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.
popular brands of compound chocolate
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.
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.
I 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.
my chocolate is cracked
- 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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dixon.mary
I'm really struggling with my chocolate grand piano mold. I paint white chocolate on the keyboard of the piano first, then when its dry I pour the milk chocolate over the white and fill the mold. Problem: when I unmold the piano the chocolate comes out while the white keyboard stays in the mold. How do I fix this?
Midwest Maker
Thank you so much for sharing your 30+ years of knowledge. Which dark chocolate do you recommend I use for making chocolate bars? I'm looking at the pure chocolate mentioned in your blog. I'm concerned about taste, waxy feel and of course cost. Thank you in advance for your suggestions.
Beth
If you are looking for pure chocolate and you don't have a lot of experience with tempering chocolate, I suggest you buy Callebaut Callets. They look like chocolate chips but do not have any emulsifiers in them which inhibit melting. The callets are available in dark, milk, and white chocolate, they taste great and are easy to temper. I use Callebaut 811 semi-sweet chocolate callets when I'm hand tempering.
I use Peter's Burgundy Semi-Sweet Chocolate bars (10-pound bars) in my tempering machines. I love the flavor of this chocolate, but the 10 pound bars are very thick and they need to be chopped finely in order to hand temper the chocolate. That is a lot of work! That's why I typically use the callets instead when tempering small batches by hand.
If you don't want to have to temper your chocolate, you will need to use compound chocolate. I recommend using Peter's Westchester (milk), Eastchester (dark), and White Caps (white) or Ghirardelli melting wafers.
beth
Linda, whenever I use confectionery coating (candy melts) I put them in the freezer to harden. If I use the refrigerator or let them just sit out at room temperature, they often times dry with streaks in them. I find the freezer works best to harden the candies quickly and they usually come out very shiny.
Linda
I will be using confectionery wafers. After I have applied the coating to the, for instance, pretzel, should the finished product be put in the refrigerator or just in a cool spot. Thank you for your assistance.
Chocoholic
Thanks so much for sharing this post! There are some really great ideas here. Keep up the good work!
Anonymous
Hi, I have been making molded chocolates and have been running into the problem that once ny candy is made they melt very easily on the fingers, especially the small ones, when I pick them up to eat or package. How can I fix that?
Thanks very much..
Anonymous
Hello ..love your work is so beautiful. I wish I had the patience to they some of your recipes but I doubt I'd be able to do it. I was wondering if your sold your candy would love to purchase some of the white chocolate lollipops for Halloween. I've looked but don't see anything about ordering or anything like that. Could you please get back to me my email is lisam_j@hot mail.com thank u greatly.
beth
Hi, I've just discovered your fabulous blog and it's inspired me to try out an idea I've been pondering on for some time.
I'd love to make some chocolate cups and saucers in which to serve ice cream or to hold a mousse. Would you recommend making modeling chocolate and moulding them from this, or by melted chocolate in the same way as your chocolate buckets? I don't have any plastic cups at the moment but I'm sure I could find one somewhere.
Your advice would be gratefully received.
Jenny
Hi Jenny, I would use real chocolate instead of modeling chocolate to create the cups. The modeling chocolate might work well for the saucers as you could cut it and set it on a curved saucer, then allow it to harden, then when you remove it, it should hold the shape nicely, but you could do something similar with chocolate as well.
Anonymous
Hi, I've just discovered your fabulous blog and it's inspired me to try out an idea I've been pondering on for some time.
I'd love to make some chocolate cups and saucers in which to serve ice cream or to hold a mousse. Would you recommend making modeling chocolate and moulding them from this, or by melted chocolate in the same way as your chocolate buckets? I don't have any plastic cups at the moment but I'm sure I could find one somewhere.
Your advice would be gratefully received.
Jenny
Anonymous
I am just starting out as a chocolate maker and i am looking for some flavors to add to my chocolates. I melt down chocolate chips and put them in molds and freeze them for about 10 minutes or so. I have added peppermint in the past, and crushed walnuts, but now I am looking for more. I have mainly used non dairy chocolate chips, but I would like to use also white chocolate also. Any suggestions on which flavors and how to make them?
