Making chocolate using molds

[Anonymous]

So I have a mold, I melted some good-quality chips, filled the molds, froze for 10 minutes, and they looked great. But the taste is...fine. It just tastes like chocolate chips. How can I make them taste more like nice chocolates and not do much like reshaped chips?

[Anonymous]

I don't know. But I wish I was your friend IRL. I would totally come over and help you!

[Anonymous]

Well, they were just reshaped chocolate chips. You could try the wilton chips. My MIL uses them for candy, which is not necessarily an endorsement because I haven't eaten them. I've only used them as a coating for cake pops, which I also don't eat, but my kids say they are great. Another thought is getting really good chocolate chips, like ghiradelli.

[Anonymous]

Hi OP,
I've been making chocolate with molds for years. The key is not to use chips. Get some good quality blocks of chocolate (like at Whole Foods) and then temper the chocolate.

I usually add a little bit of sea salt to mine.

But the key really is not to use chips. I noticed a huge difference between the two.

[Anonymous]

OP here. Thanks, PPs. I did use Ghiradelli, but I'll try the blocks of baking chocolate. I've never tempered chocolate, but I just looked it up and it seems like I need to buy a candy thermometer? And also add some unmelted chocolate to the melted chocolate.

These are meant to be little decorative chocolates on top of some cupcakes, so come on over, 16:32, and help me test everything for taste!

[Anonymous]

also, there are stores (ie Little Bits in Wheaton) that sell pre-tempered chocolate. I have used them for years and the chocolates are really good....

[Anonymous]

Wilton chips are surprisingly delicious