Candy Making Chocolate Types Techniques Recipes

Steps:

• 1. 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!
• 2. 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.
• 3. 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.
• 4. 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!
• 5. 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.
• 6. 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.
• 7. 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.
• 8. 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 vanilladoes not have added water; use the purest form. Use the candy paint brush or the painting/writing squeeze bottle to help you decorate!
• 9. Candy Making How-To Tip 7 - 3-D - Always clip the 3-D molds together withbulldog clips. They are the strongest, which leaves a cleaner line and less mess.
• 10. 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.
• 11. 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.
• 12. 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.

Steps:

• 1. A sharp serrated knife is one way to chop chocolate.
• 2. Before you melt your chocolate, you will want it in small, uniform pieces. Some brands of chocolate can be purchased in wafer sizes or bite-sized bars that don't require chopping. However, if you buy large bars of chocolate or bulk chocolate, you will need to chop it before melting, so that it will melt evenly and not overheat.
• 3. There are specialty tools called chocolate chippers that can be purchased and used to break up chocolate, but a chef's knife or a serrated knife works just as well. Choose a sharp, heavy chef's knife (a large straight-bladed knife, usually 8-10 inches) and press down firmly and evenly on the chocolate, beginning with the corners and angling the knife slightly outward. Whittle the chocolate gradually, working from the corners, until the chocolate is chopped into almond-sized pieces.
• 4. A long serrated knife also works for chopping chocolate, and it requires less force to be effective. Again, begin at a corner of the chocolate and use a smooth sawing motion back and forth, pressing only as hard as necessary. Once you have made several cuts on a particular corner, rotate the chocolate and begin on a new corner until all of the chocolate is chopped into uniform pieces.
• 5. MELTING CHOCOLATE WITH LIQUID What if your recipe calls for melting chocolate along with water or some other type of liquid? That´s fine, as long as the liquid is mixed with the chocolate from the beginning of the melting process, it won´t get grainy on you. Be careful though, because adding even a drop in mid-melting will cause this problem.
• 6. OVEN MELTED CHOCOLATE Alternatively, you can melt chocolate in a dry oven. Place grated chocolate in a metal bowl and place it in an oven set at 110°F (if your oven doesn´t go that low, use the lowest temperature and keep the door ajar). Your chocolate will melt in about an hour.
• 7. DIPPING CHOCOLATE To create a chocolate coating of manageable consistency for candies and other treats, add shortening, peanut or vegetable oil in a ratio of 1 tablespoon fat to 6 - 8 ounces of solid chocolate and melt them together.
• 8. A Note About Melting Chocolate To prevent scorching, chocolate should be melted with care. It can be melted in a saucepan over direct heat at a very low setting, in a double boiler or in a microwave oven.
• 9. Pick the perfect type for baking, melting, or nibbling.
• 10. Types of Chocolate : we all know that rich, melt-in-the-mouth quality of good chocolate. That taste sensation comes from chocolate with a high percentage of cocoa butter. Chocolate can vary in quality, of course. Lower-quality chocolate includes other fats, which raise the product's melting point, and offer a less distinct flavor.
• 11. Baking Chocolate : best for cooking and baking. Also called bitter or unsweetened chocolate, this type is hardened cocoa solids and cocoa butter with no added sugar. Since its taste is astringent, it's used primarily as a baking ingredient. Unsweetened chocolate contains 50 to 58 percent cocoa butter by weight.
• 12. Bittersweet Chocolate--best for baking, cooking, and eating. : Bittersweet chocolate is the darkest of all eating chocolates. It must contain at least 35 percent chocolate liquor. Bittersweet chocolate has a more pronounced chocolate taste because of its higher concentration of chocolate liquor and less sugar. Some premium bittersweet chocolate can have a cocoa butter and cocoa solid content of 70 percent or higher. It can be used in cooking and baking, as well as eaten for a treat.
• 13. Semisweet and Sweet Chocolate--best for baking, cooking, and eating : Semisweet and sweet chocolate are similar to bittersweet but have a higher percentage of sugar and thus a sweeter taste. Their required chocolate liquor content is lower, averaging between 15 to 35 percent. Both kinds can also be used for cooking, as well as eaten as candy. Semisweet chocolate can usually be interchanged with bittersweet chocolate.
• 14. Milk Chocolate--best for eating : Milk chocolate creates the sweet, creamy taste found in candy bars. Milk chocolate contains at least 12 percent dry milk solids and 10 percent chocolate liquor along with sugar and added cocoa butter. Milk chocolate is generally not used in baking or cooking, as its delicate flavor is easily overwhelmed by other ingredients. It's the favorite chocolate of most Americans, preferred over dark or semisweet varieties by two to one.
• 15. White Chocolate--best for baking, cooking, and eating : This variety is not "true" chocolate, since it contains no chocolate solids. However, it contains cocoa butter, the vegetable fat that gives chocolate its snap and luscious mouthfeel. When the cocoa butter is replaced with other, less expensive fats, it's no longer white chocolate: it's referred to as Almond Bark or confectioners' coating.
• 16. Couverture : best for baking and confections. A glossy form of chocolate used by professional pastry chefs and chocolatiers, this chocolate contains a minimum of 32 percent cocoa butter, which allows it to flow more easily when it's melted and tempered. You'll find this type of higher-grade chocolate in professional pastry and cake supply shops, as well as high-end groceries and online. Both dark and milk chocolate couvertures are available.
• 17. Cocoa Powder--best for baking and beverages : When most of the cocoa butter is removed from chocolate liquor, a dense cake forms. This is then ground into powder containing 10 to 22 percent cocoa butter. "Dutched" or Dutch Process cocoa is cocoa powder treated with an alkalizing agent such as baking soda to make it darker, less bitter, and more soluble in liquids.
• 18. Cocoa Nibs--best for baking : Cocoa nibs are roasted and broken up cocoa beans, which have a very delicate chocolate flavor. They add crunch to cookies and are a delicious addition to shortbreads and other butter cookies.