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Thursday, May 31, 2012

Marbled Chocolate Molds

 This post is rather similar to yesterday's about molding chocolate. The only extra step is to use more than one color and stir them around a little inside the molds. You'll need a Pyrex measuring cup for each color (or any microwaveable container), molds (available at cake decorating/candy making stores), and chocolate designed for making candy, like Melt 'n Mold pieces by Guittard.
 You'll also need a variety of spatulas, small spoons, and flat toothpicks. I experimented with all of these. Hang on to those sample spoons you get at ice cream parlors!
 Place some chocolate in each container and microwave it in :30 increments…
 …until it is melted and pourable. Stir it after each time in the microwave; any small pieces may dissolve when you stir them around. The less time in the microwave, the better; excessively warm chocolate in your molds will take a very long time to harden.
Place a small amount of one color or another into a mold…
 …and fill it the rest of the way with the other color. Swirl the colors about randomly, but don't stir too much or you'll lose the marbling effect and wind up with light brown.
 Tap the molds on the counter to bring up any air bubbles and to smooth out the surface. Place them in the refrigerator until the chocolate is hardened. For small molds like this…
…I was able to flip them out onto a cutting board after about 20 minutes. 
You can smooth away any rough edges with a fingertip. 



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