[kimikari]

OK does anyone know how to make chocolate candys, such as choclate covered caramel, or turtles or the sort. I would really like to know. Cnady making and chocolate I have allways found fascinating even since I was younger, burining one of my moms pots "experimenting" as a young child of 10. Any advice would be appreciated. I have looked through many different websites trying to find something of use, but no avail.
Peace,
Parker

[tralfaz]

I'm self taught at dipping chocolates, I learned most of what I know from this book Amazon.com: The Dilettante Book of Chocolate and Confections: Books: Dana T. Davenport,Ruth Reed

In some ways, chocolate and candy making is very much like chemistry. You need to have a tolerance and appreciation for details and precision. I have made many accidents that I have never allowed other people to eat.

I'm sorry if I sound like I'm scaring you, but I'm trying to warn you that this sort of thing is pretty complicated. Actually, I'm having a chocolate dipping party in two days at my house. From my past experiences, many people are surprised at how messy and complicated the whole thing is.


Although chocolate is easy to use as an ingredient in baked goods, using chocolate to coat candies can be very tricky. There are ways to make the process easier, but they usually lessen the quality (using fake chocolate compound coating blocks or cutting pure chocolate with butter or oil).

How fussy and detail oriented are you willing to be?

Can you already make caramels or boiled candy?

Are you willing to try despite the scary things I have mentioned?

[kimikari]

I have made a few candies, such as peanut brittle which is semi-complicated, adding baking(soda?) at the just right temperature, and not burn it, otherwise it *tastes* burn...even if done just a little too far! I'm up for anything, seeing as what my initial plan was has changed there is *no* rush at all...otherwise advice by tues-wed would be lovely, but now that plans have changed, anytime would work too!!!
Peace,
Parker