Double Boiler - Fill lower pan of double boiler half way with water. Bring water to simmer, then remove from hear. Place chocolate or summer coating in the top pan and place on lower pan. Stir frequently, without beating, until smooth and completely melted. Melting time will vary depending upon how hot your water is, and how much chocolate you are melting.
A 1 lb bag of chocolate or summer coating will take about 20-30 minutes to melt.
Never heat or boil the water while melting the chocolate or summer coating. If you heat the water your chocolate or coating will "cook" and become extremely thick. Chocolate melts at a very low temperature. Therefore it is not necessary to ever put your pan on the store. Never add water, milk or any other liquid to "thin" the chocolate. This will ruin it. If properly melted they will be the perfect consistency for dipping or pouring. While you are using your chocolate or summer coating, the melted candy may start to get thick and begin to set up in pan.
This happens when the water underneath is cooling off and is no longer hot enough to keep the candy melted. When this happens, remove the top pan and re-simmer the water and repeat melting instructions. This will make your chocolate return to its original melted consistency.
Microwave - Put chocolate or summer coating in a microwave-safe container. Microwave chocolate at 50% power, or defrost for 1 minute. Stir thoroughly. Continue to microwave and stir at 1 minute intervals until smooth and completely melted. A plastic container is recommended since glass containers tend to retain the heat and become to hot.
Electric Skillet - Place chocolate in wide-mouth glass jars or glass bowls. Set containers in an electric skillet that is 3/4 full of water. Heat water to a low simmer, while stirring the candy. When chocolate is completely melted, turn off skillet. Be Careful not to get any water into the chocolate. This method is great for melting small amounts of multiple colors. Be sure to use one container for each color.
Wednesday, January 28, 2009
Molding Instructions by Lorraine
Fill - When the candy is completely melted, pour the chocolate into a squeeze bottle.
Do not melt chocolate in bottle.
Solid Pieces - Fill each cavity of the mold with melted chocolate, then gently tap the mold on the tabletop to eliminate any air bubbles that may have been trapped between the candy and the mold.
Lollipops - Fill candy mold (indented for lollipop sticks) with melted chocolate. Tap the mold to remove air bubbles. Position lollipop sticks in mold and rotate sticks to thoroughly cover with coating.
Small solid 2 piece candies - Fill both halves of mold with melted chocolate almost full, then quickly snap the two halves together and clip using paper clips. Note: this can only be done with a small 2 piece mold.
Large solid 2 piece candies - Fill one side of the mold completely with candy. Place in freezer to set candy slightly. Remove from freezer. Fill the other half of the mold with candy. Take the first (semi-set) half and place together with unset half. clip together using paper clips or bulldog clips. Rotate mold to help join the set candy with liquid candy. Place in freezer until both sides are set.
Hollow 2 piece candies - Fill one side of the two piece mold with melted chocolate. Clip two sides together using paper clips or bulldog clips. Rotate until both sides are completely coated. Set in freezer - upright until completely set. Use a knife to trim any rough edges.
Chill - Place the chocolate-filled mold in freezer for about 10 minutes or until the candy is set. Chilling time will vary depending on the size and depth of the candy pieces. When the candy is completely set, the underside of the mold will appear frosted. If there are any dark areas on the underside of the mold, chill the mold for a few more minutes, until the entire mold has a frosted appearance.
Unmold - Place a sheet of waxed paper on the table and invert the mold about an inch above the surface. Gently tap the mold to help release the candies. When the candy is completely set, it will easily "pop" out of the mold. Be careful not to leave the candies in the freezer too long - you do not want to freeze it, just chill it.
Do not melt chocolate in bottle.
Solid Pieces - Fill each cavity of the mold with melted chocolate, then gently tap the mold on the tabletop to eliminate any air bubbles that may have been trapped between the candy and the mold.
Lollipops - Fill candy mold (indented for lollipop sticks) with melted chocolate. Tap the mold to remove air bubbles. Position lollipop sticks in mold and rotate sticks to thoroughly cover with coating.
Small solid 2 piece candies - Fill both halves of mold with melted chocolate almost full, then quickly snap the two halves together and clip using paper clips. Note: this can only be done with a small 2 piece mold.
Large solid 2 piece candies - Fill one side of the mold completely with candy. Place in freezer to set candy slightly. Remove from freezer. Fill the other half of the mold with candy. Take the first (semi-set) half and place together with unset half. clip together using paper clips or bulldog clips. Rotate mold to help join the set candy with liquid candy. Place in freezer until both sides are set.
Hollow 2 piece candies - Fill one side of the two piece mold with melted chocolate. Clip two sides together using paper clips or bulldog clips. Rotate until both sides are completely coated. Set in freezer - upright until completely set. Use a knife to trim any rough edges.
