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Working with Mercken's and Guittard
Chocolate
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The two most common ways to
melt Mercken's or Guittard a'peels chocolate are:
Place water in bottom of double boiler.
Bring to boil. Turn off heat. Place chocolate in top of double boiler and
set over hot water and stir until melted. NEVER COOK CHOCOLATE!
Also make sure the water doesn't touch the chocolate.
Another way to melt chocolate is to place it in a microwavable container and
set the temperature on high. Microwave for 1 minute to start. Stir. Place
back into the microwave and heat for 30 second intervals until your chocolate
is smooth. Be sure to stir between each heating. Each microwave is
different.
The amount of chocolate and the colors for each project may vary. For
larger projects, you can use an electric fry pan with about 3 inches of
water in it. Set on the lowest temperature, making sure the water never
gets too hot. A good way to test it is to stick your finger in it to be sure.
Place the container of chocolate in the water and be very careful not to get
WATER in your chocolate. These instructions apply only to Mercken's or similar
types of coating chocolates. High quality Belgian, Swiss, French or U.S.
chocolates e.g. Callebaut with higher cocoa content will require
tempering.
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| Using melted
chocolate, you can mix your favorite nuts with it for clusters, toss your
favorite nuts (without the skins) into the chocolate, stir, and drop onto
a cookie sheet or into candy cups and refrigerate. Or make haystacks by mixing
the chocolate with coconut. Try dipping dried fruits or even potato chip or
popcorn. If you are a chocolate lover like I am, the ideas are endless. |
Molding Chocolate (one
color)
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When the
chocolate is completely melted, fill each cavity of the candy mold with the
chocolate using a teaspoon, a squeeze bottle filled with melted chocolate, or a
disposable cake decorating bag filled with melted chocolate and a small hole
cut in the end. Then gently tap the chocolate candy mold on a hard
surface to eliminate any air bubbles. You will see the bubbles come to the top.
If lollipop molds are used, now is the time to place the stick into the mold.
It is better if you point the stick into the chocolate then twist it as you
drop it down into the trough provided in each cavity. This assures you the
chocolate will cover the stick and it wont fall off later. Tap on a hard
surface once again to flatten the back (gently not to disturb the
sticks).
Now chill the candy mold in the refrigerator or freezer. Naturally the
freezer takes less time, but you must watch the candy much closer. If it
remains in there too long, it could crack your items. Usually the
chocolate begins to come away from the candy molds edges when it is ready. Now
turn the candy mold over onto a soft surface (usually a paper towel works
fine). You do not want to flip any candy onto a hard surface. You
could break them. If they do not drop out of the candy molds right away,
chances are they need a few more minutes in the refrigerator. Some items (like
chocolate mold boxes, candy mold dishes or larger items) are a little more
difficult and require a little wiggling to get them out. Rubbing the
outside of the candy mold with your warm hands helps. Once your items are
finished, place them in food approved candy boxes or candy bags. |
Molding Chocolates (
More than one color)
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| Have fun, detail your items by adding
different colors in the same mold. Using chocolate brushes (non-shed type),
skewers, or toothpicks dab the colored chocolates into the candy molds. You may
want to tap the candy mold occasionally if the items are deep. Before
overlapping colors, be sure you let the first colors set in the refrigerator
for a couple of minutes before proceeding. You do not want your colors to run
together. Turn your candy molds over and take a look at your item. When you are
happy with your creation its time to finish it off with the main color
following the instructions above. Remember to cover your lollipop mold
sticks with plenty of chocolate. Ribbons are
cute added to your lollipops either around their neck or around the candy bags
when you are finished. |
How to make filled
candies
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First you need a game plan as to what
you are going to put inside your filled candies. Are you filling large Easter
eggs in which you need to fill up space or are you filling small filled candies
in a fancy box? Large candy mold cavities need some kind of filling like:
our Basic center mix, Rice Crispies, coconut, nuts, fudge, peanut butter or
other bulky items.
Basic Center Mix:
Mix Together:
1 pound Drivert (superfine) sugar
½ can Eagle Brand Milk
¼ pound butter (not margarine)
Coloring or flavoring to suit (candy flavors from our candy making supplies
page are great!)
The Drivert sugar can be found at many supermarkets.
This Basic Center Mix is best when made 24 hours in advance.
Refrigerate when not in use.
After this mixture has been refrigerated for several hours, you can take a
small amount and roll it into a ball and roll it in your favorite toppings.
(Desiccated coconut, nuts, cocoa or your preferred toppings.
Now for the chocolate candy molds:
With a teaspoon or squeeze bottle put a good amount of melted chocolate (about
1/3 full) in the cavity and with a paintbrush push the chocolate up the sides
of the candy mold. The object is to make sure the whole inside of the chocolate
molds cavity is covered. Hold the candy mold up to the light. If you can see
light then you do not have it covered enough. Sometimes it take a little
practice and a couple of times to get it right. Refrigerate the chocolate molds
between coats. If you do not cover chocolate molds properly they will leak,
especially chocolate cherries. Once you have the chocolate molds coated
properly, take a small ball of your filling (depending on the size of the candy
molds) and press it into the cavity so it is about ¾ full. Then top with melted
chocolate. Squeeze bottles make this job easier. Tap on hard surface to
flatten. Place in the Refrigerator. After 10 minutes or so, turn
them over on your paper towel. They should pop right out. If they do not, place
them back into the refrigerator. Store as instructed above. |
| First thing you need to do is trim
around both chocolate molds to about ½ to 1 inch. You will need some type
of clips to hold your candy molds together while the chocolate is hardening.
Some chocolate molds have a snap together method, but I trim those just outside
the snap rim and still use the clips for security. Now fill the back
chocolate mold with chocolate and clip the top chocolate mold to it.
Rotate the chocolate mold until the entire item is coated, tapping gently
on all sides to make sure there are no bubbles. Place in refrigerator
for about 5 minutes (freezer is not recommended). Then rotate to another
position, shaking chocolate molds as you turn them. Repeat every 5 minutes
rotating to a new position. The last position should be standing up. You
want to make sure it is not top heavy. After 10 or 15 minutes depending on the
size of your item remove from refrigerator and carefully remove the chocolate
mold laying it on a soft surface. Try not to touch the item too much, as
it will show fingerprints. Package being careful not to bump the item. Remember
they are hollow and fragile. Now if you want to detail the hollow item,
this can be a little tricky. Paint in the colors you want. Make sure it
is thick. Place in refrigerator a few minutes. Then with a paintbrush, cover
the back of the colored areas with the main chocolate you are planning to
finish your item in (usually milk chocolate). Give it a good thick coat so the
colors won't run when you pour in your last chocolate.. Refrigerate a
few minutes and proceed as above. Try to keep your chocolate on the cooler side
so it won't melt the chocolate underneath. This again takes practice. |
Solid molding of two
chocolate pieces
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| There are several
ways. I find this easiest. Fill one of two candy molds with chocolate
to just below the rim. Tap to remove the bubbles and place in
refrigerator until finished. Remove from the candy mold. Fill the other candy
mold half to the top of the mold. Tap to remove air bubbles. Place the finished
half on top of the chocolate mold you just created. Refrigerate. They should
stick together. |
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