Learn how to make chocolate at home using these chocolate-making tips.
Once you learn the basics, you'll be able to make delicious homemade chocolates that look amazing too.
Thanks for stopping by to learn how to make homemade chocolates. I have been a chocolatier for over 30 years and am so excited to share these chocolate-making tips with you. I have been blogging since 2010 and have shared hundreds of chocolate recipes here on this blog.
Once you learn the basics, you can create amazing chocolate candies and desserts to share with family and friends.
If you prefer to learn visually, check out my Chocolate Making Course video series from The Sugar Academy.
In this tutorial you will learn:
- the difference between pure chocolate and compound chocolate
- how to melt and temper pure chocolate
- how to melt compound chocolate (also known as confectionery coating, candy melts,
almond bark, or melting wafers)
- how to melt compound chocolate (also known as confectionery coating, candy melts,
See these other tutorials for more information:
- how to color white chocolate and white confectionery coating
- how to paint candy molds using colored chocolate
- how to make and use modeling chocolate (candy clay)
Let's start with the basics.
TYPES OF CHOCOLATE
There are several different types of chocolate that are available to the home cook for use in candy making:
Pure chocolate (real chocolate)
- contain cocoa butter
- has a luxuriously creamy texture and rich flavor
- must be properly tempered in order to set up correctly
- can be purchased in bars, blocks, wafers, pistoles (bean-shaped wafers), callets (slightly smaller wafers), and chips
- is available as:
- unsweetened (no sugar added)
- bittersweet (small amount of sugar added)
- semi-sweet (more sugar added)
- milk chocolate (milk powder and sugar added)
- white chocolate which can also contain cocoa butter but it doesn't contain any cocoa liquor, so technically it is not considered chocolate (But that is what it is called, so that's what we'll call it too!)
You can use pure chocolate to make:
- Hot Chocolate Bombs
- Artisan Chocolates decorated with Chocolate Transfer Sheets
- Chocolate Truffles
- Chocolate Cups filled with Chocolate Mousse
Compound Chocolate (also known as confectionery coating, Candy Melts, almond bark, or melting wafers)
- contain vegetable oil, typically palm kernel oil
- will melt and set up easily with little effort
- is not as creamy or as rich as pure chocolate, but it’s easy to use and has a very pleasant flavor
- is available in dark, light, white, and flavors like peanut butter, mint, and butterscotch
- can be colored using candy coloring but is also available in colored wafers
- is typically less expensive than pure chocolate
NOTE about compound chocolate and wax
- The melting point of compound chocolate is higher than that of pure chocolate which means that it will take longer to melt on your tongue which can give it a waxy feel in your mouth.
- However, there is no wax in compound chocolate, candy melts, or almond bark, as some people believe. What you are feeling on your tongue is palm kernel oil, not wax.
- Being cocoa butter melts at a lower temperature and melts quickly as soon as it hits your tongue, you will not feel this waxy sensation when eating pure chocolate.
You can use compound chocolate to make:
- White Chocolate Popcorn and a White Chocolate Popcorn Bowl
- Hand-painted Easter chocolates and lollipops
- Pretzel Pops
- Sprinkle Coated Chocolate Cups filled with ice cream or candy
Buying chocolate for candy making.
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.
my favorite pure chocolate brands
Some brands of chocolate I recommend using are available on Amazon.com.
I earn a small commission when you use the links below at NO extra cost to you.
Peter's Gourmet Burgundy Di...Shop on Amazon 
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I have created hundreds of recipes here on Hungry Happenings using compound chocolates (candy melts). I personally prefer the taste of Peter's Eastchester (dark), Westchester (milk), and Whitecaps, but they are not readily available unless you live near a cake & candy decorating store, so I often use Wilton Candy Melts for my projects.
You can find Wilton Candy Melts at most craft stores, at discount stores like Walmart, and at some grocery stores. You can also find Ghirardelli Melting Wafers and CandiQuik (or other brands of almond bark) at many grocery stores.
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Log House CandiQuik Candy C...Shop on Amazon Store chocolates in a cool dry place away from direct sunlight. Pure chocolates have a shelf life of at least 18 months from the date of manufacturing and confectionery coating can last up to 12 months if stored properly.
Once you open the package, seal it well or place the chocolate in an airtight container.
I don't suggest refrigerating or freezing chocolate.
If chocolate or confectionery coating is kept in the refrigerator or freezer for too long it will become wet and sticky and might develop white spots.
If you do freeze or refrigerate your chocolates, you need to wrap them well and keep them wrapped as they thaw to avoid excessive condensation.
Learn how to melt chocolate.
