped chocolate in a double boiler or microwave on 50% power. Stir constantly to prevent scorching. Keep water away to avoid seizing. Cool dark chocolate to 27 °C, then warm to 31 °C. For milk chocolate, cool to 28 °C and warm to 30 °C. Add one tablespoon of cocoa butter for extra shine.
2- Fill Silicone Molds Evenly
Place FDA-approved molds flat on a tray. Pour tempered chocolate slowly into each cavity. Tap the tray gently to release air bubbles. Fill cavities three-quarters full, scrape excess, and level with a spatula.
3- Chill and Unmold Cleanly
Refrigerate molds at 5 °C for twenty minutes. Freeze for five minutes to ease release. Wait five minutes, then press the mold bases to pop the chocolates out.
After mastering the tempering technique, why not try making Chocolate Hearts exploring how to make chocolate hearts? It’s a fun and delicious way to perfect your chocolate-making skills.
Part 2- Choosing the Right Silicone Molds
Selecting thin rectangular molds yields 15–20 g chocolates per piece. Deeper cavities hold 50 g for gourmet treats.
Choose food-grade silicone at least 3 mm thick. Such molds flex at –40 °C without cracking. Smooth interiors prevent blemishes. Rigid-backed molds avoid spills when moving trays.
PJ Bold offers many chocolate molds. Custom Smooth-On molds require a 24-hour cure. Always test one cavity first.
For a deeper understanding of mold selection, check out our Guide to Chocolate Molds for more tips on choosing the right mold for your chocolate-making needs.
Part 3- Selecting Chocolate Types for Best Results
Use couverture chocolate for a glossy sheen and proper snap. Compound chocolate uses vegetable fats and skips tempering. Dark chocolate melts at 45–50 °C and tempers at 31–32 °C. Milk chocolate melts at 40–45 °C and tempers at 30 °C.
White chocolate requires added cocoa butter for stability. Fifty-five percent cocoa dark chocolate balances shine and flavor. Refer to Wilton’s guide for detailed comparisons.
Want to learn about other ingredients for your chocolate recipe? Read our Pick the Perfect Thickeners: Pectin vs Gelatin Guide for insights into essential additives.
Preparing and Maintaining Silicone Molds
Wash new molds in warm, soapy water before first use. Rinse thoroughly and air-dry with a lint-free cloth. Polish interiors with a cotton ball for extra shine.
Store molds flat in a dust-free container. Avoid stacking to prevent warping. Use mild soap; avoid harsh chemicals. Inspect your best molds regularly for tears or residue. Place dishwasher-safe molds on the top rack only. Label molds by shape for easy organization. Rotate the mold to use for even wear.
Troubleshooting Release Issues of Chocolates
Tap molds firmly on a countertop to dislodge air bubbles. Freeze molds briefly, then wait five minutes before unmolding. Warm the mold edges slightly to loosen chocolates. Dust cavities with cocoa powder to improve release. Ensure molds are completely dry before use. Confirm proper temperature for a glossy finish. Use a flexible spatula to nudge stubborn bits free.
If you're having trouble with molding, similar techniques for easier release can be found in our guide on How to Mold Butter.
Packaging and Gifting Chocolates
Place chocolates in paper liners inside sturdy gift boxes. Tie boxes with ribbons and attach flavor tags. Use biodegradable wraps for an eco-friendly presentation. Add small desiccant packs to absorb moisture. Seal boxes with decorative stickers for a polished look. Include reusable tins for durable storage options.
Once you've made your chocolates, consider making some Chocolate Bonbons for gifting. Here’s a Chocolate Bonbons Recipe to elevate your packaging game!
Storage Tips and Shelf Life
Store chocolates at 15–18 °C away from sunlight. Maintain humidity below 50 % to prevent bloom. Refrigerate only in airtight containers to avoid odors. Freeze chocolates for up to three months safely. Thaw frozen chocolates in the fridge before serving. Discard chocolates showing white streaks or off-odors.
For more information on how long your chocolates will last, check out our article on Do Edibles Expire? Busting Myths and Answering Most Asked Questions.
Conclusion
Mastering chocolate making in silicone molds needs precise tempering and mold prep. Follow step-by-step melting, filling, and chilling instructions. Choose high-quality molds and chocolate types for the best results. Maintain your molds regularly to ensure longevity and hygiene.
Troubleshoot release issues with freezer or cocoa-dust hacks. Enhance final chocolates using marbling, glitter, or edible décor. Packages are created attractively with liners, ribbons, and tags. Store under proper conditions for lasting freshness.
Now, grab your PJ Bold molds and create stunning chocolates at home.
If you're interested in expanding your candy-making skills, don’t miss our How to Make Edible Gummies: Step-by-Step Guide for more delicious recipes.
Frequently Asked Questions
Do Silicone Molds Need to Be Greased for Chocolate?
No, food-grade silicone molds don’t need greasing. Just ensure they’re dry and clean for easy release.
How Do You Keep Chocolate from Sticking to Silicone Molds?
Properly temper the chocolate, chill the filled molds, and ensure they’re completely dry before use. You can also freeze briefly before unmolding.
What Kind of Chocolate Do You Use for Silicone Molds?
Couverture chocolate is ideal for a shiny, firm finish. Compound chocolate works too, but doesn’t need tempering.
