Chocoley's Chocolate Candy Making Guide

POPULAR CHOCOLATE QUESTIONS:

What are the important things to know about working with chocolate?
What if Im having problems? What causes them & what can I do differently?
What is the best way to store chocolate?
How and when do I add chocolate colorings?
How and when do I add inclusions (nuts, cereal, raisins, etc) to chocolate?
How and when do I add chocolate flavorings?

MELTING & TEMPERING CHOCOLATE:

What is "tempering" chocolate?

When is "tempering" chocolate required?

How do I melt & work with Chocoley Bada Bing Bada Boom Candy & Molding Formula?

How do I melt & work with Chocoley Bada Bing Bada Boom Dipping & Enrobing
Formula?

How do I temper Chocoley V125 Couverture Chocolate?

How do I temper Chocoley Indulgence Dipping & Enrobing Ultra Couverture Chocolate?

MOLDING CHOCOLATE:
Sign Up For Our FREE Chocolate Molding Email Class

How much chocolate do I need to make molded candy?

How do I mold chocolate, including suckers?

How do I mold chocolate with cream centers or a filling?

How do I mold 3 dimensional molds?

DIPPING CHOCOLATE:

How do I make chocolate dipped strawberries?

How do I make chocolate dipped caramel apples?

How do I make chocolate dipped pretzels, fruit, and other items?

CREATIVE & ARTISTIC CHOCOLATE:

How To Make Modeling Chocolate/ Chocolate Clay

CHOCOLATE CANDY RECIPES

General Information About Working With Chocolate

Please read Chocolate 101 at Chocoley.com To understand how to properly work with chocolate,
you must know the differences between real chocolate and compound chocolate and their
applications.

Working Environment
Work in an ambient room temperature between 65-70 F. and a humidity level not to exceed 50%.
Do not allow chocolate (or your tools) to come in contact with steam, water, or any moisture. A
small amount of moisture contaminates chocolate. Even small amounts of moisture from steam or a
damp spoon can change the thickness of melted chocolate so that it will no longer remain fluid.
Chocolate that is melted alone is most vulnerable to seizing. If chocolate seizes, sometimes it can be
"saved" by stirring in solid vegetable shortening or vegetable oil one teaspoon at a time. This may
or may not be appropriate for the intended recipe.

Tools
- Do not use a wooden spoon to stir chocolate; it retains odor and moisture which will ruin the
chocolate. For optimum results, use a spatula designated only for chocolate.

Melting
- Because chocolate is so delicate to work with, many cooks often find they have a problem melting
it properly. Chocolate naturally melts just below body temperature, so applying direct heat (atop a
stove) is apt to scorch it. Instead, utilize a double boiler and melt it slowly in a heatproof bowl or
pot set at least an inch above a pan of simmering water, being careful both to stir frequently and
make sure none of the water below or the condensation from the steam leaches into the chocolate.
- Real chocolate usually has a lower melting point than compound chocolate. The melting process
and working process are different between the two. Melting, working, and cooling temperatures
vary with different chocolates. Check the recommended temperatures for the chocolate type and
flavor you choose. Keep in mind, the humidity level in the room, along with the room temperature
can alter ideal conditions & results. For real chocolate, refer to our information about chocolate
tempering.
- Use a chocolate thermometer specifically designed to register the small degree changes that are
necessary to ensure accuracy. The thermometer should not touch the bottom of the bowl; it will
cause an inaccurate reading.

- Prepare small batches of the chocolate at a time so that you can control temperatures. Then,
immediately put in refrigerator until set. Only leave the chocolate in the refrigerator until set not
longer, or you can create problems.
- Melt on a low setting, stirring slowly & frequently. Don't overheat. Chocolate is highly susceptible
to burning at moderate or high temperatures. White and milk chocolates are the most vulnerable to
high heat, but dark chocolate can be affected as well. If the chocolate has been burned, it will most
likely taste burned, has likely seized and should not be used.
- Maintain a low heat source for the entire time that you are working with the chocolate. If you take
away the heat source prior to filling molds or prior to other uses of the chocolate, the chocolate can
set up too quickly and you'll get less than desired results. A heating pad placed under the melted
chocolate will help keep it from cooling too quickly.
- Although its not the most desirable way to melt chocolate, you can use a microwave oven to melt
chocolate, but be sure you stop it frequently to stir it. Generally when the chocolate appears melted
about two-thirds of the way through remove it from the microwave oven and continue to stir it until
smooth. The residual heat contained in the melted chocolate will help melt the rest.
- If you melt in a microwave, when you remove from the microwave, place the container on a
heating pad on low heat while you are using the chocolate, such as molding it.
- If you melt in a double boiler, keep the bowl over the warm water while you are working with the
chocolate or place the container on a heating pad on low heat while you are using the chocolate,
such as molding it.
- If you melt in a crock pot, make sure it doesnt create hot spots, and keep the temperature set to
low while you are working with the chocolate.

Methods for setting up (hardening) chocolate

- Professionals recommend different methods for letting chocolate set up. Youll have to experiment
and see what works for you. Many professionals believe that you should let your creation set up at
room temperature and they claim that if you put it in the fridge or freezer youre likely to get
thermal cracking. Other professionals do use the fridge and/or freezer (with low humidity levels, as
many have moisture in them. Try placing several paper towels in the fridge/freezer in advance to
absorb moisture). If using the fridge/freezer, try this: After preparing the chocolate molds or free
formed chocolate, place them in the freezer or refrigerator on a level tray. Freezer time should only
be 5-10 minutes (depending on size and thickness of the chocolate product). Refrigerator time is
approximately twice that of the freezer time.

WARNING: Dont leave chocolate in the fridge/freezer for too long. The chocolate can become too
cold and will sweat or even crack when brought into room temperature. If it does sweat try wiping
off most of the moisture. The surface will probably stay sticky for several days.
- If chocolate sets too quickly, it becomes very fragile. When the chocolate and/or the room is too
warm, it wont set quickly enough. If the chocolate sets up with light streaks, it was too cold. If the
chocolate doesnt set at just the right speed, the chocolate will be weak & brittle.
- You can use an Exacto knife to cleanly cut poured chocolate into shapes.

