Brown sugar is the perfect medium for casting poured chocolate in a homemade mold. This simple project will set your imagination wild!
Post update: Click here to see the results of Chocolate Casting; Part II, where I experiment with other casting mediums!
Press any convex object of choice firmly into packed brown sugar, pour melted chocolate chips into the mold and wait for it to set up.You can flavor your chocolate with spices, citrus zest- or even salt and pepper!
I am picturing chess pieces, stones, vintage buttons, little hands and feet...all in different shades of chocolate...
I love projects that aren't tedious and don't have a lot invested so there's not that fear of a failed product. Get your creative juices flowing and enjoy!
Brown Sugar Casted Chocolates:
You can find a blurb about this technique in the amazing SprinkleBakes book (highly recommended!) highlighted here.
The brown sugar will create a grainy texture on the surface of your chocolates. There's no way around this as far as I know.
Fill a bowl or pan with an inch or two of brown sugar. Smooth it flat and press it lightly (not loose but not very tightly packed).
Press clean items that are convex in shape firmly into the sugar. Do not twist or turn- pull straight out so you don't break any ridges on the way out.
Melt chocolate chips in a double boiler (or a heat-proof bowl set in a pan of shallow boiling water, not letting the bowl touch the water). Or you can heat the chocolate in the microwave in half minute intervals until it's all melted.
Add spices, zest or sprinkles to the mold before pouring chocolate if you want them to appear on the surface of the candy. Pour melted chocolate into the impression made in the brown sugar. Place in refrigerator or freezer until firmly set (20 minutes to an hour depending on size).
Pull out the candy with its surrounding sugar and run the hardened chocolate under cold water to remove the sugar. If you have many you can place them in a pan of cold water for a few minutes, then rinse with cold water and pat dry. I found it useful to use a soft toothbrush to gently remove the sugar as I ran cold water over each piece.
You can find a blurb about this technique in the amazing SprinkleBakes book (highly recommended!) highlighted here.
The brown sugar will create a grainy texture on the surface of your chocolates. There's no way around this as far as I know.
Fill a bowl or pan with an inch or two of brown sugar. Smooth it flat and press it lightly (not loose but not very tightly packed).
Press clean items that are convex in shape firmly into the sugar. Do not twist or turn- pull straight out so you don't break any ridges on the way out.
Melt chocolate chips in a double boiler (or a heat-proof bowl set in a pan of shallow boiling water, not letting the bowl touch the water). Or you can heat the chocolate in the microwave in half minute intervals until it's all melted.
Add spices, zest or sprinkles to the mold before pouring chocolate if you want them to appear on the surface of the candy. Pour melted chocolate into the impression made in the brown sugar. Place in refrigerator or freezer until firmly set (20 minutes to an hour depending on size).
Pull out the candy with its surrounding sugar and run the hardened chocolate under cold water to remove the sugar. If you have many you can place them in a pan of cold water for a few minutes, then rinse with cold water and pat dry. I found it useful to use a soft toothbrush to gently remove the sugar as I ran cold water over each piece.
I hope you try this project at home and have fun with it! Enjoy your day!
I've never heard of of brown sugar casting but it looks like a fun project. I will have to try it out!
ReplyDeleteVery simular to a jewler's sand cast method!! Wow, I'm surprised somebody didn't think of this sooner!! Very Cool!!!
DeleteOh my! What a fabulous idea? Never thought about brown sugar as a mold but I can see why not. Thanks for sharing. You are so clever!
ReplyDeleteThis looks like so much fun, and would be perfect for making little gifts!
ReplyDeleteThis is such a great idea!
ReplyDeleteHannah, this is absolutely inspired! And so much easier than trying to make silicone molds. Love it!! I want to go try it right now!
ReplyDeleteWhat a great Idea! Pinning it!
ReplyDeleteYou might be able to hold the chocolates briefly over some steam to smooth the texture, it could possibly do the trick!
ReplyDeleteYes, you're right-or maybe a little shot from the blowtorch I keep in the kitchen? Good idea!
DeleteI used to work in a chocolate store. Wiping the hardened chocolate with a damp papertowel works great. Works best on dark chocolate but milk works too.
DeleteI'm going to use candy melt to get a smoother look. So doing this tomorrow.
DeleteI wonder if you put the brown sugar in the freezer after you have made your mold if that would prevent some of the sugar from sticking to the chocolate?? I use chocolate molding a lot. I am for sure going to try this!!
ReplyDeleteIt's worth a try! I've been thinking that running the brown sugar in a food processor to create a finer grain of sugar might work? I haven't tried it yet, but when I do, I'll post an update!
DeleteI was thinking 10x fine or powdered sugar, or even straight cornstarch might work, especially for finer detail. Cornstarch is used for molding Gummi candies.
