Using candy molds and Candy Melt
 

I have a plan for a Christmas cake that involves using candy molds and the chocolate "candy melt" product. I have never done this before. Has anyone else? Tips?

It's very easy. I melt the chocolate on top of a slow cooker with a few inches of water in a metal pan. Don't overfill the mold, and drop the tray of filled molds about an inch from the counter to release any air bubbles. It doesn't take very long in the refrigerator to set.

Thanks! I'm concerned that some of my molds have delicaate parts that may break off. For example: a slender deer leg. Is there any easy way to get the chocolate out without breaking the leg?

Make sure the mold has fully set before trying to release it. Keep it in the refrigerator or freezer longer than you think is necessary. Bending the mold slightly before flipping it over it might help. If it breaks, you can always remelt the broken pieces and try again.

I love working with the molds, sometimes a light tap on the counter or a slight twist of the mold is all it takes. I have never had a problem, and have done a lot of chocolate goodies over the years.

Another question: Can you tint the white chocolate with food coloring?

"Add just a few drops of an oil-based food coloring into your bowl or container of melted candy melts, then stir the liquid into the melts. Try not to use traditional, alcohol-based food coloring for your candy melts, as this could cause the mixture to seize. You can find oil-based food coloring online."