Thank you so much
Anonymous
I am just starting out as a chocolate maker and i am looking for some flavors to add to my chocolates. I melt down chocolate chips and put them in molds and freeze them for about 10 minutes or so. I have added peppermint in the past, and crushed walnuts, but now I am looking for more. I have mainly used non dairy chocolate chips, but I would like to use also white chocolate also. Any suggestions on which flavors and how to make them?
Thank you so much
Unknown
Hi Ms. Beth.
Love your troubleshooting section. It has helped me understand MC so much better.
I have made MC using your directions before and it worked out fine. But recently I made a small batch and the oils it squatting out like mad. I think I put the corn syrup while it was still pretty hot as I was rushing it.
It was very crumbly when i started to knead it and quite a bit of oil was on the surface. I added bit of corn syrup to it and kept kneading while making sure that my hands and the MC are cool and don't get warm... but the oil kept squeezing out 🙁 ....The MC isn't crumbly now but the oil is not incorporating back in. Pleaaaaseee HELP!!!
beth
Set a piece of plastic wrap in a plastic bowl and place your modeling chocolate in it. Let it rest for about 20-30 minutes, then go back to kneading it. That wont be long enough for the oils to solidify into small beads, but it will give the chocolate time to cool off and rest. Add more corn syrup if it's still dry and crumbly. Honestly, every time I make modeling chocolate it feels a bit different. Most days, I'm patient and wait until the chocolate cools before adding the corn syrup, but on occasion I rush and pay the price with greasy modeling chocolate. I'm always able to fix it, though, so take a break and come back in a bit and hopefully it will work out well.
Unknown
Thank you so so so much for your prompt reply. I went back to knead it and like you said the oil incorporated back in easily. But the texture of the MC is still coarse. I added corn syrup to soften it. It is soft but not smooth at all. I don't know its like that.
beth
Because so much oil seeped out, it may be a little more brittle. I would try adding a bit more corn syrup then let it rest for a while, then knead it again. I've even added corn syrup to modeling chocolate that was made weeks before. It's never to late to add more to get a smooth texture. Good luck.
Unknown
Oh gosh! I went back to check on it after replying to you now. MAGIC! Smooooth!
So "Waiting" is the Key!! Anything not coming together, just "wait" and go back to it.
Sorry for bothering you so much. Thank you for your precious knowledge.
beth
Yay, I'm so glad it worked! Have fun making your project. Don't ever worry about bothering me. I love helping.
Unknown
Yes adding more corn syrup really helped!! Thank you so much for your instant help. I would've burst into tears otherwise.
Anonymous
Hi, I'm using Wilton candy melts with the pirate lollipop molds. I paint the first layer, make sure there are no bubble and put it in the freezer before filling the mold with chocolate and freezing for 10-15 mins. However I am running into two problems. Firstly when I pour the chocolate to fill the mold, I see air bubbles form in the painted base layer. Secondly, some of the color of the painted base layer starts to bleed. Any suggestions? Thanks
beth
Air bubbles are common, they form when you pour the candy melts into the mold. To remove them, tap the mold on the counter a few times. If that doesn't do it, then use a toothpick to pop them. I carefully hold the mold up over my head, keeping it perfectly horizontal, so the candy melts don't spill, then I look to see where the air bubbles are, and pop them.
If your painted color is bleeding, the candy coating you are pouring into the mold is too hot. Allow it to cool slightly them pour it in. If you are keeping it hot in a skillet, turn the heat down. If it's down as low as it will go and the candy coating is still too hot, then remove the jar for a few minutes, to allow it to cool, then pour it into the mold. The closer to the bottom of the jar you get the hotter the candy coating will be, so it's helpful to stir it before you begin pouring.
Anonymous
Thank you so much 🙂
Anonymous
Good day!
I am trying to make chocolate lollipops, i packaged them in plastic and seal with ribbons. Problem is my chocolates are sweating. Here's how I do it.. After filling the mold w/ chocolate I put them in the freezer for 10 mins then take them out, put each lollipop in plastic bag, tie it with ribbons, some of the chocolates are already sweating at this time but i still put them inside the plastic bag. After a few minutes i see sweating so i put it back in the fridge for 24 hours but I still see sweating after.
