How About A Thread To Seriously Discuss Chocolate Making?!?

Sugar Work By sayhellojana Updated 5 Oct 2011 , 1:33am by SpatulaGoddess

sayhellojana Posted 25 Oct 2008 , 3:54am
post #1 of 883

I love baking, but I'm a chocolate candy buff too. I'm hoping there are some other bi-lingual ladies of sweets out there! (bi-lingual is a joke, like chocolate and cake are two separate languages)

I thought it would be really nice to exchange recipes for truffles or fillings, talk about molds, packaging, techniques...

I need to buy a bunch of new holiday molds, and I know it's best to buy them now before the rush when prices go up. I'm on my favorite eBay store...

So, hopefully this topic picks up. If not, I tried! lol

882 replies
Meemawfish Posted 25 Oct 2008 , 12:05pm
post #2 of 883

Well I second it. I love chocolate and my favorite is Hersey Hugs, kisses ,or just about anything that is milk chocolate. My husband loves the dark chocolate but I'm not much of a fan of that. icon_biggrin.gif

cakesbycathy Posted 25 Oct 2008 , 12:16pm
post #3 of 883

Have you tried the candy making forum?

sayhellojana Posted 25 Oct 2008 , 9:31pm
post #4 of 883

I took a peak in the candy making forum, but it seemed to be mostly cooked-sugar candy. I didn't see much about chocolates.

Has anyone ever made their own toffee to put into chocolates? I'm thinking that might be a fun filling to try this year. My question is, would you poor the hot mixtured directly into chocolate shells or would you let it cook, break it, and then stick it in? I've piped homemade marshmallow directly into shells, but thats not nearly as hot.

I also found a few molds on eBay I thought could be really nice gifts:
that is a box, it has a flat lid you stick on top. you could fill it with truffles and write a message on the top or something, maybe tie a pretty holiday ribbon.
I'm just really fond of the tie mold because I saw chocolates just like this at a fancy shoppe in NY, and love the idea of making my own at home.

fiddlesticks Posted 25 Oct 2008 , 10:38pm
post #5 of 883

sayhellojana. How do you make your choc shells ? Line a mold , paint the inside of a mini liner ?

gabbenmom Posted 25 Oct 2008 , 10:38pm
post #6 of 883

I would love to see some different truffle recipes! I want to make some! I would love to be able to copy the Lindt white choco ball truffles! That is pure heaven. I do have a choco covered cherry recipe. I will try to post it after work. I want to try white chocolate pumpkin truffles after Meemaw and everyone got me hooked on the new pumpkin kisses.... by the way....which are totally gone at both of our Targets!!!

Bring on the chocolate recipes!

playingwithsugar Posted 25 Oct 2008 , 10:55pm
post #7 of 883

Gee, we have threads on holiday goodies, pies, and now chocolate. Looks like the bosses are going to have to add a Confection Section to the forums!

Theresa icon_smile.gif

fiddlesticks Posted 25 Oct 2008 , 10:57pm
post #8 of 883

Theresa. Do you do choc,s to ?

jessfmaldonado Posted 25 Oct 2008 , 11:12pm
post #9 of 883

Ohhhh I'm in!!! Chocolate is how anyone gets me to be their bestest friend!!! lol. You know before I had my first daughter I hated chocolate. After her.... Well let's just say I do not hate it and it shows!!!!!

I would love some new and exciting different truffle recipe. Well... any truffle recipe is exciting to me!! icon_lol.gif
Jessica icon_smile.gif

playingwithsugar Posted 25 Oct 2008 , 11:13pm
post #10 of 883

Girlfriend -

I do it all, cake, cookies, pastry, chocolate! In fact, I was just at the French Culinary Institute last Saturday, for a demo in Chocolate Sculpting. Very interesting, and can't wait to get the materials to do a couple of centerpieces/serving pieces for the holidays.

The only thing I really need to take a full class in is hot sugar. I've played with it before, but there is always something to learn, no matter how much experience you have.

