Your Favorite Chocolate Chips (or Peanut Butter, Butterscotch, Mint Chips, etc)
White Shortening, Baker's Wax, or Parrafin
Make sure your molds are made for pouring chocolate. Wash with hot, soapy water. Dry thoroughly.
Use 1/2 block baker's wax or parrafin to 1 pound chocolate; or 1 cup chocolate chips to 1 Tablespoon shortening. Melt chocolate and wax or shortening together in top of double boiler.
Alternatively, put water into muffin pan cups and set in warm oven. Melt small amounts of chocolate in custard cups in microwave, being very careful, not to over cook. Add shortening and mix until smooth. Remove muffin pan from oven and place custard cups with melted chocolate over warm water to keep from solidifying.
Pour melted chocolate into molds. Place in refrigerator overnight, or use freezer to speed up the solidifying process. Chocolates are ready when they pull away from molds. Tap out onto cutting board and store in airtight containers.
If using multiple types of chocolate to "paint" the molds, place in freezer after application of each color or layer. Make sure chocolate is completely set before painting the next layer.
You can color white chocolate by tinting with concentrated gel frosting colorings (not liquid food coloring.)
Recipe - April Ferre
"I was trying to figure out what to get my Dad for his birthday when I saw chocolate molds with German Shepherds on them. We love our German Shepherds, so I thought these would be appreciated. I researched how to make molded chocolate as paint the different colors in. Now I just need practice coloring in the lines!" - April Ferre
