by Suzanne Bertrand

Created on: January 15, 2010

The art of chocolate making has been shared among friends for decades. The silky texture of chocolate makes an ideal essence for creation. After learning the art of chocolate making, one can make professional chocolate treats for gifts and party favors.

Decorative chocolates make presents for neighbors, teachers, friends, and family. You can bag the candies that you make and give them out individually or tie them together to make a bouquet. Also, filled chocolates can be placed in a decorative box for a thoughtful gift.

Clear plastic chocolate molds store easily and can be used for years. The varieties of molds available at craft stores are endless. They are often found near the cake decorating aisle of most craft stores. Also, chocolate molds can be purchased at Michaels Stores, on the Internet, or other craft stores. There are molds that coincide with all sports, activities, recreation, travel, professions, age groups and interests. Molds can sometimes be found in licensed characters as well. Wash your mold with soap and water and then dry thoroughly. Now you are ready to start making candy.

Chocolate candy melts are available in white, milk, and dark chocolate. Milk or dark chocolate will produce the most widely enjoyed, best tasting product. White chocolate can be dyed to produce color options after you have mastered the candy making process. You can also purchase colorful candy melts to add a splash of color to your designs. By painting in a small amount of color into your mold, it will create detail work. Attempt this after you become proficient at the art of chocolate making. Start out with using a solid color first.

Warm one pound of chocolate melts in a paper bowl for approximately one minute in the microwave. Stir the chocolate and then return it to the microwave for ten second intervals. Stir each time until melted. Be careful not to overheat the chocolate. White and milk chocolate should not be heated over 105 degrees. Dark chocolate should not be heated over 110 degrees. Melt your chocolate until it is smooth and pours easily. When you just start to see the last few candy melts break away, stir your chocolate and it should be a perfect consistency. Then you can squeeze the bowl and pour it into a plastic tube with a squirt lid. You can cut the top of the lid to make your opening bigger. This will look like ketchup coming out of a bottle. When the chocolate gets thick as it cools then you can warm it again in ten second intervals. Also a hot

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