And it doesn't have to be anything with sugar, either. The weather today was rainy, so I experimented with dry rubs and barbecue sauces for ribs. I made a dry rub which has a slight accent of Chinese 5 Spice to it, and a barbecue sauce with pomegranate and honey (next time needs less pom, more honey and garlic).

Let's face it, if it's food, I'm there!

Theresa icon_smile.gif

fiddlesticks Posted 25 Oct 2008 , 11:43pm
post #11 of 883

Can you share how to dip the perfect looking choc? Some candies you just want a real round/smooth look to it with that little curly cue on top . Mine are ok/kinda sorta.Are those only the kind you fill a premade shell ? Or what ? Maybe you dont even do those .

playingwithsugar Posted 25 Oct 2008 , 11:50pm
post #12 of 883

I don't use pre-made shells, because I like to have control of the content of the chocolate, which you do not have if you buy pre-made. I have some polycarbonate molds which I bought a few years ago, for molding filled chocolates.

For truffles, I use a size 100 food scoop, then roll the ganache in my hands to smooth the edges (they're not supposed to be perfect), then dip them in tempered chocolate. I've been told that this size is too big, butthe size 100 scoop makes a perfect 2-bite truffle, which is what I like.

I use a chocolate fork, and allow them to drain off until the last drip falls into the bowl of chocolate. This gives me just enough shell for a nice snap, not too thick, not too thin.

If I'm rolling them in nuts or coconut afterward, I don't drain it off as much, so there's something for the "garnish" to stick to.

Theresa icon_smile.gif

fiddlesticks Posted 26 Oct 2008 , 12:02am
post #13 of 883

Thanks ! I always find that what ever I dip with for some reson leaves lines in the ball. I have tried every dipping fork ,loop thingy etc and also a flat bottom. I let tem sit on a iece of archment after I dip .
What are,is polycarbonate molds ?? Thanks !

Bossy Posted 26 Oct 2008 , 12:05am
post #14 of 883

I'm in too! I started doing candy 30 years ago! I have a whole tub of molds. I'll try to dig up some of the filling recipes tomorrow to share. Way back I used to make my own lollies on Tinker Toy sticks so I could stand them up in the little tire shapes and make all different types of characters out of them using other candy and chocolate.

sayhellojana Posted 26 Oct 2008 , 12:49am
post #15 of 883

Fiddle- I use molds more often than not. I ladle tempered chocolate on into the mold and use something flat, a scrapper or a large spachula to wipe the excess off, then tip it and poor the chocolate out and scrap it off again. give it a little shake and it should be good.

What are ya'lls favorite filings? I like homemade marshmallow, nuts, coconut sauce/custard, ganache. And then I sometimes just flavor some chocolate with LorAnn oil and mix it with evaporated milk (like fudge) and use that as a filling.

I would love to try something with pumpkin - anyone have a recipe for that? I'd love to swap icon_smile.gif

sayhellojana Posted 26 Oct 2008 , 1:06am
post #16 of 883

Oh, and about the dipping. I've never been able to make pretty truffles when I dip them, so I use molds. I dip rice krispy treats sometimes, but usually just drizzle a bunch on top. Fruit dipping is a lot easier because you have stems and such to hang onto. I have NO dipping advice - I'm sorry!

I also forgot to mention that I bought a few chocolate transfer sheets. I thought I could cut little squares and stick them on top of truffles for decoration. I got two different pattersn, both gold so they match. I've also been wondering, can you paint luster dusts into chocolate? Will it stick?

fiddlesticks Posted 26 Oct 2008 , 1:14am
post #17 of 883

Im sure the luster dust should be fine. I have used the super pearl dust on candy shells( as in ocean shells) just brushed on dry.
I like pb filling, choc truffles.

cmp24 Posted 26 Oct 2008 , 6:55am
post #18 of 883

Ok i'm getting in on this one! Does anyone know where I can get the molds for shot glasses. The ones where you can use either chocolate or hard candy in them? I've been looking for years, and would love to add this to my care packages for Christmas!

