rusted chocolates
I chose to make the temporary form containers from styrofoam cups with a clay filler to minimise the amount of silicone required
I selected a selection of steel objects to mould, making sure there was clearance around and below each for the silicone to flow into
I used a 2-part food-safe silicone product called SORTA-Clear 18 by Smooth-On, which is reasonably flexible when set
The silicone flowed very well by itself without needing to tap the containers to release air bubbles
Once the silicone set, I removed the steel objects by cutting them out
I poured 70% cacao chocolate (melted and tempered), into the silicone moulds. I did need to tap the moulds to release air bubbles, and occasionally force the chocolate down with a chopstick
The silicone product i used sets clear, helping with accurate cutting and allows a visual check that the chocolate has flowed properly. The bubbles in the silicone did not affect the surface finish of the castings
On the left are the chocolate castings, having been cooled in the freezer for 30 minutes and then removed from the moulds. The ones on the right have been covered with cocoa powder and rubbed down
The finished chocolates