How to Make Chocolate Candy
Frequently Asked Questions about An Occasional Chocolate™ and Making Candy
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Owner, Cheryl Sandberg, answers frequently asked questions about her business and about chocolate candy making.
What are some of the things you recommend I do to get started in candy making?
How much chocolate will fill my mold?
How much chocolate do I need to fill my mold?
Do you have a mold sitting around and you want to know how much chocolate to buy to fill it? Here is a basic formula to try: It is length x width x depth x .708 = ounces of chocolate. It works the best for more symmetrical molds, but will help!
How long is the chocolate's shelf life?
Chocolate by itself has a one year shelf life.
What is the shelf life of the chocolate when I add other ingredients?
The chocolate has a 1 year shelf life, but when you add other things it lowers the shelf life to the shelf life of the product you put inside the chocolate! For example, adding cream will lower the shelf life to about 1 and a half weeks.
Why does chocolate sometimes get a white layer on the top?
When a thin layer of fat crystals forms on the surface of the chocolate, it is called fatbloom. It means the chocolate has lost its gloss and a soft white layer appears, giving the finished article an unappetizing look. Fatbloom is caused by the recrystallization of the fats and/or a migration of a filling fat to the chocolate layer. Storage at a constant temperature will delay the appearance of fatbloom. It does not harm the chocolate's taste and you can re-melt the chocolate to get rid of this appearance.
Can I freeze chocolate?
You can freeze chocolate by placing it in an air tight container away from odor. It might have a bloomed look to it when it is taken out of the freezer.
What is the best way to store chocolate?
Chocolate is susceptible to moisture and absorbs external odors. Store chocolate in a cool, dry place away from light and air. Chocolate will oxidize more quickly and deteriorate in taste when exposed to light and air. Dark and milk chocolate naturally contain antioxidants (the agents that slow down the oxidation process). White chocolate does not contain these substances and is much more sensitive towards oxidation.
The ideal temperature for storing chocolate is between 54°F and 68°F (12° and 20°C). At higher temperatures, the chocolate will soften and will lose its gloss. Care should be taken to bring cold products to room temperature to avoid condensation and sugarbloom. Fluctuating temperatures should also be avoided as they will accelerate the appearance of fatbloom. Chocolate should be protected against humidity.
What is the best way to melt chocolate?
We prefer the microwave as apposed to the water bath method. Melt the chocolate in 30 second intervals in a microwave safe plastic bowl stirring in between. Keep warm by placing on 2 towels that are placed in a frying pan on low. This is just enough heat to keep the chocolate at a nice even temperature for dipping or for molds. You can also temper the chocolate depending on the type of chocolate you need. What type of chocolate do I need?
How well does the chocolate ship in the summer?
Chocolate can be a bit fussy about temperature. We use cold packs for shipping from May 15th - September 15th with options to purchase extra. Although this does not guarantee against melting, it aids in keeping the chocolate from being melted. Priority shipping is recommended in warm months.
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Title: How to Make Chocolate Candy: Frequently Asked Questions (FAQ)