Chill - Place the chocolate-filled mold in freezer for about 10 minutes or until the candy is set. Chilling time will vary depending on the size and depth of the candy pieces. When the candy is completely set, the underside of the mold will appear frosted. If there are any dark areas on the underside of the mold, chill the mold for a few more minutes, until the entire mold has a frosted appearance.
Unmold - Place a sheet of waxed paper on the table and invert the mold about an inch above the surface. Gently tap the mold to help release the candies. When the candy is completely set, it will easily "pop" out of the mold. Be careful not to leave the candies in the freezer too long - you do not want to freeze it, just chill it.
Dipping Guidleines for Candy by Lorraine
Most treats require no special preparation - just dip, place on waxed paper covered cookie sheets and refrigerate to set.
Fruit - Fresh fruit needs to be washed and dried before dipping. for whole apples, push in lollipop sticks; once dipped, let set with sticks up. For slices or chunks of apple or banana, dip first into lemon juice to prevent discoloration, let dry, then dip into melted candy. Hold strawberries and cherries by the stems to dip in chocolate. For other fruit, use a dipping fork, skewers or carefully hold with fingers.
Clusters - Mix nuts, coconut, crisped cereal or any combination if ingredients into melted candy (not more than 1 cup of ingredients to 1 cup of melted candy). Drop mixture in spoonfuls onto waxed paper and let set at room temperature.
Fruit - Fresh fruit needs to be washed and dried before dipping. for whole apples, push in lollipop sticks; once dipped, let set with sticks up. For slices or chunks of apple or banana, dip first into lemon juice to prevent discoloration, let dry, then dip into melted candy. Hold strawberries and cherries by the stems to dip in chocolate. For other fruit, use a dipping fork, skewers or carefully hold with fingers.
Clusters - Mix nuts, coconut, crisped cereal or any combination if ingredients into melted candy (not more than 1 cup of ingredients to 1 cup of melted candy). Drop mixture in spoonfuls onto waxed paper and let set at room temperature.
Chocolate Storage
Store unused chocolate in an airtight container in a cool, dry place.
Do not refrigerate. Keep flavored chocolate (french vanilla or mint) separate from unflavored chocolate. Chocolate will pick up other smells around it.
Do not refrigerate. Keep flavored chocolate (french vanilla or mint) separate from unflavored chocolate. Chocolate will pick up other smells around it.
Care of Candy Molds by Lorraine
The plastic candy molds should be washed by hand in warm, soapy water and towel dried.
Do not allot them to soak for long periods of time in hot water. Never put the molds in the dishwasher!! It is not necessary to wash the molds between molding unless some filling has remained in the mold cavity. Molds should be store flat or upright. If the molds are stored in a bent position, they will warm permanently.
Do not allot them to soak for long periods of time in hot water. Never put the molds in the dishwasher!! It is not necessary to wash the molds between molding unless some filling has remained in the mold cavity. Molds should be store flat or upright. If the molds are stored in a bent position, they will warm permanently.
Chocolate Covered Pretzels by Lorraine
Melt milk or white chocolate coating using preferred melting method. Lay pretzel on dipping fork and dip into melted chocolate. Tap on the side of dish to remove excess coating.
Lay on waxed paper to set.
Lay on waxed paper to set.
Minty Chocolate by Lorraine's Candy Making Class
Oreo cookies or Chocolate Nilla Wafers
Peppermint oil
1 pound dark chocolate coating
White chocolate coating (optional)
Melt dark chocolate using preferred melting method and flavor with peppermint oil.
Dip oreos or chocolate wafers in the flavored chocolate and lay them on waxed paper until set.
Drizzle with melted white chocolate if desired.
Peppermint oil
1 pound dark chocolate coating
White chocolate coating (optional)
Melt dark chocolate using preferred melting method and flavor with peppermint oil.
Dip oreos or chocolate wafers in the flavored chocolate and lay them on waxed paper until set.
Drizzle with melted white chocolate if desired.
Cereal Mix by Lorraine Candy Making Class
1 cup crisp rice cereal or malted chips
1/2 cup raisins
1 pound milk chocolate coating
1/4 cup chopped walnuts (optional)
Melt milk chocolate using preferred melting method. Pour cereal, raisins (and walnuts) into melted chocolate. Mix well. Pour onto waxed paper. After mixture has set, break into pieces.
If storing for more than two days, keep in air-tight container.
1/2 cup raisins
1 pound milk chocolate coating
1/4 cup chopped walnuts (optional)
Melt milk chocolate using preferred melting method. Pour cereal, raisins (and walnuts) into melted chocolate. Mix well. Pour onto waxed paper. After mixture has set, break into pieces.
If storing for more than two days, keep in air-tight container.
Subscribe to:
Posts (Atom)