All About Types of Chocolate, Preventing Problems

when working with chocolate, Seizing, Bloom,
Storage, Tempering, & More
Chocolate is divided into two distinct categories:
real chocolate and compound chocolate.
Both real chocolate and compound chocolate are chocolate - the difference is the type of lipid (fat)
or oil used in the production of the product.
Real chocolate contains cocoa butter, which is extracted from the cocoa or cacao bean. Cocoa butter
is an expensive ingredient which has some unusual characteristics or quirks. Because of the nature
of cocoa butter, real chocolate requires going through a special procedure during the melting
process called tempering, which re-establishes the cocoa butter crystals, giving the cooled and
finished chocolate the proper sheen, snap and taste. Additionally, and of vital importance, tempering
prevents bloom, where the cocoa butter separates from the cocoa solids and comes to the surface,
turning the chocolate whitish or grayish in color. If you are making candy or dipping items that
wont be consumed within a day or so, tempering is absolutely mandatory for all real chocolate.
Real chocolate is subdivided into three categories based on the quality of the product (quality of the
cocoa beans) and most importantly, the cocoa butter content: regular chocolate, couverture
chocolate, and ultra couverture chocolate.
Regular Chocolate - typically in chocolate chip form, regular chocolate is sweetened with sugar, is

generally made from moderate quality cocoa beans, and has a very low cocoa butter content and a
high viscosity (thickness when in a melted state). Generally used in baking (i.e. chocolate chip
cookies), regular chocolate holds its shape and is not the best choice when molding, dipping or
enrobing.
Another form of regular chocolate is unsweetened blocks or bars of baking chocolate (also called
plain chocolate), which generally has a relatively low cocoa butter content and doesnt require
tempering when used in normal baking applications.
Couverture Chocolate the term couverture translates to "covering" and refers to the finest
professional quality chocolate. It is produced with a high percentage of cocoa butter and uses
premium cacao beans. It melts smoothly, making it ideal for specialty candy making and molding.
When tempered and cooled, it forms an elegant glossy finish.
Ultra Couverture Chocolate - is equal in quality to couverture chocolate, but with an even higher
cocoa butter content. Due to the higher cocoa butter content and very low viscosity, it is the perfect
chocolate for dipping and enrobing. Few manufacturers are able to successfully produce this type of
chocolate because of the difficulty in balancing the higher cocoa butter content while retaining
superb taste and texture. When tempered and cooled, it forms a thin and elegant glossy shell.
Compound Chocolate - contains vegetable oil instead of cocoa butter and tempering is not
required. Home hobbyists and professionals alike have utilized compound chocolate due to its ease
of use and lower price.
Historically, quality and taste have been sacrificed for ease and price. Now, with Bada Bing Bada
Boom, Chocoley has a solution for those that do not want to temper, yet want great tasting
chocolate. Bada Bing Bada Boom is produced using unique and drastic advances in manufacturing
and superior formulation processes.

Preventing problems in dealing with chocolate & troubleshooting

Like Superman, chocolate (the Super Food) has it's weaknesses. Superman has to worry about
kryptonite and chocolate's archenemies are water (or moisture of any kind), temperature extremes
(especially heat), and absorption of odors. Read this section, and read problems and corrections

when working with chocolate.

Seizing:
Understanding & preventing seizing will eliminate potential catastrophic results.
When moisture/liquid gets in chocolate, it's like oil & water - they don't mix. A drop or two of liquid
can cause chocolate to seize (form hard lumps) and become unworkable for dipping.
Always pat wet fruits dry before dipping and always keep tools and utensils dry. I am aware of very
experienced chefs ruining a large batch of chocolate by melting in a double boiler and then pouring
the melted chocolate directly into the base of a chocolate fountain, without first drying the water
from the outside of the double boiler pan. When they pour the chocolate, water drips from the
outside of the pan into the chocolate, creating a disaster. Similarly, dipping wet fruit items can result
in the chocolate seizing.
Seizing is also caused by overheating the chocolate. Proper melting is done slowly at low
temperatures as chocolate is extremely sensitive to rapid temperature changes, such as melting
under high or direct heat. Chocolate will melt at around 88F and will burn at around 125F (for
dark & milk chocolate) and around 120F for white, so don't be in a hurry to melt it. It's very easy to
scorch/burn chocolate - especially white.
Our Just Melt It! Fountain & Fondue Chocolate has microwave instructions on each microwavable
2.5 lb. tub. The instructions assume that your microwave has a turntable, which is important so that
no hot spots are created. Use low temperature settings and stir frequently with a rubber spatula.
Be very careful when melting chocolate - one small burn can cause the entire batch to seize or
simply taste and smell awful.
Blooming:
Dampness & condensation results in "sugar bloom" - you'll see grains of sugar on the surface of the

chocolate. Excessive heat or cold results in "fat bloom" - you'll see a whitish or gray color on the
chocolate. Blooming (especially "fat bloom") is probably the biggest issue most people have with
chocolate. If you haven't melted the chocolate yet and it has bloomed, the final taste will not be
affected because when the chocolate is melted, the cocoa butter will be redistributed throughout the
chocolate. Fat bloom is simply the cocoa butter separating from the cocoa solids and coming to the
surface. Proper storage will prevent blooming.
Storing Chocolate:
Before and after it's been melted...store between 55-70F, ideally with less than 50% humidity. DO
NOT refrigerate before or after melting. ABSOLUTELY DO NOT FREEZE! Remember, dampness
& condensation results in "sugar bloom" and excessive heat or cold results in "fat bloom."
While Chocoley maintains a climate controlled facility (both temperature & humidity), once the
chocolate leaves our facility, it is subject to the outside world, which we, of course, have no control
over. It's fine if you receive your Just Melt It! Fountain & Fondue Chocolate melted since it's
intended to be used melted. When weather requires it, our other chocolate products will be shipped
in insulated cold packaging to help control temperature.
How To Melt Chocolate:
1) Use only DRY utensils.
2) Don't stir chocolate with a wooden or metal spoon. Use only rubber spatulas that have not been
exposed to strong flavors such as tomato sauce or garlic.
3) Stir the chocolate slowly & gently, keeping movement to a minimum.
4) The correct temperature coaxes the very best out of chocolate. When melting, the ideal
temperature is 108-115F. Make sure to completely wipe the bottom of the pot before pouring the
chocolate, whether into a chocolate fountain, fondue pot, or when making candy.

