Tips For Making Chocolate

by Darla Germaux
(Saxton Pa.)

I have some tips for making chocolate candy that I've learned along the way, and I thought they might help some other new candy makers when they are starting out.

• When making buckeyes, freeze the balls a little bit before dipping.
  
  
  
• When you want to thin down chocolate, use paramount crystals.
  
  
  
• When drizzling chocolate on peanut brittle, wait until you actually crack the peanut brittle and then drizzle with the chocolate.
  
  
  
• When you are using chocolate, don't microwave it. You can put it it an electric skillet on warm and use it for hours without having to reheat it again and again.

Hope that helps someone,
Darla

---

Hi Darla,

Thanks for the great tips for making chocolate candy. It's always helpful to have the "voice of experience" to help you out when tackling something new.


These are really good tips and I'm sure we'll have many future visitors who will appreciate them and save themselves some time and frustration as they apply them to their candy making ventures.


Buckeyes are an old family favorite and I've found that freezing (or at least chilling them) has helped as well.


I do love the tip about the electric skillet. If someone doesn't have an electric skillet, a slow cooker can work, too. Just be sure to keep the temperature on low.


If you are working with more than one chocolate (white and dark, or different colors), you can place them in individual bowls and keep them all warm at once. ;)


If anyone else has some helpful tips for making chocolate candy, please use the comment link to add them below.


Darla, I hope you'll be a regular visitor and contributor to Chocolate Candy Mall. We love all the input and help we can get!


Blessings,
Angie