How To Make Chocolate Candy

Learning how to make chocolate candy is an exacting process - one that many people get frustrated with easily. But the success of making chocolate candy really boils down to the tempering. Of course, you must start off with quality chocolate in the first place in order to get a good end product.

Chocolate candy today isn’t as difficult as it once was because now you can buy bulk chocolate that is made specifically for this purpose. One thing you don’t want to do is start your candy making project off by melting candy bars - it won’t work. You need the courveture chocolate that can be used for making candies - the bars have too many additives and the quality usually is not there.

If you want to make chocolate candy, you need to first melt the chocolate. Use a double boiler on low heat (about 60 degrees) and put the water in the bottom pan and the chocolate in the top. Add your chocolate a little bit at a time and stir frequently until melted. Do not put the heat up too high as this will ruin your chocolate.

Once your chocolate is melted you want to remove it from the heat and let it cool slightly. Then you are reading to dip in your core material. Make sure that you rotate your centers and flip the entire piece so the chocolate is distributed evenly on the outside. You can try making a swirly mark on the top with your fingers or a spoon, but be forewarned that it takes a lot of practice to get this to look good!

As you are dipping your chocolate centers, you need to keep mixing the melted chocolate so it does not get too stiff. If it starts to get too shiny, though, you may have overdone it.

When you are done, store your chocolates in the fridge. Rest them on wax paper on a baking tray and slide the while thing in. Don’t forget to scrape up any excess drips and drops of chocolate and save them away fro the next time you make chocolate candy.