Hellobee Boards

I'm not a chocolate maker but I am a baker. I would suggest melting the chocolate over a double boiler (or a bowl over some simmering water) on the stove. It keeps the chocolate from getting chalky and weird from being reheated a lot and it will keep it soft while you fill the molds.

I don't either - too much to store in the city! You can use either 2 pots (what I usually do) or a large glass bowl over the pot.

Just make sure the boil over the pot does not touch the water. And def make sure no water touches the chocolate.

But it might make your life easier to just do small batches instead of doing one large and constantly remelting/keeping the chocolate warm. Once you pour the chocolates into the mold there is a significant cooling, hardening, setting time to consider.

@Mamaof2: can you buy colored chocolate? I buy the colored chips to melt down whenever I mold chocolate....I hate melting down white chocolate and adding coloring so I prefer this approach!

You can't use regular food coloring for chocolate, because it is water based. You have to use oil based color. You might know that, but I thought I would mention it.

Michael's, JoAnn's, party city or other craft stores sell "candy melts" that are already colored. They aren't real chocolate, but melt well.

@Mamaof2: Ok then like @TemperanceBrennan: said make sure you get the right food coloring...otherwise it will ruin the consistency of your white chocolate and wont pour well or be smooth.

I'd recommend making a larger batch and re-melting it over a pot of boiling water so you ensure a consistent color!

@Mamaof2: I don't really like them either, and glad to hear you got the oil based color!

If I were you, I would do the double boiler method so you get a consistent color. They should set pretty quickly, especially if you put them in the freezer.