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Chocolate covering help...

post #1 of 4
7/9/07 at 4:06pm
Thread Starter 
Hello all,

I am pretty new to working with chocolate and have a question. I am looking to make candies with a chocolate coating/shell. I am currently melting down chocolate wafers and just pouring the melted chocolate into molds to create the shells. My only problem is that when bitten into, the shell cracks into many pieces.

I was thinking about candy bars such as Milky Way or Snickers, and the chocolate coating used on those. What exactly is used for that? Or what is the difference between what I am using and what those companies use for their bars?

Any help would be appreciated.

Thanks!
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post #2 of 4
7/11/07 at 2:09pm
The chocolate wafers have additives to them that approximate "tempering" or the firm chocolate stage where the crystals are in alignment and will give a little "snap" or firm texture to the chocolate once it is cooled. I personally hate them... I think it tastes chalky and tasteless.

The kind of chocolate on commercial candybars no doubt also has additives to preserve them but the chocolate is actually tempered through heat. That is, usually the chocolate is heated to about 126 degrees then brought back down to 86 degrees and kept at that temperature. That way it has a delay when you are biting into it with melting. It's only a slight delay and people don't generally notice it...unlike the wafer crap which seems to remain solid for waaaayyyyyy too long!
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post #3 of 4
7/11/07 at 6:32pm

Re:

the best way to coat them is to try it like this
eG Forums -> Demo: Simple handrolled truffles

you can if the chocolate is tempered just right just put them of parchment without the cocoa powder they are just as good touch the top with a fork for a more store bought design.

the chocolate used in candy bars is Milk chocolate for the most part.
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post #4 of 4
7/16/07 at 3:12pm
Some chocolate sold in stores isn't really chocolate. Some "chocolate" uses different vegetable oils instead of cocoa butter. Real chocolate has cocoa butter. As for brands, I particularly like Valrhona and Callebaut. El Rey is okay too, but I prefer the taste of the others.
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