Chocolate candies purchased in specialty shops are molded into characters and symbols for special occasions and holidays. Unfortunately, purchasing these treats can be very costly.
Specialty melt chocolate shops create each candy piece by molding melted chocolate or dipping fresh fruits to create candies unattainable in the average candy isle.
By melting, molding and dipping chocolate you can create the same confections at less than half the cost. I have provided my personal melted chocolate recipes for you to try.
Chocolate molds can be purchased in most candy making isles of party and craft stores.
If molds are not available, dip fresh fruit, cookies, crackers and nuts into melted chocolate.
When melting white chocolate chips, add oil based food coloring, to create exciting and colorful chocolates . Only oil based food coloring should be used to color melted chocolate.
Hardware
Medium pot with less than 1 inch of water
Medium stainless steel bowl larger than pot
Long handled spoon
Spatula
Molds (optional)
Paper baking cups (optional)
Waxed paper
Baking sheet or cardboard sheet
Refrigerator
Ingredience
Chocolate chips (any flavor)
Vegetable shortening
Fruit (fresh/dried)
Nuts (shelled)
A medium pot and stainless steel bowl will create a double boiler. Use a double boiler if you have one.
The pot should have less than an inch of water and the bowl for melting chocolate should not touch the water in the pot. If the pot is too small and the water is too high the chocolate will over heat and burn instead of melt.
The amount of melted chocolate used will determine the amount of vegetable shortening you will require.
1 cup chocolate chips
1 tablespoon vegetable shortening
White chips take longer to melt and not as naturally creamy as regular melted chocolate , more shortening is required to create a smooth creamy texture.
Vegetable shortening causes chocolate to melt easier after chilling. Mix well with every addition adding only what is needed.
Be sure the hardware is dried thoroughly and free from any liquids. Water and melted chocolate do not mix.
Place chocolate chips and shortening in bowl and place bowl over the pot.
Set stove to the lowest possible setting, do not boil water.
Melting chocolate slowly, will achieve the best results.
When chocolate begins to melt it will appear glossy, stir occasionally throughout heating until chocolate is smooth and creamy, usually about 30 minutes.
Molding Melted Chocolate Candy
Drop spoonfuls of melted chocolate candy into preformed candy molds.
Tap the mold gently on a flat level surface to remove any air bubbles trapped between the inner mold and melted chocolate.
Place mold on baking sheet or cardboard sheet to rest flat and level.
Refrigerate until chocolate is chilled firm, about an hour.
Cold storage, candies last 1 week, room temperature only 4 days.
When chocolate is ready to be removed from the preformed molds frosted appearance on the outside of the form, indicating chocolate has pulled away from the mold and is ready to be removed. If there are any dark areas of chocolate still visible, chocolate is not ready and should be chilled for a longer period of time.
Melted Chocolate Dipped Fruits
Dip fresh/dry fruits into melted chocolate mixture to cover.
Place on waxed paper lined baking sheet or cardboard.
Refrigerate until chocolate is firm, about an hour.
Cold storage only, candies last 1 week.
Melted Chocolate Coated Nuts
The amount of nuts required depends on the amount of chocolate used.
Blend nuts and melted chocolate together.
Drop spoonfuls of mixture into small baking cups.
Refrigerate until chocolate is firm, about an hour.
Cold storage, candies last 1 week, room temperature only 4 days.
There are many wonderful variations of melted chocolate candy treats you can make, be creative and have fun.
