Getting Started - Basic Home Chocolate Making

 1 Choosing your Chocolate
The following information covers the use of good quality chocolate which contains a high level of cocoa solids and is available in most supermarkets and sweet shops.  You will get good results with this type of chocolate.  It is not a good idea to use products which are recommended for cake covering etc., as these usually contain little or no cocoa solids.  Check the level of cocoa solids, which should be displayed on the wrapper, carefully before you buy.  If using couverture, which is a more professional type of chocolate available only from specialised outlets, you will need to follow the directions on our Couverture page.
2 Preparing the Mould
Wash your mould using warm water and ordinary washing-up liquid, the dry then carefully using a soft cloth, do not use them in a dishwasher.  Once dry, put them in a warm place (an airing cupboard is ideal) and leave them until you are ready.  When picking them up, do not touch the inside with your fingers as this may cause problems later.
3 Melting Your Chocolate
The best way to melt chocolate for moulding is by means of a ‘bain marie’ or double saucepan.  You can improvise by placing a heat-proof bowl containing the chocolate over a saucepan of hot water.  Ensure that the bowl is not in the water and that the water is gently simmering not boiling.  Stir the chocolate until it begins to melt, then remove the saucepan.  Continue to stir, away from the heat, until the chocolate is completely melted.  If necessary, return the bowl to the saucepan for a few moments, but do not overheat.  The chocolate is now ready to use.
 
4 Using a Microwave
If you prefer to use a microwave oven to melt the chocolate, then take great care as it is easy to burn the chocolate.  Microwave in short 30-60 second bursts on Medium/High.  After each burst, remove the chocolate and give it a stir - even if it doesn’t look like anything has happened. When fully melted, it is ready to use.
5 Start Moulding
Take a spoon and deposit chocolate into each mould until it is full.  Gently tap the mould on the work surface to remove air bubbles.  If neccessary scrape off the excess chocolate with a pallet knife. Place the filled mould in the refrigerator for around 30mins or until it has set.  Remove the mould from the refrigerator, gently twist it and then turn it upside down.  The chocolates will then pop out of the mould easily.  if they don’t, it could be because the chocolate has not set properly.  If so, return them to the refrigerator for another few minutes.

6 Packing
To add interest to your packaging, we suggest wrapping some of your chocolates in foil.  Place the chocolate upside-down (silver-side to the chocolate).  Start by folding the corners of the foil over the chocolate and follow with the sides.  Place a mixture of wrapped and unwrapped chocolates into one of the clear bags, twist the top closed, wrap around a length of curling ribbon and tie with a knot or bow.  The ends of the ribbon can be given an additional curl by running them over a blade of a pair of scissors.
Home Chocolate Factory Tips
  • Heat, moisture  and sunlight may affect the quality and storage life of your chocolate.  So after making , store in a cool dry area.  After moulding wrap your chocolates or keep in an air-tight container. 
  • For real shine on your chocolates, polish the inside of the moulds with dry cotton wool.