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For enrobing, dipping and molding, you need the following:
Molds: I like to use the hard plastic molds. They should be clean AND dry before using. They are NOT dishwasher safe! Buff with a lint-free soft cloth before filling with tempered chocolate; it gives the chocolate a nice shine. Either spoon it into the mold cavities, or gently squeeze the chocolate out using a heat-proof squeeze bottle.
Temper: about a pound to a pound and a half of chocolate. This will ensure that you have enough and so it won't burn during the tempering process. You can reuse hardened, previously tempered chocolate with new pure chocolate, but it must be tempered again.
Double Boiler: Chocolate should never be melted over direct heat because it burns easily. A double-boiler places the chocolate over a lower source of heat, such as hot water to melt, instead.
Chocolate Thermometer: Using a chocolate thermometer is a must. Chocolate is temperamental and even one degree F can make a difference between success and failure. I prefer to use a Chocolate Gauge Mercury Thermometer. Handle it carefully. Test it for accuracy EVERYTIME you use it for a new project. First, boil water and remove from heat. Then, dip the thermometer in, making sure the bulb is immersed, while counting to 5 seconds. Do not touch the tip of the thermometer to the bottom or sides of the pot while doing so. At eye level, make sure the thermometer reads 212 degrees F, the boiling point of water (at sea level). If it doesn't, compensate as necessary or purchase a new one if it is far off.
Offset Spatula: It makes the job easier when making chocolate confections. The blade is set about an inch lower than the handle.
Dipping Forks (optional): Used for dipping centers with, they have thin and small tines. They are very handy and can be purchased from a cake decorating store. If you don't have any, I have successfully used eating forks, instead.
Squeeze Bottle (heat-proof): Difficult to use when using tempered chocolate and trying to keep it in temper). Makes pouring chocolate into the molds neater and faster. Melt chocolate first. Let it cool slightly and pour melted chocolate into squeeze bottle. Cut off tip of squeeze bottle for easier pouring. If there is still melted chocolate in bottle that starts to harden, place bottle into a pan of hot tap water. This will keep chocolate melted until you are ready to pour again. Dry the bottle thoroughly before using or adding in more chocolate. To clean, empty remainder of chocolate in a bowl and put squeeze bottle in freezer. Take it out and squeeze the bottle, which will crack the chocolate and remove it from its sides. Then, place the pieces in a clean plastic bag for storage.
Cooling Enrobed, Dipped & Molded Chocolate:
For most chocolates, the best temperature to cool chocolate to is 59 to 64 degrees F (15 to 18 C). The freezer (5 - 10 minutes maximum) is better than the refrigerator (15 - 30 minutes maximum). There are several ways to cool chocolate:
A freezer is the best option to use when cooling chocolate pieces; it "quick cools" the chocolate, making it easier to remove it from the mold, thus giving a better, shiny surface finish. Do not wrap when cooling; only when storing long-term. Filled molds can also be put into the freezer (on a flat surface). Small candies or bite size items will be ready to remove in about 5 minutes; standard larger pieces in about 10. Leaving it in the freezer longer than necessary is no problem at all, but if you do, after the chocolate has set, wrap it in saran wrap and then in an airtight container.
You can also place the unwrapped chocolate in an area which is cooler than the kitchen. This will give the first hardening to the chocolate, but the freezer is really better.
If you must, you can use the refrigerator instead of the freezer, but it will take about 3 times longer to cool the chocolate sufficiently. A refrigerator has moister environment than a freezer, not a good place for chocolate.
When the chocolate sets: As the coated centers cool, they should become shiny if you did everything correctly. It they don’t get shiny, don’t worry too much about it, just take your time tempering on the next batch. The flavor will be the same even if you did not get the temper right and you will soon get the “feel” of the chocolate as you continue dipping.
Chocolate keeps best at a temperature of 54 to 68 degrees F or in the freezer for longer storage or if it is warm. A dry, odorless cellar or unheated room is the ideal place. If possible, keep the chocolates in an airtight container. And avoid storing them next to food with strong odors. DO NOT REFRIGERATE unless absolutely necessary. The freezer is a better place than the refrigerator because it is not a moist environment, best for storing chocolate or chocolates in. To freeze already set chocolate, place in an airtight container and freeze. (Don't forget; chocolate will easily take on other odors in the freezer, so I also place my container in an airtight bag). Before serving, remove container and let the chocolates warm to room temperature in it; that way the condensation that forms stays in the container, not on the chocolates.
