05 Jan January 05, 2010

Chocolate Q&A

Lynn Hawks 12 Chocolate 101

Have a questions? OR something great to share? Comment below and we will make sure to respond right away!

P.S. Comments will be reviewed for content and responded to within 24 hours. Questions and comment we find appropriate to our audience will be reposted HERE!


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12 thoughts on “Chocolate Q&A

  1. keyona says:

    I am trying to learn how to make the chocolate.I am stationed in germany. but the recipes call for a certain type of chocolate. Non of the internet sites teach us how to make 100 percent choclate they just tech you how to use it. Can you help me?

  2. Lynn says:

    Are you trying to make chocolate confections (candy) OR are you trying to make pure chocolate from scratch.
    If you are wanting to make gourmet chocolate candies Merckens, Callabeaut and Nestle/Peters as well as Valrhona, Guittard and Ghiradelli are all available online and will ship anywhere in the world I would expect.
    If you want to actually manufacture your own chocolate from the cacao bean… I have never tried that but know there are many sites with that info on them! Good luck.

  3. Barb says:

    I have been using Hersheyโ€™s Dark Chocolate Semi-Sweet chips to make candy. I notice that my candy melts to the touch very quickly and you end up with very messy fingers. I have tried tempering it but it doesn’t seem to make any difference. What am I doing wrong, and why.

    Thanks for your help!.


  4. Lynn says:

    Hershey chocolate chips are not “temperable”. They contain oil solids (palm Kernal oil) other than Cocoa Butter- While you dont have to temper this type of chocolate product to use it you will never get a nice hard snap or glossy finish either. Try upgrading your chocolate to a better grade or quality. You can find it in fine food stores or online under “PURE” chocolate. If the product states: “This product requires tempering” you know you have found the “good stuff” Good luck!

  5. Evy says:

    hey, i’m confused and i need to solve this ASAP ๐Ÿ™

    i made a thin chocolate bark today to test if it has a snap. i used selbourne dark compound chocolate to practice before moving on to couverture. after melting & spreading, i let it cool down a bit and put into the fridge for 20 minutes. when i took it out to check, it has the ‘snap’ effect. but after being in room temperature (malaysia) for awhile, it softens.. it does not melt. just break without “snap”

    may i know how to have my chocolate bark kept so that it have a ‘snap’ in room temperature (malaysia)? or must i use couverture for that? i dont mind tempering. i just need a solution for chocolate bark to keep that snap effect in room temp. i understand that malaysia is more humid. just wondering if there is a solution. because i want to give it as a gift. and if it does not have snap effect in room temp, then i’ll have a problem transporting it while keeping it cold like in a freezer.

    im thinking there might be a solution because those chocolate bars i buy on supermarkets like lindt do have the snap effect in my home’s room temp.

    thanks very much in advance for helping me

  6. Crystal says:

    I am new to the whole confections game. I started in the kitchen with my grandmother when I was young, baking and Christmas candy making. I bake birthday cakes for my kids birthdays every year and found at this point in my life, being a stay at home mom of three little ones, that I really enjoy making confections. A couple months ago I started receiving cake orders (didn’t even know I was a business at that point) which lead me to caramel making and now to your door step. (sorry about the long back story) I figure with valentines day coming up chocolate is where I want to be. I found your site (amazing resource by the way) when searching different chocolate types. I want to be sure the product I am selling is as good as can be. All of that being said my question is where do I start with purchasing good quality chocolate. I’m new and on a very tight budget. I’ve looked through the sites you recommended and also found (seems VARY reasonably priced)I don’t know anything about purchasing chocolate like this but do know I have no local resources. Where is a good place/product for me to start with? I researched chocolate all day yesterday and feel more lost now than before. Who knew there were so many different types and percentages. Gadiva and Hershey’s are as close to real chocolate as I have ever been. Help please!! And thank you again for this wonderful site!

  7. Lynn says:

    Hi there! First, I am so sorry for the delay in replying to your questions. I also own a production company and have been swamped… which is a good thing but I have not paid attention to my “passion” which is candy making! Thank you for the compliment. I am sure by now you have found the chocolate you need? Right? If not search for Merckens real chocolate (NOT the candy coating buttons. You can find it on Amazon for about 6.00-7.00 per pound. They have wonderful quality, it is affordable and delicious. I have used Merckens for over 30 years ๐Ÿ™‚ here is an example. Be VERY careful to NOT buy their meltys or cocoa-lite. It is not real chocolate. You want to only buy chocolate that has cocoa butter, cocoa liquor and cocoa powder in the ingredients. IF it has Palm kernel oil or soy oil… it is NOT real chocolate.

    Please keep me posted- have a wonderful time.

  8. vickie says:

    I have been searching the internet for pour molds for candy boxes. I would like to find a mold big enough to hold a pound of chocalate candy both from molds and truffles with a lid no less. I would like it to be deep enough to hold two layers.

    So far all I’ve been able to find is one box mold that I purchased that is probably 4 x 4 and has a pretty lid that I can paint. At another site I found a square that is probably 4 x 5 x 1.5 deep and the pictures show it holding 12 egg shaped candy but I don’t know how big they are.

    I am about to give up and figure the mold I want is all in my head and isn’t made maybe for a reason I don’t know but I would really like to find one that is about 9 x 6 x 2 in deep maybe. To be honest I’m not even sure how big a box would have to be to hold a pound of chocolates really,

    I had this this dream for Christmas to have the kids have the regular flavored chocolates while the grownups get the more spicy, different tasting chocolates but so far I haven’t found a ‘hot’ recipe I like yet!

    So two favors, if someone knows where I can find a large pour mold in the next few days and if someone has some recipes for artisan, I guess you would call them, chocolates I would be very very very grateful!

    PS I love the website!

  9. Judy says:

    I just made a cashew crunch Amish recipe….1 cup sugar, 1 cup butter(no salt). Cook over medium-high heat, stir constantly, until nice and brown. I didn’t have raw cashews so I added them at 300 degrees. PROBLEM is that the fat from the butter separated out and I have a dry mess. What went wrong?

  10. Lynn says:

    So sorry- I have had this happen many times and honestly cannot explain exactly why. It has a lot to do with temperature and often humidity. When the butter separates, try adding a little water back into your mixture (CAREFULLY AS THE BUTTER WILL SPATTER AND CAN BURN YOU) As you introduce water to your mixture stir VIGOROUSLY.. you will quickly see that is IS or IS NOT working. If it doesn’t blend together quickly you have lost the battle and will have to start over.
    Let us know if this trick for you… also share images of your beautiul candies.

  11. Lynn says:

    Hi and thank you for posting your question. I know exactly what you have in your minds eye and unfortunately, it is probably NOT available on the open market. Reason being, it would be a very BIG and HEAVY finished piece, would require an extra sturdy mold and probably NOT a big enough demand such an ambitious project ๐Ÿ™‚ As you have discovered, the 4″x4″ boxes are everywhere and are very cute. IF you wanted to have a custom mold made contact TOMRIC PLASTICS in Buffalo NY and LIFE OF THE PARTY Candy Molds. Warning… custom molds are VERY pricey. If you find another custom mold company, PLEASE SHARE we would love to pass along the information. Enjoy Candy making- also, please send photos of your beautiful creations so we can all compliment you.

  12. Samantha Hager says:

    Hi! Ive watched your video on how to temper and I am just wondering if you can temper the same batch of chocolate twice? Say I temper a batch of chocolate and don’t use it all can I save it and temper it again another time?

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