First, you need to get your chocolate into small uniform-size pieces.
How to chop chocolate?
- If you are using a large block of chocolate or a candy bar, chop your chocolate into small uniform pieces. The best way to do this is to use a serrated knife to shave off small bits of chocolate.
- Place the knife blade on the edge of the chocolate block, and press down on the top of the knife while shaving off a small amount of chocolate. Then just chop any larger bits before using.
- You can also use a food processor to chop your chocolate. Add small chunks of chocolate to the bowl of the food processor and pulse until you have fine crumbs
- You can also grate the chocolate using a grating wheel in your food processor.
Melting chocolate in a double boiler.
- Heat 1” of water over low heat in a saucepan.
- Place a bowl over the saucepan, being sure the bottom doesn't touch the water.
- Put chopped chocolate, wafers, or chips in the bowl and stir occasionally until melted.
- This process is slow. Do not raise the temperature to speed things up. If you do, you can burn your chocolate.
It is very important that you do not allow any water to come in contact with the chocolate. Chocolate mixed with a drop or a few drops of water will seize (stiffen or harden).
If this happens your only option is to add more liquid in order to get the chocolate smooth again. However, you can not use this thinned batch of chocolate for tempering or dipping as it will never harden properly.
All is not lost as you can turn it into a delicious chocolate ganache or use it for baking.
Melting chocolate in the microwave.
Every microwave is different so this is just a guideline, but it is safest to go slow and stir often. I always use high power for short bursts of time.
The amount of time needed to melt your chocolate will depend on how much chocolate you need to melt. The instructions below are based on 16 ounces of chocolate or confectionery coating wafers.
- Pour finely chopped chocolate, Candy Melt wafers, chocolate callets, or chocolate chips into a microwave-safe bowl.
- Heat on high power for 30 seconds, remove from microwave and stir. Your chocolate won't look melted much at all at this point, but if you don't stir it, you may burn the chocolate in the center of the bowl.
- Return to the microwave and heat for 30 seconds. At this point, the chocolate will look only slightly melted around the edges.
- Continue to stir and the chunks will indeed start to become liquid.
- Continue to heat for 30 seconds. Now your chocolate will look more liquid, but you will have chunks remaining.
- Allow the chocolate to sit for 1-2 minutes, preferably in the microwave, then stir vigorously and the heat from the melted chocolate will melt the chunks.
- If, after stirring for a while you still have chunks of chocolate remaining, heat for 10-15 second intervals, stirring in between each until melted.
- Do not rush this process. Chocolate burns easily. If you do burn the chocolate, throw it away and start over in a clean bowl. To melt more than 16 ounces, you can increase your times by 10-15 seconds per interval. For 2 lbs. (45 seconds, 35, 25, 10). For 3 lbs. (60 seconds, 45, 30, 20). If your microwave is less powerful, increase the times, but go slowly.
Melting candy melts in a melting pot.
- Fill the silicone bowl in a Wilton Melting Pot with candy melts.
- Turn on low heat.
- Stir often, until the chocolate melts.
- If you use the high heat setting to melt the chocolate, be sure to stir it more frequently, then turn it down to low once the chocolate is melted.
- You can keep compound chocolate (candy melts) melted for hours using a melter.
Melting candy melts using an electric skillet.
- Fill glass jars or coffee mugs with candy melts wafers.
- Set the jars into an electric skillet.
- Fill the skillet with an inch or two of hot water.
- Turn the skillet to the lowest setting. My skillet has a warm setting which works great.
- Allow the water to warm up and the candy melts to melt, stirring often.
- You can also melt the candy melts using the microwave then place the jars in the water bath in the skillet to keep them melted all day. Be sure to replenish the water as it evaporates.
How to Temper Pure Chocolate?
Pure chocolate contains cocoa butter and when melted, the crystals in the cocoa butter lose their structure. In order to get that crystal structure back in alignment, you have to heat and cool the chocolate properly, so that the chocolate sets up properly.
Any chocolate that you purchase from the store that contains cocoa butter is already in temper but once you melt it, it can go out of temper if it gets too hot.
What does tempering mean?
Tempering refers to a process of heating and cooling pure chocolate to ensure that the cocoa butter in the chocolate hardens in a uniform crystal structure. When you buy pure chocolate, it is in temper. When you melt the chocolate to reuse it, you take it out of temper and need to bring it back.
Chocolate that is tempered has:
- a smooth texture
- a glossy shine (like the hot chocolate bombs pictured above)
- snaps when broken
Chocolate that is not tempered correctly might be:
- cloudy
- gray
- sticky
- soft
Learn to make these gorgeous truffles in my Chocolate Making Course
Easy Microwave Chocolate Tempering
If you are very careful, you can melt pure chocolate without taking it out of temper.
