Anyone Ever Done Wilton Chocolate Molds For Pay?

Decorating By SugarBakerz Updated 27 Mar 2007 , 9:42pm by manielynn

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SugarBakerz Posted 27 Mar 2007 , 5:49pm
post #1 of 9

I was just wondering if anyone had ever done wilton molds for a customer? I have someone asking if I can do them, and wondered how much would a person charge for doing them? She has the molds and supplies, she just doesn't want to deal with doing them.

8 replies
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ruralepicure Posted 27 Mar 2007 , 5:59pm
post #2 of 9

I've never done them myself but I have a friend that does them. I'm not sure what kind you are doing but she charges $8 for a box of 20 chocolate krispies and $8 for a box of 30 pumpkins or hearts.

HTH

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klg1152 Posted 27 Mar 2007 , 6:00pm
post #3 of 9

If she is going to provide the supplies and the molds then an hourly rate should work. They go pretty quickly unless of course you are doing multiple colors that you paint. What mold are you going to use?

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girltrapped Posted 27 Mar 2007 , 6:01pm
post #4 of 9

What exactly is a Wilton chocolate mold? Is it just the plastic trays you melt colored chocolate in for designs?

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SugarBakerz Posted 27 Mar 2007 , 6:03pm
post #5 of 9

a mix of bells and hearts for a bridal shower... pink and white will be the colors.

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SugarBakerz Posted 27 Mar 2007 , 6:16pm
post #6 of 9

anyone?

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manielynn Posted 27 Mar 2007 , 6:45pm
post #7 of 9

I work at a local chocolate factory and have a *lot* of experience pouring moulds. This is what we charge just to give you an idea. Any of the chocolate (except the truffles) retails for $15.50 per pound (it's fine chocolate). Poured moulds get charged at the same price, with a minimum of $.35 per piece. Now, you wouldn't have as much overhead so you could charge less, but that is what we get for moulded chocolate.

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SugarBakerz Posted 27 Mar 2007 , 7:07pm
post #8 of 9

Thanks so much, that is a perfect starting point.. I wasn't sure if I should charge per piece/dozen, or what... so that is great! Thanks!

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manielynn Posted 27 Mar 2007 , 9:42pm
post #9 of 9

I don't know how many moulds your have poured before, but here are a few tips that I have picked up over the past 3 years of filling thousands of moulds. 1. Make sure that your moulds are warm and dry. Any water ruins chocolate and cold moulds will cause streaking in your chocolate. 2. If you can find some kind of shaker it makes life so much easier. We have one at the shop that looks like it would be easy to make. It is a machine that shakes or vibrates with variable speeds and has a tray on the top of it. When you put a mould on it and fill it with chocolate from your bottle, it moves and levels where it should and gets rid of most if not all of the air bubbles you may get in tiny creases.

I hope it goes easy for you.

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