Delicious Chocolate Santa Christmas Candy

Ingredients

• 1 lb. Couverture Fine Chocolate

Instructions

1. Set double boiler, bring water to a slow boil.


2. If you are using couverture chips or disks they can be added directly to the double boiler. If you are using a solid block of chocolate, you will need to cut it into small pieces no larger than 1" square before melting.


3. Transfer 3/4 lb. couverture to the double boilers bowl. You will have to work fast or the chocolate will melt in your hands.


4. Place bowl on boiler. Stir constantly until all of the chocolate is melted and smooth in consistency. Be careful that no water or steam comes in contact with the chocolate, as it will cause the chocolate to break and curdle.


5. At this point you will want to check the temperature. You are looking for a temp of 110 degrees F (45 degrees C).


6. Once the chocolate reaches the target temperature immediately remove from heat. Wipe the bottom of the bowl dry. Begin the cool process, stirring constantly. To speed cooling, add the reserved 1/4lb. of chocolate and continue stirring vigorously until additional chocolate is completely melted. The result should be chocolate with a smooth shiny consistency.


7. If the chocolate is too cool to work with, return to heat and bring temperature to approximately 90 degrees F (32 degrees C).


8. Check the temper by dipping the tip of a metal spoon into the chocolate and let it sit for a moment. Properly tempered chocolate should set-up and be firm to the touch within a couple of minutes.


9. Congratulations your chocolate is ready for the mold and you are on your way to becoming a chocolatier.

Instructions

With your melted chocolate around 90 degrees F (32 degrees C) you are ready to fill your molds.

***Make sure any tools that will come into contact with the chocolate are completely dry.***

1. Place molds on a flat surface.


2. Slowly fill each mold. You can use a spoon, measuring cup, or a plastic squeeze bottle to fill the molds. You may need to apply heat periodically to maintain proper working temp. Plastic squeeze bottles may be placed in warm water to maintain temperature or simply return the bowl to double boiler for a few seconds.


3. Once the molds are full, gently tap on countertop a couple of times to eliminate any air bubbles.


4. Using an offset spatula remove any excess chocolate, making sure the back of the molded pieces are flat.


5. Allow chocolate to set. To speed up the cooling process you can place your molds flat in the freezer for a few minutes.


6. Once the molds are set, it is time to release them. Simply invert mold over a clean towel and give it a gentle twist to release the chocolates.


7. Wrap with decorative cellophane tie with a bow and enjoy.