- Finely chop or grate your chocolate and place it in a microwave-safe bowl.
- Heat on high for 15 seconds, then remove the bowl and stir. Note: if using more than 12 ounces, you can start by heating it for 30 seconds.
- Then heat on high for 10 to 15-second increments, stirring after each, until melted. As you get close to melting, cut the heat to 50% power or the time to 5 seconds.
- When using this tempering method you want to be very careful not to get your chocolate too hot. You want the melted chocolate to be between:
- 88° F - 91° F (31° C - 32° C) for Dark Chocolate
- 86° F - 88° (30° C - 31° C) for Milk Chocolate
- 84° F - 86° (29° C - 30° C) for White Chocolate
- If the temperature of your chocolate goes above these numbers and you still have pieces of chocolate remaining in the bowl, continue to stir and allow that chocolate to melt. Check the temperature once all of the chocolate melts. If it is within the ranges listed above, your chocolate should be in temper.
- If the temperature of the melted chocolate is above the range, then you must use another method to temper the chocolate. I recommend the seeding method listed below.
Seeding Method of Tempering Chocolate
- Chop your chocolate into really fine pieces.
- Divide the chocolate and reserve 25% (¼) of it to seed the melted chocolate.
- Heat 74% (¾) of the chopped chocolate in the microwave on high power for 15 to 30-second increments, stirring after each.
- The heat in the bowl of melted chocolate will continue to help melt the solid pieces so as you get close to having all your chocolate melted, allow the chocolate to rest in the bowl for a minute before stirring.
- Heat until the chocolate melts and reaches:
- 115°-120° F (46°-49° degrees C) for dark chocolate
- 110°-115° degrees F (43°-46° C) for milk chocolate
- 110° F (43° C) for white chocolate
- Add about half of the reserved chocolate to the melted chocolate and stir until melted.
- Check the temperature of the chocolate. The goal is the get the chocolate to:
- 88° F - 90° F (31° C - 32° C) for Dark Chocolate
- 86° F - 88° (30° C - 31° C) for Milk Chocolate
- 84° F - 86° (29° C - 30° C) for White Chocolate
- Note that these temperatures can vary depending on the brand of chocolate.
- Continue to add a small amount of the remaining chocolate into the melted chocolate and stir until either all of the chocolate melts or your chocolate reaches the desired temperature.
- It’s best to stop at the upper end of the temperature range because the chocolate will continue to cool slightly as you are checking the temper.
- To check the temper, dip the end of a metal spatula or knife into the chocolate and allow all the excess chocolate to drip off. You want a really thin coating of chocolate on the spatula. If the chocolate dries hard and looks shiny, within 3-5 minutes, then the chocolate is in temper.
VIDEO
Watch the video to see how to temper chocolate using the seeding method.
How to know if chocolate is in temper?
- Test the temper of the chocolate by dipping a metal spatula, spoon, or knife into the chocolate.
- Shake it, to remove the excess chocolate then set it aside at room temperature.
- In 3-5 minutes, the chocolate should harden and look shiny.
- Alternatively, you can spread a small amount of chocolate on a piece of parchment paper and allow it to air dry for 3-5 minutes. It should peel off the paper and snap when broken.
- While you are waiting, be sure to stir your bowl of chocolate, to make sure it doesn't cool too much around the edge.
- If your test chocolate has hardened and looks shiny be sure to check the temperature of your bowl of chocolate before proceeding to make your chocolate balls.
- The chocolate will have cooled slightly and will need to be warmed slightly!
- Heat it in the microwave for about 5 seconds then remove and stir and check the temperature. Do not let it go above temper temperature (88° milk or 84° white). If it does, you have to start this whole process over again.
- You are now ready to fill your molds with chocolate.
Can I skip tempering pure chocolate?
- NO. Do not skip tempering pure chocolate!
- Chocolate that is not tempered properly will be soft, streaky, spotty, or even chalky. The chocolate that is pictured above is all out of temper.
- Chocolate that is not properly tempered will not harden and retract from a mold.
How to keep chocolate in temper?
- To keep the chocolate in temper, you can heat the chocolate in the microwave for 3-5 seconds which is just long enough to warm it slightly.
- Or you can use a hot blow dryer, to heat up the bowl of chocolate, by blowing the hot air on the outside of the bowl.
- Keep an eye on the temperature of the chocolate. You don't want it to go above the temperatures listed above. If it does, then you'll need to start the tempering process again by raising the temperature to 115° F (46° C), seeing it with more tempered chocolate, and lowering the temperature to those listed above.
