Chocolate Candy buttons
I love a simple decoration on cupcakes.
One of the things I love to use is silicon buttons molds to make beautiful chocolate candy buttons and use them as decoration on my cupcakes or cakes.
These days you can buy so many beautiful silicon button molds online with pretty patterns, that almost looks like real buttons.
You can make candy buttons with white chocolate or dark chocolate to fill the silicon candy buttons.
You can also use white candy melts and add a few pieces of color candy melts to get the desired colors.
Before you start
Read the recipe completely; make sure you have everything you need.
For all the step-by-step, pictures scroll to → Notes and click on the clickable link
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*Note
→Be sure that your white chocolate contains cocoa butter otherwise; it isn't really related to chocolate at all.
→I use different button molds some are from the brand, Karen Davies and some are from silikomart.
You can find many pretty button molds on amazon.
→When you melt white chocolate most of the time it still looks more yellow than white. If you then add a few drops of food color to the melted white chocolate you won't get those soft pastel colors. To make melted chocolate super white you can use a powder called titanium Dioxide it makes melted white chocolate super white ( it is a 100% pure and natural powder
When your melted chocolate is super white it makes it easier to get those soft pastel colors in your chocolate buttons.
I buy it at a Norwegian store in Oslo or buy it on amazon.
White chocolate candy buttons
- 200 gram Good quality white chocolate, tempered
- 5 grams titanium Dioxide ( whitening powder, optional)
- oil-based food coloring
- Silicon button molds
Dark chocolate candy buttons
- 200 gram good quality dark chocolate, tempered
- Silicon button molds
Candy Melts
- White Candy melts
- pastel candy melts
Chocolate Buttons
- If you use a white or dark chocolate bar be sure to cut the chocolate into small pieces if you use small chocolate callets there is no need to cut it.
- In this recipe, I use 200 gram white or dark chocolate, but you can use any amount you like.
- Separate the 200 gram white or dark chocolate into two parts, two thirds, ( 135 gram ) and one third ( 65 gram)
- Melt the larger portion ( 135 gram) You can warm the white chocolate or dark chocolate slowly over a double boiler, or in a microwave.
- I prefer using the microwave, place the chocolate in a heatproof bowl, Use 15-second intervals, every 15 seconds take the bowl out of the microwave, and stir in the bowl with a small spatula or spoon.
- Even if it doesn’t look like your chocolate is melting, it will even out the temperature and avoid the risk of burning the chocolate.
- As soon as you see that almost all of the chocolate is melted, but some small chocolate pieces are still visible, use a spatula and stir until you get beautiful and shiny chocolate.
- The temperature for the white melted chocolate should be 45C°/113F° and the temperature for dark melted chocolate should be 50C°/120F°
- When the chocolate has the right temperature, add the remaining one-third of the chocolate ( 65 grams) the remaining one-third chocolate will help to cool the melted chocolate.
Add this point you want to continuously stir until your white chocolate reach (26C°/79 F°) and your dark chocolate reaches a temperature of (29C°/84 F°)
- To know if your chocolate is properly tempered, dip a spoon or a clean small spatula into the melted chocolate, remove it, and let sit for a few minutes. If it begins to harden and turn glossy your chocolate is tempered and you can make these beautiful chocolate candy buttons.
Direction how to make your white chocolate super white
- If you want your white chocolate super white, You can use a powder called titanium Dioxide it makes white chocolate super white ( it is a 100% pure and natural powder)
- Add about 5 grams of Titanium Dioxide to the two-thirds of melted white chocolate, before you add in the one-third of the remaining chocolate, and just follow the direction as described above.
To color white chocolate in beautiful pastel colors, you need to use an oil-based food coloring, just a tiny drop.
Directions for the Candy Melts
- Add super white candy melts, and a few candies melt in another color into a squeeze bottle, heat in the microwave at 15 seconds intervals until the candies are fully melted.
If you are not satisfied with your pastel color add more candy melts to get the desired color.
- Shake your bottle to make sure there are no lumps and you are ready.
- If needed, re-heat the candy melts, just open the top of each bottle and heat them up gently in short 5 seconds intervals in the microwave.
Silicon Button molds
- Your silicon button molds need to be completely dry before you fill them with melted chocolate.
- Chocolate and water do not go well together, so make sure your button molds are clean and completely dry before you fill the button molds with either white chocolate or dark chocolate.
- Pour your melted chocolate into your chocolate button molds about 3/4 full.
- Hold the edge, of your button mold and gently start tapping the silicon mold with your fingers to make sure the chocolate will spread evenly and settles in all the corners.
- Place the silicone mold in the freezer just until it is set, about 2-3 minutes. If you don't have a freezer place it into the fridge ( about 3-5 minutes not longer)
- Once firm, press the chocolate buttons carefully out of the button mold by pressing from underneath the silicon molds, without touching the chocolate button if possible.
Carefully remove the candy chocolate button and place it in a dry place until completely dry to the touch.
- Enjoyed these candy buttons as decorations on your cupcakes and cakes. The candy buttons keep well for up to two weeks at room temp in a jar.
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For step by step pictures how to make
→ Chocolate Candy Buttons
Click → here
