29 molded chocolate Recipes

semisweet chocolate , 70% cocoa butter, butter, soft, grand marnier (any citrus-based liqueur) or 1 tbsp curacao (any citrus-based liqueur), vanilla, egg yolks, salt, egg whites, superfine sugar (castor sugar), gelatin, softened in, water

unsweetened chocolate, coarsely chopped, ground almonds, white breadcrumb , plus, fine white breadcrumb, unsalted butter, softened, sugar, egg yolks, butter , for coating the mold, fine dry breadcrumb , for coating the mold, egg whites, heavy cream, sugar, frozen raspberries, thawed

hershey bars without nuts. the amount depends on how bif of a kiss you want to make., chopped nuts of your choice, chopped candies of your choice, caramel, toffee bits, rice crispy cereal, chopped oreos, dried fruits, sunflower seeds, colored sugar, coconut, chocolate mints, marshmallows, fudge bits, peppermints, etc.., like to add that some great foil to wrap your candy in can be found at beauty supply stores or at a hair salon. the foils used to highlight hair are ultra thin and come in various colors. they cover the chocolate very well and are great to use for other chocolate recipes such as truffles or molded chocolates. they re not expensive and come in large squares which means less foil cutting for you! ho! ho! ho

gelatin powder, water, sugar, bittersweet chocolate , tempered, white chocolate plastic, unsweetened chocolate, melted, cocoa butter, powdered food coloring, as needed, edible gold dust, fruit-flavored liqueur, silkscreen kit, aluminum flashing, champagne bottle

make n mold white chocolate, rice chex, cheerios toasted oat cereal, peanuts, broken pretzel , piece

make n mold white chocolate, rice chex, cheerios toasted oat cereal, peanuts, broken pretzel , pieces

bittersweet chocolate (recommended : callebaut), boiling water, eggs, separated, unsalted butter, softened, superfine sugar, divided, vanilla extract, rice flour (recommended : bob s red mill), cornstarch, baking powder, baking soda, salt, buttermilk, chocolate-cardamom ganache , recipe follows, chocolate buttercream , recipe follows, dark cocoa powder, for dusting (recommended : callebaut extra brut), spun sugar bird s nests , recipe follows, jewel-encrusted bird s eggs , recipe follows, this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results., cardamom pods, crushed, chopped bittersweet chocolate (recommended : callebaut), heavy cream, unsalted butter, softened, semisweet chocolate, melted and cooled to lukewarm, vanilla extract, sugar , sifted, sugar, corn syrup, special equipment: large whisk with 1-inch removed from end with wire cutters, white chocolate molding chocolate, assorted vegetable-dyed crystal sugars

white chocolate , tempered, cocoa butter, melted, bittersweet chocolate , tempered, candle molds (each mold has 3 parts - 2 candle pieces and a base), rubber stamps

soft margarine, self-rising flour, superfine sugar, eggs, cocoa, semisweet chocolate, preserved gingerroot, sugar , to sprinkle, egg yolks, superfine sugar, cornstarch, milk, semisweet chocolate

white chocolate , tempered, bittersweet chocolate , tempered, cocoa butter, melted, powdered food coloring, as needed, fruit jewels , recipe follows, plastic body mold from a display supply store, tube mold , poster tube can be used, plain plastic face mask from a party supply store, chunky applesauce, apricots, fresh or canned (and drained), peeled and pitted, sugar, plus extra for dusting, fresh raspberries , optional

flour for molding, as needed, bittersweet chocolate , tempered, vegetable oil, special equipment : wooden frame template

eggs, egg yolks, sugar , plus for molds, semisweet chocolate, unsalted butter , plus butter for molds, all-purpose flour, chocolate syrup

bittersweet chocolate , tempered, white chocolate , tempered, special equipment : two dish mats, absolutely clean and free of dirt or grease, special equipment : any plastic or metal object you d like to mold, such as a soap holder, a slotted spatula, a potato masher, dish mat with holes, absolutely clean and free of dirt or grease

white chocolate , tempered, bittersweet chocolate , tempered, cocoa butter, melted, multi-size connected dome mold, acetate sheets, various items of your choice to use for molding, for example: bubble wrap, stenciled paint roller, heavy textured plastic, sea sponge, plastic box

vanilla ice cream, chocolate ice cream, pistachio ice cream, heavy cream (not ultra-pastuerized), powdered sugar, hazelnuts, toasted and finely chopped, bittersweet chocolate (i use lindt or caillebaut)

chestnut and whiskey mousse, chestnut puree, whiskey (recommended maker s mark), cream, gelatin leaves, whipping cream, egg yolks, sugar, egg whites, sugar, cocoa powder, walnuts (chopped finely in a food processor), water, sugar, whiskey, water, sugar, cocoa powder, chocolate, chopped, honey, bourbon, ground black pepper, espelette powder, gelatin sheets, water, sugar, cocoa powder, cream, brush the discs heavily with the whiskey syrup. set aside., take the 3 inch disc and press it into the mold. should be level with the mold., freeze for 4 to 5 hours or until completely frozen., take 1 finished chocolate mousse and cut a wedge out of it., take a quenelle of chocolate sorbet and place it at four o clock on the plate.

butter , plus a little extra for the molds, bittersweet imported chocolate, eggs, egg yolks, sugar, all-purpose flour , for dusting, ground ginger bread, cream