making chocolates

Ok, so I have just bought some chocolate moulds to make christmas chocolates.

My question is: Do I literally melt the chocolate and put it in the moulds and refrigerate?

Thanks!

Yep. Its that simple. I just use chocolate buttons from the supermarket. You can add chopped nuts or something if you like too, but you have to chop them really small so they don't block up the mold.

I usually end up putting them in the freezer to set, cos I'm impatient! And I usually make more than one mould's worth at a time, so I want the mold back asap.

Enjoy, and don't eat too many

This might be a silly question.....but can you use any old chocolate, or do you have to get special stuff? Just because Whittakers Dark Chocolate is the only stuff around that is dairy free....

Thanks guys!

Signature darkare absoloutely fabulous! the only one I could find where the first ingrediant was Cocoa mass not sugar. Melts beautifully and is a great cheap product!

When i made my choccys for the wedding (about 300 of them) I used the nestle chocolate melts.

They are fab and set really quickly.

do small amounts at a time (about 1/4 to 1/3 of a pack at a time), put in microwave safe glass bowl/jug, and heat on 50% power like kelz said, for 1 minute then 15 second bursts at a time, once they are runny but have still some little lumps in it, take out and mix until smooth.

when you've spooned the amount you want into the moulds, pick up the mould by the sides, and gnetly tap or drop from a coupel of cms onto the bench a few times - this straightens out the back so you don't get the swirly lump on the back, it also busts any air bubbles in the chocolate.. you can usually see them come up to the top after a couple of taps.

if you leave them to set in room temp then thats usually better, once they are set, put in freezer for a few mins and when you take them out you can usually see the bubble between the choc and the mould where it has self-detached, if it hasn't put back in in 5 min bursts, this way when you turn the mould upside down the chocs should come out themselves and they should still be lovely and shiny. just gently pat with a paper towel to remove excess moisture and then you can store at room temp in a container lined with greaseproof paper.

Putting them into the freezer to set for too long, or keeping them in the fridge will make the chocolate sweat and not last as long.