Tips For Chocolate For Candy Making

chocolate for candy making

Many people like chocolate and think that it’s great for candy making. It can be fun to make special little treats using chocolate fountains, but you should keep a few things in mind when making chocolate treats for children. Chocolate tends to melt fairly quickly, especially dark chocolate. Therefore, you should use chocolate sparingly and allow adequate cooling time between your treats.

Making Molded Chocolates Out Of Chopped Chocolate

A rule of thumb when making molded chocolates out of chopped chocolate is about 1 tablespoon of chocolate per inch of mold cavity size. Of course, different molds come in different sizes too, so you could get as large of a mold as you want. When it comes to chocolate melts, are you going with mini chocolate chips or something more along the lines of chocolate cupcakes? You should make sure you’re using the proper sized chocolate chips for your particular recipe and microwave-safe bowl.

The second thing that should go without saying is to stir your chocolate thoroughly. By stirring, you make sure that the chocolate has been melted thoroughly. Sometimes, this can be a real hassle because you have to constantly stir your mixture, but it’s worth it. If there’s an accident, at least it won’t take hours to melt.

Ensure That The Chocolate Is Totally Cooled Before You Put It Into The Microwave

A group of items on a wooden surface

Next, you need to ensure that the chocolate is totally cooled before you put it into the microwave. This might seem obvious, but you’d be surprised at how many people skip this step. If you’re in a hurry, you don’t want to spend more than 30 seconds on heating. If you forget to stir, the chocolate could end up either too hot or too cold. It’s best to stir it while it’s still warm, but if you have to wait, heat it up for a few more seconds.

Microwave chocolate tempering isn’t as difficult as some may think. It all basically comes down to melting the chocolate, stirring it, and then cooling it quickly. There are two different ways that you do this. The first way, and probably the easiest, is with a double boiler. Simply place the chocolate into the pot, add water, and then set the time and temperature controls to their desired levels. Allow the chocolate to melt thoroughly, stirring constantly to keep from boiling over.

Another Great Method For Chocolate For Candy Making Is Using A Water Bath

Another great method for chocolate for candy making that comes highly recommended by experts is using a water bath. This is best done with a double boiler or a microwave, because it allows you to control the heating process to ensure even heating with the most even ingredients. Water baths are also very good with ingredients such as eggs and nuts, as both of these ingredients tend to have a tendency to boil over when heated too much. Using a water bath ensures that your finished product will be smooth and consistent, giving you the best chocolate for candy making.

Depending on the consistency of your mixture, you can heat it up for a longer period of time, or you can shorten the time on the burner. This directly affects the melting phase, but it is important to note that not all of your mixture will be completely melted away at the same time. If you go too long, some of your mixture will be left over, requiring that you stir again. Stirring continually also helps to spread the melted chocolate out evenly. Once the chocolate is nearly cooled off, it will be ready to temper.

Wrapping Up

Tempering involves pouring a small amount of chocolate into your bowl of melted chocolate, spreading it out very gently with your spatula, and pressing the bowl against the pieces of candy you are trying to temper. You should try to avoid pressing too hard, as the pieces of candy will melt back into their liquid form. As you temper the chocolate, it will begin to change from a clear, pale color to a soft brown, and then to a nice golden brown. If done correctly, you will end up with a delicious treat that is as thick in texture as you would like it to be. When the chocolate is done to your liking, it is now ready to wrap in its own confectionery coating, and tie around a candlestick or other similar stick for an even longer, richer taste.

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