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Making Chocolate Candy

pixiegirl

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pixiegirl Enthusiast
pixiegirl
Posted

I bought a bunch of Enjoy Life semi sweet morsels. My daughter and I have to be gluten-free and nut free and they are both.

I want to melt them down and pour them over raisins or coconut and make some candy for us. But when I melt them they feel a little grainy.

What do you add to melted chocolate to make it into a smooth candy? Cream, oil, ??

Any help would be appreciated.

Susan

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Ursa Major Collaborator
Ursa Major
Posted

Coconut oil or butter work for me.

celiac-mommy Collaborator
celiac-mommy
Posted

It probably needs to be tempered. If I use tempered chocolate I tend not to get the grainy texture, but it can also depend on the quality of the chocolate. You could try to temper it yourself or add a little bit of fat (oil etc...) to see if that helps.

jerseyangel Proficient
jerseyangel
Posted

To get a smooth texture, you probably need to temper--

Open Original Shared Link

It's important not to get any moisture into the chocolate ;)

bakingbarb Enthusiast
bakingbarb
Posted
I bought a bunch of Enjoy Life semi sweet morsels. My daughter and I have to be gluten-free and nut free and they are both.

I want to melt them down and pour them over raisins or coconut and make some candy for us. But when I melt them they feel a little grainy.

What do you add to melted chocolate to make it into a smooth candy? Cream, oil, ??

Any help would be appreciated.

Susan

What method did you use to melt them? Low heat in a double boiler is the best method, the micro only on the lowest heat setting. You shouldn't need to temper choc chips, just use lowest heat as possible. And yes adding a fat will help keep it smooth. If you want a ganache heat heavy cream, pour over choc chips and stir. YUMMMMM

JNBunnie1 Community Regular
JNBunnie1
Posted
What method did you use to melt them? Low heat in a double boiler is the best method, the micro only on the lowest heat setting. You shouldn't need to temper choc chips, just use lowest heat as possible. And yes adding a fat will help keep it smooth. If you want a ganache heat heavy cream, pour over choc chips and stir. YUMMMMM

I used EL choc chips to make a chocolate dip for fruit, like strawberries, that's intended to get hard. For a whole bag of chips, stir in two tbps shortening when melted. This made THE best cho covered strawberries ever. Better than godiva. I used palm shortening.

Cheri A Contributor
Cheri A
Posted
I used EL choc chips to make a chocolate dip for fruit, like strawberries, that's intended to get hard. For a whole bag of chips, stir in two tbps shortening when melted. This made THE best cho covered strawberries ever. Better than godiva. I used palm shortening.

MMMM! Yummy!

The Easter Bunny brought my daugher some candy. I used a little oil.

Picture073.webp

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Glutenfreefamily Enthusiast
Glutenfreefamily
Posted

A little shortening will help with it, we use spectrum.

A good book for recipe ideas made from scratch is "the ultimate candy book" by bruce weinstein.

It has alot of good simple recipe ideas that I sub enjoy life chocolates for.

Sweetfudge Community Regular
Sweetfudge
Posted
MMMM! Yummy!

The Easter Bunny brought my daugher some candy. I used a little oil.

Picture073.webp

Cute pic!

I might have to make some covered strawberries this weekend :)

Juliebove Rising Star
Juliebove
Posted

Sounds like you are getting the chocolate too hot. I used to melt over hot water, but now I just use the microwave. Set it at half power and stir every 30 seconds. The chocolate is done when it just begins to soften and get shiny. The chips won't really look melted but stirring will melt them the rest of the way. If this is not quite enough, you can put it back for just a few seconds.

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