If you are thinking about chocolate candy making, then you need to consider step one in the process.

 

Chocolate Candy Making Step One

 

If you start with sub-standard chocolate you are immediately making your task much more difficult. Did you know it can make a huge difference to the outcome of your chocolate making by knowing the different types of chocolate?  Start with quality and you will have a far greater chance of success.

 

Chocolate Candy Making Moulds

If you are making moulded chocolates then you need to use a good quality compound chocolate.  Using couverture chocolate for this requires the chocolate to be tempered, which is not what we’re doing here.

When making chocolate centres, truffles, covering cakes, then you need to use a couverture chocolate.

Unless you want to spend the considerable amount of time it takes to temper your chocolate, then choc-dipping truffles, ginger, strawberries etc or making chocolate leaves can be done so easily using a good quality compound chocolate.  This also holds its shape much better than couverture chocolate.

 

Chocolate Candy Making Chocolate Chip Cookies

 

For those old favourite choc-chip cookies then the packets of very small choc bits are the best.  You may be tempted to choose the big chips, but believe me, using the very small ones makes your job a lot easier, and the cookies are even yummier than before!

 

So enjoy your chocolate candy making today!