Tempering Chocolate:
When making candy or dipping items that are not going to be consumed within hours of initial
preparation, you must "temper" the chocolate in order to prevent blooming. Tempering is when the
cocoa butter crystals are stabilized, allowing the chocolate to harden properly with the desired gloss
finish. Chocolate that has not been properly tempered will seriously bloom within 24-48 hours.
Tempering takes time, devotion, and a cool kitchen (around 68F), but the results are worth the
work.

About Tempering
By Steve Leffer, Chocoholic & Chief Taster
Before you read further, please note that you don't temper chocolate when you are baking or are
going to consume the chocolate immediately, such as melting and pouring over ice cream. We
suggest that for the very best results in making candies and other dipped items, you temper the
chocolate - even if it's going to be used within 24 hours - especially if you want the chocolate to set
up perfectly, to have a snap and a sheen, and if you want to coax the most flavor from the chocolate.
If these details are not important to you, then you can use the chocolate without tempering if it will
be consumed within 24 hours.
If you don't want to deal with the following steps, get yourself a nice tempering machine or try
Chocoley's delicious Bada Bing Bada Boom Compound Chocolate Candy & Molding Formula or
Bada Bing Bada Boom Dipping & Enrobing Formula, no tempering required.

Now, about tempering...

If you are a mathematician or scientist, you'll find the subject of tempering chocolate to be a simple
concept. For the rest of us, the details are dull, boring, and sound a lot like mumbo jumbo or a
bunch of nonsense. I made it all the way through college only taking one biology class, so its taken
me a while to really grasp the concept of why the process of tempering produces the results that it
does. To make matters even more complicated, every book, article or website I have researched
about tempering chocolate has different methods or techniques for achieving this much desired
"tempered state."

The good news is, I am going to attempt to simplify and explain tempering so that you can
understand it. If you are one of those mathematician or scientists mentioned above or already know
this stuff, you can skip down to the methods of tempering below.

Okay, so what does tempering chocolate achieve?

When you temper chocolate, you'll produce a finished product with a professional sheen, snap and
taste - and your creations will not bloom when kept at the proper temperatures. Tempering is the
process that re-establishes the cocoa butter crystals that are in real chocolate (versus compound
chocolate). So, what on earth does re-establishing cocoa butter crystals mean? Let's think about
liquids becoming solids. When water turns into ice, most of us think this "happens" because of
temperature. In part, that's true, but what really happens is that when the water temperature drops to
32F, water molecules come together to form crystals, and all of those crystals attach themselves
together to form a solid mass - ice. Just think about the shape of a snow flake. A snow flake is an
individual ice crystal.
Chocolate, not unlike the description of water/ice, starts as a solid (when you get your hands on it),
then you melt it, turning it into a liquid. Ultimately, you want it to turn back into a solid (unless your
using it in a fountain or fondue...then you can ignore this stuff!) to create wonderful chocolate
candy, molded items, dipped items, etc. But unlike water turning to ice, where nobody cares how or
why it happens, we need to be concerned with how to properly harden the chocolate so that it has
the best sheen, snap and taste and so that it doesn't bloom or separate.
Wikipedia.com (the free encyclopedia) explains how the cocoa butter in chocolate can crystallize in
six different forms. The primary purpose of tempering is to assure that only the best form is present.
Below is the wikipedia.com chart showing the six different crystal forms and their different
properties, followed by an excellent explanation of what the tempering process is actually trying to
achieve.
Crystal

Melting Temp

I
II
III
IV

17C (63F)
21C (70F)
26C (78F)
28C (82F)

34C (94F)

VI

36C (97F)

Notes
Soft, crumbly, melts too easily.
Soft, crumbly, melts too easily.
Firm, poor snap, melts too easily.
Firm, good snap, melts too easily.
Glossy, firm, best snap, melts near body
temperature (37C).
Hard, takes weeks to form.

For the best possible finished product, proper tempering is all about forming the most of the type V
crystals. This will provide the best appearance and mouthfeel and creates the most stable crystals so
the texture and appearance will not degrade over time. To accomplish this, the temperature is
carefully manipulated during the crystallization.
The chocolate is first heated to melt all six forms of crystals (heat dark chocolate to 120 degrees,
milk chocolate to 115 degrees, and white chocolate to 110 degrees). Then the chocolate is cooled to
allow crystal types IV and V to form (VI takes too long to form) (cool dark chocolate to 82 degrees,
milk chocolate to 80 degrees, and white chocolate to 78 degrees). At this temperature, the chocolate
is agitated to create many small crystal "seeds" which will serve as the nuclei to create small
crystals in the chocolate. The chocolate is then heated to eliminate any type IV crystals, leaving just
the type V (heat dark chocolate to 90 degrees, milk chocolate to 86 degrees, and white chocolate to
82 degrees). After this point, any excessive heating of the chocolate will destroy the temper and this
process will have to be repeated.

Two classic ways of tempering chocolate are:

Working the melted chocolate on a heat-absorbing surface, such as a stone slab, until
thickening indicates the presence of sufficient crystal "seeds". The chocolate is then gently
warmed to working temperature.

Stirring solid chocolate into melted chocolate to "inoculate" the liquid chocolate with
crystals (this method uses the already formed crystal of the solid chocolate to "seed" the
melted chocolate).

Thank you, Wikipedia, for the above valuable information, but let's take it a bit further and define,
step by step HOW to temper.

METHODS OF TEMPERING CHOCOLATE:

With the help from the good folks at baking911.com, here is their expert step by step instructions
for three different methods of tempering (temperatures have been adjusted to reflect the best
temperatures to work with Chocoley's couverture and ultra couverture chocolates):

Classic Method using a tempering stone

Traditionally, chocolate is tempered by pouring some of it on a tempering stone and worked into a
"mush" as it cools. It results in the most glossy, crisp chocolate that will set with the most reliability
and is recommended for the most demanding chocolate work. Before using, make sure the surface is

a cold, clean and dry. If necessary, cool it by wiping with cold water and then dry it thoroughly, as
tiny beads of water left on surface will cause the chocolate to seize.

