Make chocolate candy in molds easily using a simple method that produces a chocolate coating with snap and shine, and creamy fudgy fillings. Easy to make, budget-friendly and the perfect holiday gift.
Put chocolate and coconut oil in a pyrex measuring cup or other microwave-safe bowl. Microwave for 1 minute. Stir mixture with a spoon until smooth. If the chocolate hasn't melted, microwave again for 15 seconds and stir again.
1 cup chocolate chips, 1 tablespoon coconut oil
Coat The Chocolate Molds:
Either pour chocolate into the mold and pour the residual chocolate back into the measuring cup, or spoon chocolate into each well and brush up the sides with a culinary paint brush.
Refrigerate the mold with coated wells while you make the filling.
Make the Filling
Blend up the shredded coconut until it turns to butter, about 1-2 minutes depending on the speed of your blender, smaller jars work best. You'll need 3 cups of shredded coconut to make 1 cup of coconut butter. Store in a covered jar what you don't use.
1 cup coconut butter*
Add in the cocoa powder and maple syrup to the coconut butter and blend again. If you want to dim the coconut flavor, add a teaspoon of cinnamon or, if you like heat, a pinch of cayenne pepper.
1 tablespoon unsweetened cocoa powder, ¼ cup maple syrup
Add any optional add-ins at this point, folding it into the mixture.
Fill the Mold Wells
Remove the mold from refrigerator, and roll tiny balls of the mixture and press into the molds, flatting the top level with the top of the mold well. Or spoon the amount directly into each well to nearly fill, press to level with the back of the spoon.
Spoon ½ teaspoon or less of melted chocolate on top of each well and set in refrigerator to solidify. At least one hour.
Remove from Mold
If you used a polycarbonate mold, remove the chocolates by turning the mold over onto a dish or parchment paper and rap the mold sharply. Sometimes you need to slightly twist the mold. If you have a silicon mold, push the chocolate out of the mold.*A silicon mold is easier to work with but a polycarbonate mold makes the chocolate shine as though tempered.
Store the Chocolates
Once out of the mold, store the chocolates at room temperature for two days, then in the refrigerator for 1 week, or freeze indefinitely. However either method will slightly dull the sheen.
Give Chocolates as Presents
To present them, put each chocolate in a mini paper cup liners, add to a box, and present your gift at room temperature within 48 hours.
Notes
Dim the coconut flavor. The coconut flavor isn't that strong, but if you want to dim it, add a teaspoon of cinnamon to the mixture or, if you like heat, a pinch of cayenne pepper.Dry jars, mold & equipment. Don't let any water go near the melted chocolate or it will seize. If this happens, rescue your chocolate by heating it in a sauce pan and stirring without burning until it is smooth again.