12 Easy Chocolate Candy Recipes That You'll Want to Make in Bulk (2024)

FAQs

What is the best chocolate to use for making candy? ›

Couverture, or chocolate formulated with a higher percentage of cocoa butter, is essential for making chocolate bonbons, says Ocean House Collection pastry chef Maya Hayes. "Make sure you are using bars, chunks, or callets, not chocolate chips," she says.

The difference between regular chocolate and chocolate coating wafers lies in the absence of cocoa butter (the typical fat in chocolate), making coating chocolate wafers much easier to use. With coating chocolate, there's no tempering, and it's solid at room temperature.

Snickers is the top-selling candy bar in the United States and is produced by Mars, Inc. This classic chocolate bar is made with nougat, caramel, and peanuts, and it has been a favourite among Americans since its introduction in 1930.

Coconut oil is the secret to achieving a super-shiny chocolate coating. It brings a little extra luster to melted chocolate, which, on its own, can become matte when dry. Not only does coconut oil make your chocolate coating shine, but it also helps the chocolate harden.

The short answer is quality or couverture chocolate. The better your product is, the easier it will be to melt and temper to create unforgettably delicious confections. It's possible to use chocolate bars or chips, but they may not melt as well as chocolate made for baking like baking discs.

There are a variety of ways to do it. One of the easiest ways is to place it in the microwave for 30 seconds at a time on high power until the chocolate is melted. Be very careful not to overheat it. The chocolate will not look as if it has melted because it retains its shape.

Make sure molds are clean, 100% dry, and are not dusty or scratched. Make sure the molds are at room temperature. We suggest wearing white cotton candy makers gloves when handling the molded chocolate so that you don't get fingerprints on the chocolate. Do not spray or grease the molds.

over a water bath or in the microwave. As soon as the chocolate reaches one 20 F, remove it from the heat, add a small portion of reserved chocolate. from the package, and mix until you reach 88 to 90 degrees. This time the chocolate is tempered, has a smooth and glossy finish, and snaps when broken in half.

Candy melts and white chocolate both can be used for coating and dipping. However, candy melts are used for those purposes only, while white chocolate can be used for decorating, flavoring, and other applications.

Choosing your chocolate

Chocolate melts faster the higher the percentage of cocoa butter and fat, so dark chocolate melts the fastest. Once melted, it's glossy and has a good viscosity. Good-quality dark chocolate with no less than 70 per cent cocoa solids will leave you with a darker, richer flavour.

What kind of chocolate do chocolatiers use? ›

For all these reasons, couverture chocolate is ideal for coating chocolate bonbons and gateaux. Couverture is used by chocolatiers to coat their Christmas chocolates, for example, but it can also be enjoyed as a bar or a square.

“Couverture is basically a fancy way to say 'professional chocolate' or 'coating chocolate,'” says Rashanda Cobbins, food editor here at Taste of Home. This type of chocolate contains the same ingredients as your standard bar but has a higher percentage of fat from cocoa butter.

I personally use Peters Burgundy (semi-sweet), Peter's Ultra (milk chocolate), and Callebaut dark, milk, and white chocolate callets for my chocolate making, but there are many other delicious brands of chocolate. Choose the chocolate you like to eat. Everyone enjoys different flavors so you need to find your favorite.