Making Chocolate Candy that Lasts
Temperament of Chocolate Candy
The success of your chocolate candy lies on the ability to temper the
chocolate. Even in other chocolate delicacies, the importance of
tempering the chocolate mixture will never be understated. Chocolate, to
begin with, must have a premium quality to it. You can have fun
experimenting on different core chocolate materials that you can use for
your chocolate candy.
Sometimes, you will find in the market some melted chocolates that are
ready for making chocolate candy. You can make use of this or do
chocolate the hard way and start from the cocoa beans. The good thing
about melted chocolates is that you can focus on the making of chocolate
candy itself. The making of chocolate from cocoa beans can be very
difficult and tedious, and you may be robbed of your energy the moment
you decide to do both. By the time that you reach the chocolate candy
making aspect, you may have no more gusto or enthusiasm to complete it.
But when buying melted chocolate, make sure that it is not made of a
processed candy bar. The courveture quality of chocolate is something you
must look for since it makes for an ideal chocolate core for chocolate
Other Ingredients and Steps
An electric frying pan is needed with ample space for your mixture. Have
a temperature of about 60 degrees for mixing the chocolate and creating
your candy. But don't melt the chocolates in your frying pan. It is still
better to place them in the oven for melting. Introduce the chocolate by
increments and not by instantly putting a large heap.
This way, the stirring part will be easier and you will not run the risk
of losing control as you create your chocolate candy. Avoid moisture in
the chocolate at all costs because it will affect the taste of your
chocolate candy. After you have fixed your chocolate core, you can then
dip it into the other components that create the chocolate candy.
Coat both sides of your material with chocolate. Make sure that your flip
the center for balance of chocolate distribution. You can also use your
fingers to have a swirly mark on your chocolate candy, but this must be
mastered with constant practice before you can smoothly pull it off. Keep
mixing the chocolate in such a way that it does not get too stiff.
Chocolate candy usually results in a less shiny quality. If you find the
chocolate candy too shiny, you may have overdone or underdone something
from the previous steps.
You can now store your chocolate in the fridge. With the use of wax paper
or other similar material, you can make your chocolate candies appear
more professionally made than when you leave them bare in the tray. The
good thing about chocolate is that it lasts for a very long time.
The leftovers from your chocolate making may also be turned into other
delicacies. Just use your imagination and you will be able to find
delight in making other forms of chocolate delicacies. You can also save
the leftovers for your next chocolate candy making sessions but gaining
the right texture and temperature may prove to be a bit more challenging.
Either way, there are no wasteful moments when it comes making chocolate
candy and other chocolate delicacies for that matter.