Chocolate Tempering Machines
If you are serious about making a lot of chocolate, you might want to consider buying some chocolate tempering machines.
I own two Savage Brothers melters and love them. I don't have to hand temper my chocolates. The machines do the work for me. It's great. I leave melted chocolate in my machines 365 days a year. I temper it as needed.
Each of my machines holds 50 pounds of chocolate, which is the smallest Savage Bros. makes, but other companies make smaller tabletop tempering machines. You can even get a machine that will temper just one or two pounds of chocolate at a time.
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ChocoVision Mini Rev Chocol...Shop on AmazonI prefer to use pure (real) chocolate to make my confections because the flavor is far superior to any other chocolate product.
I have made some really fun holiday treats using pure chocolate and shared the recipes and tutorials here on Hungry Happenings.
Using pure chocolate, you can make:
Buckeye Bears • Chocolate Cauldrons • Chocolate Heart Boxes • Chocolate Pilgrim Hats • Chocolate Penguin Truffles
Using Confectionery Coating, you can make lollipops, cake pops, filled candies, dipped cookies, Rice Krispie treats, and more including:
Chocolate Bunny Silhouettes, Candy Filled Chicks, Cake Ball Brains, Snowman Rice Krispies Treats, Animal Print Mickey Pops
If you prefer learning via video then be sure to check out my
Chocolate Making Courses at The Sugar Academy
Save 20% off using coupon code HUNGRYBLOG20
The videos feature 3 ½ hours of instructions and are broken down into 3 separate courses or one full-length bundle.
Can I use chocolate chips to make homemade chocolate?
Yes, but you need to know how to use them properly.
- Chocolate Chips can be pure chocolate or compound chocolate. You need to look at the ingredients to determine the type of chocolate.
- Pure chocolate chips will have cocoa butter listed in the ingredients and will need to be tempered.
- Most dark and milk chocolate chips are pure chocolate, but many white chocolate chips, like Nestle Premier White Morsels, are not, they are compound chocolates.
Chocolate Chips are:
- made to keep their shape in high heat
- melt very slowly
- have to be tempered if they contain cocoa butter
- come in semi-sweet, bittersweet, milk, white, peanut butter, butterscotch, and more flavors
- can be used as decoration on edible crafts
Should I add wax to chocolate chips when making homemade chocolate?
NO!
It is common practice in old candy-making recipes to add paraffin (wax) to melted chocolate chips so that the chocolate will set up properly. I don't advise this, as it adds a terrible mouthfeel and taste to the finished chocolates. Plus, who wants to eat wax? Not me.
If you use chocolate chips to make candies, you have to temper the chocolate in order for it to set properly. If you don't want to go through that much effort, then you are better off using confectionery coatings to make your candies.
You can use variations of chocolate chips and peanut butter chips to make sweet treats including:
Peanut Butter Starfish, Mini Pumpkin Cheesecake, Polar Bear Ice Cream Cones, Chocolate Chip Cookie Serving Bowl, Happy Chocolate Chip Cookies
Troubleshooting Tips
When making homemade chocolate things can go wrong. Let's talk about how to fix the problems.
my chocolate is too soft and it melts too easily
- If your chocolate is too soft, like the peppermint bark shown above, it is not in temper. You must temper pure chocolate so that it hardens properly and has a good snap when broken.
- See the tempering instructions above.
my chocolate pieces have white spots or streaks
- Chocolate that has not been tempered properly or that has not been stored properly will develop white streaks and spots (fat bloom or sugar bloom). These spots are actually cocoa butter crystals that have separated from the cocoa solids.
- White spots and streaks in untempered chocolate may appear hours or days after your chocolate sets.
- See the tempering instructions above.
my chocolate is burnt
- If you overheat your chocolate in the microwave or on the stove it will burn.
- You cannot salvage burnt chocolate. It is ruined.
- Even if only a small portion of the chocolate looks like, like in the image above, the entire bowl of chocolate will taste burnt. Throw it all away, and start over.
- That's why I suggest using short bursts of power, stirring after each, when melting chocolate or candy melts in the microwave.
my chocolate is sticky and wet
- Chocolates that have been stored in the freezer or refrigerator will develop condensation (beads of water).
- To ensure your chocolate candies do not become sticky, store them at room temperature.
- If you do refrigerate or freeze your chocolate candies, wrap them well in plastic wrap, wax paper, or tin foil, then place them in a zip-top bag or airtight container. Thaw at room temperature in the packaging for several hours before unwrapping.
