When you buy chocolate molds from the craft store, make sure that this is made from strong plastic that has intricate designs so the finished product will come out beautifully after it comes out of the freezer.

Remember that this must never be washed using soap as this can mare the taste of the chocolate. You should simply use hot water and then dry it thoroughly using a dry cloth.

Each time you use the plastic mold, make sure to wipe it clean. Greasing, spraying or dusting is not needed as this will ruin the appearance of the finished candy.

But there is an exception to that rule. If you will be mixing your chocolate with some marshmallows, candy sprinkles, jellies or cooked candies, then you must first grease or spray the chocolate mold with oiling spray. This will make the chocolate easy to remove from the mold and if you are going to make another batch, the good news is that you only have to oil spray it once.

Next thing you need to learn is how to properly put chocolate filling into the plastic sheet. For that, you use a regular teaspoon and fill each cavity with chocolate. Some of the chocolate might spill out but don`t worry because you can clean that up later on.

There may be some air bubbles trapped within the chocolate. To release it, tap the filled mold on the counter to settle the chocolate. Another way is to hold the mold horizontally then gently drop it on the counter. You will probably have to do this several times until all the air bubbles have been removed.

When the chocolate is ready, this is the time that you put this in the freezer. This is because it is the coolest place in the house taking it less time for the chocolate to harden so you can reuse the mold if you are making another batch of chocolates.

You will know when the chocolates are ready by looking at the back side of the mold. If the cavity appears to be graying, this means that the second you turn this over, the chocolate will easily fall off to the tray.

If it doesn`t fall off on its own, you can tap it firmly. If this does not work, perhaps it needs a little more cooling time in the freezer so put it back in for a few minutes and then try again.

If you happen to have some leftovers from filling the mold, don`t throw it away because you can use it again in the future. Just wait for the chocolate to harden so you can scrape it off and then wrap it in waxed paper.

You don`t always need to make chocolate creations from molds even if this is the conventional way of doing it. The other option is to dip it in with other things like cookies or fruits so you have your own chocolate fondue as part of your dessert.

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First, chocolate is produced from cocoa beans that are from the Theobroma cacao tree. In English, this term means “food for the Gods? because of its heavenly taste that the Aztec and Mayan civilizations have enjoyed for years.

These degrees are harvested mainly from the Ghana and the Ivory Coast with some getting their supplies from other countries in South Africa and South America.

The reason why chocolate is abundant is because the pods from these trees are produced all year long. There are three types that each have their own distinctive flavor namely Forastero, Criollo and Trinitario.

Of the three, the most abundant among them is Forastero. Criollo on the other hand is very rare while Trinitario is a hybrid of the two.

Harvesting the pods is usually done by hand with machetes. The farmers have to split open the pods to get to the cocoa beans. Afterwards, they scrape the pulp and beans from inside the pods and left to ferment in baskets from 2 to 8 days.

Fermentation is important because without it, the beans inside would be too bitter to enjoy. After this process, the contents are spread in a single layer to dry usually under direct sunlight before this is packed and shipped to the buyer.

Now you understand what farmers do, it is time to explain what the manufacturers do. Once the beans reach the factory, this is roasted and then transferred to a winnower. This machine removes the shell of the bean and leaves the “nibs? which is what is used to making chocolate. This is then grounded and turned into a rich thick paste now called chocolate liquor.

The liquor then undergoes one more process to remove the cocoa butter which has an end product known as “cocoa presscake? or cocoa powder and here, manufacturers decide what kind of chocolate to make.

If the presscake is of low quality, this will have to be mixed with other ingredients like vegetable fats, sugar and artificial flavoring. If what they have is of good quality, then this will be added again to chocolate liquor and other ingredients like milk, sugar and vanilla before this is transferred to a conching machine.

The conching is considered to be the last step in screening the chocolate in order to get its ultimate flavor and texture. The speed, temperature and length of this process has a lot to do with the taste of the chocolate. Also, this helps remove any acidic tones.

This is then tempered into a large machine which pours the chocolate into the mold. Once it is frozen, the bars are then packed and ready to be shipped off to the consumer.

Now that you know what it takes to make chocolate, you can begin to appreciate what you buy whenever you go to the grocery store and buy a few of these as a snack. Some of these are cheap while others are expensive and it all boils down to what kind of cocoa tree was used to make the finished product.

