First, combine the bright white candy melts and the coconut oil in the candy melt pot. Melt them together on high, while stirring continuously with a heat-resistant spatula.
Next, set the silicone molds on a small baking sheet on a completely flat surface.
Then, spoon the melted chocolate into the seashell silicone molds. Scrape the excess chocolate off with a cake spatula. Tap the trays gently against the counter to remove any air bubbles. I personally like to use several molds at the same time to speed up my process. I suggest using at least 2 silicone molds or more for big batches.
Next, transfer the trays to the fridge or freezer, making sure to lay the molds completely flat. Let the chocolates sit in the fridge for 15 minutes or in the freezer for 5 minutes.
After the chocolate has hardened, carefully remove the chocolates from the silicone molds. Use a small knife to cut away any extra chocolate from the edges.Try not to handle the homemade candies too much as the body heat from your hands can make the chocolate melt.
Finally, brush the homemade chocolates with the food glitter and they’re ready to serve.
Notes
To store homemade chocolates: just transfer the chocolate seashells to an airtight container and store either in the fridge for 2 weeks or in the freezer for up to 3 months. You can use small cuts of parchment paper or wax paper in between the layers to help keep the chocolates separated and intact. Always mark the date on the outside of the container to keep up with freshness.