- If you are making homemade chocolates and they are left in the freezer or refrigerator for too long, they can become sticky too. So, be sure to remove your chocolate as soon as it hardens.
my melted candy melts are too thick
Compound chocolates (candy melts) can become thick for several reasons:
- they are heated to too high a temperature
- they have been stored improperly (in moist damp areas, in direct sunlight, near a heat vent, in the refrigerator or freezer)
- they are old (the older they get, the thicker they get)
- they have gone through drastic temperature changes (from hot to cold or cold to hot)
- they are exposed to moisture (even one drop of water or condensation can thicken your candy melts or chocolate)
To thin out thick candy melts:
- If once melted, your confectionery coating is really thick, add Paramount Crystals or Wilton Easy Thin which are flakes of palm kernel oil, to thin out the coating.
- Simply add a small pinch of the flakes and stir. If the candy melts are not thin enough, then add another small amount of the crystals and stir.
- You can use Crisco or vegetable oil instead, but your candy coating may be a bit soft once hardened.
You can thin pure chocolate or chocolate chips by adding some cocoa butter.
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- Chocolate will crack when it's too cold.
- If you dip something into the chocolate and it's cold, the chocolate coating can crack. So be sure anything you dip in chocolate, like cake balls, or chocolate truffles, is at room temperature.
- If you are chilling compound chocolates (candy melts) in the freezer, be sure to remove the candy as soon as it has hardened. If candies are frozen for too long, they will crack.
BE SURE TO CHECK OUT THESE OTHER CHOCOLATE-MAKING TIPS TUTORIALS.
- How to Color White Chocolate or Confectionery Coating
- How to Use Colored White Chocolate to Paint Candy Molds to make Lollipops and more
- How to make Modeling Chocolate (chocolate clay) - Modeling Chocolate Recipe
- How to fix greasy, oily, dry, crumbly, or soft modeling chocolate (candy clay)
- How to roll out modeling chocolate
- How to Cut Modeling chocolate
- How to make Hot Chocolate Bombs
- How to make Chocolate Truffles
Learn more at The Sugar Academy
Save 20% off the chocolate making courses at The Sugar Academy using coupon code HUNGRYBLOG20
Now that you know the chocolate making basics you are ready to learn more.
Candy Clay Creations
If you want to learn all about making modeling chocolate (candy clay) be sure to also check out my book, Candy Clay Creations.
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Anonymous
Incredible. I just stumbled on this site; was looking for ways to decorate marzipan eggs.
Anonymous
Hi Beth
That's excellent information you have here.Is it ok to keep the modeling chocolate figures in the refrigerator till they are ready to be used on the cake.
Thank you.
Beth Jackson Klosterboer
Modeling chocolate doesn't usually do well in the refrigerator as it picks up condensation, so it will look like it's sweating when it's removed from the chiller. If the figures are small you won't notice much, but if they are large it will be quite noticeable.
Anonymous
I'm wanting to use modeling chocolate for flowers on cupcakes at an outdoor event in May in Texas. Does it melt at the same rate as candy? I'd hate for my cupcakes to have wilted, melted flowers!
Beth Jackson Klosterboer
Sad to say modeling chocolate is going to get soft and lose it's shape in the heat. It wont melt like chocolate and turn into a puddle, but the flowers will get very soft. If they are small and are not handled once warm, they might just hold their shape, but larger flowers will probably wilt. If you make them set them in the shade and if you can have a fan nearby that will help.
Beth Jackson Klosterboer
HI Anita,
Compound chocolate is very similar to Candy Melts, as it contains cocoa, vegetable fat, and sugar and it will work fine in this recipe. You can also use any pure milk chocolate containing cocoa butter. The recipe will taste better when you use pure milk or dark chocolate, but coating work well too.
I am not familiar with your corn syrup product, I think your problem is that the mixture got too hot because you had to warm up the corn syrup which is what causes the oil to seep out. Yes, it is normal for oil to seep if the modeling chocolate gets too warm. Wrap your modeling chocolate up in plastic wrap and allow it to sit at room temperature to cool for a while. Then try to knead it until smooth. If your hands are warm, then try to knead it on a marble or granite surface. If the modeling chocolate is still grainy I would usually suggest adding some more corn syrup, but you can't add it hot. Do you have any honey? If so, you could add a small amount of that and knead it in. Add just enough until the modeling chocolate becomes smooth.
If you make this again, try to warm up your corn syrup so it's liquid, then let it sit to cool to 89-90 degree Fahrenheit (32 degrees C) before mixing it in with your chocolate. That should help.