First, you have to get ready all the materials and ingredients you will be using. The two most important happen to be the chocolate and the mold both which can be purchased at the craft store.

Chocolate comes in many flavors. Some examples of these are bitter sweet, milk, dark, semi-sweet, sweet and white. These are often sold in blocks if you don`t have the time to convert these from cocoa beans. As for your molds, make sure that these are made from FDA approved food grade plastic.

You will also need sugar as this is a basic ingredient in most chocolates recipes. When you buy this from the grocery store, make sure that this does not have any trace of flour, salt or other kitchen ingredients.

Another important ingredient is unsalted butter. This is because the kind that contains salt is hard to ascertain and there are instances where it could spoil the taste of your dish. You must never substitute butter with margarine if you don`t have any because this will just make the cooking time longer as the water content here is much higher than that of butter.

There are three ways to liquefy chocolate before shaping this to its final form. You can heat this using the microwave, a double boiler or the oven. When making these into candies, it will be a good idea to also use a thermometer so you are able to monitor its temperature.

If you are using a thermometer that has a bulb, make sure that it does not touch the sides of the pan because this could give you the wrong reading.

When the chocolate is ready, this is the time that you put these into the mold. So it doesn`t look messy, get some using a teaspoon and pour this into the cartridges. This is also the time you should add in other ingredients like peanuts, marshmallows or candy sprinkles.

If there are air bubbles, remove them by holding the mold a few centimeters from the ground and dropping it on the table. You may have to do this several times to make sure that there is nothing left then you put these in the freezer.

You should check on your chocolate molds after 5 to 10 minutes. The bigger the mold, the longer it takes but you can check if it is ready by looking at the back of the mold. If a graying figure appears on the bottom, this means it is ready to be removed from the mold.

Once they are removed, put this in a plate or in a box if this is going to be given away. As for your molds, wash them in hot water and never with soap because this will remove its stickiness.

It should be dried thoroughly using a dry piece of cloth and stored properly so it looks good as new when you need to use it again.

You won`t have any problems making home made chocolates as long as you follow these tips. Who knows, this could open new doors for you like starting your own business.

First, water is the enemy of chocolate so make sure that the two do not come into contact with one another otherwise, your chocolate will become grainy.

If you are using white colored chocolate and want to add coloring to it, never use regular food color or food color paste since this too contains water. You should only use powdered or gel varieties.

When you are adding color to chocolate, add this in small quantities and stir before adding more. This is because putting in might change the color of your chocolate making it too bright. If this happens, this can be remedied by diluting the shade using some more white chocolate.

Apart from powdered or gel varieties of color, you can also use artist brushes to paint designs into your mold. Another option is to use lollipop sticks or even toothpicks so you will have better control in making the finished product.

When you are done using the chocolate mold, never wash this with soap as this removes its stickiness. Just use water and after rinsing, dry this properly to prevent spots from appearing that will also make it difficult to release the chocolate from the mold.

But if it is already difficult to remove, the next time you use the mold, apply a light coating of vegetable oil as this always does the trick.

Should there be some chocolate on the edges of the mold, remove it using a butter knife. Remember this can be reused by simply melting it again and then pouring this to the next batch of whatever you are making.

If your melted chocolate is too thick to paint, add some parafinflakes until you get the right mixture. If you don`t have this, you can also use vegetable shortening or cocoa butter.

Chocolate when melted and poured into the mold is immediately to be placed inside the freezer for several minutes. To remove it, you simply have to turn this over onto a tray. If it does not come out on its own, you can tap it gently or pour some hot water in the back.

Some people paint the chocolate after it has been taken out of the freezer. To do this, you must hold the mold over you head so you can see it from the right side. If there are any air bubbles, tap the area where they are using your fingers until it pops.

If you happen to make a mistake while painting, don`t worry. You should just put the mold back into the freezer so it will be easy to remove when it hardens and you can easily correct it. The rule of thumb when it comes to painting is to finish one color first before moving on to the others.

If you are not good painting all the details, do what many people do and that is to simply use just one solid color.

By following these chocolate making tips, you will be able to make chocolate for any occasion all year round. You can give this away as gifts or serve this as part of your dessert which will make you feel proud knowing that you made this yourself instead of buying this from the store.