Chocoley 5
Chocoley 5
Today should be pretty easy if you read through yesterday's
email. We're going to go over making molded chocolate lollipops,
which follows almost the exact same method as making solid molded
chocolate candy.
You're going to use the same chocolate as you use to make
regular solid molded chocolate candy -- a thick formula, eitherBada
Bing Bada Boom Candy Melts Compound Chocolate HYPERLINK
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or V125 Indulgence Couverture Chocolate (Remember, V125
Indulgence chocolate requires tempering, and Bada Bing Bada Boom
Candy Melts does not).
(If you want to make molded candy with Couverture chocolate can
still follow the directions below, but when we melt the chocolate
you need to temper yours).
We already discussed how to choose a chocolate mold, but when
making a lollipop you need to take into account that the mold has
space for the lollipop stick. In general that means you're going to
need to use a plastic sheet mold (it's rare to find a Polycarbonate
lollipop mold, and I've never seen a cast aluminum one).
Here's what you do to make molded chocolate lollipops:
1. Lay mold on flat surface, such as a counter top or table
(remember to make sure your mold is 100% dry). If your mold is
cool, warm it with a blow dryer.
2. Melt your Bada Bing Bada Boom Candy Melts and add any desired
flavoring or coloring (use the method we covered in yesterday's
email). Remember our mantra, DO NOT MICROWAVE your chocolate to
melt it!
3. Before you fill each mold cavity completely, paint each
cavity with a coat of chocolate to make sure that all of the
cavities are covered completely and there are no tiny gaps or air
bubbles. (Use a pastry brush or small craft paintbrush; just make
sure each cavity is completely covered). Don't paint the channel
where you put the sucker stick. Then tap the mold on your counter
to make sure there are no air bubbles in this first layer.
4. Fill each mold cavity until chocolate is level with the top
of each opening. You can fill molds in a variety of ways, including
using one or more of the following methods (this part is really
personal preference):
Polypropylene bag;
Parchment triangle rolled into a funnel;
Squeeze bottle;
Small ladle; or
Spoon
5. Scrape excess chocolate from the mold by running the long
edge of your offset spatula along the surface of your mold.
6. Gently tap the mold on the counter until you remove all of
the air bubbles.
7. Insert a sucker stick, angled slightly downward, into each
chocolate filled opening. Give the stick a gentle twist to coat
with chocolate and lay the stick down flat into the sucker stick
channel. Make sure there is enough stick in the chocolate to hold
the chocolate on the stick and long enough handle to hold the
sucker.
8. Let the molded chocolate set up (harden) in the refrigerator
on a level tray for 10-20 minutes. But remember what we said about
chocolate and temperature extremes. 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.
9. When the chocolate has completely hardened, gently lift the
suckers out of the molds by the sucker stick.
10. If there is any moisture on the chocolate gently dry with a
dry paper towel.
I highly recommend using white candy maker's gloves to handle
your molded chocolate so you don't get fingerprints all over the
finished product and to prevent melting.
Great! Now you have beautiful molded chocolate lollipops.
Tomorrow we're going to go over making molded chocolate with
filled centers.
