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If you want your Chocolate Candies to have a smooth, shiny finish and a hard snap, you have a few options: temper real Chocolate, or use chocolate-Flavored candy coating. Tempering Chocolate makes a tasty product with a great finish, but requires special equipment and is not always consistent. Chocolate-flavored candy coating is the easier option, but the coating often tastes terribly artificial.

Felchlin’s Ultra Gloss Dark Chocolate is a molding chocolate designed to be an alternative to tempered chocolate. This product consistently produces smooth, shiny chocolates that have an authentic dark chocolate taste.



The Benefits of Using Felchlin Ultra Gloss Dark Chocolate

Felchlin Ultra Gloss Dark Chocolate is the best molding chocolate I have ever worked with. Like other chocolate-flavored coatings, it contains hydrogenated oils instead of cocoa butter, but unlike those other coatings, this one actually tastes good! In a side-by-side comparison it won’t be mistaken for real chocolate, but compared to most of the competition, it has a deep, rich Chocolate Taste that comes from good-quality cocoa powder. It’s nice as a coating but also as a stand-alone candy.

The main benefit of Felchlin Ultra Gloss is convenience. This chocolate will produce perfectly even results without the need for tempering. All you have to do is Chop Chocolate it and melt it, and it is ready for dipping. The chocolate hardens to a thin layer and has a smooth satin gloss. It does not need to be refrigerated to set, and holds up well in higher temperatures (although if it is hot, it will get soft and eventually melt in extreme heat).

I recommend Felchlin Ultra Gloss for dipping truffles, molding small chocolates, drizzling and writing on pastries, creating three-dimensional accent pieces, and creating chocolate curls and decorations. If you are making gourmet candies with an emphasis on quality and taste, you probably want to stick to real chocolate, but if you are interested in convenience and a beautiful appearance, I highly recommend Felchlin Ultra Gloss Dark Chocolate.

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Related : Easy Chocolate Cake Recipe

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Have you ever seen a cake wrapped with a seamless band of glossy decorated Chocolate, and wondered how this effect was accomplished? This seemingly complicated decorating trick is actually very easy to do, and requires only a few special ingredients. This tutorial will show you How to use Chocolate Transfer Sheets to wrap a cake in Chocolate and create Chocolate cut-outs to decorate the top of your cake. There is an additional tutorial with several different examples of using transfer sheets to decorate cakes, cupcakes, and dipped cookies or candy.

To begin, you will need to assemble several specialty ingredients. First, you will need one or more Chocolate Transfer Sheets, which are acetate sheets embossed with Cocoa Butter and Cocoa Powder food coloring. When the wet chocolate is spread on the sheets, the design transfers to the Chocolate, producing a lovely visual effect. Chocolate Transfer Sheets are often sold at cake decorating stores and on the Internet.

You will also need Chocolate Flavored candy coating, or Molding Chocolate. This candy product is flavored like Chocolate, but has vegetable or palm oils instead of cocoa butter. You can use Tempered Chocolate instead, but it is more time-consuming and less predictable. It is wise for beginners to use them with candy coating, a much more reliable substance, to achieve consistently good results. Candy coating is often sold at cake decorating and craft stores, with Wilton Candy Melts being one of the most popular brands. The amount of candy coating needed will vary depending on your project, but you will probably want at least 12 ounces to wrap a small cake.

Finally, you will need an offset metal spatula to easily spread the Chocolate in a thin, even layer. You might also want a pastry bag and tips to finish decorating the cake.




We will first discuss how to make Chocolate cut-outs for decorating cakes and cupcakes. Begin by melting the candy coating in a large microwave-safe bowl. Microwave the coating for 45 seconds and stir gently. Continue to microwave in 30 second increments, stirring each time, until the coating is melted and smooth.

Depending on your needs, you may not need to use the whole transfer sheet, so if necessary, cut the chocolate transfer sheet to your desired size. Place it on your workstation with the textured side face up and the shiny side face down on the counter.

1. Spoon some of the Melted Chocolate onto the transfer sheet in even intervals. Remember that it is going to be spread in a thin layer, so apply it sparingly. You can always add more later if you need to.

2. Using the offset spatula, spread the Chocolate in a thin layer over the entire sheet, so that all of the edges are covered. It’s okay if the Chocolate goes past the edges. Allow the Chocolate to sit for 5-7 minutes, until it begins to set around the edges but is not fully hard or brittle.




