Making Chocolates and Designing Molds

Here is one among many candy mold suppliers: http://www.candyplus.net/

(Found by searching on "candy molds")

Chocolate moulding and making of chocolates is a specialty knowledge. You best buy the base chocolate bricks and melt these down (industrial blocks weigh about 12 lbs) If you happen to find Callebaut, which is world supplier #1 (Wieze- Lebbeke - Belgium) you 'll have the place where the top chocolatiers get their stuff from. The "names" add some specific taste to it (e.g. mint) For small projects they also sell tablets, that melt easier (small volume) You need to perform the melting in a bain- marie at 23.5 degrees celsius. Higher temperatures compromise the cocoa butter, and show ugly marks. If you mould flat pieces, there are a lot of thin plastic moulds available for many forms. Eastern eggs are mould in moving, rotation of excenter moulds. Save some for me?

Sorry, I messed up the melting/moulding temp. = max. 38.5 degrees Celsius. For brown rich milk chocolate. Black can have 41. But again, all depends on the base chocolate and how rich on butter it is. Trial and error if you have no specifics from the supplier.

There's some in a cupboard 20 feet away. Others at this location make a really neat job of it.

See this too!

There is still hope for the US. Craft bought a Belgian Giant - Cote d'or chocolate. The real taste is coming.