One of the questions we are asked most often at Kiwicakes is:

"What chocolate should I use for chocolate moulds?"

At Kiwicakes, we've been helping New Zealand cake decorators choose the right chocolate for more than 20 years. In this guide, we'll explain the differences between compound chocolate, candy melts and real chocolate, so you can choose the best option for your next project.

The answer is simple—but choosing the right chocolate can be the difference between beautifully shiny chocolates that pop easily from the mould and a frustrating mess that refuses to set.

Whether you're making chocolate bars, cake toppers, cake pops, seasonal treats or chocolate decorations, using the right chocolate makes all the difference.

The Best Chocolate for Moulding

At Kiwicakes, we stock 500g bags of compound chocolate in milk, white and dark chocolate, along with a wide range of coloured candy melts.

These products have been specifically designed for melting and moulding, making them ideal for cake decorators, home bakers and chocolatiers.

Unlike ordinary eating chocolate, compound chocolate and candy melts melt easily, release well from moulds and set firm with a smooth finish—without needing to be tempered.

What Are Candy Melts?

Candy melts are a type of compound coating that has been specially formulated for melting, moulding and decorating.

Unlike real chocolate, candy melts don't require tempering, making them an excellent choice for beginners and experienced decorators alike.

They are popular because they:

• Come in a wide range of colours
• Melt easily
• Set firmly at room temperature
• Don't require tempering
• Are quick and convenient to use

Candy melts are perfect for:

• Chocolate moulds
• Cake pops
• Dipped biscuits and treats
• Coloured chocolate decorations
• Seasonal and themed projects

Because they are already coloured, candy melts are a convenient option when you only need one or two colours. Rather than purchasing several bottles of oil-based food colouring, buying ready-made candy melts can often be the more economical choice.

Choosing the Right Chocolate Mould

Even the best chocolate won't produce professional-looking results if it's used in the wrong mould.

At Kiwicakes, we stock a wide range of plastic and silicone chocolate moulds, and we clearly state in each product description whether the mould is suitable for chocolate.

Plastic Chocolate Moulds

Plastic moulds are the most popular choice for making chocolates because they have a smooth, glossy surface.

That shiny surface is transferred to the chocolate, producing chocolates with a beautiful glossy finish.

To keep your moulds in top condition:

• Wash them in hot water only.
• Do not use dishwashing liquid or detergents, as these leave behind a fine film that can dull the surface of your chocolates.
• Allow them to air dry or dry with a soft, lint-free cloth.

If your mould isn't shiny, your finished chocolate won't be either.

Silicone Chocolate Moulds

Silicone moulds are flexible and easy to use, making them ideal for releasing larger or more detailed chocolate shapes.

However, not all silicone moulds are designed specifically for chocolate.

Some silicone moulds are intended for fondant or sugarcraft. While chocolate can certainly be moulded in them, the finished chocolate will usually have a matte finish rather than a glossy shine.

If a glossy finish is important, choose a mould specifically designed for chocolate.

Add a Professional Metallic Finish

Once your chocolates have completely set and been removed from the mould, you can brush them with edible lustre or metallic colours to create a beautiful metallic finish.

At Kiwicakes, we stock a range of edible lustre and metallic colours that are perfect for adding a professional finishing touch to chocolates, cake toppers and edible decorations.

Can I Use Supermarket Chocolate?

This is one of the biggest mistakes beginners make.

Although ordinary chocolate bars from the supermarket will melt, they aren't designed for moulding.

Most eating chocolate contains cocoa butter and needs to be tempered before it will set properly. Without tempering, the chocolate may become:

• Soft or slow to set
• Difficult to remove from the mould
• Dull instead of shiny
• Covered with white streaks or patches (known as bloom)

If your goal is moulded chocolates, cake toppers or chocolate decorations, compound chocolate or candy melts are a far easier and more reliable choice.

Compound Chocolate vs Candy Melts

Both products are excellent for moulding, but each has advantages.

Compound Chocolate

Available in milk, white and dark chocolate, compound chocolate is ideal when you want a more traditional chocolate flavour.

It's perfect for:

• Chocolate moulds
• Cake toppers
• Cake pops
• Dipped treats
• Chocolate decorations

Candy Melts

Candy melts are a type of compound coating that have already been coloured.

They are ideal for:

• Bright coloured chocolate decorations
• Cake pops
• Seasonal treats
• Children's birthday cakes
• Themed decorations

Because they don't require tempering, they're also an excellent choice for beginners.

Should I Buy White Compound Chocolate or Coloured Candy Melts?

If you're planning to make coloured chocolate decorations, you have two options.

You can purchase white compound chocolate and colour it yourself, or you can buy pre-coloured candy melts.

For many decorators, candy melts can actually be the more economical option.

To colour white compound chocolate successfully, you must use oil-based food colouring. Standard gel or paste food colours contain water, which will cause the chocolate to seize, turning it thick, grainy and unusable.

If you only need one or two colours, buying ready-made candy melts is often more economical than purchasing several bottles of oil-based colouring.

However, if you regularly make chocolate decorations or require custom colours, colouring your own white compound chocolate offers unlimited flexibility.

At Kiwicakes, we stock a wide range of Colour Mill Oil-Based Food Colours, specially formulated for chocolate and other fat-based products.

Can I Flavour Chocolate?

Yes—but you must use the correct type of flavouring.

Water-based flavourings can cause chocolate to seize, so always choose flavourings specifically designed for use in chocolate.

At Kiwicakes, our product descriptions clearly state whether a flavouring is suitable for chocolate, making it easy to choose the right one for your project. Find our chocolate flavouring here

How to Melt Chocolate Correctly

Chocolate melts best when heated gently.

