Over the years I bought my share of silicone molds. Ranging from half spheres, cupcakes, glass shot molds, legos, hearts, Easter eggs, gummy bears, roses, donuts, sea shells, ice cream cones to mini molds for making edible diamond and such. Some I haven’t used yet and they are waiting for their time to be spotlighted on the blog.
Today I’m using Silicone mold that I’ve used many times. Either to make brownies, mini frozen cheesecake or s’mores and such. It’s such a fun size to make mini chocolates, too. I used to make individual chocolates filled with pretzels and wafers. You can really jazz it up a bit with the fillings if you’d like. Make spiked ganache filling, or use crystallized ginger, freeze dried raspberries. If you care to take it up a notch higher you can create a giant chocolate bar, too. Wrap it in a pretty wrapper and include a personalized message and gift to someone you love, or don’t. You can also eat it. One chocolate a day. Suit yourself. I gave it my friend Kathy.
To make the heart impression I used heart plastic cutouts. It’s super easy and you can use other simple shapes if you’d like. I thought heart is so universal and went with it. If you’d like to see another cute heart treat check out my Chocolate Locket Hearts. They are perfect for Valentine’s Day.
To make a Giant Chocolate Bar you need :
Chocolate – either use tempered chocolate or for the easy of preparation you can also use Candy Melts. I like either Merkens(milk chocolate)
Fillings : wafer bars, pretzels. Honestly you can use other fillings, too. Caramel, Peanut Butter filling, dry fruit, crystallized ginger to name a few. Make sure to use firm filling and add it to the center so it doesn’t touch the sides of the mold, otherwise you’ll have to first make chocolate shells and process is a bit different.
makes 24 mini chocolates, or one giant chocolate bar
- 20 oz(560grams) dark chocolate, tempered or use candy melts Ghirardelli
- Fillings wafer bars, dry fruit, nuts, pretzels, thick caramel etc
Melt the chocolate as directed on the packaging.
Pipe a dot of chocolate into each mold cavity. Top it with a cut out shape of your choice. Press the template down. Pipe chocolate into the cavity so it covers bottom of the mold. Then using the filling of your choice. I I recommend using solid filling so it doesn't spread and doesn't touch the wall for the mold. Once your filling is in. Pipe more chocolate around and on top of the filling, till the mold is filled. Use a long a spatula and smooth the top. Refrigerate for 30 minutes, until set.
Unmold chocolate and carefully using an exacto knife remove the plastic templates leaving an impression in the chocolate.
If desired you can now proceed and make giant chocolate bar. Make a frame from the foil. please the frame on a wax paper. Spread melted chocolate on the bottom of the frame and then arrange chocolate pieces within the inside of frame. Let the chocolate set. Peel off the frame and bottom wax paper and cut the chocolate around the edges as needed.
Wrap the chocolate bar in a personalized wrapper.
Watch the video of how I made a Giant Chocolate Bar
Filled with wafer bars and square pretzels this is what chocolates look like on the inside.
I included a message “I love you more than chocolate.”
If you try this recipe be sure to share it with me. I’d love to see what you guys create using my tutorials.