Do You Think You Could Use This To Mold Chocolates.
Sugar Work By cocakedecorator Updated 9 Mar 2007 , 8:29pm by Momkiksbutt
I saw this online. http://www.samsclub.com/shopping/navigate.do?dest=5&item=337751&pCatg=3035
do you think I could use this to mold chocolates or would it not hold it's shape after melted?
I do not think it should be used to mold chocolate. Not sure of the exact reason why but I was told that it is made for use in fountains.
I had asked if you could use regular candy melts in a fountain and they told me no and that they make special "formulated" chocolate for the fountains.
This is just what I have been told and I could totally be wrong.
Maybe someone else knows.
The stuff I use is Nestle melting chocolate specifically for fountains and it works beautifully...I just did Oreos in molds tonight. And so much tastier than candy melts too.
cakediva, thanks for the info. I was wanting to try this since it seems like it would taste better.
This kind of chocolate doesn't contain enough paraphin to harden and keep a shape. Also, it will melt on touch more readily. Here's my recipe and they are yummy!
Lisa's Close to Heaven Chocolate(catchy huh?)
2 pounds semi-sweet chocolate chips
1 pint heavy cream
1 Cup Sugar
1/8 teaspoon salt
1 package chocolate bark(you know the kind they sell at christmas in the grocery stores)
1 teaspoon almond extract(the real stuff, no fakes)
Melt the chocolate chips and Cream together in a large pan on stovetop, on medium heat. Stirring constantly. When chocolate and cream are fully incorperated, add sugar and salt and stir until it is fully dissolved. Add bark, one square at a time until all is melted and mixture is smooth. Then add almond extract. Stir well, and remove from heat. Let it stand undisturbed for about 2 minutes. Make sure to have you molds ready to go before starting mixture.
Laddle into molds, and let set up, either on counter or in the freezer. If I'm in a hurry I will pop them in the freezer, and in an hour or so they are ready to go. Just take them out and let them set at room temperature for a while till they no longer have condensation on them from the freezer, before adding them to the cake. Otherwise you will have drip marks on your finished product. I made swirled chocolate on the bridal shower cheesecake I posted on CC. Check it out and see if you can figure out which ones are real shells and which ones are my chocolates!
If you have any trouble with this recipe, let me know and I'll help you if I can! 
thank you so much I am definatley going to try your recipe.
You pic is amazing, I can't see the real from the chocolate. LOL
almond extract and not oil? and your chocolate doesn't seize up?
Chocolate won't sieze if there is sufficient liquid. A little liquid will make it sieze. A lot won't, hence ganache. The recipe already has cream in it (which is still considered a water like liquid when it comes to seizing chocolate) so the extract won't hurt it. HTH
oh soooooooooooo cool..mom...so, it sets up like regular chocolates and you can handle it? I ask coz in florida even the WILTON yuckky stuff is hard to handle out here!
No haven't ..been sticking to Callebout and when it doesn't matter...Merkins.
But, MOMKIKSBUTT recipe sounds like it kicks butt too..will have to add to my list of things to try! lol
List getting larger and larger...propotionate to my hips...wonder if they are related in any way?? 
LOL....you make me laugh Risque!
No it doesn't seize up...because of the cream. The only time I had that problem was when I added too little cream(I had abit in the fridge to use up). That turned out to be more like fudge! My kids jumped all over that! LOL
I've used this method over and over, and always have the same heavenly tasting, and melt in your mouth texture every time. I am a dark chocolate fanatic, so of course I will use nothing less!
And in answer to the "bark" question. It comes in a large pound and half brick, sectioned in squares like a hershey bar. I use the whole thing for assurance that it will set up as desired. The cream and the chocolate chips lend to the creamy and satiny texture, and the bark gives it it's shap holding power.
By the way, you don't have to stick to just using the standard candy molds for this you know......I have been known to use Soap molds too. They are more sturdy, but you do need to give them a light spritz of pan release, as they are thicker and harder to bend the chocolates out of. Just check the soap and candle making isle of your local Michaels for them!
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