I have been reading a drooling! I really wish I could figure out the tempering thing... Whenever I use chocochips (can only use Hershey brand due to allergies) it always ends up with that funky white film (bloom?) Once I couldn't use candy melts anymore I have given up on chocolates... I love eggnog filled truffles!

Mommy_of_3_DDs-
Try melting half of your chocolate, taking it off the heat when there are just a few little chunks left and keep stirring till those are dissolved. Add in the other half, chopped up fine, and stir to melt. By mixing in the other half, you are mixing in seed crystals. It's the easiest way, and works well for me.

Fiddle - get on those marshmallows! Try the Alton Brown recipe on food network, or read it, it explains everything really well. They really aren't difficult to make, maybe a bit messy to clean up, but it's all worth it, promise

Oooh, I definitely want to try homemade marshmallows. I could make chocolate marshmallow showmen for gifts. The ideas are flowing.

I use Merckens chocolates and love them. I don't temper my chocolate, but still get a nice glossy look using these. I have looked into a chocolate temperer too, I'm sure that would make it even shinier.

Does anyone one know where to get a mold that looks like a Christmas gift and is deep enough to fill with truffle filling?

Try this Ebay store, I get lots of molds from them. They have a gift mold
http://stores.ebay.com/Cake-and-Candy-Com

http://www.candylandcrafts.com/candy-soap_molds.htm
I like this store to.
sayhellojana. I hope to try them!

The shop I work at does cake and choclates! Here is a nut shell answer on tempering.
When you have a chocolate that is other than the round melts, you have to melt it, then bring it back down to a certain temp (cool it a bit) before you pour it.
melt it around 100/110 degrees, then you have to cool it down to about 98 degrees before you use it. If you use it too warm, when it hardens, it will bloom.

the bloom is cocoa butter that rises to the top. Tempering is tricky, can be done at home with patients. I love the idea of melting some and adding chunks and stirring in the rest to melt it all this will help cool down the chocolate to the correct temp.

If you are really up to try molds either silicone, or plastic pour ins, use the melts. they are cheap, easy to use, and most people love them. at least the people we all give to at holiday time. and they give a great result!

You can use the assorted chocolate bars that are out in stores. melt and re mold them instead of buying pounds from a chocolatier, or some places that make chocolates will sell you chocolate by the pound but expect to pay 23.00 a pound or more.
Hope some of this helps.

I bought a lot of molds at an auction, the clear plastic ones and some silicone ones as well.
silicone is wonderful! I have a neat rabbit mold ( fuzzy bunny sitting)
i was not sure about it at first, but I love trial by fire!
I filled it half way, tapped it hard on the counter to get out bubbles. filled it up tap tap tap! pit it in the fridge for about 20 minutes, then.... peeeled off the silicone, whoo hoo! beautiful!
this mold I have to almost pull and turn inside out. does not split.
eventually they wear out, but I think you can get 50 to 100 per mold.

maybe some day I can afford some ply carbonate molds.
swoozie

linliv - I don't have one for a creamy filling, but you can flavor ganache and put it in a chocolate shell, thats ALWAYS delicious. Or, I guess you could just use regular fondant loosened with some milk? I've never tried that, just thinking out loud. I'm sure one of the other ladies will have a better answer for you

playingwithsugar..melting in your mouth like sweet & soft butter! Yum! That right there is enough to make me want to drop everything and give them a try !
So are all the recipes for homemade marshmallows about the same or are you going to post the one thats making all of us drool over them???

Since the mallows popped up. Make some strawberry ones, and dip them in choc. Yummy stuff.

Mike

OH thats sounds wonderful!

Thanks for the advise about the melting half and then adding the rest to cool it... I will have to try that.

For the creamy filling you take 12 oz white choco and 4 ounces heavy whipping cream (or egg nog); (plus flavor oil of choice) and melt then stir well to combine allow to cool and then fill using a piping bag into molds that you have created a shell on. Top off with more choco then allow to set... perfect truffles...

I have also used regular choco but you need to use more liquid.

They are soft enough to be piped but will not ooze when you bite...

I forgot to add the absolute absolute BEST filling is to take 12 oz white choco with 2oz raspberry flavor (McCalls) and 2 oz cream melted together... Then use dark choco for the candy shells! OMG to DIE for YUM!

Ok, i melt some chocolate, then start adding more and more as it melts. Ok, i want the pb recipe PLEASE!!!!! Would love to try that with the mold I found in my stuff today. I'm not a professional by any means, I do not do this for a living, I enjoy doing it for the hoildays, and there coming up quick! I do it all for fun, and for my kids b-day.

Hey Linda, another yummy thread, I think we are in trouble! LOL!! Time to start a new list of What choc,s we want to try first !

Thanks reezycakes. i'll diffently be trying those!

I'm sure glad I found this thread before it became SEVERAL pages long. I had a candy business for years before I started making cakes. I've got a simple recipe for peppermint patties if anyone wants it. I make a bunch and bag them for christmas gifts. Also, I have a recipe for homemade Snickers.

Here is a picture of SpongeBob lollis that I used to sell, all chocolate.

Jenlg - Those are soooo cute!!! Would you mind sharing your process for doing chocolates with so many colors?

Here is the recipe for candied orange peel:

3 to 4 thick skinned oranges
3 cups of sugar
1/4 cup Grand Marnier or other orange flavored liqueur
lots of water

slice off the ends of the oranges and discard
cut oranges in quarters and cut off all but 1/2 inch of the pulp ( it helps keep them from getting bitter as they cook) eat the remaining pulp if you want to
cut the quarters in to thin slices 1/8 to 1/4 and inch wide

put them in a pot and cover with water , and over med - high heat bring to a boil and boil for 5 min.
drain off water and repeat two more times

after the third boil drain and rinse with cold water and remove any pulp that hasn't come off.
rinse out the sauce pan and put the orange slices back in the pot with
1 1/2 cups of the sugar and orange liqueur
book over low heat for 1 1/2 hours stirring frequently , most of the sugar will be absorbed

spread remaining sugar over a sheet pan lined with foil or wax paper
immediatly began spoonong pieces of the peel on to the sugar and separating the slices and rolling in the sugar
transfer fully coated to another sheet and let air dry and hour or more if you want.

they dont get very hard , but when made right they are awesome!
dice them up very small and put in to some ganache for truffles and it's soooooo good.

just store any extras in the fridge tightly covered for 2-3 months , I always have to reroll them in sugar once I take them out of the fridge because it dissolves.

These are seriously good give them a try!!!