1. To temper, melt up to one pound of chocolate in a double boiler. Check the temperature of
the chocolate; (Temperature guide: Dark chocolate 120F, milk chocolate 115F, white
chocolate 110F). Pour 2/3s on a cold table or marble surface. (Keep the other 1/3 at the
same melting point temperature; do not let it harden).
2. Using a pastry or bench scraper and angled spatula (offset spatula), spread the chocolate.
Then move it to the center, clean the scraper with the spatula and spread continuously.
Continue this spreading and scraping process until the chocolate cools to the following
temperatures: dark chocolate 82 degrees, milk chocolate 80 degrees, white chocolate 78
degrees, which are a lower temperature than quick-tempering. It will lose its shine and form
a thick paste with a dull matte finish. Work quickly so that the chocolate does not lump. This
process can take anywhere from 2 to 10 minutes, depending on the amount of chocolate and
the type, as well as the temperature of the kitchen. The professional term for this is "mush."
3. Add the "mush" from the previous step, to the remaining 1/3 melted chocolate. Using a
clean, dry rubber spatula, stir the chocolate gently, until smooth. Be careful not to create air
bubbles as you do. Return the mixture to heat, stirring constantly until the desired
temperature is reached. For dark chocolate it should register 90F for dark. For milk it
should register 86F and white chocolate should register at 82F. Check temper before using.
4. As you work, regularly stir the chocolate and check its temperature to keep it "in temper"
o

dark chocolate 88-90F

milk chocolate 86-88F

white chocolate 82-84F

Seed Method:
Baking911.com refers to as Ice Cube" METHOD

1. MELT: Reserve 1/3 of the chocolate you plan to temper. The remainder is melted in a double
boiler to no more than 120F. Above 120 F, the chocolate separates, burns and can no
longer be used. When cocoa butter crystals melt at this temperature, they lose their shape
and the crystals become unstable, so Step#2 is necessary.
2. COOL: The chocolate is then cooled by "seeding" or mixing in discs or wafers of solid
chocolate because they are at a cooler room temperature of 68 to 70F. The molten cocoa
butter also does a kind of follow-the-leader and arranges itself after the fashion of the
"seeds", which are already tempered by the manufacturer. Don't add too much at a time as it
may not all melt and the mixture will become lumpy. If it does, use an immersion blender
which is invaluable, or strain the lumps out, which is trickier. Don't use a mixer. The key is
to keep stirring rapidly and to take its temperature frequently until the proper one is reached.
This gets the crystallization of the good beta crystals started, but it does allow some
undesirable beta-primes to form, too, so go to Step #3.
3. REHEAT THE CHOCOLATE: in the double boiler so it will harden with a perfect
consistency. Here reheating melts any of the undesirable crystals that are formed in cooling
during Step #2. When it reaches the desired temperature, the chocolate is now tempered. If it
is reheated to more than 89 (milk) or 91 (dark)F, it goes out of temper, and you have to start
again from the beginning (For advanced chocolate-makers, test the temperature by placing a
dab just below the lower lip. It should feel just warmer than warm milk.)
4. CHECK TEMPER BEFORE USING: A simple method of checking if the chocolate is in
temper, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife.
If the chocolate has been correctly tempered it will harden evenly and show a good gloss
within five minutes. Or, spread a thin layer on a scrap of parchment, wait five minutes, and
then try to peel the chocolate from the paper. If you can, and it's not blotchy, you're in
business. If not, start the tempering process again.
5. KEEP CHOCOLATE IN TEMPER DURING USE: Ideal temperatures are 88-90 F for
Dark; 86-88F for Milk and 82-84F for White. The chocolate will cool if not kept at a
constant temperature, and gets thick and dull as is does. If chocolate cools too much and is
still melted, you can reheat it multiple times back to "temperate zone" of 88 to 90F (dark),
86 to 88F (milk), 82-84F (white). If the chocolate cools to the point of hardening, the
tempering process must start again. Never let the chocolate's temperature exceed 92F, for

the dark chocolate or 88F for the milk and white chocolate, or the stable cocoa butter
crystals will start to melt and the temper will be lost.

THE THREE STEP TEMPERING PROCESS - for dark, milk and white
couverture chocolates.
Stir constantly during the steps and avoid having moisture from coming in direct contact with the
chocolate:
1. Melt chocolate, in a double boiler, to the following temperatures as measured with a
chocolate thermometer: Dark 120F, Milk 115F, White 110F.
2. Cool chocolate to the following temperatures: Dark 82F, Milk 80F, White 78F.
3. Reheat chocolate to the following temperatures: Dark 90F, Milk 86F, White 82F.
IT IS NOW TEMPERED. A simple method of checking if the chocolate is in temper, is to apply a
small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been
correctly tempered it will harden evenly and show a good gloss within five minutes. Or, spread a
thin layer on a scrap of parchment, wait five minutes, and then try to peel the chocolate from the
paper. If you can, and it's not blotchy, you're in business. If not, start the tempering process again.
KEEP CHOCOLATE IN TEMPER: Ideal temperatures are: Dark 88-90F, Milk 86-88 degrees F,
and white 82-84F. If the chocolate hardens, you must start the tempering process again.
Thank you Baking911.com for your expertise in this area. Unfortunately, every expert has their own
opinion of the proper method and techniques for tempering. While they all seem to be relatively
similar, they often state completely different melting, cooling and reheating temperatures. The
things that seem to remain constant, regardless of the expert opinion is:

Always use an accurate chocolate thermometer, and keep the temperature low; Always work
in a cool environment with relative humidity of 50% or lower (our Indoor Humidity Monitor
shows room temperature & humidity as well as highs and lows)

Always use the right tools for the job

Always test for temper, using the tip of your offset spatula

Don't worry, have fun, if the chocolate goes out of temper, you can always re-melt and start
over, you didn't hurt anything.

Oh, and one last thing, if you don't want to deal with all these steps, get yourself a nice tempering
machine or try Chocoley's delicious Bada Bing Bada Boom Compound Chocolate Candy &
Molding Formula or Bada Bing Bada Boom Dipping & Enrobing Formula, no tempering required.

Which Chocolate?
Your Spectacular Creations Begin With Magnificent Gourmet Chocolate This page is designed to
help you find the best possible products for YOU. By the time you leave here you'll be fully
equipped with everything you need to win giant chocolate-inspired smiles from the people you love.

