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i'm just a beginner so i just wanna know if there is a specific recipe......and what kind of chocolate should I use?

2007-07-06 01:56:08 · 5 answers · asked by lfumes 1 in Food & Drink Cooking & Recipes

5 answers

Making molded chocolate candy:
1. Melting in a Microwave (recommended):

Put 1 lb. of chocolate in a bowl. Microwave on half power for 1 minute, then stir [it will not be all melted at this point]. Do it again. Repeat the process until the chocolate is mixed well. When ready to use it will pour from a spoon like syrup. Remember don't overcook your chocolate.
2. Melting in a Double Boiler:

Put 1 lb. of chocolate in a bowl/pan & set in the outer pan that has the water in it. Heat on the LOW position (do not bring water to a boil), and stir as it starts to melt. This will take around 15 minutes, so you need to be patient.
3. Fill Molds:

Either spoon it into the mold cavities, or gently squeeze the chocolate out using a (this is definitely the easiest). Then hold both sides of the mold and tap it lightly on the table top. This will level out the chocolate and remove any air bubbles. If you are making lollipops, now insert the lollipop sticks into the mold, and with your finger "roll" the stick in it's mold position. This will coat the stick all the way around with chocolate so the lollipop will not fall off when being eaten.
4. Cool the chocolate:

Put the filled mold into the freezer (on a flat surface). Small candies or bite size items will be ready to remove in about 5 minutes; standard larger pieces in about 10. Leaving it in the freezer longer than necessary is no problem at all (better too long than not enough!). If you must, you can use the refrigerator instead of the freezer. However, using a freezer "quick cools" the chocolate and has the advantages of making it easier to remove the chocolate from the mold (see step 5 below) and gives a better, shiny surface finish. Also, if you cool in a refrigerator it will take about 3 times longer to cool sufficiently.
5. Remove molded candy from mold:

When you take the mold out of the freezer turn it upside down and gently tap it on the table. The candy should drop right out. This is usually all that you will need (you might have to gently tap you finger on the back of the cavity itself if the candy doesn't drop out right away). With chocolate that was cooled in the refrigerator you may need to push the candy from the mold.
6. Clean up tips:

Clean molds in soapy water, rinse thoroughly and dry. Molds are NOT dishwasher safe! Remove excess chocolate from the containers and squeeze bottles while still melted, then set containers in freezer until the chocolate is hard. Flexible containers/squeeze bottles can then be taken out of the freezer and simply flexed..........chocolate will separate cleanly.
7. Save unused chocolate:

Store in a cool dry place, NOT in the refrigerator. Remember you can "reuse" chocolate literally hundreds of times!

*******************Choosing Chocolate

There are two kinds of chocolate you can use for molding. One, confectionery coating, is not true chocolate, although it may contain cocoa liquor. Confectionery coating contains vegetable fat rather than cocoa butter, which makes it much more stable, but it does not have the same rich, complex flavor as high-quality chocolate. Confectionery coating is great to use when you're making candies with kids. It also comes in a rainbow of colors and flavors in addition to chocolate flavor.

Couverture is high-quality chocolate. Dark chocolate couverture contains cocoa liquor, sugar, cocoa butter, and vanilla. This kind of chocolate tastes the best by far, but it is expensive and harder to work with because it requires tempering.

2007-07-06 02:02:27 · answer #1 · answered by ☆A Beautiful Shining Star☆ 6 · 0 1

I don't use a specific recipe. I make chocolates every year, and the best is milk chocolate. Some people like dark the best, and others like white chocolate, but the majority favorite is milk. I find that when you melt the chocolate in a microwave it doesn't come out as good. It is thicker and harder to work with. So i use a double boiler. Or i will put them in old (clean) jars, and put those jars in a pan of water. That makes them evenly melt, and they come out at the right consistancy. I usually use medium high, but if if you have a gas stove then medium. For white chocolate i use medium. Just stir it as it is melting. then when it is completely melted through you can either use a skinny spoon, or you can put it in a special bottle that is made for chocolate making. Then you poor it into the chocolate mold. If you want to go above and beyond, what else you can do it if you get some sort of a square mold, you put about 1/4 full of chocolate, and you paint (with a paintbrush, not used for anything but chocolate, one of those kids brushes) the chocolate up the sides and make sure that if you hold it up to the light that you can't see through it. You let that harden ( i put it in the freezer) then you can put a filling in. Either caramel, peanut butter, jellies, liquor, ect. You can find some good recipes online. Then you put chocolate on top, freeze again, then they come out and are beautiful and yummy!! Hope this helps!!

2007-07-06 10:37:22 · answer #2 · answered by bake4eva 1 · 0 0

Most candy making suppliers have chocolate drops that you can melt and pour into molds. I don't know much beyond that. The soap I make comes out of the mold better if I freeze it before I remove it.

2007-07-06 10:25:10 · answer #3 · answered by slykitty62 7 · 0 0

Usually the chocolate- on -a -stick kind of candy has a bit of paraffin wax in it to enhance hardening and shape maintenance. If you use melting drops (big flat "kisses" in a bag on the cake decor aisle at a craft store), you should be fine.

2007-07-06 09:54:18 · answer #4 · answered by Sugar Pie 7 · 0 0

I know it sounds weird, but people put parafin wax in chocolate when putting it in molds. I think it makes it stronger and less likely to melt and lose shape.

2007-07-06 09:47:32 · answer #5 · answered by J mom 4 · 0 1

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