chocolate for moulds?

I'm not sure at all but I think something with a high percentage of cocoa, have you tried Green & Black?

Nope not yet, next on my list!lol thank you!

When I was using chocolate for my rude moulds for Ann Summers parties ( way back when I was a rep) I used diary milk or Galaxy and just kept them in the fridge until about an hour before I left the house and they kept for a few hours.

HTH

they were 2 out of the 3 i tried!lol there fine for about 10mins after setting but then melt, not great when wedding is height of summer!

I know that cooking chocolate always works but it doesn't taste the best plus I don't know if you can get it in white chocolate.

I say go for a high percentage cocoa chocolate like tango said.

Well i tried 95% cocoa (lindt) and it didnt work, arhhh! and it takes mank!lol☹️

How about googling for craft chocolate- at specialist kitchen stores - something is strange there... have you got good recipe?

What way are you storing it when done?

Hi there

Everyone above is right in that you do need to use the best quality chocolate that you can. However, there's quite a lot of technique involved in successfully working with chocolate.

Without going into to much detail, chocolate is a complex construction of crystals and is only stable (i.e. solid, with a shine) if it is left to solidify after having been heated to a specific temperature. If it's heated too much the crystal structure changes and won't allow it to solidfy properly again even if you put it in the fridge. You will find that it either won't solidify at all (probably what you're finding) or will solidify but have a 'bloom' - this is basically when you get a 'dusty' look to the outside - you get this if you buy a dodgy box of chocolates that's been on display in the shop window of a corner shop!!!

The more cocoa solids you have in the chocolate the easier it is to get the chocolate to melt and re-solidify. White chocolate is the most difficult as it has the least % of cocoa solids, even if you buy a good make like Green and Blacks.

The temperature required is different for all types of chocolate so to tempur (the process of melting chocolate to the correct temperature) the chocolate without a thermometer you need to heat it very gently until about half of it is melted, then remove it from the heat and stir continuously with a wooden spoon (not metal as this conducts heat) until the rest is melted. THis will distribute the heat in the melted stuff through the not-melted stuff. If you find it's not working heat in a microwave on LOW power for bursts of no more than 5 seconds at a time - then stir with the wooden spoon again and repeat as necessary. To test if the chocolate is ready to use dip the tip of a clean knife into the chocolate - it should solidify completely on the knife in less than about 2 minutes.

If you overheat the chocolate (of if you want to use the chocolate you've already used by remelting it) you must add more chocolate to the melted chocolate (about a 1/3 more than you have already melted) and start the process again.

Cooking 'chocolate' is not strictly speaking 'chocolate' because it doesn't contain enough cocoa solids but it does have ingredients in it that help it set at any temperature - obviously, there's a compromise on taste though.

I hope this helps.

Catherine