All about flowers & flower arrangingMoulded Chocolate flowers
Moulded chocolates are easy to make and a great way to decorate a cake or dessert dish quickly. A flower mould was used to decorate our Black Florist Cheesecake. Moulded chocolates can be made ahead of time as they keep for ages if not eaten!
Available from many craft shops and kitchen stores, moulds are made from various types of plastic / polycarbonate. Although flexible by design, they can crack or split if not handled with reasonable care. They should be cleaned in warm soapy water and thoroughly dried before use. Water is chocolate's worst enemy.
Melting chocolate - also known as Baker's or Compound chocolate is used for moulding. It is easy to work with and readily available at supermarkets. The simplest way to melt chocolate is in the microwave in a heatproof jug or bowl. Using short bursts of 30 secs on a moderately high setting, check and stir the chocolate until it is completely smooth.
Alternatively the chocolate pieces can be placed in a double boiler over hot water till melted. Do not allow the chocolate to have any contact with moisture or steam as it will thicken and become unusable. The temperature of the chocolate should not exceed 43C / 110F, as white fat bloom streaks will appear when unmoulding.
White chocolate can be coloured using oil-based food colouring or powdered food colours. Water based colours will prevent the chocolates from setting.
Carefully fill each mould to the top with the melted chocolate by piping or using a spoon. Leftover chocolate may be reheated for a second batch if required. In cool conditions, the chocolate will set in it's own sweet time, but for fast results, put the mould in the refrigerator for 5-10 mins. (Do not place in the freezer!) You can tell the chocolate is set when it has contracted, ie pulls away ever so slightly from the edge of the individual shape.
Remove the mould and invert over a clean surface. Quite often the moulded chocolates will fall out of their own accord, but a gentle tap on the mould, will free them. Do not be tempted to use a sharp knife, as this may damage the mould.
The finished chocolates are now ready to use as decorations, or be wrapped in foil. Foil is available from confectionery /cake decorating suppliers as well as craft shops. Foil wrapped chocolates in small organza bags are also a cost-effective party favour or bonbonniere idea for a wedding.
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