sayhellojana Posted 26 Oct 2008 , 10:21am
post #19 of 883

Humm. The only one;s I've seen are these ( and they are made for ice. BUT, it's a rubber/silicone mold, so it will probably be ok to use with chocolate

marknelliesmum Posted 26 Oct 2008 , 10:52am
post #20 of 883

Oh can i join the chocolate party too? I much prefer chocolate to cake but shhhhhhh don't tell anyone or i'll get battered icon_biggrin.gif I bought a few lolly moulds to try out but i've not done anything yet - i've not bought any other moulds coz basically i don't know what to fill them with icon_redface.gif
Now for the really stupid questions:
What is the best type of chocolate to use and how do you know what to use to fill them with? My only expertise in this field is in the tasting - of which i am very accomplished icon_lol.gif

staceyboots Posted 26 Oct 2008 , 1:34pm
post #21 of 883

I'M IN...I'M IN!!!!!

I am definitely a newbie when it comes to the art of chocolate making. Any tips for a beginner? I am guessing that the best place to start is learning how to make a simple chocolate truffle??!!

What is the best chocolate for melting? Can I just melt store-bought chocolate (like Lindt or Cadbury) and use that to fill molds?

mkolmar Posted 26 Oct 2008 , 2:00pm
post #22 of 883

I'm in too! I've been doing hand dipped chocolates for the last 3 years but I'm trying to get into the fancier molds and different fillings with luster dust and gold leaf. I just got my new molds in on TH. and plan on starting to play around with them soon. I want to try passion fruit and pomegranite as some fillings, sounds gross but they actually taste really good with chocolate.

*For those who are reading this thread and want to start chocolate making, but don't know how to temper. I'll be typing up all of the tempering things you need to know and placing it here on CC. A chocolate 101 if you will icon_lol.gif Anyways, I've had lots of members ask me about tempering, so I just thought I'd make it easier and post it here on CC instead. I'll make sure to go into more detail though so it will be LONG.

staceyboots Posted 26 Oct 2008 , 2:26pm
post #23 of 883
Originally Posted by mkolmar

*For those who are reading this thread and want to start chocolate making, but don't know how to temper. I'll be typing up all of the tempering things you need to know and placing it here on CC. A chocolate 101 if you will icon_lol.gif Anyways, I've had lots of members ask me about tempering, so I just thought I'd make it easier and post it here on CC instead. I'll make sure to go into more detail though so it will be LONG.

thanks, mkolmar! i can't wait to read it!

Meemawfish Posted 26 Oct 2008 , 3:05pm
post #24 of 883

Oh I can't wait to read that. I would like to learn more about chocolate since it's my all time favorite. My favorite filling would have to be the old stand by or carmel. I love milky way bars. icon_lol.gif

fiddlesticks Posted 26 Oct 2008 , 3:21pm
post #25 of 883

Meemaw, Have you been on Mels thread called snickers cupcakes ? She has some that are like milky way cuppies !

CakesByLJ Posted 26 Oct 2008 , 3:55pm
post #27 of 883

Chocolate... ummm umm umm.. I have been making chocolates for years, and I want to recommend Autumn Carpenter's book above all..

Her recipes are the best, and easy to follow instruction. For beginners, and experienced candymakers this is the book to have.. Her truffles are the best..

fiddlesticks Posted 26 Oct 2008 , 4:10pm
post #28 of 883

OMG ! Laura I just bought that book yesterday, Thanks for saying I bought the best. Yahooo!

mkolmar Posted 26 Oct 2008 , 4:21pm
post #29 of 883

I just bought those molds last week. I'm getting ready to try them out today I decided. Can't wait.

fiddlesticks Posted 26 Oct 2008 , 4:27pm
post #30 of 883

Oh what mold shapes did you get ?

Quote by @%username% on %date%