Casting Chocolate in a Silicon Mold

Prepare the Mold

Silicon Mold is reusable, so craft one before you start casting. Silicon Dust is the material you need to produce molds. Set the mold down wherever you do your chocolate work.

Fill and Flavor

Pour your prepared chocolate into the Silicon Mold to shape bars and pieces. The three base chocolates — Dark Chocolate, Milk Chocolate, and White Chocolate — are what you cast. From there you can produce flavored variants by combining the base chocolate with a filling ingredient:

• Caramel Dark Chocolate, Caramel Milk Chocolate, Caramel White Chocolate
• Coconut Dark Chocolate, Coconut Milk Chocolate, Coconut White Chocolate
• Cookie Cream Dark Chocolate, Cookie Cream Milk Chocolate, Cookie Cream White Chocolate
• Mixed Nuts Dark Chocolate, Mixed Nuts Milk Chocolate, Mixed Nuts White Chocolate
• Peanut Butter Dark Chocolate, Peanut Butter Milk Chocolate, Peanut Butter White Chocolate
• Praline Dark Chocolate, Praline Milk Chocolate, Praline White Chocolate
• Strawberry Cream Dark Chocolate, Strawberry Cream Milk Chocolate, Strawberry Cream White Chocolate

Use the Filter Cloth

Filter Cloth is part of the processing setup for getting clean chocolate into the mold. Keep one near your workstation so you are not running back and forth mid-batch.

Cast in Batches

Because the mold is reusable, produce one base chocolate at a time and cast several bars before switching flavors. This keeps your Cacao Mass and Cacao Butter usage efficient and avoids leftover melted chocolate sitting unused.