+
Pwelsh4 | Oct 28, 201605:53 PM     7

Hello everyone,

I am planning on making some chocolate candies for the holidays. I recently found some molds laying in the back of my aunts kitchen cabinets and wanted to try my hand at making some nice and decorative chocolates for some friends and family during the holidays.

So my questions are:

1. What kind of chocolate to use? This is two part. Should I use the chocolate baking bars, the disc, chocolate chips or some other kind of chocolate I'm not aware of? Then should I use bittersweet, semisweet, unsweetend? I already have a bar of scharffen berger bitter and semisweet.

2. Do I need to temper the chocolate? I'm assuming I do since I'm trying to make nice looking candy. SO what would be a good way or any tips and tricks for tempering chocolate?

3. If I wanted to add color to the candies, do I melt white chocolate and then just add food coloring? Is there a specific type of food coloring I should use?

4. Any ideas for some fillings for the chocolates?

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

7 Helpful Produce Subscriptions You Should Know About
Food News

7 Helpful Produce Subscriptions You Should Know About

by Amy Schulman | As Americans hunker down in their homes to practice social distancing, you may be wondering how you...

These Bright Kitchen Accessories Are Perfect For Spring
Shop

These Bright Kitchen Accessories Are Perfect For Spring

by Brittany Loggins | The change of seasons, no matter what else is going on, always makes us want to freshen things up...

Find Comfort in This Korean Spicy Silken Tofu Soup
Food News

Find Comfort in This Korean Spicy Silken Tofu Soup

by James Park | Spicy silken tofu soup, often called soondubu jjigae, is one of the most beloved soups in Korean cuisine...

Pasta Grannies Is the Heartwarming YouTube Channel We All Need Right Now
Table Talk Podcast

Pasta Grannies Is the Heartwarming YouTube Channel We All Need Right Now

by Hana Asbrink | Welcome to Chowhound's Table Talk podcast, where Executive Editor Hana Asbrink chats with some of...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.