Once the Chocolate has begun to set but is not yet hard, you can cut it into your desired shapes. One of the easiest ways to do this is to use a large sharp chef’s knife. Simply press the knife down into the Chocolate and create squares, rectangles, or triangles. If you find that a large amount of Chocolate is sticking to the knife, or is being “dragged” through the cuts, wait another minute or two for the Chocolate to set further. After you have made the cuts, let the Chocolate set completely at room temperature, or speed up the process by carefully placing the sheet in the refrigerator.




Once the Chocolate is hard, carefully peel the Chocolate pieces from the transfer sheet. You can use these beautiful shapes to decorate the tops of cakes, cupcakes, or plated desserts. The cake pictured above was decorated with chocolate transfer sheet cut-outs and wrapped in an outer layer of Chocolate. You can learn this wrapping technique by viewing this photo tutorial showing how to wrap cakes in Chocolate.




You do not have to limit yourself to cutting the Chocolate with a knife. You can produce almost any Chocolate shape you can imagine by using cookie cutters. Sharp, well-defined metal cutters work best, as some plastic cutters have edges that are too wide and dull to be effective. Once again, wait until the Chocolate is at the intermediate stage between melted and fully hardened, and firmly press the cutters into the Chocolate all the way to the bottom.




After the cuts have been made, allow the Chocolate to set completely at room temperature or in the refrigerator before carefully popping them away from the sheet. Use them to decorate cakes, cupcakes, or other pastries. This method typically produces more waste, as the Chocolate that surrounds the cut-out shapes is often oddly formed and unattractive. If the Chocolate is dark, you can save it and re-melt it with additional candy coating. The small amount of cocoa butter and coloring from the transfer sheet will not be visible once it’s re-melted.




You can also create free-form decorations and custom designs with Chocolate Transfer Sheets by using the candy coating to pipe words or shapes directly onto the sheets. To create this effect, place some melted candy coating into a paper cone or pastry bag fitted with a small round tip. The coating should be well-melted and free of lumps (even small bits of Chocolate can clog the narrow tip) but not so hot that it flows uncontrollably.

Carefully draw or write your desired design directly onto the textured side of the transfer sheet. It is best not to make it too thin or fragile, otherwise it might break upon removal from the sheet.




Allow the Chocolate to set completely at room temperature or in the refrigerator before carefully peeling it away from the sheet. I like to use this technique to make abstract shapes for topping cupcakes—I love the added height and dramatic look it gives ordinary cupcakes. You can also use this technique to spell out words. Imagine how nice a cake would look with “Happy Birthday” spelled out in glossy, gorgeously decorated letters.




All of the techniques above are intended for producing cake and pastry decorations. But you can also use transfer sheets to decorate Chocolate-dipped treats. This method works best with a flat surface, so I recommend using it for dipped sandwich cookies, or caramel, toffee, or ganache squares. The example above uses Chocolate cream-filled sandwich cookie, which are excellent dipped in Chocolate!

Begin by cutting your transfer sheets into small squares slightly larger than the objects you will be dipping. You will need one transfer sheet square for each dipped item. Dip a cookie or piece of candy in the melted chocolate, and place it on a baking sheet covered with waxed paper or foil. While the Chocolate is still wet, place the textured side of a transfer square onto the top of the Chocolate and gently use your finger to press down and make sure that the entire surface of the Chocolate is contact with the sheet. Repeat this process with the remaining Candies and transfer squares.




Place the baking sheet of dipped goodies in the refrigerator to set the Chocolate for about 20 minutes. Once the Chocolate is firm, peel the transfer sheet from the top. The result will be a gorgeous, glossy decoration that makes even the simplest Chocolate-dipped cookie or caramel look professional. If you have used candy coating, your treats should remain stable at room temperature. Enjoy making beautiful desserts with your newfound skills!

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Vanilla has both a literal and a figurative meaning. Literally, Vanilla refers to a plant. the seedpod of the plant, which is often referred to as a Vanilla bean; Vanilla powder, which is produced from grinding the entire bean after it's been dried; and the bean's extract or a synthetic imitation which is used to Flavor a whole range of culinary products from cakes and cookies to ice cream.

