Seashell Cupcakes & Candy Mold Tutorial

 
Last week I made these cupcakes for a lady who was having a seashell themed bridal shower. These were pretty easy to make, but they look really impressive. Painting the candy is a bit tedious and time-consuming but I felt it to be quite relaxing. I purchased my supplies from my local cake decorating shop. They have a large variety of molds and chocolate. I skipped Michael's for this project, but they may have some supplies too.

How to Make and Paint Candy From Molds

Supplies:

1 lb. good quality tempered chocolate {I used Merckens}

Plastic Candy Molds

Luster Dust

Paint Brushes

Gloves

There are two ways to melt your chocolate. You can use a double boiler or you can use the microwave. I chose the microwave method because I think it's easier. Also if you use the double boiler method and get water or steam in your chocolate can streak or harden. So, grab a large glass microwave safe bowl or measuring cup. For 1 pound of chocolate you only need to melt it for 1-minute on full power. I did it at half power and stirred at 30 second intervals. Even if the chocolate isn't completely melted stir it, it will melt as you stir it together.  Total melting time should not exceed 2-3 minutes.

Chocolate will melt at about 100 degrees. If you heat it over 125 degrees, it will return to a solid mass. Also if it cools too much it will have whitish streaks when molded. If this happens just re-melt the chocolate and mold again.

Chocolate molds should be clean and dry. Never put water, oil, cooking spray, or cornstarch in the molds when using them for chocolates. Never put them in the dishwasher, just use dish soap and hot water to clean them.

When molding, it's better to UNDER FILL molds. Over-filling causes feet to form on the chocolate. Simply use a spoon to carefully fill the mold. Always work in a cool room. Ideal temperature is 62-65 degrees. The cooler the room, the more shine they will have.

This is what they will look like before you tap them.

 Now, gently tap them on the counter and they look like this:

Once you have filled your molds, chill in the refrigerator for 10-15 minutes, or freeze for 5-7 minutes. After they're chilled they should have a "frosty" appearance. If they still look shiny, they should be chilled a few minutes longer.

To unmold, simple turn over and tap them out over a cookie sheet. You may have to bend them a little like you would an ice cube tray then just tap your finger over the chocolate to release it.

Working in your cool room, wearing latex like gloves, dip your brush into your luster dust. You DO NOT need water. You just paint or dust your candies. You can use a single color or apply coats in different colors. You should end up with something like this: