MOULDING CHOCOLATE CANDY.

HOW TO MOULD CHOCOLATE CANDY.
Steps
Purchase "cooking chocolate" in either a block or in a package of small disks. Don't confuse with baker's chocolate, which is unsweetened. Do not use chocolate chips, baking chocolate or store bought chocolate bars because they are often waxed or pasteurized and will ruin the flavor of your chocolates.
Obtain a mold. Clear plastic is the best choice for beginners. Molds are generally inexpensive and come in a variety of shapes.
Measure a 1/2 to 3/4 cup of your chocolate (grated if you are using a block) and place it in a double boiler. Stir constantly until the chocolate is fully melted, a uniform color, shiny and smooth.
Brush a thin layer of chocolate into your mold(s) using a pastry brush. Make sure you get an even coating on all sides of the mold and in all the nooks and crannies.
Place your mold into the freezer and leave it for five to seven minutes.
Remove the mold from the freezer and brush on another thin layer of chocolate. Place it back in the freezer Repeat this process until you have a solid shell of chocolate (this is where the clear plastic mold will come in handy; check the underside of the mold to look for any thinner spots or holes). Depending on the size of the mold, you will probably need about seven layers.
Fill your shells with cherries, nuts, cremes, or whatever you like. Using a spoon, fill the mold(s) to the brim with chocolate. Replace in the freezer and leave for several hours (or overnight) for security. When you take them out, turn your mold gently over a counter or cutting board. The chocolates should come out without too much trouble, but if you find them getting stuck, tap the mold firmly against the counter or flex the mold a little, and that should free them.
Enjoy your homemade chocolate bonbons.
Tips
Even in a double boiler, chocolate will burn very quickly if you don't stir it. Stir constantly throughout the molding process.
Though you may need to melt more chocolate part-way through, it's inadvisable to exceed about a cup's worth in the double boiler at any one time unless you can have someone watching and stirring it very diligently throughout the whole process.
With care, it's possible to melt chocolate in the microwave. Be very careful, however, if you are used to the double boiler. It will melt much more quickly than you may be used to.
Warnings
Warning: "Cooking chocolate" is not the same as real chocolate and will not taste the same. "Cooking chocolate" uses other fats (like palm oil) instead of cocoa butter, which is responsible for the smooth tongue-melting quality of real chocolate. Making bonbons out of real chocolate requires a cool kitchen, a thermometer, and a lot of patience.