Since 1975, Vanilla or plain Vanilla has been used figuratively to refer to something basic or lacking adornment. This use arises from the fact that Vanilla has long been considered the standard and basic ice cream choice, among the many and varied Flavors offered. The term plain Vanilla has come to be used in business to describe a type of security that does not have special features.

Vanilla is the genus name of a group of tropical vines that are in the orchid family and grow in the Americas. The word Vanilla comes from the Spanish vainilla and refers to the shape of the plants' seedpods. The seedpods have been used for flavoring food for many years: in pre-Columbian times, Aztecs employed it in Making Chocolate. Today, the particular plant that is are used for commercial Vanilla preparation is often Vanilla planifolia.

The three kinds of Vanilla beans now available are Bourbon-Madagascar Vanilla beans, Mexican Vanilla beans, and Tahitian Vanilla beans. Some products made from the Mexican Vanilla beans have been found to contain coumarin, which is potentially toxic, so care should be taken when using products from this source.

It's also important to be aware of the technical meaning of Vanilla product names. Natural Vanilla means that the product is made 100% from real Vanilla. Imitation Vanilla is entirely synthetic, and is primarily made from byproducts of the paper industry. Vanilla flavored has a combination of natural and synthetic Vanilla, while artificial-flavored Vanilla is also entirely synthetic.

Vanilla figures prominently in a chapter of Anne of Green Gables called "A New Departure in Flavoring" in which Anne makes a cake especially for the minister's wife and unintentionally substitutes anodyne liniment - a salve for sprains and similar pains - for Vanilla. Needless to say, the cake doesn't have the desired flavor, and the error is typical of Anne's struggles.

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Baking Chocolate is Chocolate which is intended for use in baking. It is unpalatable in plain form, but when combined with other ingredients to make things like cakes, cookies, and brownies, it imparts a very intense Chocolate Flavor. Many markets carry Baking Chocolate in their baking supply sections, with the Baker's Chocolate brand being especially well-known and widely used. It is also possible to order specialty Baking Chocolate directly from Chocolate producers.

The production of Chocolate is a long and involved process. It starts with the harvesting and fermentation of the Cacao beans. The beans are slowly ground, causing the Cocoa Butter in the beans to Melt while the chocolate solids are broken down. The result is a thick mass which is known as Chocolate Liquor. Chocolate liquor can be blended with cocoa butter, milk, sugar, and other ingredients to make a wide assortment of Chocolate products. In the case of Baking Chocolate, the chocolate liquor is packaged as-is, with no additions, making Baking Chocolate a very pure form of Chocolate.

In addition to basic Baking Chocolate, it is also possible to find bittersweet and Semi-Sweet Baking Chocolate, Baking Chocolate which has been blended with sugar. Many bakers prefer to use unsweetened, because the flavor is stronger, and because some recipes call specifically for unsweetened Baking Chocolate. Semisweet varieties in an unsweetened recipe may throw the balance of sweetness off, causing a fundamental alteration in the recipe.

The advantage to using Unsweetened Chocolate is that the baker has total control over the level of sweetness in the finished product. Baker's chocolate also has a concentrated chocolate flavor, since it has not been blended or adulterated, with a more pure taste. Parents often find that Baking Chocolate carries another advantage: young residents of the household will not nibble away at it, because it tastes extremely bitter when eaten plain.

A number of specialty chocolatiers make gourmet Baking Chocolate, often with a very high price tag. The value of this Chocolate Varieties considerably, and bakers who are considering the purchase of fancy Baking Chocolate may want to do a taste test before they commit. The key determining factor in terms of quality is the source of the beans and the way in which the beans are handled. Cocoa beans have a range of flavors which can be easily identified in chocolate liquor form. If you like Dark Chocolate and Bittersweet Chocolate products produced by the company, you will probably enjoy their Baking Chocolate, but if you find an off taste or flavor in their chocolate, it is likely to be even stronger in the Baking Chocolate, gourmet or not.

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Unsweetened Chocolate goes by many names, including baking chocolate, cooking chocolate and bitter chocolate. It's made from a pure mixture of only two ingredients: Cacao beans and Cocoa Butter, referred to as the fat. This Type Of Chocolate has a deeply intense taste. Most people wouldn’t eat Unsweetened Chocolate in its basic form, as it is essentially hardened Chocolate Liquor yet to be enhanced with sugar. It is the base for many confectionery recipes, and even non-dessert foodstuffs, due to its bitter flavor.

