Chocolate Tempering and Uses
Chocolate tempering gives chocolate a smooth, glossy finish. Tempering also keeps chocolate from melting on fingers and allows chocolate to set up for dipped, chocolate-covered treats. KitKat is a chocolate and wafer candy first sold in the UK in 1935 as ‘Chocolate Crisp’.
Working with Candy Melts
To write with candy melts, first melt them by microwaving for 30 seconds at a time. Stir between microwaves until completely melted. Then use a pen to write on any surface.
Melt black candy melts to pipe over a design template. Candy melts harden shiny when they set. Paramount crystals mixed with melted chocolate makes a smooth candy coating.
Adding a little oil thins candy melts for easier pouring but may make candies less firm after hardening. Best not to use watery food colors on candy melts because the chocolate can seize up. Melt white chocolate, add olive oil and food coloring to make home-made candy melts.
Creating Decorations and Storing Treats
To make a cake plaque, use a stencil to cut the shape. Decorate plaque with food-safe paint and make small holes with a toothpick for hanging.
When filling silicone molds with melted chocolate, tap molds to remove air bubbles which float up. Silicone molds don’t need greasing before pouring in chocolate. Let chocolate candies harden completely before removing from molds.
Store chocolate-covered strawberries chilled in layers separated by wax paper to prevent sticking.
What is another name for Candy Melts?