How can I avoid this, please help me, Thanks!
beth
The sweating is actually beads of condensation created by the moisture in a freezer or refrigerator. It can also be caused by changing the temperature too quickly. If your house is really warm, you may want to freeze the pop for about 8 minutes, then move them to the refrigerator for 4 minutes before bringing them into your room. It's very important to allow the lollipops to come to room temperature before packaging them in bags. Let them sit at least 30 minutes. I usually let them sit for an hour or so. DO NOT put them back in the freezer or refrigerator. You will definitely get sweating if you do that.
If the pops do sweat, allow them to sit in a cool (about 70 degrees F) dry place until the sweat has completely dried. Your lollipops will look like they have a mat finish instead of a glossy finish, but at least they wont smear.
Good luck.
Jackie Dobson
Hi, I wonder if you can help. I am trying to use PME candy melts in a silicon mould of an anchor and for the life of me i cannot get it out without breaking it. I have tried popping it into the freezer and using cake release and cornstarch but it always breaks. Can you offer any suggestions? Thanks
beth
Hi Jackie,
I've never used PME Candy Melts, but have used lots of other brands and they should all just pop out of the molds once set. You should never use cake release or cornstarch. You shouldn't have to. Once the candy hardens it should shrink enough to pull away from the mold. The problem is probably the design of the mold. I've had molds that just never work. If an area is too thin and not engineered correctly the candy will crack. So I'm guessing the the thin part of the anchor is the problem. You'll probably need to get a different mold.
Jackie Dobson
Hi. I wonder if you can help. I am trying to use PME candy melts in a silicon mould of an anchor and for the life of me i cannot get it out without breaking. I have tried popping it into the freezer, also tried using cake release but they always break. Can you offer any tips? thanks
Anonymous
Hi don't have any marble to work on! I do have AC and can cool my kitchen down to what I need, so can I work my modeling clay on my small laminate table on parchment paper??
beth
The best thing to use if you don't have marble or granite, is use a metal baking pan. It's reasonably cold which is what you need to cool down the modeling chocolate.
Anonymous
Thanks for your reply, Beth. I appreciate your time.
Anonymous
Hi Beth,
Many thanks for this helpful article. This might seem like a strange question on a chocoloate site but I'm hoping you might be able to help me with something due to your experience with colouring chocolate. I have been using oil candy colors to color homemade crayons. Overall, I've been happy with the results and most of the colors have mixed really well with the wax I use. However, I'm still having some trouble with the blue, green and purple colors - the dye can transfer onto hands from a set crayon. I was wondering if you might know why this happens with these particular colors when all the others are fine? Have you ever experienced any differences with these shades?
I look forward to your reply. Many thanks in advance.
beth
That is very interesting. I really have no idea why that would be happening with just a few colors. The only issue I have with some colors is that they fade, in particular bright pink and sometime bright purple. Pretty much any coloring that ends up on my hands stains, so I guess I'm surprised that when used for crayons they don't all stain.
Sorry, I'm no help with this issue.
Candied Nuts
I love your blog And your candy. Thank you for sharing..
Kathryn Durno
Hi Beth...I've made some bourbon and bacon flavored chocolate covered caramels and topped them with a little sea salt and bacon crumbles. After trial and error I've gone to the Wilton melts to get the chocolate to set up properly. I will be traveling with them and will be using them in a contest in two days. I feel like I need to refrigerate them....I will be in an RV and the temp will probably be 76 plus...any suggestions for refrigerating them? Do the Wilton melts get bloom? Thanks !
beth
Hi Kathryn,
That is going to be tricky. If you refrigerate them, they might bloom and will most probably end up being sticky. Candy Melts get sticky when they've been chilled for too long. They develop condensation which will dry and make the candies look dull. I would suggest you keep them cool just by running the air conditioner. If you by any chance have a cooler that plugs in, this is a better option than a refrigerator. If you just put the chocolates in the cooler (wrapped and packaged in boxes) then you should be alright. I've done this before on long trips. I will often leave the lid open as we drive, then just close it when we get out to go to dinner or something. This works pretty well.
I hope this helps.