Anonymous
Hi Beth,
Thanks for your prompt and detailed response! I agree - compound chocolate doesn't taste anything like real chocolate. Can I use any chocolate(like a Lindt chocolate bar maybe) to make modelling chocolate? If I use the chocolate bar, would I have to temper it? Or do I just melt it and add the corn syrup?
Another thing - I don't fancy using the crazy corn syrup that I have. I like your idea of using honey. But I was wondering if I could use a simple sugar syrup instead? Or does it have to be "invert" sugar syrup? Do you think the sugar syrup (invert / regular) would work?
Oh and I made another batch of dark modelling chocolate (compound) and it was a big disaster at first - crumbly and grainy. I followed your instructions, added a bit of corn syrup and kneaded it for a while and it was fixed! I could even make a few roses using it. Yayy! Thanks a bunch! 🙂
Anita
Beth Jackson Klosterboer
HI Anita,
I only use pure chocolate when making milk or dark modeling chocolate. The only time I use candy coating is for white modeling chocolate, mostly because I prefer the flavor, but you can certainly use pure white chocolate also. Bars are perfect and you don't have to temper it, per say, but you do always want to cool your chocolate to about 89-91 degrees Fahrenheit before adding in the corn syrup. This keeps your modeling chocolate from becoming greasy.
I've had a lot of success using honey, dulce de leche and some other thick syrup. The first time I made modeling chocolate I did create my own simple syrup which I cooked until thickened. I actually learned this technique from Ewald Notter, a world renowned pastry chef. I felt it was a lot of work, being I have access to corn syrup, but it does work. I don't know where the recipe is and I couldn't find it on-line, but I vaguely remember that he cooked the simple syrup until it was very thick, probably at the soft ball stage, then he mixed it into the white chocolate. He then spent 30 minutes kneading the cocoa butter back into the modeling chocolate. It seemed like a lot of work, so be sure to allow the syrup to cool. You might give the invert sugar a try. I've not had any experience with that in this recipe but have used it to make marshmallows.
I'm so happy to hear you were able to salvage your dark modeling chocolate. As I mention in the tutorial, my recipe is only a guide as every chocolate is different. I almost always have to add more corn syrup, but I like to feel it as I go and add it as I need it. I always end up with great modeling chocolate now that I know how to fix all the possible problems.
Anonymous
Thank you for this fantastic tutorial. I just made a batch of modelling chocolate with Milk chocolate. The chocolate dough has come together,but the dough feels grainy and not very smooth. Also when I try to shape/knead the dough using my hand, the dough becomes soft and oily very quickly. Is this normal or have I done something wrong? Is it normal for some oil to be released when you are working with the chocolate dough while shaping it?
Just some background info about the ingredients that I used. I am based in Hong Kong so candy melts aren't easily available here. I used a bag of milk chocolate discs that were labelled as "Compound Chocolate - used for decoration". I used locally made corn syrup that is not pourable at room temprature - you could hold the container upside down and nothing would drop out! So I had to warm up the corn syrup in the microwave to make it pourable, but it sets up and hardens very quickly so I had to add it to my melted chocolate while the syrup was still warm. Hope this info will help you to help me 🙂 Thanks a ton! Look forward to seeing more wonderful posts from you. Regards, Anita
Susie Gaines Charske
Wrapping Cakes with Chocolate? Any tips would be helpful -- such as how thick should it be -- how to attach to cake? Thank you, Susie
Beth Jackson Klosterboer
Are you spreading a thin layer of chocolate on acetate then wrapping it around the cake or are you covering a cake in modeling chocolate?
Paulina Stasina
Hey, I just started playing with chocolate and decorations. Thanks for all the advices. Your work is amazing. I invite you to my blog:
http://ausschokolade.blogspot.de
Beth Jackson Klosterboer
I stopped by your blog. You've done some really amazing artwork in chocolate.
Mikol
Hi Beth. I found ur site while looking for help with keeping numerous colored chocolates warm for an extended period of time - great with the water bath concept! Thank u! I am about to attempt the project again, but wanted to hear what your thoughts are about using plastic "squirt bottles" instead of glass jars or bowls when keeping the chocolates warm and usable. I was thinking of maybe putting a dishcloth in the bottom of the pan to keep the plastic bottle from too much direct heat. Any advice? Thanks!
Beth Jackson Klosterboer
Hi Mikol,
I do use the squeeze bottles on occasion. The only thing I don't like about them is that the chocolate in the tip hardens and I have to clean it out constantly. If I'm doing something were I will use up most of the chocolate in the bottle quickly, I'll use them. If not, I use the jars. I do think you could keep the squeeze bottles warm by using the water bath in the skillet method. If you keep the skillet on the lowest setting, it shouldn't get too hot for the plastic bottles, but a dishcloth on the bottom is a good idea. Just be sure to dry the bottle each time you pick it up out of the water.
