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Amazing Mold Putty for Chocolate

post #1 of 9
Thread Starter 

Has anyone used a DIY silicone mold called Amazing Mold Putty to make chocolate decorations? How did you do it?

I'm trying to make cupcake toppers from a Hunger Games mockingjay pin. I made the mold, but when I put the chocolate in and refrigerate, then try to remove it, it sticks to the mold and cracks and breaks.

The company says it's food safe silicone and even says it's used for chocolate on the box. They said it should not stick and should pop right out. I've tried candy melts and white chocolate chips (I need a yellow topper). 

Please help!! So frustrating. 

post #2 of 9
my guess is that they're too thin maybe? can you run a hot knife over the top and stick a chocolate button to what will be the molded designs underside... that would add strength? if you can make a new mold you could push the pin in deeper.

a very thin amount of nut oil or veg oil might stop them sticking, I've never tried that though so I don't know if it will affect the chocolate- I usually just go with chunky strong designs lol icon_smile.gif
post #3 of 9

Did you try putting the mold in the freezer for about 10-15 minutes? That might make the chocolate strong enough to pop out of the mold. White chocolate chips are pretty temperamental so you may have better luck with the candy melts. Good luck!

post #4 of 9
Thread Starter 
Thanks. It is a pretty thin and delicate design, but the mold maker says it shouldn't matter, the e seen people use it to make lace patterns out of chocolate. I may try thicker.
I did try the freezer, too.
post #5 of 9

Not sure if this is an option but maybe you could try making the topper out of fondant or gumpaste and see if that comes out of the mold?

post #6 of 9

Kitchenchick:  No I've not used the Amazing mold putty.   I have used a lot of plastic chocolate molds.  For the tiny or thin chocolate pieces, when you are breaking chocolate pieces trying to get them out of the molds, try this:

 

do all the things the other posters said to do.  Then when your chocolate is solid, but before you remove it from the mold - add another layer of chocolate to the top.

 

Not a big glob or anything. I use a tiny parchment with some melted chocolate and give the back some extra chocolate.  Avoid the edges so you don't interfere with the design, you're just trying to build up the piece and give it some extra strength.

 

put it back in the cooler to firm up the new layer of chocolate,  It usually will come out ok.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
3D Figures
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Cupcakes!
(12 photos)
Fishing / Hunting
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post #7 of 9
Quote:
Originally Posted by rjcakes View Post
 

Not sure if this is an option but maybe you could try making the topper out of fondant or gumpaste and see if that comes out of the mold?

 

I would use fondant (or candy clay to keep it chocolate-y) if the mold that you made is too delicate. I've made a few molds and have found that some are better made with chocolate and some work better with fondant. 

post #8 of 9

Oh wait... I think I did actually read somewhere that applying a thin layer of shortening to the mold before adding your chocolate could help it come out easier? I personally think fondant would be a lot easier but if you want to keep using chocolate then you might want to give it a try?

post #9 of 9

I use the Amazing Mold Putty all the time for the molds in my Etsy shop...It should work for chocolate, especially if you grease the mold up with something, but if the mold is too thick it will be difficult to get it out without breaking the item because you'll need to flex it too much.

 

I'd suggest putting it in the freezer until it's really set, then take it out and put the chocolate side flat on the counter on a piece of waxed paper. Flex the mold while keeping the chocolate flat against the counter so that you're removing the mold from the chocolate, not the other way around. If the cavity is too deep or the chocolate isn't set it will be more likely to break or stick in the mold, so make sure it's totally set before you try to remove it.

 

If keeping the piece flat while you remove the mold from it doesn't work, make another mold that's thinner so that it will be more flexible. The AMP can get really stiff when it's thick, and you won't be able to flex it enough to get the piece out without breaking it. It will keep its shape even if you don't make the mold itself really thin, and you'll be able to flex it better to remove the piece if it's thinner.

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