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Molded chocolates

3 replies [Last post]
By bethc on Mon, 12-11-06, 16:14

I have a mold with different Christmas shapes, meant for making chocolates. I got it last year with some Betty Crocker meltable coating, but I've never used it and I don't have any instructions.

Do I need to oil it, or do you suppose they'll come out anyway?

It's clear, rigid plastic. I've used something similar for cream cheese mints, and you don't have to grease a mold for those.

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By Jimmy's mom on Mon, 12-11-06, 17:18

If it like the plastic molds I have used in the past, you don't need to grease it, but you do need to make sure the chocolate is very firm before removing from the mold--it helps to put it in the refrigerator.

I also use candy molds for butter to put on the holiday table. Everyone loves the butter that way, but the only problem is the first time I did that (Easter, with little bunnies and flowers), DS thought they were cookies and popped a whole one right into his mouth. [img]http://uumor.pair.com/nutalle2/peanutallergy/eek.gif[/img] Worse yet, he liked it and wanted another.


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By patsmommy on Mon, 12-11-06, 19:08

lol on the "butter cookies" thats a good idea though

I have those molds too, no grease required

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By momll70 on Sun, 12-24-06, 14:50

No grease needed but I think I read that putting them in the freezer is better for about 10 - 15 min and the plastic should look a little frosted on the bottom when they are ready. You can tap them out upside down. Good luck, sounds yummy.

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