How to use the chart below:

1. Look at the left column to find what youre planning on using the chocolate for.
2. The second column will show you which chocolates will work best if you plan to temper
your chocolate.
3. The third column shows you which chocolate to use if you dont plan to temper. Asking
"what in the world is tempering?" Learn about tempering
4. And the fourth column ("Notes") makes some handy recommendations about what else
youll need to make a perfect creation.
Click on the names of products for additional product information including pricing and
ordering information.
Don't forget-- when making chocolate candy it is crucial to use a chocolate thermometer if you want
the best possible results, even when you're using products that don't require tempering (think of it
like baking a cake. You don't expect it to taste right if you don't set your oven to the correct
temperature). You can find chocolate thermometers here. (Your Chocoley chocolate will come with
an information sheet that tells you all of the temperatures you'll need to know).

What are you using the

chocolate for?
Molded Candy

If tempering use
one of these
chocolates:

Chocoley
V125
Indulgence
Couverture
Chocolate

If not tempering use

one of these
chocolates:

Chocoley
Bada Bing
Bada Boom
Candy &
Molding
Formula

Notes:

Dont forget:
Molds
Thermometer
Tempering
Equipment &
Tempering
Stone (if
applicable)
Candy Cups or
wrappers

Squeeze bottle
or bags for
filling molds &
decorating
Nice Additions Are:
Coloring (for
white
chocolate)
Flavorings
Chocoley
Ready To Dip
Cream Centers
or Caramel
Chocoley
Drizzle &
Design
Chocolate for
decorating.
Sucker sticks

Turtles

Chocoley
V125
Indulgence
Couverture
Chocolate

Chocoley
Bada Bing
Bada Boom
Candy &
Molding
Formula

Dont forget:
Thermometer
Tempering
Equipment &
Tempering
Stone (if
applicable)
Candy Cups or
wrappers
Nice Additions Are:
Coloring (for
white
chocolate)
Flavorings
Chocoley
Drizzle &
Design
Chocolate for
decorating.

Clusters
(peanuts, raisins, craisins,
almonds, etc.)

Chocoley
V125
Indulgence
Couverture
Chocolate

Chocoley
Bada Bing
Bada Boom
Candy &
Molding
Formula

Dont forget:
Thermometer
Tempering
Equipment &
Tempering
Stone (if
applicable)
Candy Cups or

wrappers
Nice Additions Are:
Coloring (for
white
chocolate)
Flavorings
Chocoley
Drizzle &
Design
Chocolate for
decorating

Ganache
(truffle center)

Tempering rules do Chocoley Just Melt

not apply.
It! Fountain and
Fondue Chocolate
(thinnest in melted
state: makes light,
fluffy ganache)

Dont Forget:
Thermometer

Chocolate To Coat
Your Ganache (see
Dipped Product With
Thin Coating &
Dipped Product with
Chocoley Indulgence Thick Coating for
Ultra Couverture
product
Dipping & Enrobing recommendations)
Formula
Nice Additions Are:
(A little thicker when Coloring (for white
melted; produces a chocolate ganache)
smooth, creamy, light
& fluffy ganache to Flavorings
die for)
Chocoley V125
Indulgence
Couverture
Chocolate
(Thick in a melted
state: produces a
bold, rich & creamy
ganache)
Chocoley V125
Sugar Free
Indulgence
Couverture
Chocolate (Thick in a
melted state:
produces a bold, rich
& creamy ganache)

Dipped Product With

THIN Coating
(will NOT be
consumed within
1 - 2 days)
Such As:
Truffles (thin coating
for ganache)
Chocoley Cream
Centers (thin coating)
Small/Thin Pretzels

Chocoley
Indulgence
Ultra
Couverture
Dipping &
Enrobing
Formula

Chocoley
Bada Bing
Bada Boom
Dipping &
Enrobing
Formula

Dont Forget:
Thermometer
Tempering
Equipment &
Tempering
Stone (if
applicable)
Dipping Tools
Bamboo
skewers or
cocktail forks
Nice Additions Are:
Coloring (for
white
chocolate)
Flavorings
Chocoley
Drizzle &
Design
Chocolate for
decorating.

Tempering Rules do Very Good:

Dont Forget:
Dipped Product With
not
apply.
Chocoley
Bada
Bing
Thermometer
THIN Coating
Bada Boom Dipping
Dipping Tools
(to be consumed
& Enrobing Formula
Bamboo
within 1-2 days)
Amazing:
skewers or
Such As:
Chocoley Just Melt
cocktailforks
Chocolate covered
It! Fountain and
Popsicle Sticks
Fondue Chocolate
Nice Additions Are:
strawberries/other
To Die For:
Coloring (for
dipped fruit.
Chocoley Indulgence
white
Chocolate Dipped
Ultra Couverture
chocolate)
Frozen Bananas
Dipping & Enrobing
Flavorings
Chocolate Dipped Ice
Formula
Chocoley
Cream Bars
Drizzle &
Design
Chocolate for
decorating.

For a THIN coating, Dont Forget:

Chocolate Covered
For
a
THIN
coating,
use:
Thermometer
Caramel Apples
Tempering
(we recommend following use:
Chocoley Bada Bing
Equipment &
tempering rules for this
Chocoley Indulgence Bada Boom Dipping
Tempering

item)

Ultra Couverture
& Enrobing Formula
Dipping & Enrobing
Formula

For a THICK
coating, use:
Chocoley V125
Indulgence
Couverture
Chocolate

Chocolate Dipped Apples

(no caramel)
(we recommend a thick
coating and following
tempering rules for this
item)

Dipped Products with

THICK Coating
Such As:
Truffles (thick
coating for ganache)
Chocoley Cream
Centers (thick
coating)
Thick Pretzel Rods

Stone (if
applicable)
Candy Apple
Sticks
Caramel
Nice Additions Are:
For a THICK
Coloring (for
coating, use:
white
Chocoley Bada Bing
chocolate)
Bada Boom Candy &
Flavorings
Molding Formula
Chocoley
Drizzle &
Design
Chocolate for
decorating.

Chocoley V125
Indulgence
Couverture
Chocolate

Chocoley Bada Bing

Bada Boom Candy &
Molding Formula

Chocoley V125
Indulgence
Couverture
Chocolate

Chocoley Bada Bing

Bada Boom Candy &
Molding Formula

Dont Forget:
Thermometer
Tempering
Equipment &
Tempering
Stone (if
applicable)
Candy Apple
Sticks
Nice Additions Are:
Coloring (for
white
chocolate)
Flavorings
Chocoley
Drizzle &
Design
Chocolate for
decorating.
Dont Forget:
Thermometer
Tempering
Equipment &
Tempering
Stone (if
applicable)
Dipping Tools
Bamboo
skewers or
cocktail forks
Nice Additions Are:

Coloring (for
white
chocolate)
Flavorings
Chocoley
Drizzle &
Design
Chocolate for
decorating.

