[xskyi]

Hi everyone !

I was planning to make chocolate candy to my friend as a birthday gift because she loves chocolate.
I wonder, do anyone know how to make the chocolate so that when it's in a room in room temper it will not melt easly?
I was planning to melt finished chocolate and then fill it in ice moulds, or whatever they are called.

Any help?

Thanks!

-J

[BAZINGA!]

most chocolates don't melt at room temperature.
I dont know if you know this already but to melt chocolate you can use a microwave which i think you have to do it a few seconds at a time and stir it so it doesn't burn. or you can use a "double broiler" method where you take one pot and put some water in and take another pot that's a little bigger and will sit ontop of the first pot. You add the chocolate to the 2nd pot on top. MAKE SURE NO WATER IS ON THE SECOND POT OR RATHER MAKE SURE NO WATER or liquid GETS INTO THE MELTING CHOCOLATE or it'll seize and get really weird and ugly. Afterwards let it cool a bit after melting before putting it into the molds. uhmm yeah!

[xskyi]

Hahah thanks!
I just hopes that the chocolate doesn't melt when i give it to her.
Like a brown substance in a box or something.
I'm sure she would go like: WTH is that? mud?

[byuntae]

If you want a better texture and more durability, you're gonna to have to temper the chocolate.

Tempering is a method of heating and cooling chocolate in order to use it for coating or dipping.

Proper tempering gives chocolate a smooth and glossy finish. Tempered chocolate will have a crisp snap and won’t melt on your fingers as easily as improperly tempered chocolate.

Properly tempered chocolate is also great for molding candies because the candies will release out of the molds more easily and still retain a glossy finish.

Tempering Methods

Tempering can be accomplished in several different ways, including the following simple methods:

Method 1
Grate or chop the desired amount of chocolate. Place two-thirds of the chocolate in the top pan of a double boiler. Heat over hot, not boiling, water, stirring constantly, until chocolate reaches 110°–115°F.

Place the top pan of the double boiler on a towel. Cool to 95°–100°F. Add the remaining chocolate to the top pan, stirring until melted. The chocolate is now ready to be used for molding candies, coating, or dipping.

Method 2
Starting with a pound of broken chocolate, melt two-thirds of the chocolate over indirect heat, such as in the top pan of a double boiler. Melt just until the chocolate is liquid and smooth (at 110°–115°F). When it is smooth, add the remaining one-third of broken chocolate and heat again until the entire chocolate becomes smooth.

Pour the chocolate onto a marble or laminate surface. Using a spatula, scrape and stir the chocolate across the surface to smooth and cool it. When the chocolate cools to 80°–82°F, return it to the top pan of the double boiler. Place over hot, not boiling, water.

Heat and stir constantly, until it reaches 87°–91°F. Remove the top pan of the double boiler. The chocolate is now ready to be used for molding candies, coating, or dipping.

Tips for Tempering

* Do not heat above 130°F since chocolate, especially milk chocolate, is very sensitive to heat and will scorch or seize easily.
* Be sure no liquid gets into the chocolate. This will cause clumping or seizing.

Video Techniques:

* Tempering Chocolate

[pepprmint]

^tempering does help for the making-molds process
as long as the room's under 70degrees, the chocolate should be fine.
i work in a chocolate store, i gotta know these things -__-"