Molded candies

Molds are fun! Tonight, each person in our class made a different ganache filling for our candies. We had ginger, Indian spice, bourbon, mocha, tarragon & grapefruit, orange & tangerine, lavender, plain dark chocolate with vanilla, and some caramel from a previous class. Once the ganache is made, you are ready to make candy.

First, you temper your chocolate, then brush the mold with chocolate. Once that has hardened, you pour the mold full of chocolate, and tap it on the table to release any air bubbles. Then immediately turn it back over & empty the chocolate back into your bowl. Leave it turned over until it starts to harden, and then scrape all the excess chocolate off.

Once the shell is completely hardened, pipe in your filling. Let it harden, then pour chocolate over the whole thing to seal the bottom. Once it starts to harden, scrape it off. Now you just wait until the candies are ready to pop out of the mold. Easy, huh?

Aren't these beautiful?

Look at the shine this chocolate has. I am proud of how well-tempered it is!