Tempering rules do Very Good:

Nice Additions Are:
Baked Items
not
apply.

Chocoley
Coloring (for
(when you want
Bada Bing
white
chocolate to hold
Bada Boom
chocolate)
shape)
Candy &
Flavorings
Such As:
Molding
Chocoley
Chocolate
Formula
Drizzle &
To
Die
For:
Design
Chip/Chunk
Chocoley
Chocolate for
Cookies or brownies

V125
Indulgence
Couverture
Chocolate
Chocoley
V125 Sugar
Free
Indulgence
Couverture
Chocolate

decorating.

Tempering rules do Very Good:

Nice Additions Are:
Baked Items
not
apply.

Chocoley
Coloring (for
(when you dont want
Bada Bing
white
chocolate to hold
Bada Boom
chocolate)
shape)
Dipping &
Flavorings
Such As:
Enrobing
Chocoley
Adding chocolate to
Formula
Drizzle &
Amazing:
Design
a batter
Chocoley Just
Chocolate for
Making a sauce
Melt It!
Fountain and
Fondue
Chocolate
To Die For:
Chocoley
Indulgence
Ultra
Couverture

decorating.

Dipping &
Enrobing
Formula
Nice Additions Are:
Coloring (for
white
chocolate)
Flavorings

Decorating/ Drizzle/
Design

Tempering rules do
not apply.

Chocoley
Drizzle &
Design
Chocolate

Chocolate Fountain

Tempering rules do
not apply.

Chocoley Just Dont forget:

Bamboo
Melt It!
Fountain and
skewers or
Fondue
cocktail forks.
Chocolate
Fountain Saver
Nice Additions Are:
Flavoring
Coloring (for
white
chocolate)

Chocolate Fondue

Tempering rules do
not apply.

Chocoley Just Dont forget:

Bamboo
Melt It!
Fountain and
skewers or
Fondue
cocktail forks.
Chocolate
Nice Additions Are:
Coloring (for
white
chocolate)

How To Temper
V125 Couverture Chocolate, INDULGENCE Ultra
Couverture Dipping & Enrobing Chocolate, and Fair
Trade Organic 65% Dark Couverture Chocolate
In most applications, real chocolate must be tempered. Simply stated, tempering involves slowly
raising and lowering the temperature of melted chocolate while constantly stirring. This process
causes the structure of the large cocoa-butter crystals in the chocolate to repeatedly break and then
reform. When the chocolate is finally allowed to set again, the crystals of cocoa butter join in

perfect chains, creating an extremely smooth, shiny chocolate that has a clean snap when broken.
Because this chocolate can be spread very thinly, it is useful for molding chocolate and coating
candies. For details about how to manually temper chocolate, please read about chocolate tempering
at Chocoley.com. If you dont want to manually temper chocolate, there are automated tempering
machines available for reasonable prices. Check out tempering machines to see the features and
prices of our equipment.

Tempering Temperatures when using Chocoley real chocolates:

Dark

Heat to 120 F

then cool to 82 F

bring the temperature back up to 90 F

Milk

Heat to 115 F

then cool to 80 F

bring the temperature back up to 86 F

White

Heat to 110 F

then cool to 78 F

bring the temperature back up to 82 F

Working Temperatures when using Chocoley real chocolates:

Dark

88-90 F

Milk

86-88 F

White

82-84 F

Make sure that bowls, thermometer, spatula, stone, etc. are 100% dry before touching your
chocolate.
Room Temperature Should Be Between 65-70 F & Humidity level below 50%.

STEP 1: Melt chocolate

Most Desirable Method Double Boiler:
(If you dont own a double boiler, you can create your own by situating a pot, sauce pan, or stainless
steel or glass bowl on top of a sauce pan or small pot. Make sure that no water vapor or steam can
escape from the bottom pan/pot).
1. Heat water in bottom pan to 130-150 F (do not boil). Turn off heat.
2. Place chocolate into top pot/pan/bowl and set over the pan of water (be sure that the pot or
bowl fits tightly over the water so that no steam or water vapor escapes).
3. Stir frequently with rubber spatula.
4. Once the chocolate is completely melted, use thermometer to measure the temperature. Heat
to: 115F (Milk Chocolate) 120F (Dark Chocolate) 110F (White Chocolate)

Less Desirable Method Microwave (based on a 600 watt microwave):

1. Place one pound of chocolate in a microwave safe container.
2. Microwave for one minute at 50% power.

3. Stir with rubber spatula.

4. Return to microwave for 15 to 30 second intervals until melted (stir with rubber spatula in
between every interval).
5. Stir with spatula until fully melted.

STEP 2: Double check the temperature of the chocolate:

110F (White Chocolate)

115F (Milk Chocolate)

120F (Dark Chocolate)

STEP 3: Pour 2/3 on tempering stone surface.

(Keep the other 1/3 at about 100 F; do not let it harden).

STEP 4: Using a pastry or bench scraper and offset spatula, spread the
chocolate.
Then move it to the center, clean the scraper with the spatula and spread continuously. Continue this
spreading and scraping process until the chocolate cools to: 82 F (dark), 80 F (milk), 78F
(white). The chocolate will lose its shine and form a thick paste with a dull matte finish. Work
quickly so that the chocolate does not lump. This process can take anywhere from 2 to 10 minutes.
The professional term for this is "mush."

STEP 5: Add the "mush" to the remaining 1/3 melted chocolate.

Using a clean, dry rubber spatula, stir the chocolate gently, until smooth. Be careful not to create air
bubbles as you do.

STEP 6: Return the mixture to heat.

Stirring constantly until the desired temperature is reached: 88-90 F (dark), 86-88 F (milk), 82-84
F (white)

STEP 7: Check temper using the Knife Tip Method:

Insert the end of offset spatula or a small kitchen knife about into chocolate.

Remove spatula/knife and lay on countertop for five minutes.

Check look of chocolate after 5 minutes. If it has hardened and has a sheen, chocolate is in
temper.

