20 to 30 molds
4 pounds cornstarch
Preheat oven to 250°F.
Sift cornstarch into a 9" x 13" pan. Do not pack. Place in oven for 30 minutes until cornstarch is completely dry. Remove from oven and fluff cornstarch with a wire whisk. Level with a yardstick.
Choose molds with simple designs. Press mold carefully into cornstarch pan. Lift mold straight up so imprint of mold remains in cornstarch. The molds can be plastic candy molds, a thumbprint, or any item that resembles what you would like the final candy to look like.
Fill the cavities with warm liquid centers. Sift cornstarch generously over top of centers. The cornstarch forms a crust on the soft centers. Leave centers in cornstarch several hours or overnight (not too long since they will dry out completely). Lift centers from cornstarch, lightly rubbing off cornstarch with hands. Handle very carefully as centers are very delicate. Remove any excess cornstarch with a soft brush. Dip in melted chocolate.