Chocolate recipe

4 replies [Last post]
By Samber on Mon, 07-16-07, 23:33

Does anyone have a good chocolate recipe?
If so what brands do you use?
I buy Vermont Nut Free but the shipping is a killer [img]http://uumor.pair.com/nutalle2/peanutallergy/frown.gif[/img]
[img]http://uumor.pair.com/nutalle2/peanutallergy/rolleyes.gif[/img]

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By ryan's mom on Tue, 07-17-07, 16:30

Hmmm...I'm not quite following your question.

Chocolate is kind of like a raw ingredient like sugar or flour. You can't really *make* chocolate. It's kind of like processing plants make sugar from sugar cane. Chocolate manufacturers make chocolate (among other things) from cocoa beans.

Is that what you were asking?

I buy either Hershey chocolate (the 1.5 oz bars) or VNF.

[This message has been edited by ryan's mom (edited July 17, 2007).]

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By Samber on Tue, 07-17-07, 18:09

Uhhhhhhhhh,
I mean like chocolate bars etc. So for Example melt chocolate chips, shortening or whatever and pour into molds of some kind. I am looking for that type of recipe.

[This message has been edited by Samber (edited July 17, 2007).]

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By momll70 on Mon, 08-06-07, 23:05

I tried this but it was not easy. I bought the molds and tried it 2x and both times it didn't set right. I bought chocolate melted it and put it into molds. And refridgereated them. I think if I try it again I would do some research first. It's easier if you use a squeeze bottle to fill in the molds and then I think you need to either freeze them or refrigerate them so that they come out easier. Something about how cold (maybe freezing) makes them harden with a shine and come out better. I don't remember but you can do a search on making chocolate. Good luck.

I'm good at baking but candy is not my thing.

[This message has been edited by momll70 (edited August 06, 2007).]

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By ryan's mom on Tue, 08-07-07, 11:14

*Real* chocolate (as opposed to chocolate candy coating) requires tempering to set properly, like, for example, a candy bar.

Out-of-temper chocolate doesn't set well, melts easily in one's hands, may not be a uniform color, etc.

Tempering isn't required for good taste though. It's primarily for getting a chocolate to set like candymakers and chocolate companies do. There are tempering machines for home use, but they are expensive. Not a requirement by any means, just a nice thing to have. I have one and used to use it a lot more often. Now maybe only once or twice a year. At $450/machine, it's definitely something that optional with candymaking, unless really serious about it.

When I'm in a hurry and don't care to temper chocolate, 1 Tb of shortening to 8 oz of chocolate does the trick for me.

My chocolate preference is VNF chocolate (not the chocolate chips because those aren't generally recommended for chocolate in molds, although most people don't care) and I buy Hershey bars in bulk from BJ's Wholesaler when I plan on tempering. If I'm in a hurry, then I'll use chocolate chips and shortening.

[This message has been edited by ryan's mom (edited August 07, 2007).]

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