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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. Make sure that everything you will use - the bowl and the spoon for example - is completely dry before you do anything with it. Oil and water will never mix together. Since chocolate is oil based, when you are melting and using your chocolate you need to have dry apparatus so that your chocolate doesn't split due to the mix of water and oil. There are two ways to melt your chocolate. The traditional way is to use a bain marie, this is a water bath that uses boiling water underneath one bowl, and on top is another bowl for which you can put your chocolate. The heat will then melt your chocolate, without exposing it to the water. The other way to melt chocolate is to use the microwave. But to do this, it must be a good quality chocolate. You should put it in a microwaveable bowl for thirty seconds, then mix it, and repeat until melted. To make it easier to melt, break all the chocolate into even sized, small pieces. Or to cheat and make it quicker, use chocolate chips! 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. Now its time to cool down your chocolate. Some would leave it out on the side to harden, while others would put it into the refrigerator, but here is a quick chocolate candy tip. The way to get that professional looking gloss over your chocolate is to actually put it straight into the freezer to cool. When you take it out, it will be shiny and in perfect condition. 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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