Have you ever tried your hand at molding your own chocolate? It doesn't have to be a special occasion and there's no expensive molds required when you have a well stocked pantry. Want to see which three items you can use in your kitchen for perfectly molded custom sweets?
1. Cornstarch
2. Powdered Sugar
3. Brown Sugar
For years I've used the first two items on this list almost exclusively when molding my own chocolates or candy. The TV show Unwrapped taught me that (well that and my Grandma), but recently we checked in with Hannah at Rise and Shine who is molding out of brown sugar as well.
All you'll need is a container to hold the cornstarch, powdered sugar or brown sugar and then you pack it in tightly. Next press any household object into the smooth surface and remove gently. You'll be left with a perfect little impression to fill with melted chocolate.
Great for making cake adornments, party goods or favors or just something special for your family the next time you all make it to dinner at the same time. Want to read more about how to get the job done?
Read More: Brown Sugar Casted Chocolates at Rise and Shine
Related: Make Chocolate Magic Shell Ice Cream Topping with Only 2 Ingredients
(Image: Rise and Shine)
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Woah I never thought this was possible. So the chocolate wouldn't just... seep into the sugar or cornstarch?
I will try this at home this weekend. Thanks so much for the tip.
Well, one is supposed to pack it tight, but I wonder if, after you make the mold shape, you air dry the concoction before pouring in the melted chocolate? I think I will google this...
Sure enough here is the same picture, with more details. No mention of cornstarch in that post. Maybe the cornstarch makes for an easier release? Perhaps a smoother surface?
http://daringbakerduluth.blogspot.com/2012/08/brown-sugar-casted-chocolates.html
Best ever bachelorette party gift...
They use cornstarch s the mold medium in factories that make things like gummy bears and jelly beans. Same principle. It works better if you remake the mold each time, but presumably brown sugar would hold the shape better for multiple impressions.
Looks cool but I'm curious to see if you can still get the "shine" from a nice temper of chocolate. Based on the pictures - it doesn't look very good out of the mold. Kinda grainy and no shine.
The grainy effect might be good for certain pieces. For instance, I liked how the horse came out. But I would definitely want to try this with cornstarch.
walkabout- I'm glad I'm not the only one seeing things in this post...
huh, when you see the after picture, they don't turn out looking very nice. the chocolate does kind of sink into the sugar mixture, looks really grainy and sloppy.
@WALKABOUT Yeah... :\
@Walkabout I came here to post that as well.
I thought about the bachelorette party as well.... lol
Thank you @Walkabout! I thought it. You wrote it!!!! :-)
Great. So good to know these things.