The Federal and Drug Administration (FDA) has strict standards regarding how Chocolate producers name and list ingredients on Chocolate packages. According to the FDA, products deemed to be Unsweetened Chocolate must contain at least 50 percent cocoa butter with the remaining ingredients made up of only cocoa solids from the finely ground cocoa nibs — the dry-roasted pieces of the bean. Although the FDA allows different fat-to-cacao ratios, it is usually sold with approximately 55 percent fat and 45 percent solids. Because sugar is not added, any form of such sweetener should not be found on the ingredient label.

Though Unsweetened Chocolate is fundamentally Chocolate in its purest form, its taste varies widely. The location of each company's cacao bean distributor is what truly influences the flavor, though. While beans come from a variety of distributors in a plethora of regions — including the Ivory Coast, Malaysia, West Africa, Brazil and Indonesia, for example — each geographic area’s cacao trees produce a bean that tastes different from the rest. One bean might have hints of coffee while another has hints of citrus.

Unsweetened Chocolate is often mistaken for bittersweet or Dark Chocolate. Bittersweet Chocolate, however, is formed when sugar — and occasionally Vanilla and extra fat — is added to an unsweetened selection. Chefs and amateur cooks may purchase the unsweetened forms for restaurants or home in order to make a dish as sweet as they like it.

Unsweetened sorts of Chocolate may be made sweeter with the addition of white or brown sugar, honey, or artificial sweeteners. Usually sold in rectangular or square bar form, this chocolate liquor may also be found in chip, chunk, powder, or liquid varieties. The majority of big-name confectionery manufacturers carry at least one form of Unsweetened Chocolate.

Residents of European countries such as France and Germany are known to consume unadulterated Unsweetened Chocolate, despite its bitter tastes. With the 21st century boom of foodies in North America, however, Americans have also begun to eat and enjoy more natural foods as opposed to foods with sugary additives. New York City is one of the many hotspots where more and more people are starting to consume Unsweetened Chocolate on its own, particularly if it’s one of the more velvety varieties.

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Gianduja Chocolate is a Chocolate confection traditionally made with hazelnut paste and sweet chocolate, although a number of variations have been developed. It is also known as gianduia and some versions can be traced back to the 1800s. This confection is readily available in many parts of Italy and Switzerland and it is also exported to some regions of the world. Some of the finest Gianduja comes from Swiss chocolatiers, chocolate professionals who take their confectionary very seriously.

Classically, Gianduja includes a combination of sweet chocolate that may be milk or dark with hazelnut paste. Variations include versions made with hazelnut chunks or halves, as well as almonds and other nuts. Traditional versions have a very rich, creamy Flavor whether they are made with Milk Chocolate or Dark Chocolate, along with the signature complex sweetness that can be seen in many European chocolates.

Some companies make a spreadable version of Gianduja that can be used on toast, added to desserts, and used in a variety of other creative ways. Spreads are often available in grocery Stores and they range from slightly bitter dark versions to rich, creamy, and very sweet varieties. Gianduja bars are available in bite sized pieces, as well as larger chocolate bars, and some have features like layers of chocolate and hazelnut cream. Ice cream confections may be Gianduja flavored as well.

This chocolate specialty is especially closely associated with Piedmontese cuisine and in this region of Italy, a number of stores carry Gianduja. Some offer chocolate tours, encouraging visitors to make their way through a series of stores and shops to taste different versions. Some of these versions are only available in Italy because they do not ship well and visitors who are interested in chocolate may also take advantage of the opportunity to taste other Italian chocolate specialties.

The combination of hazelnuts and chocolate is a very old one. Various tortes, tarts, and other chocolate delicacies often involve a blend of hazelnuts and chocolate or almonds and chocolate. In Gianduja, the creamy sweetness of the chocolate offsets the creaminess of fat-rich hazelnuts for a dish with a very creamy, warm mouthfeel and a flavor that is very rich. A small piece of this chocolate confection can go a long way, as many tasters have discovered.

People interested in trying this delicacy can check with a local grocery or import store to see if any varieties are available. Some stores can make orders by special request as long as their distributors have access to the right importers.

