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Molded Chocolate Bunny

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Introduction

The Molded Chocolate Bunny is a delightful confection that captures the essence of Easter with its intricate design and rich flavors. This recipe invites you to indulge in a sensory experience, combining skillfully tempered chocolate with vibrant colors to create an edible masterpiece that’s as pleasing to the eye as it is to the palate.

Tips for this Recipe

For the best results in creating your molded chocolate bunnies, ensure all equipment is thoroughly clean and dry before use. Additionally, working with tempered chocolate requires precision; therefore, it’s crucial to monitor temperature closely throughout the process. Using high-quality bittersweet chocolate will yield a more robust flavor profile suitable for this decadent treat.

Why you will love this recipe

The Molded Chocolate Bunny stands out as an artisanal creation that blends traditional candy-making techniques with modern design sensibilities. Whether it’s served at a special holiday gathering or gifted to friends and family, this chocolate bunny is sure to impress with its elegance, flavor, and the joy it brings when presented as a unique Easter treat.

Ingredients

4 ounces cocoa butter (optional)
Food coloring powder (optional)
2 pounds bittersweet chocolate, tempered

Adviced equipment

– Candy Making Kit: Complete set including a thermometer and silicone mat.
– Silicone Chocolate Mold Set: Various shapes for intricate designs like bunnies and hearts.
– Heat Resistant Candy Making Pots: Deep pots to safely melt chocolate without scorching it.
– Digital Food Scale with Measuring Cup: For precise ingredient measurements, crucial in confectionery work.
– High-Temperature Candy Thermometer: To accurately gauge the temperature of melting and tempering processes.
– Chocolate Tempering Machine: Assists in achieving a glossy finish on chocolate through precise temperature control.
– Silicone Baking Mats (non-stick): Ideal for setting molded confections, including intricate shapes like chocolates.

History of the recipe

The art of molding chocolate dates back centuries, with a history intertwined with human celebration and indulgence. While this specific Molded Chocolate Bunny doesn’t have ancient roots, it pays homage to traditional Easter symbols through its design, reviving the joyous essence of confections that were once rare delights.
The evolution of chocolate molding technology over time has made intricate designs like bunnies more accessible to home cooks and small-scale artisans. This modern rendition marries historical charm with contemporary craftsmanship, making the Molded Chocolate Bunny a delightful nod to both past traditions and present innovation.

Fun facts about this recipe

Did you know that molding chocolates is an art form in itself? The silicone molds allow for endless creativity, offering a canvas where edible artists can express their visions. This Molded Chocolate Bunny not only embodies the spirit of Easter but also showcases the craftsmanship involved in creating these complex treats from scratch. With its potential to be personalized through various colors and designs, each molded chocolate becomes a unique piece of edible art that’s as fun to create as it is to enjoy.

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Molded Chocolate Bunny

Molded Chocolate Bunny

amanda

Equipment

  • - Candy Making Kit: Includes candy thermometer, silicone mat (pad), and other essentials for making confections at home or small scale production.

  • - Silicone Chocolate Mold Set: Comes with multiple sizes of chocolate molds designed to create intricate shapes such as bunnies, hearts, etc., perfect for molded chocolates.

  • - Heat Resistant Candy Making Pots: Deep pots made from high-temperature heat resistant materials ideal for melting and tempering chocolate without burning or scorching it.

  • - Digital Food Scale with Measuring Cup: Essential for precise measurements of ingredients to ensure consistency in recipes, especially crucial when working on confectionery items like molded chocolates.

  • - High-Temperature Candy Thermometer: A specialized thermometer designed to accurately measure temperatures required for candy making processes such as melting and tempering chocolate.

  • - Chocolate Tempering Machine: Automated or semi-automatic equipment that helps in achieving the perfect glossy finish by carefully controlling the temperature of the chocolate during the tempering process.

  • - Silicone Baking Mats (non-stick): Ideal for setting and removing intricate molded confections, including chocolates, without sticking or damaging their delicate shapes.

  • - Confectionery Workstation Table: A kitchen table with a spacious surface designed to accommodate candy making tools and equipment, providing ample space for creating complex candies like molded chocolates.

  • - Professional Chocolate Dipping Kit: Includes temperature-controlled water baths (bain-marie), dipping pots, and drying racks to professionally dip chocolate items for a smooth finish without blooming or temper issues.

  • - Precision Spatula Set: A set of silicone spatulas designed for precise, gentle handling of melted chocolate during various stages like melting, pouring, and decorating, ensuring minimal disturbance to the chocolate's structure.