If chocolate is not in temper repeat steps 1-6

STEP 8: As you work with the chocolate, regularly stir the chocolate and
check its temperature to keep it "in temper".
STEP 9: After youve made whatever you are making, immediately put in
refrigerator until set. Only keep in refrigerator until set, and then
promptly remove.
TIP: If you have a heating pad, turn on and cover with a towel. Set your bowl of melted chocolate
on top of the towel to keep your chocolate in its ideal melted state for longer.
Please Note: The temperature of your chocolate is very important. If the chocolate gets too hot the
chocolate will become thick and will not run off the spoon. Proper consistency is important for easy
working. The chocolate should pour off the spoon easy and not come off in a clump.

How To Mold Chocolate

You May Also Want To Sign Up For Our FREE Chocolate Molding Email Class

Before beginning:

Read General Information About Working With Chocolate.

Have your chocolate thermometer handy and dry.

You need to know:

Prepare small batches and immediately put in refrigerator until set. Do not leave in longer
than the amount of time it takes for the chocolate to set up.

Molds must be chocolate molds so that chocolate will release from the mold properly.

Make sure molds are clean, 100% dry, and are not dusty or scratched.

Make sure molds are at room temperature.

Use either Chocoley V125 Couverture Chocolate or Bada Bing Bada Boom Candy &
Molding Formula

You can fill molds in a variety of ways, including using one or more of the following methods:

Polypropylene bag;

Parchment triangle rolled into a funnel;

Squeeze bottle;

Small ladle; or

Spoon

MOLDING: (all information about colorings & flavorings assumes you are using Chocoley
bought products)
1. Lay mold on flat surface, such as a countertop or table.
2. If you are painting the mold with our colorful cocoa butter make sure the cocoa butter is set
before you add the melted chocolate to fill the mold. Put in refrigerator to set for about 10
minutes.
3. Melt or temper your chocolate according to instructions for the type of chocolate you have
purchased.
4. After the chocolate is melted, its time to gently fold in any INCLUSIONS:
a. To FLAVOR your chocolate, note that you should use the eye dropper that comes
with your flavoring as it is very concentrated. One bottle will flavor up to 20 lbs. of
chocolate. Warm the flavoring oil to the same temperature as the chocolate before
adding to chocolate. Chocolate is very sensitive to temperatures (both high and low).
Chocolate hardens when it drops in temperature to the mid 70 F, so, if you add
flavoring oils that are room temperature (around 68 F) to melted chocolate (ranging
from 88 F 115 F), you will SHOCK the chocolate and it will SEIZE (get lumpy,
get gritty or thicken up and get pasty). See warming instructions below.
b. To COLOR white chocolate with chocolate coloring, note that one 2 oz. bottle will
color 6 pounds of chocolate. One .65 oz. bottle will color 2 lbs. The only exception is
for red coloring, which will require more coloring. When you use our colorings,
think of them as mixing a colored paint with white paint you create the depth of
color/tint that you want by adding a few drops at a time to the melted white
chocolate. Customers have told us that you can get a brilliant red color when mixing
red coloring with milk chocolate, but otherwise, we recommend coloring only white
chocolate. IMPORTANT: When painting details, it's best to use White Bada Bing
Bada Boom Dipping & Enrobing Chocolate.

How To Warm Coloring or Flavoring Oils:

Make sure the lid is on tight. Place in a small zip lock plastic bag,
removing all air.
Place the plastic bag protected bottle in a warm water bath for 1015
minutes (water should be no more than 20 warmer than the

chocolate). Shake bottle every five minutes for even temperature

distribution.
Remove from plastic bag and be sure to dry off ALL water from the
bottle before adding to the chocolate.
Shake bottle well and add desired amount to chocolate.

If you are making multi-colored chocolates, carefully paint the inside of the
mold using a mold painter squeeze bottle, paintbrush, cotton ball or toothpick
with one color, allow to harden, then repeat with the next color. Allow the
final color to harden before continuing on to the next step.

c. To add INCLUSIONS such as nuts, cereal, raisins, etc.

Make sure your inclusions are not cold. Ideally, they should be as warm as
the chocolate so that the chocolate does not start to cool too soon.

The inclusions can not touch the mold. If anything other than chocolate
touches the mold, the chocolate can not release when demolding.

To add inclusions, first coat the mold cavity/opening with chocolate. The best
way to do this is to fill the mold with chocolate and then turn it upside down
and let the chocolate pour out. Whats left will be a chocolate shell attached
to the mold. An alternative is to thickly paint the mold cavity/opening with
chocolate and then let the chocolate set up.

Let the chocolate shell in the mold set up in the refrigerator (usually about 10
minutes).

Gently fold inclusions into the chocolate.

5. Fill each mold cavity/opening until chocolate is level with the top of each opening.
6. Scrape excess chocolate from the mold by running the long edge of your offset spatula along
the surface of your mold.
7. Gently tap the mold on the counter until you remove all of the air bubbles.
8. If youre making suckers: Insert a sucker stick, angled slightly downward, into each
chocolate filled opening. Give the stick a gentle twist to coat with chocolate and lay the stick
down flat into the sucker stick channel. Make sure there is enough stick in the chocolate to
hold the chocolate on the stick and long enough handle to hold the sucker.

9. Let the molded chocolate set up (hardened) in the refrigerator on a level tray for 10-20
minutes. Warning: dont leave the chocolate in the refrigerator for too long. The chocolate
can become too cold and will sweat or even crack when brought to room temperature.
10. Do not release the chocolate until it is completely dry and contracted from the mold. If
youre using a clear mold, youll be able to tell that the chocolate is ready when it uniformly
does not look wet on the underside of the mold.
11. If youre making suckers , when the chocolate has completely hardened, gently lift the
suckers out of the molds by the sucker stick. If there is any moisture on the chocolate gently
dry with a dry paper towel. Place the finished suckers in a sucker bag and seal the bag
around the sucker stick with a twist tie.
12. To release the chocolate from the mold, turn upside down onto a flat dry surface and tap
until the chocolate releases. If it doesnt release after several hard taps, do not force it
means it is not set up. Return to refrigerator for a few more minutes.
13. We suggest wearing Chocoley white cotton candy making gloves when handling the molded
chocolate so that you dont get fingerprints on the chocolate.
14. If there is any moisture on the chocolate gently dry with a dry paper towel.
15. For a professional looking decorative flare, you can add Chocoley Drizzle & Design
Chocolate, or you can paint your finished chocolate with our colorful cocoa butter or our
wide array of special airbrush chocolate paints.
Store the finished candy in an air tight plastic container (such as Tupperware) and keep in a cool,
dry place between 55 - 70 (such as a cupboard or pantry).