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Cocoa Butter is the natural fat extracted from the Cacao bean. Also known as oil of theobroma, cocoa butter is slightly yellowish in color, and while it is extracted from Chocolate, it has a bland taste and only a faint chocolate smell. It is edible and is used in making White Chocolate and certain confections, but has many uses beyond the kitchen.

The most desirable quality of cocoa butter is its stability as a fat containing natural antioxidants that also preserve it well. Cocoa butter has a melting point just below average body temperature, which is what causes chocolate to remain solid at room temperature, but Melt in the mouth. It gives a smooth texture to many confections containing chocolate and is often used by culinary experts in a baking capacity.

Cocoa butter is also used in cosmetic and pharmaceutical products. In the pharmaceutical industry, cocoa butter is used in the making of suppositories and oral medications in capsule form. It has the ability to retain a molded shape while containing commonly used medicinal chemicals without unstable reactions. The use of cocoa butter as an inactive ingredient in capsules and suppositories is equally desirable because it is safe.

Cocoa butter is often found as an additive to cosmetics, shampoos and soaps, but it is also a natural emollient making it ideal for lotions and lip balms. The moisturizing abilities of cocoa butter are frequently recommended for prevention of stretch marks in pregnant women, treatment of chapped skin and lips, and as a daily moisturizer to prevent dry, itchy skin. The fact that is a natural preservative and has a faintly pleasant aroma further lends benefits to its cosmetic uses.

Though many believe that cocoa butter has the ability to reduce or diminish the appearance of scars, this is a theory that is yet unproven. It does however, promote elasticity in the skin and will aid in the healing of chapped skin if it is used regularly. Cocoa butter is often mistakenly used by people to expedite a suntan and while it will enhance a natural tan, it does not have a sun protection factor (SPF). To prevent the harmful effects of the sun, use a suntan lotion with an SPF of at least 15 that contains cocoa butter.

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White Chocolate is technically not Chocolate at all, since it does not contain Chocolate Liquor or Cocoa solids, the two primary ingredients in Chocolate. It does, however, contain cocoa butter, which is a product of the Cacao plant, and it has a delicate Flavor in which hints of Chocolate certainly play a role. It is processed and made much like Chocolate, and White Chocolate can also be used just as regular Chocolate is in an assortment of foods.

To Make Chocolate, the seeds of the cacao plant are harvested and allowed to ferment slightly. The outer casing of the seeds is cracked, revealing an inner core which is ground into Chocolate Liquor. This substance is the base of most Chocolates, but it can also be separated to yield cocoa solids and cocoa butter. Cocoa butter is the fat of the Chocolate, and it is rich, creamy, and very stable when processed well. Cocoa solids are mixed in with more Chocolate Liquor for intense Chocolates, or sold separately. Cocoa butter can be processed to make a variety of products, including cosmetic creams.

When White Chocolate is made, the separated cocoa butter is mixed with milk and a sweetener. White Chocolate is also frequently flavored with Vanilla. The mixture is poured into molds which take a variety of forms from Chocolate Bars to baking blocks, and packaged for sale after it solidifies and cools. The resulting white chocolate has an ivory color and a creamy flavor. It is also a very fragile Chocolate, and needs to be handled with care in baking.

Several nations have established labeling standards for White Chocolate, to ensure that it contains cocoa butter, rather than vegetable oil or another fat. As a general rule, White Chocolate must contain 20% cocoa butter. High quality White Chocolate made with good ingredients will have a cream to ivory color, whereas White Chocolate made with substitute fats will be truly white. This type of White Chocolate has an inferior flavor and texture, and most consumers and confectioners avoid it.

The delicate flavor of White Chocolate can be used in a number of desserts, or blended with conventional Chocolate for a contrast. It can also be used in savory dishes, especially spicy foods, which interact delightfully with the sweet, creamy flavor. White Chocolate is also available in plain bars which can be enjoyed plain, although it tends to be very rich, so it should not be consumed in large amounts.

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Chocolate Liquor is a combination of cocoa solids and cocoa butter which is obtained when Cacao beans are processed to Make Chocolate products. Once Chocolate Makers have produced Chocolate Liquor, there are a number of ways in which the substance can be handled to make various Chocolate products ranging from Cocoa to baking chocolate. As a general rule, Chocolate Liquor is created in the factories of Chocolate producers, allowing the companies to have control over the composition of their Chocolate, although smaller Chocolate Makers may order Chocolate Liquor and other products from bigger companies to bypass the expensive and time-consuming process of Making Chocolate from scratch.