Ingredients

  • 4 ounces cocoa butter (optional)

  • Food coloring powder (optional)

  • 2 pounds bittersweet chocolate, tempered

Instructions

1

Instruction 1

If you are going to paint the bunny's face and other elements, decide on the colors you are going to use and then divide the cocoa butter into the number of colors selected. Place the cocoa butter in a yogurt maker (see tips, below) or individual stainless-steel bowls, using enough cocoa butter to keep it liquid, work the coloring powder into each one, and then, using a small paint brush, carefully paint the features directly onto the interior of the mold. (See tips, below.) Allow the cocoa butter to set for about 30 minutes, then proceed with the recipe. If you don't have the time or energy to make the cocoa butter colors, simply paint the face with tempered milk or white chocolate.
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Instruction 2

Place a wire rack on a baking sheet lined with parchment paper. Set aside.
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Instruction 3

Place the tempered chocolate in a warmed bowl.
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Instruction 4

Clip the two parts of the mold together. Then, holding the mold upside down, pour the tempered chocolate into the mold. When it is full, immediately empty it back into the same bowl. The mold should be evenly coated with anywhere from 1/16 to 1/8 inch of chocolate. Tap the edge of the mold to release any air bubbles that might remain in the chocolate, to ensure a perfectly smooth coating. Wipe the edge of the mold clean on the edge of the bowl (you don't want to waste a drop of chocolate) and place the mold, open end down, on the wire rack. Let stand for about 5 minutes, or until the chocolate has begun to set.
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Instruction 5

Once the chocolate hardens, using a pairing knife, scrape the open end of the mold clean. As the chocolate hardens, it will retract from the mold, and the clean edge helps prevent the chocolate from sticking and cracking as it shrinks. (If your kitchen is warm, place the mold in the refrigerator for a couple of minutes to facilitate hardening.)
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Instruction 6

Repeat this process 2 more times, allowing the chocolate to thoroughly harden between pourings, to give a nice thick, child-friendly coating of chocolate.
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Instruction 7

Once the chocolate has set, unclip the mold and lift the plastic from the chocolate form. If desired, wrap in cellophane and store in a cool, dry spot for up to 5 days.
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Instruction 8

Decorating with Chocolate: Painting:
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Instruction 9

You can add flair to molded figures with just a few brushstrokes. In general, the area to be painted in a mold is small, so you don't need to mix a large amount of "paint." I recommend using a yogurt maker (the type that has a few small containers) to mix and hold the paints. The temperature of the machine is perfect to keep the paint warm enough to remain constantly spreadable. It is a great place to store cocoa butter paint, too. (Of course, you can also use small stainless-steel bowls over hot water, but the yogurt maker makes the job much easier.) For each color, place a few tablespoons of cocoa butter in a yogurt container. Mix in powdered food coloring, a tiny bit at a time, until the desired color is reached. Then, using a fine-tipped paintbrush, carefully apply the paint to the interior area of the mold you are coloring (for example, red might be used to paint on the mouth of a human or animal figure). Allow the paint to set for about 30 minutes before you proceed with the recipe.
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Instruction 10

Molding Chocolate:
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Instruction 11

You cannot mold tempered chocolate successfully in wood or other porous materials. Nor is glass a good choice. When you pour tempered chocolate into a glass mold, it immediately takes on the temperature of the glass, which if it is too hot or too cold will cause the chocolate to go out of temper. Antique metal molds, with interiors that have been damaged through years of use or the passage of time, are best used as wall decorations. Flexible plastic molds are terrific, but in time they begin to show wear and must be replaced. All of this is my way of saying that firm plastic and polycarbonate molds are the best choices for molding chocolate.
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Instruction 12

Although you might have heard that coating a mold with fat will make removing the finished product easier, do not try it. It will not help unmold the item; it will only make it greasy. Chocolate, like plaster, retracts as it cools, which ensures that once it has set it will easily pull away from a plastic mold. Remember, chocolate reflects the surface against which it has been molded, so if properly done, the set chocolate will be smooth and shiny. However, the chocolate must be tempered—not simply melted—or it won't release.
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Instruction 13

Before you begin to fill a mold, set up your workspace: Have the tempered chocolate in a bowl. Alongside the chocolate have the mold; a ladle; a paring knife; pastry scraper; large metal offset spatula, or other smooth-edged utensil; a wire rack on a parchment- or waxed paper-lined baking sheet; and some clean kitchen towels.
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Instruction 14

Using the ladle, carefully fill the mold with the liquid chocolate. Once the mold is full, invert it over the bowl of tempered chocolate and allow the excess chocolate to drop back into the bowl. If the mold is finely detailed, it will be necessary to tap on the sides to release any air bubbles that might form in the raised detail. The mold should now be evenly coated with a thin layer (usually 1/8 or 1/16 inch thick, depending on the recipe) of chocolate. Wipe the edge of the mold, or the edge surrounding each cup in the mold, clean with a paring knife or pastry scraper. Place the chocolate-coated mold, open side down, on the wire rack. Let stand for about 5 minutes, or until the chocolate begins to harden. Using the paring knife, scrape the edge of the mold absolutely clean of hardened chocolate. This is important, because the chocolate retracts from the sides of the mold as it sets, and a clean edge will keep it from sticking and cracking as it shrinks. If desired, you can place the mold in the refrigerator for a few minutes to speed the hardening, but do not leave it there for any length of time.
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Instruction 15

Once you have invested in molds, they can be used over and over again. My best advice for extending the life of plastic or polycarbonate molds is to clean them with care. Wash them in hot, soapy water, carefully wiping them clean with a soft cloth (never any rough material or a scouring pad). Then rinse them well under running water and dry thoroughly, as water deposits can be as damaging to molds as scratchy scrubbers.
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