While this recipe for molded chocolate is so simple and easy, it does produce some amazingly beautiful and delicious results. John prefers to use polycarbonate chocolate molds similar to these to make his shells. For the decorations on the molded chocolates, John recommends using colored cocoa butter. You can determine the flavor based on the type of nut butter you choose. Another great thing about this recipe is you can make as much or as little as you want. Just be sure to keep a one-to-one ratio of nut butter and chocolate.
If you’re looking for more candy-making recipes to add to your collection, check out John’s honeycomb and buttercream center recipes.
Place your gold leaf or cocoa butter decoration in first. Temper chocolate and fill your chocolate molds. Let the shell set and remove excess chocolate. Set the mold aside. Bring chocolate and nut butter to 88-90 degrees. Combine chocolate and nut butter together and mix well. Pour filling into your chocolate mold, cover with base chocolate and scrape excess, and allow time to set up. Favorite Flavor Options:
Hazelnut
Pistachio (best with white chocolate and use Iranian Pistachios)
Peanut butter
Trader Joe’s cookie butterUpscale Molded Chocolate with John Neil
(No Ratings Yet)
Loading...Ingredients
Instructions
Notes
No Comments