Make a Chocolate Box for Valentine's Day!
Molded

Lay mold on flat surface, such as a countertop or table.

Melt your Candy & Molding Formula WHITE according to the instructions that came with your chocolate. Add coloring oil to part of it if you want to paint your box with a color. Follow the coloring instructions that came with your coloring oil.

Melting Instructions for Bada Bing Bada Boom Candy & Molding Formula

Use a craft brush to paint the colored or white chocolate into the bottom of the mold in the desired design. Place mold in the refrigerator until set.

Melt your Candy & Molding Formula Dark, Extra Dark or Milk according to the instructions that came with your chocolate.

Melting Instructions for Bada Bing Bada Boom Candy & Molding Formula

Fill each mold cavity/opening until chocolate is level with the top of each opening.

Scrape excess chocolate from the mold by running the long edge of your offset spatula along the surface of your mold.

Gently tap the mold on the counter until you remove all of the air bubbles.

Let the molded chocolate set up (hardened) in the refrigerator on a level tray for 10-20 minutes. Warning: don’t leave the chocolate in the refrigerator for too long. The chocolate can become too cold and will “sweat” or even crack when brought to room temperature.

Do not release the chocolate until it is completely dry and contracted from the mold. If you’re using a clear mold, you’ll be able to tell that the chocolate is ready when it uniformly does not look wet on the underside of the mold.

To release the chocolate from the mold, turn upside down onto a flat dry surface and tap until the chocolate releases. If it doesn’t release after several hard taps, do not force – it means it is not set up. Return to refrigerator for a few more minutes.

If there is any moisture on the chocolate gently dry with a paper towel.

Store the finished candy in an air tight plastic container (such as Tupperware) and keep in a cool, dry place between 55° - 70° (such as a cupboard or pantry).