Mistakes should be eaten, especially when experimenting with candy and chocolate making. Let the good times roll! The point is, start off with a great attitude, and just have pleasure. Candy making isn’t too hard, and I know that you’ll pick it up very easily, and discover a new and fun hobby, with benefits! Wait till you observe the magnificent treats that can be made. Who knows maybe, you will even start a little enterprise and earn a couple of dollars.

First a word of recommendation: Buy a good quality chocolate, not the dreadful waxy tasting stuff that is sold at really low prices. Each time that I’ve done a taste test, the test individual picks out the quality chocolate. It makes a world of difference. My suggestion for a really good melting chocolate would be the Merckens® brand. This brand can be bought in shops that sell cake and candy decorating supplies.

There are several ways to melt chocolate to a superbly smooth texture. We would like the chocolate to be a great and even consistency because it must be poured right into a mold. The type of chocolate that is suggested is called a candy coating or perhaps a confectionary coating. This type of chocolate will not require the careful melting types of treatments of “real” chocolate. Real chocolate needs to be tempered, which is a method of heating and cooling the chocolate at strict temperatures to get it the best consistency. Confectionary coatings are available in Milk, Dark, White, Peanut Butter, Mint, and various colors. Seek advice from your local Cake Decorating store to see what varieties they stock.

The microwave oven can be a convenient technique to melt chocolate. It can be quick and easy, but be sure to use a microwave safe bowl. Do not overcook the chocolate, you should actually undercook it. Melt in 30 second intervals, and stir in between. The chocolate can be melted inside a microwave safe bowl, inside a plastic microwave safe bag, or in microwave safe plastic bottles. The chocolate needs to be completely melted and smooth, having a nice gleen to it. The chocolate can then be poured right into the mold.

The second melting method is to make use of a double boiler. The lower pan should be filled up with water and the top pan is full of chocolate. Heat the bottom pan of water to a simmer, and then remove it over the heat. Next put the chocolate filled pan on the top of the water pan. Continue stirring without beating, until smooth and fully melted.

Our third method will be the employment of a slow cooker or Crockpot. This is good for big quantities, something like 3 to 5 pounds. So, put some of the chocolate inside the Crockpot and set on a low heat. Please do not use the higher settings, since the chocolate will burn. Stir the melting chocolate, occasionally while it is melting. Put in newer chocolate as the initial chocolate is melting. It will take a good twenty to thirty minutes for 3 to five pounds of chocolate to melt.

Our last method would be to make use of a warming tray. Using this method is helpful because you can melt more than one color at a time. Put the chocolates in an oven-safe glass bowl and set them on the top of the warming plate. The temperature should be set on low to medium and stir as it is melting. Once melted keep the temperature on low. This would keep the different candy colors at the best melting temperature.

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