12 Easy Chocolate Candy Recipes That You'll Want to Make in Bulk (2024)

FAQs

What is the best chocolate to use for homemade chocolates? ›

Some Recommended Chocolate Brands

I personally like to use Callebaut, Cacao Barry, and Guittard for more casual baking (or projects where I have a smaller budget), and Valrhona for those times when I really want the chocolate flavor to shine and be the star.

The best choice for molded chocolates is real chocolate, such as couverture chocolate or high-quality chocolate wafers. These chocolates have a higher cocoa solids content and are specifically designed for melting and molding, ensuring beautiful results every time.

Chocolate candies will last up to 2 weeks in the fridge. Caramels can be stored at room temperature for up to 2 weeks. Store popcorn balls this way, too, but consume within one week for the best quality.

Couverture, or chocolate formulated with a higher percentage of cocoa butter, is essential for making chocolate bonbons, says Ocean House Collection pastry chef Maya Hayes. "Make sure you are using bars, chunks, or callets, not chocolate chips," she says.

Affordability: Store-bought chocolate, especially mass-produced brands, is typically more affordable than craft chocolate or the cost of premium ingredients used for homemade chocolate.

For all these reasons, couverture chocolate is ideal for coating chocolate bonbons and gateaux. Couverture is used by chocolatiers to coat their Christmas chocolates, for example, but it can also be enjoyed as a bar or a square.

White chocolate generally solidifies more rapidly than milk or dark chocolate, setting in around 10-20 minutes. On the other hand, milk and dark chocolate usually take 20-30 minutes to harden. All of these times will vary depending on which type of chocolate you are using, the type of application and how thick it is.

Licorice fairs well in the summer heat and won't melt away like chocolate will because the candy is firmer and contains salt, which helps it keep its shape for a longer period of time. Pan candy. Pan candy may feel more like retro candy, but it does hold up well in the summer heat.

Chefs often opt for chocolates with a cocoa percentage ranging from 60% to 70% for a balanced taste that pairs well with a variety of ingredients.

Switzerland is the country that is responsible for the most amount of chocolate consumed per capita. Even though there are certainly countries across the globe that consume more total chocolate than Switzerland, Switzerland consumes the most chocolate per person.

Should I put chocolate in the fridge or freezer? ›

In general, it's best to store chocolate in a cool, dry place at room temperature (about 65 to 70 degrees Fahrenheit). Refrigerating chocolate can change its texture and flavour.

Snickers is the top-selling candy bar in the United States and is produced by Mars, Inc. This classic chocolate bar is made with nougat, caramel, and peanuts, and it has been a favourite among Americans since its introduction in 1930.

Here are the top 10 most popular candies in America, according to CandyStore.com: Reese's Peanut Butter Cups. M&Ms. Hot tamales.

There are many types of chocolate, but semisweet chocolate is one of the most versatile and commonly used in baking. Semisweet chocolate has a relatively low amount of sugar, which gives it a bittersweet flavor that is perfect for baking.

Best Bittersweet / Semi-Sweet Chocolate

Options like Ghiradelli Semi-Sweet Chocolate Baking Bars or bittersweet chocolate bars can be used interchangeably in recipes. Silva loves these varieties in desserts like chocolate truffles and tiramisu and recommends serving them with a good cup of coffee.

Dark chocolate has the longest shelf life, followed by milk and white chocolate—up to two years, one year, and four months, respectively, according to Lake Champlain Chocolates. Chocolate made with dairy will be more perishable, naturally, though preservatives may be used to help these chocolates last longer.

High-quality chocolate is often contains a higher percentage of cocoa solids sourced from very good quality cocoa beans, which contributes to a richer chocolate flavour and smoother texture.

Homemade Chocolate Tastes Better

Flavor matters, and you'll definitely notice a difference between homemade and store bought. Those added ingredients do more than just extend the shelf life. They alter the taste. Cocoa, sugar, butter, and milk tastes much better without the added fluff.