Deleteawesome idea! this is so much cheaper than buying different molds :)
ReplyDeleteWhat a cool idea! Love it!
ReplyDeleteLove the idea! Have to try it! :)
ReplyDeleteLoved this ... very creative :-)
ReplyDeleteWhat if you wrap the object you are using for the mold in plastic wrap before you press it into the sugar, then remove just the object and leave the plastic wrap in the mold?
ReplyDeleteI am loving all the ideas people are coming up with for a smoother chocolate! Next time I'm getting crafty maybe I'll just have to try them all and get back to you :)
DeleteI have tried plastic in my cookie/chocolate stoneware molds & the plastic didn't work because the plastic doesn't form around the object perfectly to get the details that you want.
DeleteMaggie from S.H., MI
classically confectioners used cornstarch for this, finer texture
ReplyDeleteHow about spraying the sugar with nonstick baking spray?
ReplyDeleteWhat about just dipping the item in the same chocolate afterward, or a shell chocolate? Great idea! Can't wait to try this w/my boys!
ReplyDeleteYes! Good idea- you'd lose some fine detail though, but it would definitely work for some things (like the owl maybe). I'm going to add this to my list of things to try on the re-do...
ReplyDeleteI usually use powdered sugar and corn starch for casting! brown sugar sounds like fun!
ReplyDeleteOMG! I make my own chocolate with Coconut Oil, Stevia and Cocoa, I MUST try this! I'm thinking of using clingfoil under the object, leave the clingfoil in when removing object and pour chocolate onto the clingfoil. That way there's no sugar to remove... I'll have to try that first.
ReplyDeleteThank you so much for the idea!
I work for a chemical company that coats sand to make molds for pouring hot metals.....look at your engine block or a manhole cover or pipe and see how it has a sand grain look. That's the same think you are seeing with this. To make it smoother, you need to coat the sugar with something that would smooth out the inside of the mold, but not melt at the temperature of the melted chocolate. Treating the chocolate afterwards is called finishing...and can also be done, but we do sanding or polishing..have fun!
ReplyDeleteThis idea is amazing!!! Just found the pic on pinterest and I am impressed, this is genius!!!
ReplyDeletegreat idea!
ReplyDeleteCould you use white almond bark and food coloring instead of chocolate...or white chocolate?? Love the Lego's idea in different colors. Not only chocolate but the powdered sugar/cream cheese mints that they serve at weddings would be cool in these molds...endless possibilites there too!
ReplyDeleteYou can find candy melts in tons of different colors (available at Michaels) or white chocolate but you can not add food coloring to chocolate. Any water based liquid that gets in there will cause the chocolate to "seize" which means it turns lumpy and hard and won't melt smooth again. I accidentally got a drop of water from the steam in my white chocolate- which is why I have none pictured on this post! They also sell oil based or powdered coloring online though I'm not sure what stores sell it. Maybe Michaels though I'm not sure?
DeleteAny store that sells cake decorating supplies should have the paste coloring, Wilton makes it ... they also make the Candy Melts. Any good craft store should have it, or ask your local bakery!
ReplyDeleteWilton does make an oil based coloring...the box says "candy colors." I found it online but not at my craft store. Just be sure not to confuse Wilton gel paste coloring with Wilton candy coloring! The first is water based and the other is oil based. Thank goodness for online shopping - and good idea to ask at the bakery!
DeleteLove this so much!!! Very creative.
ReplyDeleteOh this sounds too good to be true! Now I've got a fun little project for the week!
ReplyDeleteHave you tried cornstarch or flour instead, for improved surface texture? I know that the former is used for many sugar treats, but don't recall ever hearing of it being used for chocolate.
ReplyDeleteCould you not zap the empty mold with a flamer to melt the sugar a little for a smoother mold?
ReplyDeleteCool idea! Gotta try it with the kids!
ReplyDeleteGreat idea! Can't wait to try this out! :)
ReplyDeletePersonally, I hate candy melts. I don't like the way they taste. So I do a similar process with chocolate chips. The secret to using chocolate chips is to never let the chocolate chips get above 92 degrees Fahrenheit. The best temperature range is between 89 and 92 degrees Fahrenheit. When it sets, it will be a firm as the chocolate chips were to begin with, but it will still have the texture. An alternate mold would be corn starch because of the finer texture.
ReplyDeleteI totally agree! The texture of candy melts is not very snappy. I look forward to trying the cornstarch for molding! In a week, I'll be taking everyone's ideas and going through with a re-do...stay tuned!
DeleteGreat idea! Thanks, I can't wait to try it!
ReplyDeleteI wonder how cocoa would hold up compared to brown sugar? The cocoa dusting on the outside would give it a truffle look possibly?
ReplyDeleteOoo...good thought! I will try it!