If you try this, let me know how it turns out for you.
Beth Jackson Klosterboer
I use Peter's Chocolates for all of my professional candy making, but they aren't often easy to find for the home cook. If you have a cake/candy supply store in your area, you can ask if they carry the Peter's products. I tend to use the Peter's White Caps confectionery coating to make my modeling chocolate as I like the flavor. It does have a cream color instead of white. I have also used their pure white chocolate which has a really rich cocoa butter flavor but it is even more cream colored.
Since Peter's is harder to find for most people, I tend to create a lot of my recipes for my blog using Wilton Candy Melts. They can be found in craft stores and in places like Walmart. The flavor is quite a bit sweeter than the Peter's but the advantage to it is that it is bright white.
Anonymous
Hi very thanks for the info and tips. I was wondering what brand of white chocolate you use for making modeling chocolate.
Anonymous
Hi Beth,
I am planning on a chocolate making party for 9yr olds. Id like to add some colours but im confused about doing that. Do i buy white chocolate and liquid/powder colouring? or is the coloured chocolate a different product altogether?
I here talk of 'candy' but not sure what that is comprised of and if it works with Chocolate (im in Australia)
Kind regards,
Sarah
Beth Jackson Klosterboer
Hi Sarah,
I'm not exactly sure what products are available in Australia, but if you are having children make candies, it will be much easier to work with confectionery (candy) coating than pure chocolates. Here in America we can buy the candy coating already colored or we can buy white coating and color it ourselves using candy coloring or powder coloring. You have to make sure any coloring you use does not have any water in it, so look for candy or chocolate coloring.
If you use the confectionery coating, you can melt it using my instructions above. If you buy pure chocolate, you should temper it in order for the chocolate to set properly. Tempering can be very challenging, that is why I would recommend having the kids use the coating.
I hope this answers your question.
Anonymous
Chocolate Calla Lily Bouquet!!!! I am so fancinated by this. Could you please send me the directions on how to make this beautiful bouquet.
Thanks,
Connie
cmail64@msn.com
Beth Jackson Klosterboer
Thanks Connie. I will do my best to work on a step-by-step tutorial for this project sometime this spring.
Meira
Thank you for the detailed information provided about chocolates and their variations. Very helpful for a beginner.
Meira
I am glad I found your site. The information is so clear and detailed. Thank you.
karen
Hi, i'm new to chocolate making, I've tempered some chocolate and used some just poured over some ginger which looked fine but then i poured the same chocolate into a silicone mould and these all went cloudy. Any advice on why the silicone went cloudy and the poured over didn't. Thanks
Beth Jackson Klosterboer
There can be a number of factors involved here. It could simply be that by the time you poured the tempered chocolate into the molds it had cooled down to a point that it was no longer in temper. It is tricky keeping hand tempered chocolate in perfect temper while you are working as you only have a few degrees to work within (which depends on the chocolate you are using but is usually somewhere between 88-91 degrees Fahrenheit.) If the silicone mold had any residue in it that can effect the look of the chocolate as well. If the mold was cold or warm it can effect the outcome as well. I'm sorry I can't give a specific reason for your problem but I hope this helped. I suggest you keep an eye on the temperature of the chocolate at all times. That's the most important thing. If needed warm the chocolate back up by using a blow dryer to warm up the bowl (don't blow into the chocolate, rather around the edge of the bowl.) Just warm it briefly as you are just trying to raise the temperature a degree or two.
Good luck.
Beth Jackson Klosterboer
Karen, here is an explanation from a chocolate maker that is really well written. His comments where in response to someone having trouble with hand tempering.
Hand tempering is difficult because building the correct crystal structure can be thrown off by many things. Two things that are crucial to tempering are temperature and moisture. Assuming you have the precise recommended temperatures for the kind of chocolate you are using, the moisture level in your environment is most likely the culprit. Moisture in the air(too much or not enough)can be a challenge when working with chocolate(and that factor changes day by day because of weather, heating, etc). I'll explain: imagine a tinker toy tower designed by a 5 year old child; he/she manages to get a tower together upright on Monday. Give the same 5 year old the same pieces on Tuesday thru Friday; the tower will stand 5 different ways likely looking as if it will fall at any moment. This is what much of the tempering out there looks like. All the variables will work on any of the five days but if the conditions change, it may not work like the day before. So too with CHOCOLATE. There are six beta crystals one needs to place in order to temper and, like the toy tower, various conditions in your space will dictate which crystal could become out of joint. If only 4 crystals are lined up no temper will result; If 5 crystals, maybe or maybe not; but 6 Crystals = perfect temper every time. (By the way, the line up for each crystal is temperature; exact temperature is essential.) Use a thermometer if your business depends on it. People spend years to perfect this science so don't become discouraged. A dehumidifier might also help if you have too much moisture in the air, which is a common frustration. Good Science too you, Eric W. Case
Sunni Diehl
I have had recent problems with my modeling chocolate but all otger web resources have been vague or contradict each other. This page has by far been the most helpful yet and will definitely be bookmarked!
