Chocolate Candy Making??!


Question:

Chocolate Candy Making??


I never tried to make chocolate candies from home before, so i wanted to know what web sites have everything i need to get started. Also i live in Denver, Colorado so if you know any supply stores here in Denver PLEASE let me know. THANK YOU ALL


Answers: Things You'll Need
Peanut Butter
Butter
Powdered Sugar
Chocolate-flavored candy coating
Mixing Bowl
Mixer (hand or electric)
Wax paper
Sauce pan
Tongs
Steps
1Step OneGet mixing bowl and put in 1/3 cup of peanut butter.
2Step TwoPut 3 Tablespoons of butter into the mixing bowl, and mix both the ingredients together.
3Step ThreeGradually add 1 cup of powdered sugar, mixing until all ingredients are combined.
4Step FourLay out a sheet of wax paper on a flat surface.
5Step FiveUsing your fingers, shape the mixture into 1 inch balls and place them on the wax paper.
6Step SixLet them stand until dry. (Will be about 20 minutes)
7Step SevenStick the candy coating into the sauce pan and cook it on low to medium low heat just enough to melt it.
8Step EightOnce melted, take off the heat and let it sit for 15 to 30 seconds.
9Step NineOne at a time, using the tongs, pick a peanut butter ball up and dip it into the coating.
10Step TenHold the ball over the pan and let the excess coating drip off.
11Step Eleven Place the ball back on the sheet of waxed paper and repeat the process until all balls are covered with chocolate.
12Step Twelve Once done, let them stand until coating is firm.
13Step Thirteen Store tightly covered in the refrigerator.

Molding Chocolate Candy

There's nothing like creating your own chocolate lollipop and candy treats! It takes just a few basic

steps and with a minimum of practice you can make perfect molds every time.

<Decorators Help Index Page>

<Instructions for Molding 3D Hollow or Solid Chocolate Candy>

<instructions for tempering chocolate>

Some Basic Guidelines:
1. Water and chocolate are NOT friends.

Chocolate is an oil based vegetable. Moisture, like water or steam can cause it to have a dull, unappetizing finish, and may thicken it so it will not pour and mold/handle properly.

2. Too much heat spells "The End Of The Road" for chocolate.

Chocolate melts between 98o to 100o F. This is very easy to remember because it just so happens that your body temperature is normally 98.6o, which means if you hold chocolate in your hands it will melt! Chocolate can't stand to be boiled any more than you can. So, for example, NEVER use a pot of boiling water to set it in. Avoid over heating chocolate like the plague.

3. Like friendship, when treated with care chocolate will last and last and last.
This means that you can store it for long periods of time and reuse it (melt/remelt) many times over.

4. How much chocolate to start with?
You will become an expert very fast, but here's a quick guide: An average lollipop uses 1 ounce. A bite sized mold uses 1/2 ounce. Therefore, since 16 ounces = 1 pound [which we know you remembered ! :-)] you will get about 16 lollipops, or 32 bite size candies from a pound of chocolate. One of our standard size molds [all the cavities being used] will require about 1/3 to 1/2 pound. Best all around bet?? Start with 1 pound. Remember.......... it will not be wasted!

5. Use microwave and freezer safe containers
for chocolate melting and handling. All such containers should be smooth, flexible plastic, and always be dry. You'll not only get nice looking candy, but the clean up will be a snap [literally].

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 <squeeze bottle> (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! [but of course it won't last that long because everyone will be "in line" to enjoy your masterpieces!!] Have fun!!
Wasn't sure exactly what kind of recipe you were looking for so here's two.
The peanut butter balls is my recipe. Source(s):
http://www.candylandcrafts.com/chocolate... http://www.cooks.com/rec/view/0,187,1341...

there u go! Easy breezy and you don't need special supplies. You can melt down any good chocolate in a sauce pan on your stove, I even use a mix of milk chocolate and semi sweet chips, you can cover anything. Go to allrecipes.com for some other great easy candy recipes. If you have "Michael's" in your part of the country, go there. It's a craft supply store. I got a chocolate candy kit there with molds, sticks, decorative bags, and colored chocolate for $10. (It was halloween, I made ghost pops and mummies etc.) Wilton made the kit. www.wilton.com

http://www.wilton.com/store/site/product...



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