Golden Swan Chocolate

Chester, Virginia 23836

(804) 920-0724

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How to Melt and Mold Chocolate

We have created a set of instructions on how to melt and mold chocolate based on our research and experience with Peter's Superlative Chocolate.


  • Double boiler (this could be as simple as two bowls, one floating in the other)
  • Shaving Knife
  • Thermometer
  • Cutting board
  • Mixing spatula
  • Pouring container
  • Molds or cooling tray
  • Clear refrigerator shelf

Determine what you are going to make. It is a good idea to melt more chocolate than you need to ensure full molds until you become experienced in the process.

Separate 1/4 to 1/2 cup chocolate per pound from main portion of chocolate and chop it to a medium fine ground. This chocolate will be used later.

(Chocolate has a very weak crystal structure that is broken by high temperatures. Adding cold tempered chocolate to warm liquid chocolate in a process called seeding provides a foundation for the chocolate to rebuild its crystal structure. Success is chocolate that looks and tastes uniform, failure is chocolate that tastes grainy, looks layered, and crumbles easily. This chocolate is not bad; it can be re-melted and re-seeded from a chocolate piece with the original temper and still turn out fine.)

Ensure remaining pieces are no larger than 1/2 inch cubes, chop larger ones down. This will aid in even melting.

Fill the bottom of the double boiler with water and heat to about 150°F. The chocolate should now be placed in the upper portion of the double boiler and allowed to warm slowly. This is the step where irreparable damage to the chocolate is most likely to occur from over-heating, contamination (especially from moisture), or improper cooling.

The chocolate can take from 15 to 30 minuets to melt and should be stirred every 3 to 5 minuets to keep the heat even throughout the chocolate.

The chocolate should be brought near 115°F without exceeding it. Maintain the chocolate at 115°F for two minutes and then separated from the heat source.

Allow the chocolate to cool. When the chocolate has cooled down to between 95°F and 90°F it is time to pour the medium fine grounds into the liquid chocolate. Gently mix the grounds into the chocolate. If your chocolat did not turn out right, repeat the melting and cooling steps but seed the chocolate at a lower temperature, or chop the grounds more coarsely. The point is to let the liquid cool around the solid.

When the chocolate is around 85°F, it is time to pour it in your mold.

The chocolate works best when it is cooled rapidly from this point on. Do Not Cool in Freezer. Place your chocolate in a refrigerator and check it often. The chocolate should not remain in an environment of 45°F for more than two hours.

It is now time to enjoy your efforts.

The ideal storage conditions are between 55°F and 65°F with a less than 50% relative humidity.

Prices for bulk and recurring orders are negotiable.