Angie's Cocoa Powder Chocolate Candy Recipe Enquiries

by M. Zaki M. Radzi
(Malaysia)

Zaki's Finished Molded Chocolate Candy Assignment

Zaki's Finished Molded Chocolate Candy Assignment

Dear Angie.


First of all, I personally have browsed through multiple sites on chocolate making, just to find out that yours are the most probably thorough and also giving up good guidelines and simple interface of the web. Congratulation.


I am a dark chocolate lover but this has nothing to do with it. Haha. I have also browsed through almost all the Q&A section, just to end up, having to ask you about this recipe from your site.

3 cups sugar
3 cups milk
5 tbsp cocoa
1 tbsp butter
1 tsp vanilla

My question is, does this recipe works for pouring into candy mould and after being taken out from the mould and packed, will it retain shape at room temperature without melting or smearing your hand while eating? I'm from Malaysia a tropical country which the average temperature is around 28-30 degree Celsius.

I need to make a demonstrative speech for my class assignment in 3 days. I have to take pictures of making it and stuffs, and show the class the final product (as well as packing and serving 30 person of them).

What I have bought is, A box of fresh milk, Vanilla Powder, Vanillin Crystals, Moulds. This is my first time. I haven't tried yet.

Last but not least, if the recipe above is meant to be soft, how soft would it be? Do I have to use recipe using Cooking chocolate bars instead? Need help ASAP.

Sincerest,
Zaki(Him)






Hi Zaki,

Thanks for the kind words about Chocolate Candy Mall. I'm glad you have found it so helpful.

The basic chocolate candy recipe you are referring to is NOT meant for making chocolate candy in molds.

As you suspected, to make molded chocolates, you really need to start with some form of solid chocolate already for the best results.

That basic chocolate recipe is more for almost a taffy like kind of chocolate.

I would suggest you either demonstrate how to make molded chocolates by getting chocolate pieces or bars and melting them over a double boiler.

You could use a combination of white, dark, and milk chocolate and use contrasting colors in the molds. "Paint" in the details of the mold with one color and then fill with the another color of melted chocolate after the first has set.

In the temperature you are dealing with, your finished candy will be much better and less likely to melt if you temper the chocolate first before filling the molds. That's a little extra work.

Or scrap the mold idea altogether and make some delicious truffles!

Here's a fairly easy recipe and you can take photos as you go along. We'll use your bias for dark chocolate to make these...

  • 1 lb. of dark chocolate (the darker the better)
  • 1 cup of heavy whipping cream
  • 1/4 cup of cocoa powder


  1. Chop up the dark chocolate into very small pieces. A serrated knife works well to get it fine. Place all the chocolate in a medium bowl and set aside.

  2. Scald the cream in a heavy pan - that means heat just till it starts to boil.

  3. Pour the scalded cream immediately over the chocolate pieces and let it sit for about 5 minutes to allow the chocolate to melt. Then stir until completely smooth. This mixture is called ganache.

  4. Allow the mixture to cool. You can chill it in the refrigerator for an hour or so to make it nice and firm and easier to form into balls.

  5. Use a small scoop (like a melon baller or mini ice cream scoop) to form balls and place on a tray lined with grease proof paper.

    If you don't have the appropriate scoop, use two teaspoons to form your balls or even just roll them in your hands. If the mixture gets too soft (warm), throw it back in the fridge for a few minutes.

  6. Chill your tray of shaped ganache balls for about 15-20 minutes to get firm again.

  7. Place the cocoa powder in a small bowl and roll each ganache ball in the cocoa to give it a nice coating.


These cocoa powder covered chocolate truffles should keep well for your class and I'm sure they'll be a big hit. Everyone will want more than one! This batch will only make about 32 or so.

You can even get adventurous if you like and choose a variety of different outer coatings, instead of just the cocoa powder. You may want to experiment with...

- powdered icing sugar (confectioner's sugar)
- crushed nuts
- flaked, dessicated, or shredded coconut
- cayenne pepper mixed in with the cocoa powder
- cinnamon mixed with the cocoa powder

...or some other clever idea you come up with.

Now listen, Zaki, since you are taking photos of your project for class, I expect you to either upload them here or send me a copy via email so that I can upload them on the site for you. We all want to see how they turned out!

My email address is angie(at)chocolate-candy-mall.com.

Let me know how it goes!
Angie

Comments for Angie's Cocoa Powder Chocolate Candy Recipe Enquiries

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Apr 14, 2010
Zaki's Chocolate Molding Assignment
by: Angie

Thanks so much for the wonderful photos of your chocolate molding assignment. I'm thrilled to hear that the project turned out well and that you received high marks.

chopped chocolate
homemade double boiler
chocolate starting to melt
melted chocolate in double boiler
filling chocolate molds
white chocolate in double boiler
filling white chocolate molds
molded chocolates

Sep 30, 2009
Sorry for the long wait.
by: M Zaki M Radzi

I haven't had the chance to get online and manage to upload all my attempts to you. But your help has been really helpful. I recommend your help and this site to whomever interested. For your information, I have sent my photos to your e-mail you provided earlier. And plus, I also made a video and has uploaded it at youtube.






I want to thank you again for your help as I scored full mark for the assignment and served 2 piece pack of chocolate in a cellophane bag for 30 person in the class and 8 piece with the variety of plain and with nuts in a box specially for my lecturer. Just check your e-mail and hope the pictures I have sent is helpful. I give you the permission to use it (if you want to/if its any good) for this site for informational purposes. It would be nice if you could credit my name along with it too.

Cheers. Hope to hear from you soon.

Sincerest,
Mohd Zaki Mohd Radzi
Kuala Lumpur, Malaysia

Aug 02, 2009
Making Moulded Chocolates
by: Angie

Hi Zaki,

The double boiler method is as you described. You place a bowl or pan over a pot of lightly boiling water. They do sell pots made specifically that fit together for this purpose, but a bowl that is slightly larger than the pot works just fine.


The main thing to remember is that you don't want ANY moisture (even steam) to get into your melting chocolate because it will seize up and get stiff and unusable.


There really isn't a "recipe" for melting chocolate, per se. Just be careful not to get the chocolate too hot. If you follow these instructions for tempering chocolate you'll get the best results and the chocolates will be less likely to melt in the hand, etc.


Of course, that means you shouldn't use the microwave method of melting. If you decide to NOT temper the chocolate and take your chances on the weather, you can melt in the microwave OR over a double boiler.


In the microwave, you just want to be sure that you stir every 30 seconds so that you don't overheat the chocolate and "burn" it.


If you want to follow some step by step instructions, here's a page on how to mould chocolate candy. Have fun!

Aug 02, 2009
Just a quick respond before I get thorough later.
by: Zaki

First of all. Thanks Angie. That was really speedy and generous respond! I'm overwhelmed. I would really love to try that truffle recipe, but i would have to save it as my second personal project because I have submitted my proposal of the demo to my tutor on chocolate candy out of mould. plus, i have bought some mould. If it doesn't trouble you, can you provide me here with the accurate recipe for molded chocolate? Supply store is closed today but lucky for me, my elder sister is into part-time cookie baking. She have that big block of semi-sweet cooking chocolate and let me use it. So basically, I won't have much problem now. Just I need the recipe.

and, by double boiler, either I don't have one or I'm not really clear about the term. But can I use the pot with heated water on the bottom and glass bowl on top to melt it using steam? or should i use the mircowave method? I need your suggestions on either or any other I can use.

Thanks again Angie, you really put a lovely effort on this site.
Sincerest,
Zaki.

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