Making Chocolate Candy Tips |
If you have a little bit of a sweet tooth, what can be better than homemade chocolate candy?! Whether you just want something sweet that is made by your own hands, or whether you are making it to sell or for a party, it can be rewarding and an enjoyable experience. Making chocolate candy can be easy, especially if you use some of my top tips. Chocolate is an oil based food, and as you well know, oil and water cannot be mixed together. This will cause the chocolate to split and will mean that you will no longer be able to use this. To stop this happening it is as simple as ensuring that everything you are using has been thoroughly dried after the last time it has been washed. Then, you will find that it seems incredibly easy to melt chocolate, but sometimes this can be difficult. Perhaps the best method for this is the most traditional method, and this is to use a double bowl melting system. By putting a bowl of hot water beneath another which rests just above the water, you can put little pieces of chocolate - chocolate chips are best - and melt these above the water by slowly stirring it. Or, you can try to use the microwave, but be careful of this as the sugar can possibly crystallise and split. What about flavouring your chocolate? The tip for that is to use the most pure forms of the flavouring that you can find. If you use vanilla extract or rose essence for example, make sure it has the least amount of water in it possible, or it will not mix well with the chocolate. When chocolate separates, the sugar makes it go into bits, this will have the taste, texture and appearance of your chocolate being definitely below what anyone would wish, and we would not want that. When you are putting your chocolate into your moulds, there are some easy little tips for you. Pour slowly and attempt to pour evenly so that your chocolate does not get odd shapes within it. Also make sure that whatever you are pouring it into or on does not have a surface which will leave unwanted indentations into your chocolate candy. The final tip is on fast cooling. If you have made a mould of your chocolate, then the best way to get that professional glossy sheen is to put the still warm chocolate straight into the freezer for cooling purposes. If you allow it to cool outside of the freezer first, then it will have a clouded foggy look, okay for eating at home, but not the best way to present it professionally or for a dinner party. So those are the easy tips for making chocolate candy. Of course, there are some other little fancy things you can do. One great way to 'spice up' your chocolate candy is to add a little bit of an embellishment. For example, when it is dried, why not melt some white chocolate and add some decoration to it to give a contrasting flavour? With your homemade chocolate candy you can do whatever you want.
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