Steps:
Select your molds. Melt the chocolates in a
double boiler or microwave (the double boiler
is better because of a consistent melt, but
you will need to keep an eye on it.) Water goes
in the outer pot, the chocolate sits in the
inner. Try not to bring the water to a boil,
and do not let any water mix with your chocolate.
Stir chocolate until it is melted.
In the double boiler method, you can melt about
two pounds of chocolate at a time.
When using the microwave method, melt a half-pound
at a time. Place in microwave at about 600 watts
for 1 minute, then stir. Return to microwave
for 15 seconds at a time until completely melted.
If you want to add a flavor, do it now; no
more than 20-25 drops per pound should work.
Next, fill a squeeze bottle with chocolate.
Squeeze chocolate into each mold crevice carefully
to eradicate air bubbles. Tap mold on counter
to eliminate remaining air bubbles; pop the
stubborn ones with a toothpick. Fill molds to
the top, and insert lollipop stick if you wish.
Place mold in freezer for about five minutes,
or until the chocolate pulls away from the mold.
Remove favors from mold and place on a sheet
of wax paper to rest; make sure none of them
touch the others.
Decorating Your Wedding Chocolates:
Shimmer can be added by coating your chocolates
with luster dust. Dip a brush in water or another
clear liquid, then in the dust. Brush powder
on for a solid-looking shimmer. Put chocolates
in cellophane bags and close by tying with a
pretty ribbon. These ribbons can be personalized
with name and wedding date, and you can even
find miniature roses at many home décor
stores to slip into the ribbon.
Cost:
The more chocolates you make with the same
molds, the lower the cost per chocolate goes.
In general, you can make about a hundred chocolates
for $30. Larger molds and more elaborate decorations
can make costs rise to $1 per chocolate.
