Category: Chocolate

  • Candy Mold Material Guide (Difference Between Types?)

    Candy Mold Material Guide (Difference Between Types?)

    For those that love making various candies and molding chocolates, using the right mold is important in creating a quality treat! Most molds are made of either silicone or plastic with various designs and patterns. Whether you’re a passionate candy enthusiast or an aspiring chocolatier, understanding the nuances of candy mold materials is the key…

  • How to Keep Hot Chocolate Warm

    How to Keep Hot Chocolate Warm

    Hot chocolate is a delightful treat on a cold winter day or any time you want to indulge in something sweet and cozy. As the temperatures begin to drop, nothing quite hits the spot like a warm cup of hot chocolate. However, there is nothing worse than taking that first sip and realizing that your…

  • 6 Best Chocolate Syrups For Milk

    6 Best Chocolate Syrups For Milk

    Hey there, fellow chocolate enthusiasts! Are you ready to take your milk-drinking experience to a whole new level of deliciousness? Well, you’re in for a treat because today we’re diving into the delectable world of chocolate syrups for milk. Whether you’re a die-hard chocoholic or just someone who enjoys a sweet, velvety twist in their…

  • How to Thin Candy Melts For Dipping

    How to Thin Candy Melts For Dipping

    Candy melts are a versatile, colorful confectionary ingredient that is primarily used in baking and decorating. They are typically used as a coating or even poured into molds to make a quick setting treat. If you are reading this, chances are you used candy melts that are too thick for coating or dipping purposes. This…

  • What’s White Chocolate Made of? (Complete Breakdown)

    What’s White Chocolate Made of? (Complete Breakdown)

    White chocolate is a confection made from a combination of milk (powder), sugar, and cocoa butter. Additionally, emulsifiers may be used to improve the texture of the bar. The quality, taste, and texture of white chocolate vary depending on the cocoa butter, milk, and sweetener percentages and origins. It gets its name from the fact…

  • How Much to Charge for Chocolate Covered Strawberries? (Bonus Tips)

    How Much to Charge for Chocolate Covered Strawberries? (Bonus Tips)

    Depending on the effort, decoration, and garnishes, you could charge anywhere from two to four dollars for each strawberry. If the packaging and decoration really amp up the product, you could get away with charging more for the effort. Some top tier confectioners charge twenty dollars for a half-dozen. Strawberries are juicy fruits that compliment…

  • What is Compound Chocolate? (Fake or Real Chocolate?)

    What is Compound Chocolate? (Fake or Real Chocolate?)

    If you need a versatile form of chocolate that can be molded, dipped and sets easily, compound chocolate is the way to go. Compound chocolate is a substitute confectionery ingredient that contains vegetable fats to replace cocoa butter. It is a cheaper chocolate-tasting version of chocolate. You could say it is like imitation crab in…

  • What Does Chocolate Percentage Mean? (Different Types Compared)

    What Does Chocolate Percentage Mean? (Different Types Compared)

    If you ever bought a chocolate bar (who hasn’t?), you may notice the term “chocolate percentage” on the label. “55%” is typically seen on milk chocolate and something higher like “85%” is seen on darker chocolates. What does this percentage of chocolate mean? Chocolate percentages refer to the amount of cacao bean-derived ingredients (chocolate liquor…

  • What’s the Purpose of Emulsifiers in Chocolates? (Answered)

    What’s the Purpose of Emulsifiers in Chocolates? (Answered)

    Emulsifiers are used in many different food products such as peanut butter, salad dressing, or chocolates. It’s what keeps all the complex ingredients together in a uniform texture. In short, it is what gives creamy texture its “smoothness”. You may see this term on the packaging of chocolates. For chocolates, emulsifiers lower the viscosity, making…

  • Can Chocolate Get Moldy? Differences Between Bloom and Mold

    Can Chocolate Get Moldy? Differences Between Bloom and Mold

    Chocolate that has not been stored in proper conditions will usually end up with a white, chalky surface that looks similar to mold. Chocolate that has been stored above 80 degrees Fahrenheit or in a place where there is a lot of moisture can develop whitish streaks called “bloom.” There are two forms of chocolate…

  • How Much Chocolate to Use in Chocolate Fountains?

    How Much Chocolate to Use in Chocolate Fountains?

    Whether you plan to rent a chocolate fountain or purchase your own, this question will always come up. A chocolate fountain is a great way to serve chocolate fondue at your next party. They can be rented or purchased in a variety of sizes to fit your needs. The key to a great chocolate fountain…

  • Tempering Chocolate with Seeding Method – Beginner Friendly!

    Tempering Chocolate with Seeding Method – Beginner Friendly!

    What is chocolate seeding or seed chocolate? Chocolate seeding is a method of tempering chocolate using chunks of already tempered chocolate (seed chocolate) in order to induce a similar cocoa butter crystallization. Essentially, the seed chocolate acts as a magnet, attracting the same crystallized structure as the tempered seed chocolate. By using chocolate seeding, tempering…

  • Tempered Chocolate vs Untempered: What’s the Difference?

    Tempered Chocolate vs Untempered: What’s the Difference?

    Tempered chocolate is the perfect thing to have on hand for your next party. It holds its shape and texture at normal room temperatures. It is visually appealing, and it is satisfying to feel the “snap” of biting into tempered chocolate. If you’re dipping treats in chocolate, tempered is the way to go! The main…