Getting to Chocolate Liquor requires several stages. To begin with, the large pods of the Theobroma cacao tree must be harvested, split to expose the beans, and allowed to ferment, taking some of the bitterness out of the beans inside. Once the beans have fermented, they must be roasted and cracked to remove the hulls, leaving behind the cacao nibs. These nibs are then ground to produce Chocolate Liquor.

Chocolate Liquor turns liquid because the grinding process Melts the rich cocoa butter inside the nibs. As the nibs are ground, they break apart into a gritty, runny paste. While the paste smells like Chocolate and even looks like it, it wouldn't be very appetizing, because it is unsweetened and the grainy texture is not very enjoyable.

After a factory has produced Chocolate Liquor, it is pressed to form what is imaginatively known as press cake. During the pressing process, the cocoa butter runs out of the Chocolate Liquor, leaving behind the cocoa solids. The separated components of the Chocolate can be blended back together in varying amounts and conched with ingredients like sugar, milk, and spices to make bar chocolate, or they may be processed individually to make things like cocoa and White Chocolate.

Processing Chocolate Liquor requires care and precision. Nibs from different parts of the world have distinctly different Flavors, so Chocolate producers must think carefully about the blend they want to produce. The beans are typically blended during the roasting process, but they must be inspected carefully before being submitted to grinding to make sure that they adhere to the producer's standards. Improperly fermented or roasted beans can ruin a batch of Chocolate, and given the high cost of this coveted ingredient, this is not desirable.

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Chocolate is a confection made from Cacao beans, the seeds of the cacao plant. There are a large number of Chocolate products on the market, from Powdered Cocoa for making drinks to White Chocolate, and most markets carry a cross-section of Chocolate confections for their customers. In addition to being available at general markets and grocery Stores, Chocolate can also be purchased from specialty companies which make luxury Chocolate and distinctive Chocolate confections.

Making Chocolate is a time consuming process. Cacao plants are grown on plantations in South America, where the plant is native, and in parts of Africa. There are actually several varieties of cacao plant, all of which produce Chocolates with slightly different Flavors, and the flavor is also impacted by where the Chocolate is grown, how it is handled after harvest, and how it is processed. Chocolate companies invest a great deal of money in developing ideal blends of cacao beans to create the flavors their consumers are used to.

Cacao beans grow in large pods which are harvested once they ripen and then allowed to ferment. Initially, the cacao beans are extremely bitter; the fermentation process softens the bitterness, allowing producers to move on the next steps, roasting and hulling. Roasting helps to develop the flavor of the beans, while shelling exposes the cacao nibs, the portion of the bean which has all the flavor.

Once cacao nibs are extracted, they must be ground into a substance known as Chocolate Liquor. Chocolate liquor isn't something you'd want to eat: it is extremely fatty, thanks to the cocoa butter it contains, and it is gritty and bitter. This liquid is then pressed to create what is known as press cake, a substance consisting primarily of cocoa solids, while the cocoa butter is allowed to drain away.

Once press cake has been created, producers have a number of options. To make cocoa, they can squeeze the press cake even more to isolate the cocoa solids before allowing it to dry and then pulverizing it. They can also blend some of the cocoa butter back in, along with sugar and other ingredients, to produce eating Chocolate, which is subjected to a process called conching to create a smooth, creamy confection without any traces of grittiness. Eating Chocolate can also be adulterated with milk, creating Milk Chocolate, and the level of sweetness can vary widely. For white chocolate, cocoa butter is mixed with Vanilla and milk.

The history of Chocolate is almost as interesting as the confection itself. In its native South America, Chocolate was prepared in drinks reserved for royalty and high ranking members of society. When European explorers visited, they were introduced to Chocolate, and upon bringing the food back to Europe, it became a big hit. Eventually, Europeans started exploring with their Chocolate, adding sugar and other ingredients and ultimately developing a process which would allow them to make bars in addition to Chocolate drinks. With the development of bar Chocolate, confectioners realized that Chocolate had a wide range of possibilities, from candy bar coating to truffles, and the once rare luxury turned into an extremely profitable global industry.

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