Molded Chocolates

In double-boiler top (not over water), grate 1 lb. milk or dark sweet candy-making chocolate. Heat water in double-boiler bottom, remove from heat. Place double-boiler top over hot water; melt chocolate, stirring constantly with a rubber spatula, until temperature reaches 105° F on candy thermometer.

In large bowl filled with ice, place double-boiler top. Cool chocolate, stirring constantly, until chocolate temperature reaches 83° F.

Fill double-boiler bottom with warm water (about 85° F). Set top in place. This will keep the chocolate at the proper consistency longer.

Spoon chocolate into each section of candy mold, filling almost to the top. (If completely filled, molded chocolates are difficult to unmold.) Gently bang mold a few times on counter to remove air bubbles.

Refrigerate mold about 30 minutes or until chocolate is hardened. To remove candy, gently but firmly bang mold several times on a counter. Turn mold upside down and place 1 edge on wooden board. Bang firmly once or twice until chocolates fall out. Remove candies as they fall and continue banging until all are out. Cover and store at room temperature. Makes about 35 chocolates.

Notes: (Dad’s) You can use two 8 oz. packages semi-sweet-chocolate squares, but if you do melt chocolate until it is 130° F (not 105° F) on candy thermometer.

Ambient temperature is important, though perhaps not as much as in dipping, where I try to keep the work area between 65° and 70°. In any case, obviously, it can’t be as high as 83°. Be sure to check it at your work area, not just anywhere in the room.

“Bang gently” is a dumb expression, a contradiction in terms if there ever was one.

If you desire milk chocolate and don’t want to get dipping chocolate, you might try melting Hershey milk chocolate bars. I’ve seen recipes using this for dipping, but have no idea what temperatures are required.

Dad