SUPPLIES FOR CHOCOLATE CANDY MAKING
And
Step-by-Step Instructions
In
Creatividades Latinas
Make Delicious Chocolate Candies!
There are two different types of chocolate: real
chocolate with cocoa butter, or confectioner's coating (molding
chocolate).
Choosing the Type of Chocolate You
Need For Your Project
Real Chocolate Versus confectioner's Coating/Molding
Chocolate
Just what is everyone talking about anyway?
When choosing the type of chocolate you need for
your candy making project, there are two different options: real chocolate with
cocoa butter, or confectioner's coating (molding chocolate).
Real chocolate must be tempered if you want to use
it in molds or for dipping. Tempering helps give it a shiny look which is great
for molds and dipping, as it prevents it from looking foggy or whitish. To make
chocolate smooth without tempering, try adding paramount crystals.
Chocolate companies created confectioner's coating
so that we can avoid tempering real chocolate. In creating confectioner's
coating, the cocoa butter was removed from the chocolate and palm kernel
oil was added. The product looks just like real chocolate, but it cannot be
sold with a chocolate label because it doesn't contain cocoa butter. Many
companies make confectioner's chocolate taste really wonderful.
Use confectioner's coating or molding chocolate for:
Molds
Dipping berries, nuts and other things
When you don't want to temper your chocolate
Use real chocolate for:
Cookies
Cakes
Desserts
If you temper your chocolate you can also use it for molds, dipping
berries, nuts and other things.
How-To melt chocolate
Candy Molding Recipes
Note: A natural process called "blooming" takes effect on the molding chocolate with change in temperature. Blooming looks like white streaks, but it is a natural process of the sugar separating from the chocolate. It will remedy itself when melted and it does NOT effect the flavor.
Tips for melting chocolate -
In order to avoid scorching the chocolate, microwave molding chocolate 30-second intervals using microwave safe bowls, stir in-between to distribute the heat. Keep chocolate at a constant temperature to produce a smooth professional look. You can purchase a griddle, or use your stove top and frying pan. Lay two towels on the pan or griddle before placing the chocolate filled plastic bowl.
Chocolate Candy Making and Molding: How-To Tips
How to Make and Mold Chocolate Candy
Imagine how good you feel when someone says,
"You MADE that???" OH YES, I made that! At CREATIVIDADES
LATINAS we LOVE what we do! The main
reason I started in this line of business was the "You MADE that???"
factor. What a great feeling.
If you are playing around with chocolate molding, or getting to be a real
pro at it (and very addicted) it's very important to know that you used the
best ingredients. Skimping here and there affects the taste and presentation of
your gift!
The biggest and most important chocolate Candy Making
How-To tip: use THE best chocolate, pure vanilla, heavy whipping cream, candy
coloring, candy flavorings, and other candy making supplies you can find. When
you know you used the best, the praise you receive means even more.
Chocolate Molding Tips and Truffle Recipe
Candy Making How-To
Tip 1 - Melting - Microwave Guittard molding chocolate in
30-second intervals using microwave safe bowls, stir in-between to distribute
the heat, in order to avoid scorching the chocolate.
Keep chocolate at a constant temperature to produce a smooth,
professional look. You can purchase a griddle, or use your stove top and frying
pan. Lay two towels on the pan or griddle before placing the chocolate filled
plastic bowl.
Candy Making How-To
Tip 2 - Chocolate and water don't mix! Chocolate is oil
based. Oil and water don't mix. Avoid any contact with water, including a
freshly washed mold or tool - dry them first!
Candy Making How-To
Tip 3 -Truffle Ganache (center) - When making your
ganache filling for your truffles, make sure the heavy whipping cream
you use is at room temperature, to avoid 'freezing up' the chocolate.
Candy Making How-To
Tip 4 - Cooling - For faster cooling of the chocolate and
for that fine, professional, finished look, put your mold, filled with warm
chocolate, in the freezer, and dipped items in the refrigerator. Be sure do to
this before they start to harden up, or the chocolate will look a bit foggy
instead of shiny.
Candy Making How-To
Tip 5 - Cleaning up - Pour leftover chocolate onto a
piece of waxed paper and let cool so you can break and re-melt later. For the
squeeze bottles - squeeze out leftover chocolate and place squeeze bottle in
freezer. When frozen, squeeze the bottle to crack the chocolate so it comes out
easily. Wash everything with hot water and then towel dry instead of air dry.
Do not use soap with the molds because the residue will make it so the chocolate
will not easily leave the mold the next time you use it.
Don't throw away the mold when you are done! Make molded crayons! Take
off the wrappers of the crayons, microwave in a paper bowl or cup for 4-5
minutes until melted. Pour into mold, you can use solid colors or swirl the
colors together. Put in freezer for 15-20 minutes. Makes a great gift.
Candy Making How-To
Tip 6 - Candy colors, oils, and flavors - Make sure these
are oil-based so no water gets in your beautiful creation. When coloring the
chocolate, don't use too much color or it will affect the taste and consistency
of the chocolate. Make sure the vanilla does not have added water; use the
purest form. Use the candy paint brush or the painting/writing squeeze bottle
to help you
Candy Making How-To Tip 7 - 3-D - Always clip the 3-D molds
together with bulldog clips. They are the strongest, which leaves a cleaner
line and less mess.
Candy Making How-To
Tip 8 - Leftovers - After molding, always have a few
things to dip in the left over chocolate. Pretzels, raisins, nuts,
marshmallows, cookies, and dried fruits are all yummy when dipped in chocolate.
If you have a lot of left over chocolate, it can be saved and re-melted next
time you mold chocolate.
Candy Making How-To
Tip 9 - Storage - Keep chocolate in a cool place. It is
moisture sensitive and absorbs odors. Do not store chocolate in the
refrigerator or freezer as it will pick up off-flavors and moisture.
Candy Making How-To
Tip 10 - Don't get frustrated. If your first chocolates
don't look as nice as the ones from the candy store, eat them anyway and try
again! It takes some practice to master the dipping and molding skills, but you
will get better the more you practice. In no time at all you will be turning
out beautiful, professional-looking candies every single time.
Molds will not tolerate temperatures above 165 degrees
Fahrenheit. This temperature should never be exceeded when using clear plastic
molds. Our chocolate molds may be used for butter, plaster, cement, Jell-O,
fondant, gum paste, etc.
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Paramount Crystals
$2.99 4 oz
$8.99 16 oz
Paramount Crystals for
Chocolate
Paramount crystals are used to thin out melting chocolate. If you want to
use real chocolate instead of molding chocolate in molds and dipping, you can
use these crystals!
Paramount crystals will help make the chocolate smooth and easier to pour
into molds or will thin for ease in dipping and coating.
Use up to 1/4 cup crystals per pound of chocolate.
Add a little at a time in the melting process, stirring until you have
the desired consistency.
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