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Now that you know what you need to get started making chocolate Easter candy from chocolate molds, and have selected your chocolate molds, it is time to get started with the actual candy making!

Melting the Chocolate
When melting chocolate for chocolate molds, I find it is best and easiest to use candy melts that are specifically prepared for melting and mold use. If you prefer to use chocolate chips, semi-sweet chips or dark chocolate chips, you will need to add a little paraffin to the melted chocolate to help it stay better and maintain a glossy appearance. Paraffin can usually be purchased in the canning supplies, make sure it is food grade paraffin. Simply shave off some paraffin and add it to the melted chocolate and stir until well blended. It does not affect the taste, but it will make a big difference in the finished product.

There are a couple of ways to melt chocolate. To melt using a double boiler (preferred method) simply melt the chocolate over a double boiler. You can make a double boiler by simply placing a heat proof bowl over a pot of boiling water. Turn the heat down so the water is simmering. Gently stir the chocolate with the spatula until it is completely melted. You can also melt the chocolate in the microwave oven in a microwave-safe bowl – however sometimes it is difficult to get a smooth glossy appearance when using the microwave.

The target temperature for the chocolate is about 110 degrees F (or 45 degrees C). When the chocolate is the correct temperature, remove it from the heat, dry the bottom of the bowl, and then add 4 more ounces of finely chopped chocolate and stir it vigorously until it is melted. This gives it a glossy, smooth appearance.

Of course you can simply use a heat proof bowl on a pan of boiling water or in the microwave, but if you forget to stir, or if the chocolate gets to hot, well, you have a mess on your hands. Sometimes it is easier to just take the guess work out of melting chocolate with a chocolate melter. These melters are great for speeding up the chocolate melting process, make clean-up easier and make everything about chocolate candy making less of a hassle.

The Finishing Touches on Your Chocolate Easter Candy
There are many ways to finish off your chocolate Easter Candy. First, you can decorate the chocolate candy that you have already made. You can use either toothpicks and melted colored candy or icing to trace and decorate the candy. You can also use special candy brushes to make fine decorating details. The brushes can even be used before you pour the chocolate in the mold to brush on colored chocolate before you pour the rest of the chocolate into the mold.

If you selected a lollipop mold you will need sticks, which will have to be inserted before the candy hardens. You can also purchase cellophane bags and ties to individually wrap your chocolate Easter creations. Make sure that you use food grade cellophane bags though, not just any cellophane bag you find laying around. They are pretty inexpensive, and look prettier than simply using sandwich bags.

Once you have put the finishing touches on your chocolate Easter candy, you are ready to hand them out or eat them yourself! Happy Easter!

Article by Stefani Padilla, author, entrepreneur, home based business owner, wife and mom.

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