How To Store Chocolate & A Few Tips & Tricks For

Working with Chocolate
Always store chocolate in a dry and dark place.
For best results, store at a temperature of 55F to 68F with a humidity level of less than 50%. We
have a great indoor humidty monitor.
Don't store chocolate near anything with a strong smell. Chocolate absorbs odors very easily.
Store your product 4" off of the floor and 4" away from the walls to allow proper circulation of air
around the chocolate products.

Look for the "Use By" date on the bottom of your Chocoley chocolate. Observe this date for
ultimate freshness, but the chocolate will still be fine for a short time after that date.

NEVER refrigerate or freeze chocolate for long term storage.

Why? Because of condensation.

Only refrigerate or freeze chocolate (that is used for candy or dipping items)
long enough to allow it to "set up".
Why? Because of condensation.
EXCEPTION: If you have made a product that because of whatever else is in the product is very
perishable and requires refrigeration, tightly seal the container and have as low of humidity as
possible in the refrigerator. You can put paper towels and small plates of baking soda in the fridge to
help absorb some moisture. Be prepared for condensation on the chocolate. When you take the
chocolate out of the refrigerator, do not open the container immediately. Bring sealed container to
room temperature first to help avoid as much shock in temperature.
Give chocolate the time to acclimatize from its storing temperature to room temperature. Why? The
best temperature to consume chocolate is from 64F to 70F. The chocolate will have a snap to it
and will fully release the flavor and aroma.

Always avoid temperature shocks of more than 50F.

Why? If you put warm chocolate (such as dipped items or molded chocolate) in the freezer, you can
get thermal shock and the chocolate will crack. If you bring chocolate out of the freezer or
refrigerator and the room is too warm, you may get a white sheen on your chocolate. The white
sheen won't change the taste of the chocolate, but it won't look as good!

PROBLEMS AND CORRECTIONS

When Working With Chocolate

The Chocolate Is Too Heavy & Thick:

If chocolate seizes (thickens because of contact with moisture) you may be able to save it by
stirring in vegetable shortening or vegetable oil one teaspoon at a time. If this doesnt work it can be
used for cooking or candy fillings.

The Chocolate Has Cooled Too Much:

Add some warm chocolate or gently warm the bowl until the chocolate reaches correct working
temperature. This will not work for a chocolate that has turned to a pudding texture.
Tempered Chocolate Wont Set-Up: This usually happens when you dont use enough seed
chocolate during the tempering process. Without enough seed chocolate, there are not enough seed
crystals to allow the cocoa butter to crystallize.

Tempered Chocolate Wont Release from The Mold:

There are a few reasons for this:
1. The chocolate wont release when you dont use enough seed chocolate during the
tempering process. Without enough seed chocolate, there are not enough seed crystals to
allow the cocoa butter to crystallize;
2. The chocolate may have been tempered too much; let it cool down and then retemper the
chocolate properly;
3. Your molds were not the right temperature when you deposited the chocolate. If the molds
are too cool or too warm, the film of chocolate that actually touches the molds will have lost
its temper causing it to stick to the mold;
4. As a temporary solution, try putting the mold in the freezer and allow it to harden more.
Dont let it stay in too long though, or youll get condensation!

Compound Chocolate Wont Release from The Mold:

Your molds were not the right temperature when you deposited the chocolate. If the molds are too
cool or too warm, the film of chocolate that actually touches the molds can make it stick to the
mold. Try putting the mold in the freezer and allow it to harden more. Dont let it stay in too long
though, or youll get condensation!

Streaks Appear In The Finished Products:

You are working at too low or too high of a temperature. Check your temperatures with your
thermometer. If it is too hot add some chocolate and stir until it cools to the correct temperature. If it

is too cool stir thoroughly before and during use. Add warmer chocolate to bring the temperature
back up.

The Finished Item Has Cracks In The Chocolate:

If items are placed in a refrigerator that is too cold, the chocolate contracts too fast and will crack.

Molded Items Are Dull When Removed From Mold:

There are several reasons this can happen:
1. The room you are working in is too humid or when you cooled the chocolate your
refrigerator or freezer had too much moisture. The humidity causes condensation on the
chocolate which in turn dissolves the surface sugar. When the sugar recrystallizes, the
appearance is dull;
2. Your molds were greasy and not polished well;
3. Molds were in poor condition, were poor quality, or were not clean;
4. If you used centers, they were too cool. The centers must be the same temperature as the
chocolate;
5. Molds with chocolate in them were left in refrigerator for too long;
6. When you cooled the chocolate in the refrigerator or freezer, it was too cold, which forms
condensation see 1.) above;
7. If you tempered the chocolate, you may have over tempered it. If its overtempered, the
cocoa butter crystals grew to the extent that they dont allow light to reflect from the surface
of the chocolate. Retemper the chocolate and make sure to use it as soon as you can so that
the cocoa butter crystals dont grow.

White Marks Appear on Demolded Items:

The molds were not dried properly. Water can become trapped in molds with heavy patterns. Make
sure that they are completely dry before filling.

Tempered Chocolate Became Thick Like Pudding:

The chocolate was left tempered too long before using. The cocoa butter has slowly solidified in the
chocolate causing it to become like pudding. Repeat tempering process.

Bon Bons or Filled Centers Have Moisture Seeping Through The Chocolate:
You may have filled the molds with chocolate that was not at the right temperature or the chocolate
was too thin making it prone to breaking and cracking.

Bubbles/Air pockets Appeared:

There are several reasons this can happen.
1. The chocolate was agitated too much during mixing. Slow down the agitation and allow the
trapped air to be released;
2. The temperature of the chocolate may be too low. Slowly raise the temperature and then
allow the chocolate to cool down slowly so that the bubbles have time to disappear;
3. After you put the chocolate in the mold, make sure to tap the molds multiple times. The
vibration will allow for the trapped bubbles to release. If this doesnt initially work, tap
more, using more force in the tapping.