Overheating is one of the most common reasons chocolate burns, thickens or loses its shine.

Using a Double Boiler

A double boiler is an excellent way to melt chocolate when used correctly.

For best results:

• Heat the water gently—do not allow it to boil.
• The water should never touch the bottom of the bowl.
• Keep all steam and water away from the chocolate.
• Stir regularly while melting.

If the water is too hot or steam enters the bowl, the chocolate can seize or burn.

Melting Chocolate in the Microwave

The microwave is often the quickest and easiest method for melting compound chocolate.

For best results:

• Use a plastic microwave-safe bowl rather than glass. Glass retains heat much longer and can continue cooking the chocolate after it's removed from the microwave.
• Heat at 50% power.
• Microwave in 20-second bursts.
• Stir thoroughly between each burst.
• Don't worry if a few small pieces remain—they'll usually melt from the residual heat while stirring.

One of the most common mistakes is heating chocolate at full power or continuing to microwave after it already appears melted.

Gentle heating gives you much more control and greatly reduces the risk of scorching.

Can You Remelt Compound Chocolate?

Yes!

One of the biggest advantages of compound chocolate is that it can be melted, used, allowed to set, then melted again without needing to be tempered.

This makes it ideal for:

• Practising with chocolate moulds
• Making multiple batches
• Reusing leftover chocolate

Kiwicakes Tip

Silicone dipping containers are perfect for melting and storing chocolate. Once the remaining chocolate has cooled and set, simply flex the silicone container to release it, then store the chocolate in an airtight container until you're ready to use it again.

Can You Freeze Compound Chocolate?

Yes.

However as it has a long life, there's really no need. Moulded compound chocolate can be frozen if required, although most decorators simply store it at room temperature.

If freezing:

• Allow the chocolate to set completely.
• Store it in an airtight container.
• Protect it from moisture and strong odours.
• Allow the container to return to room temperature before opening it.

Opening a cold container too soon can cause condensation to form on the chocolate.

Properly stored compound chocolate decorations will generally last until the best-before date of the chocolate used.

What About Real Chocolate?

Real chocolate (also called couverture chocolate) contains cocoa butter, giving it a superior flavour, texture and snap.

However, it usually requires tempering before use.

Tempering carefully controls the cocoa butter crystals, producing chocolate with:

• A glossy finish
• A firm snap
• Better resistance to melting
• A professional appearance

Professional chocolatiers often choose couverture chocolate.

For most cake decorating projects, compound chocolate is easier, faster and much more forgiving.

Why Does Chocolate Seize?

Chocolate seizes when even a tiny amount of water comes into contact with melted chocolate.

Instead of remaining smooth, it becomes:

• Thick
• Grainy
• Lumpy
• Difficult or impossible to use

Common causes include:

• Wet bowls or utensils
• Steam from a double boiler
• Water-based food colouring
• Condensation

To prevent seizing:

✓ Ensure everything is completely dry.

✓ Melt chocolate gently.

✓ Keep steam away.

✓ Always use oil-based colours designed for chocolate.

Why Does My Chocolate Look Dull?

Chocolate can lose its shine because of:

• Overheating
• Moisture
• Incorrect cooling
• Temperature changes

Compound chocolate is more forgiving than couverture chocolate, but careful melting and cooling always produces better results.

How Much Chocolate Do I Need?

It depends on the mould you're using.

Detailed moulds often require more chocolate than people expect.

It's always better to melt slightly more than you think you'll need.

Any leftover compound chocolate can simply be allowed to set, stored in an airtight container and remelted another day.

Our Recommendation

For most cake decorators, compound chocolate offers the best balance of flavour, ease of use and reliability.

Candy melts are ideal when bright colours are important.

Couverture chocolate is the premium choice when flavour and traditional chocolate characteristics are the priority. However you do need to temper it, so will neeed a thermometer.

There isn't one chocolate that's "best"—the right choice depends entirely on what you're making.

Kiwicakes Tip: After more than 20 years of helping New Zealand cake decorators, we've found that choosing the right chocolate for the project makes all the difference. The chocolate that's perfect for moulding may not be the best for dipping, and the chocolate with the richest flavour isn't always the easiest to decorate with.

Frequently Asked Questions

What is the best chocolate for chocolate moulds?

Compound chocolate or candy melts are the easiest and most reliable options because they don't require tempering and set firm with a glossy finish.

Can I use supermarket chocolate bars for moulds?

You can melt it, but unless it's tempered correctly it usually won't set properly or release cleanly from the mould.

Can I remelt compound chocolate?

Yes. Compound chocolate can be melted, allowed to set and remelted multiple timeCompound ChocolateLoranns, making it perfect for reusing leftovers.

Can compound chocolate be frozen?

Yes. Once fully set, store it in an airtight container and allow it to return to room temperature before opening to prevent condensation.

Why did my chocolate seize?

Chocolate seizes when water or steam comes into contact with melted chocolate. Always use completely dry equipment and oil-based food colours.

Can I use gel food colouring in chocolate?

No. Gel and water-based food colours will cause chocolate to seize. Always use oil-based colours designed for chocolate.

Can I flavour chocolate?

Yes. Use oil-based or chocolate-compatible flavourings. At Kiwicakes, our product descriptions clearly identify which flavourings are suitable for chocolate.

Is compound chocolate better than real chocolate?

Not necessarily. Couverture chocolate has a richer flavour but requires tempering. Compound chocolate is much easier to work with and is the preferred choice for most cake decorating projects.

About the author

Sandra Boston has been helping Kiwi cake decorators since 2006 through Kiwicakes. With 20 years of experience testing cake decorating products, ingredients and tools, Sandra shares practical tips based on real-world use.