Mistakes are meant to be eaten, especially when experimenting with candy and chocolate making. Let the good times roll! The point is, start off with a great attitude, and just have fun. Candy making is absolutely not too difficult, you’ll pick it up really clearly, and discover a new and fun hobby, with benefits! Wait until you observe the remarkable treats that may be prepared. Who knows perhaps, you’ll even launch a little business and make a few bucks.

To begin with a word of advice: Buy a good quality chocolate, not the bad waxy tasting stuff that is sold at really low prices. Every time that I’ve prepared a taste test, the test person picks out the good chocolate. It creates a world of difference. My recommendation for a really good melting chocolate would be the Merckens® brand. This brand can be bought in stores that sell cake and candy decorating supplies.

Step 1 would be to melt the chocolate as explained in our Melting Guide.

Step 2 would be to fill the die up. Pour the melted candy accurately into the mold. The melted chocolate is either in a bowl, pastry bag, or a melting bottle. After the mold is filled, slightly tap it a number of times on your counter to remove any air bubbles in your candy,

Step 3 is to Chill Out! By this I suggest to cool down the chocolate down by placing the filled molds inside the fridge or freezer. This doesn’t take long, within 5 to 10 minutes the chocolate will be ready to unmold. I usually wait for the top of the candy to appear like it has that frosted look.

Last Step and that is number 4 Unmold Your Creation! Turn the mold over and suspend above your countertop about an inch or two. You’ll likely want the chocolates to fall on a plate or paper towels. Be cautious and gently flex the mold until the chocolates fall out. Your chocolates will remain fresh for a couple of weeks if your stock them in a cool and dry place.

So that you can keep your goodies fresh, it isn’t required to refrigerate them. Simply keep them in an sealed container at room temperature (if it is the summer and you do not use air-conditioning, and its 90 degrees outside, store them in a cooler place, like possibly the basement.)

Mother must have trained you well in the event you’ve already cleaned up. Anyway I might as well mention it now…Based on a renowned source “After you finish making candy, wash your chocolate molds in warm water and dry thoroughly with a soft cloth. Don’t use soap or detergent as they could ultimately cause molds to dry out and crack. Never boil you molds or place them in the dishwasher. Molds can last for years if you store them the right way. Furthermore keep them flat to avoid warping and place tissues between stacked molds to prevent scratches.”

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