Beth Jackson Klosterboer
Thanks Sunni. I'm glad I can be of help. I've encountered so many issues with modeling chocolate over the years and have learned how to fix every problem. I hope you now have the knowledge you need to be successful in making modeling chocolate.
J Barrett
What a great webpage you have here! You are obviously a perfectionist, as am I, and you need to be to turn out the fussy little details which I love! I don't know what to try to make first! Thanks for inspiring me.
Beth Jackson Klosterboer
Oh, I am totally a perfectionist. Some days that's a great thing, others, not so much. I spent 9 hours yesterday working on a recipe that I had been thinking about for over 6 months. It had to be perfect, and I had a few failed attempts early in the day before I got my perfection! I'm glad you can understand and relate:)
Anonymous
Hi,
I just got connected to your blog and found it to be a HUGE help in understanding and working with chocolate. I started experimenting with it about 2 years ago and done small things but now I am ready to up the challenge. Is there a way to infuse flavors into the chocolate without messing up the setting process? and where do I find these flavors and can you give me some flavoring ideas? I usually use Ghiradelli's chocolate blocks that I buy in bulk don't know if that will help to know what kind of chocolate I usually work with. I don't particularly like to work with the colored wafers because they lack flavor in my book and seem to have a waxy after taste. I just use the White Ghiradelli chocolate and use the chocolate coloring to make the colors I want. I also love the idea about the water in the skillet and using jars, that will help sooooo much, I hate running out of bowls.. LOL
Tami from Missouri
Beth Jackson Klosterboer
I love working with pure chocolate and agree that the flavor is so much better, but find most home cooks prefer using the confectionery coating because it is so easy to work with, so I do a lot of projects using them. For the most part, if you can temper chocolate you can always swap out pure chocolate for the candy melts in any of my projects. As far as flavoring goes, Lorann Oils does make an oil specifically for chocolates. If you click on this link, you'll go to Amazon and see the Irish Cream Chocolate Oil. http://www.amazon.com/gp/product/B000MS69CS/ref=as_li_tf_tl?ie=UTF8&camp=211189&creative=373489&creativeASIN=B000MS69CS&link_code=as3&tag=hungryh-20
LorAnn makes quite a few flavors of chocolate oils like Royal Raspberry, Kona Coffee, Orange Brandy, and Canadian Maple. I have tried these, and they have really good flavor. Don't use LorAnn hard candy oils, they wont work well in chocolate. You can't use anything that has any water in it either. Dry spices work well too. You can use wet ingredients when you are flavoring chocolate truffles. Fruit purees are great as are things like Rum, Frangelico, etc.
Hope this helps. Have fun and let me know if you have any more questions.
Debbie
How do you temper the pure chocolate
Beth
Debbie, I have listed one simple way to temper above in the text, but there are several ways to do it. Scroll down the page just a little way until you see Simple Tempering Method. The instructions are there.
Anonymous
Hi - this is a brilliant site. If you are making chocolate shapes using a silicone mold does it matter if you leave the cholocate to harden at room temperature or is it best to refrigerate? Thanks
Beth Jackson Klosterboer
Thanks! If you are using pure chocolate (with cocoa butter in it) then you can leave it at room temperature to set. I use the refrigerator just to speed up the process. If, however you are using candy coatings (with palk kernal oil or some other oil) then you do need to freeze them so that you don't end up with spotting or streaking in your candies.
Curious
Oooo... That sounds lovely! Coffee is one of my favorite aromas. Was that instant coffee grounds or brewed coffee? I found a recipe for coffee syrup the other day. It's similar to chocolate syrup. You mix it with hot or cold milk to make a coffee beverage. By itself it might make an interesting center to a dark chocolate candy. I'm afraid the concentrated coffee flavor would be to strong for a milk chocolate. I'll admit, that although my palate is very limited, planning flavor profiles and combinations is a lot of fun to me. Now I just need to get in the kitchen and explore them.
Beth Jackson Klosterboer
I sprinkled on ground coffee, that I ground myself from fresh beans. Use a really good quality coffee. I too love playing with flavors and understand your desire to experiment!