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the chocolate from the mold and gives a better, shiny surface finish. I get a good shiny finish from the refrigerator. Basically I think freezer/refrigerator is up to you.

However, I find it important to use candy making gloves because once you handle the candy with your ungloved fingers you will lose the luster or the shine. Fingers are warmer than the temperature at which cocoa butter will melt thus causing a thing called fingerprint bloom. The candy making gloves are really cheap at about $2.49 a pair and worth the money. When I am done I just wash my hands with the gloves on, rinse them off, take them off and hang them up to dry and they are ready to go for the next candy making session.

When you take the mold out of the refrigerator/freezer turn it upside down and gently tap it on the table. The candy should drop right out. This is usually all that you will need (you might have to gently tap you finger on the back of the cavity itself if the candy doesn't drop out right away). With chocolate that was cooled in the refrigerator you may need to push the candy from the mold. I have not had to do that. However, let me tell you here that you should not twist your molds as they are now cold and they will crack. Trust me. I know from experience.

Once your molded chocolate is out of the molds and you find some of it has a ridge on it from spilling over the edge of your mold, simply put your gloves on and trim it gently off with a paring knife. Soon you will find you have the knack down pat and you will not have to do that.

I like to clean as I go and I clean the molds in soapy water, rinse thoroughly and air dry on a rack. These molds are NOT dishwasher safe so do not put them in the dishwasher.

Remove excess chocolate from the containers and squeeze bottles if you have gotten the knack of using them or the plastic baggies you might have been using while still melted, then set everything in refrigerator/freezer until the chocolate is hard. Once hardened, flexible containers/squeeze bottles can then be taken out of the refrigerator/freezer and simply flexed and you will find the chocolate will separate cleanly thus allowing you to use it again in the future.

Now store the remaining chocolate in a cool dry place, NOT in the refrigerator. Remember you can "reuse" chocolate literally hundreds of times providing you are not kept busy making molded chocolate candy for your family and friends. Chocolate will last a long time and you can melt and re-melt it again and again.

Learn more about this author, Arlene Wright-Correll.
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