Place the clean, oil-free, perfectly dry shortbread pan in the freezer to chill for at least an hour.
Melt ¾ or 1 pound of molding chocolate (see note below) , broken into small pieces, in a double boiler over hot water. It is important not to have the water boiling, so keep an eye on it. Stir the chocolate gently as it melts. After the chocolate has melted, allow it to cool until it is just warm, but still fluid, stirring occasionally.
Remove your shortbread pan from the freezer. Quickly pour all of the chocolate into the pan, spreading it evenly to the edges. Return the pan to the freezer. After about 10 minutes, remove the pan from the freezer, turn it over and tap one edge of it on the counter, holding one hand under the chocolate. The finished chocolate will fall right into your palm.
Hold a large, un-serrated kitchen knife under hot running water for a minute. Very carefully start cutting the large chocolate into serving pieces, pressing down ever so gently, so that the heat of the knife does the work. Re-heat the knife before each cut.
A word about chocolate
Molding Chocolate differs from regular chocolate in its fat structure. It is easier to work with, and the finished chocolates don’t have to be refrigerated. You can mold good quality regular chocolate in your pan (NOT chocolate chips – they will stick terribly), but you might have a little more trouble getting it to release. It depends on the particular chocolate. And be sure to refrigerate the finished candies, or they will develop an chalky appearance or “bloom” after about a day.
Chocolate Dipped Shortbread
You can also dip the points of wedge-shaped baked shortbreads into melted chocolate for an extra glamorous dessert. Any of the shortbread varieties taste good with the addition of a little chocolate.