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Home >
Choosing the Type of Chocolate You Need For Your Project
Real Chocolate Versus Confectioners Coating/Molding Chocolate
By Cheryl Sandberg
Just what is everyone talking about anyway?
When choosing the type of chocolate you need for your candy making project, there are two different options: real chocolate with cocoa butter, or confectioners coating (molding chocolate).
Real chocolate must be tempered if you want to use it in molds or for dipping. Tempering helps give it a shiny look which is great for molds and dipping, as it prevents it from looking foggy or whitish.
Chocolate companies created confectioners coating so that we can avoid tempering real chocolate. In creating confectioners coating, the cocoa butter was removed from the chocolate and palm kernel oil was added. The product looks just like real chocolate, but it cannot be sold with a chocolate label because it doesn't contain cocoa butter. Many companies make confectioners chocolate taste really wonderful. We recommend Guittard Melt n Mold confectioners coating. It was chosen because of its superior taste to that of other companies confectioners coating which can have a waxy taste.
Use confectioners coating or molding chocolate for:
Molds
Dipping berries, nuts and other things
When you don't want to temper your chocolate
Use real chocolate for:
Cookies
Cakes
Desserts
If you temper your chocolate you can also use it for molds and dipping berries, nuts and other things.
We carry both!
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Title: Choosing the Type of Chocolate You Need For Your Project
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