DeleteCan u put a small tart flavor in the Center Of the candy mold so when u bite into it it had like a stringy goo fir example.raspberry tart.carmel.?
ReplyDeleteI bet you could!
DeleteThank you for sharing your experiment. I shared a like to this post and your follow up post on Try it - Like it http://tryit-likeit.com/entries/eat/casting-chocolate
ReplyDeleteThanks Janet!
DeleteAwesome. I am part of a casting group and have submitted you link there. I am blown away by this and love the idea. Jsut to let you know casting for some items is known as sand casting. We make what is known as a cope and drag box, this is a two part part that has tabs to keep the two parts from moving. You set some sand in the bottom and ram it down. Sprinkle some release agent like baby powder or something. Then set your item to be cast and ram it firm. Proceed to level it and and set you top piece and sprinkle some more release on top, ram more on top and set it firm. Then you can take off your top layer or "Cope" and remove your item from the drag box. You can have a sprue cut into it or as some do they cast the sprue, which is just a pour spout. Set you two halves back together and pour you material. All this can be done very small or extremely large. I see no reason why all this cannot be done with this brown sugar method. I am looking forward to making some neat chocolate stuff for the holidays and am very excited about this. To learn more about casting look up Sand casting on youtube. Thx for the idea. Really appreciate it.
ReplyDeleteThese are great. Very unique.
ReplyDeleteSonia
Another way to avoid the 'grainy texture' could be to place plastic wrap between the mold and the sugar/powder. You could place it on the mold too, smoothing out any bumps the wrap may make, and then press gently into the sugar.
ReplyDeleteI truly like to reading your post. Thank you so much for taking the time to share such a nice information.
ReplyDeleteamberlyn chocolate store
Great info.! It looks like it will be delicious!
ReplyDeleteThis is so fun, children will surely like to try this, thank you for this bright idea!
ReplyDeleteOhh this is fantastic! Thanks so much for sharing! :)
ReplyDeletexo
Is this theme connected with your professional status or is it more about your leisure and free time?
ReplyDeleteLeisure and free time! I do work full time running a skill building center for adults with brain injuries.
DeleteCannot wait to try this! The possibilities are endless-lol-Thanks for sharing!
ReplyDeletethanks so much for sharing your knowledge
ReplyDeletei will have to use this for the next bachelorette party I attend.
ReplyDeleteHello Hannah,
ReplyDeleteThis is an amazing idea, which save me a lot of money to buy chocolate molds. Thanks for your shaing and your experiments! You really do a good job!
I cited one of your picture and link to your website on my facebook page. http://www.facebook.com/photo.php?fbid=10151462462622621&set=a.10151288598537621.434426.259363487620&type=1
If it’s not proper to cite your picture, please let me know thank you so much !
Regards
Gloria from Taiwan
Press clean items that are convex in shape firmly into the sugar. Do not twist or turn- pull straight out so you don't break any ridges on the way out.
ReplyDeletesugar free chocolate chip oatmeal cookies
Hi Hannah!
ReplyDeleteI have seen this technique before, but have never tried it. Very cool, thanks for the reminder :)
Nice blog, I'm going to check out your other posts! xoxo
Wow, my problem is solved, I'm surely going to be trying this, thanks for sharing
ReplyDeleteJust saw this on pinterest, and I have to tell you that I love it and can't wait to try it!
ReplyDeleteWhat a great idea especially for the holidays. I love to get my husband fancy candy now I can do it without the bucks
ReplyDeleteGoing to give Peppa pig a go with one of my daughters toys but have a feeling the arms and legs might be a bit thin
ReplyDeleteDoes it matter if fit is light or dark brown sugar?
ReplyDeleteNot positive, but I can't imagine why it would. I likely used dark brown because that's what I usually keep on hand. Maybe light brown would rinse off easier, who knows?
DeleteI know I am planning on doing this for Christmas but I guess I will practice first
ReplyDeleteCan you reuse the brown sugar that doesn't get molded for other things like oatmeal and do more baking?
ReplyDeleteYes you can!
DeleteCould this be used to mold craft,( plaster) things like that?
ReplyDeleteThanks Doug
I haven't tried it, and nobody has mentioned this in the comments section yet. If you give it go, keep us posted!
DeleteI really wanna try this tomorrow :) thanks for the idea
ReplyDeleteThese look amazing!! Thanks for sharing!
ReplyDeletePlaster heats up very much as it cures. It will melt the sugar. It will end up a goopy mess., but you could use sand.- depending on how much and how heavy the plaster is. Also plaster and plaster dust are toxic, be careful using it around food. I used a high melting temp wax for plaster forms. then I make a plaster mold for a plaster object and coat the inside with some sort of grease. This is all about art- none of what I wrote is safe for food.
ReplyDeleteSuch an interesting post :).
ReplyDelete