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"How to Make Molded Chocolate Candy"

Ever since Judy, Danny Jane and I made pulled taffy in my sister in law Vangie's kitchen 52 years ago I have wanted to really learn the art of making candy. I have gotten fudge down really well. However, this year I decided I would learn how to make other more complicated chocolates. What I have taught myself so far is to make chocolate rubber duckies, Santa Claus, snow flakes and ice cream treats. Also some yellow chocolate roses and some orange chocolate and pink chocolate roses with green chocolate leaves on lollypop sticks. I am going berserk here! It is simple yet tricky and there are some trade secrets that I have found out about the hard way and I would like to share them with you.

Chocolate is an oil based vegetable. Moisture, like water or steam can cause it to have a dull, unappetizing finish, and may thicken it so it will not pour and mold/handle properly so keep water away from your chocolate and everything else you are using near your operation of making molded chocolate. I keep a towel handy to wipe down every thing as I go.

I have yet to master the art of melting chocolate in the Microwave, but if you are braver than me here is what you do. Put 1 lb. of chocolate in a bowl. Microwave on half power for 1 minute, and then stir since it will not be all melted at this point. Do it again. Repeat the process until the chocolate is mixed well. When ready to use it will pour from a spoon like syrup. Remember don't overcook your chocolate.

Chocolate melts between 98o to 100o F. This is very easy to remember because it just so happens that your body temperature is normally 98.6o, which means if you hold chocolate in your hands it, will melt! So, never use a pot of boiling water to set it in. Avoid over heating chocolate like the plague or you can throw it out as I can well attest to.

I happen to like the double boiler method so I Put 1 lb. of chocolate in a bowl/pan & set in the outer pan that has the water in it. Heat on the LOW position (do not bring water to a boil), and stir as it starts to melt, matter of fact, I like to heat the water up before I put the top of the double boiler on. Also make sure that the bottom of your double boiler does not touch the water.

I find that one can become quite adept at chocolate mold candy making very fast, but here's a quick guide as to how much chocolate to melt. An average chocolate lollipop uses 1 ounce and a bite sized mold uses 1/2 ounce. With that in mind, 16 ounces equals 1

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