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ular to the base of all of the skulls (the notch-
es are only visible if I flex the mold) It makes
it much easier to get them out of the mold.
followed
the detailed instructions from
Keep in mind that temperature is very im-
portant. While the chocolate melts, use a
thermometer to measure the temperature.
Heat to between 100-105° F. Do not overheat
the chocolate or you will ruin it for casting!
5. Extract the Soy Lecithin
from the Softgels
The soy lecithin will help with the demolding
and has other benefits, such as acting as an
emulsifier, when used in molding chocolate.
I used Whole Foods soy lecithin softgels,
which were available in the supplements
isle.
While melting the chocolate, add the small
amount of lecithin that we obtained in the
last step. I used two small handfuls of choc-
olate (I have small hands) to the oil obtained
from four lecithin softgels. Gently stir the
chocolate until it is consistently melted.
I also found that a tiny bit of cocoa powder
can give the chocolate a more balanced
taste. Just add a sprinkle to the batch.
I cut the softgels open and squeezed the oil
out (
Figure 21-13
). I not very precisely used
around two small handfuls of chocolate to
the oil contained in four lecithin pills. Discard
the softgels after squeezing out the oil.
I made a lot of chocolates, and I don't have a
double boiler, so I experimented with several
ways of melting the chocolate.
Bamboo Steamer + Glass Bowl
Fill a tall pot about halfway with water and
place a bamboo steamer basket on top of the
pot. Put a small glass mixing bowl on top of
the bamboo steamer basket. Place your
chocolate melts into the mixing bowl
(
Figure 21-14
). I find it is best to do small
batches. Add paper towels to the top of the
steamer basket where it meets the glass
bowl so that steam and chocolate do not
mix.
Figure 21-13.
Soy lecithin softgels
6. Melt The Chocolate
Avoid getting water in the melted
chocolate; it will dilute the mixture
and it will not set properly when
you try to cast it.
I used white chocolate melts that do not re-
quire tempering. You could temper your
own chocolate, but it is an extensive process
in its own right and it is not covered here.
Heated chocolate melts in a double boiler. (If
you have one, otherwise follow the alternate
suggestions at the end of this section. I
