#CHOCOLAT MOULD PROFESSIONAL#

Gently squeeze the fondant into each of your chocolate molds.Either cut a medium-sized hole in the bottom of the bag and just squeeze, or you can put a metal cake decorating tip in the bottom of the bag for a little more control. When fondant is cool enough to handle, spoon into a piping bag (or parchment bag).Add drops of food coloring to match the flavor. Or split up the fondant and use the proportional amount of flavoring. Use 3 teaspoons of any flavor extract you like for the whole batch. If desired, add flavoring and coloring now.Stir until everything is melted and smooth. Remove from the heat and pour over the butter and white dipping chocolate.Once the mixture boils, keep stirring and boiling for five more minutes. Heat over medium-high, stirring frequently. On the stove in a large pan, add the 2 cups of sugar, 3/4 cup evaporated milk, and marshmallows.For the filling, put the 8 ounces of white dipping chocolate and the butter in a large, heat-resistant bowl.

Leave to dry and cool while you make the fondant filling.

Using a small, clean paintbrush, brush the melted chocolate in your silicone candy molds, making sure to thoroughly cover all the crevices.

Melt the 8 ounces of dipping chocolate in the microwave on the 'defrost' setting in 30-second increments, stirring after each 30 seconds until completely melted and smooth.

Have more questions about these homemade filled chocolates? Be sure to scroll down below the recipe where I answer common questions you may have!

#CHOCOLAT MOULD PROFESSIONAL#

We could NOT stop eating these! They taste just like professional chocolates and were so fun to make! (Full disclosure: my kitchen was a disaster afterward, but it was worth it!) It should be very easy to handle and mold. (You can put it in the fridge if you want). In fact, if you want to do this, the fondant should be dry and completely cool. If you have extra, you can roll it into balls and dip it into the melted chocolate to make truffles.

Paint the chocolate so that it is quite thick in the molds.

It’s easy to miss crevices and not get the chocolate all the way to the top.

View your molds from every angle as you paint in the chocolate.

Even one drop of water can cause your chocolate to “seize.” (Get hard and crumbly).

Make SURE your molds are completely dry, as well as the container you melt your chocolate in.

Then they should easily pop out of the molds, and you’ll have gorgeous homemade filled chocolates! You can put them in the refrigerator to hurry up the process if you like. Just wait (at least half an hour–maybe more) to let the chocolates harden. Then take a spoon and gently add more melted chocolate to cover the cream filling and completely fill the space in the mold.ġ1. Once you fill your molds, use your finger to gently press down any filling that is sticking up. Then I gently squeezed the fondant into the chocolate molds.ġ0. It’s all going to get covered by chocolate). (The shape of the tip actually doesn’t matter. I spooned the fondant into a plastic piping bag with a round metal tip at the bottom. Once those were all stirred and the color was evenly distributed, I felt like the fondant was cool enough to pipe into my dried chocolate molds.ĩ. At this point, I divided the filling into two separate bowls and added 1 1/2 teaspoons of strawberry extract (along with a couple drops of red food coloring) to one, and 1 1/2 teaspoons of lemon extract (and a couple drops of yellow food coloring) to the other.Ĩ. It should look like this (kind of like thick frosting):ħ. Then remove from the heat and pour over your butter and white dipping chocolate.Ħ. Continue stirring and boiling for five minutes. You’ll cook and stir this over medium-high heat until it starts to boil. On the stove in a large, heavy pan, you’re going to mix 2 cups of sugar, 3/4 cup evaporated milk, and 20 large marshmallows (or 2 cups of miniature marshmallows).ĥ. You’re going to put 1 stick of butter (1/2 cup) and 8 ounces of white dipping chocolate into a heat-resistant bowl.Ĥ. Now it’s time to make the fondant filling. Once you’ve painted all the molds with chocolate, just let them sit at room temperature to cool and harden.ģ. You can see I am quite a messy painter.Ģ. To begin, you are going to melt your almond bark in the microwave on the “defrost” setting, stirring every 30 seconds until it is smooth.

White dipping chocolate (like the almond bark or candy melts)ġ.

To Make the Cream Fillings for Chocolates

(I bought one just to use for making these chocolates). I don’t suggest using chocolate chips, as the consistency is not quite right for these. Almond Bark (Vanilla, chocolate, or other flavors).First, you’ll need to gather all your supplies.

Chocolat mould