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Chocolate Molds are molds which are designed to be used in candy-making, for the production of both filled and solid Chocolates. They come in a variety of shapes and sizes which can be used to produce a dizzying array of Chocolates. The best Chocolate Molds are made from silicone or metal, both of which have very high heat resistance. Less expensive Chocolate Molds made from plastic are also available, but they must be used carefully, as the heated Chocolate used in candy-making can melt the molds if it is not handled properly.

When cooks make filled Chocolate using a Chocolate mold, they brush Melted Chocolate into the mold to create a thin shell of Chocolate. Many cooks like to make several layers, ensuring that the Chocolate is thick, and allowing the Chocolate to cool completely between layers. Once the shell is set, the filling can be added, and more Chocolate can be carefully poured in to seal the filling. After the Chocolate cools, the mold can be inverted and gently tapped to allow the Chocolates to fall out, at which point they can be decorated and packaged.

Solid Chocolates are made by pouring Chocolate into the mold, rapping it sharply on the counter to remove air bubbles, and then allowing the Chocolate to cool completely before inverting the mold to allow the solid Chocolates to come out. Many molds designed for solid Chocolate come in decorative designs like trees, animals, plants, and so forth, with the details being preserved in the molded Chocolate.

In addition to being used for Chocolates, Chocolate Molds can also be used for a variety of other candies. For stickier recipes, the molds may be dusted with cornstarch or Cocoa Powder to ensure that the candy comes out cleanly and in one piece. Silicone molds are also useful for sticky recipes, since they can be gently peeled away to encourage the candy to pop out.

Molds are only one of an assortment of Chocolate making supplies. To work with Chocolate, people also need a good candy thermometer to monitor the temperature, along with spatulas and Double Boilers. Many people also like to temper the Chocolate they use in candy-making, in which case tempering equipment will be needed as well. For people who are just starting to work with Chocolate, Tempered Chocolate can also be purchased from cooking supply companies.

Chocolate making can be a messy process, but handmade Chocolates tend to be a big hit as gifts and at parties. While the initial cost of Chocolate Molds can be moderately expensive, they can be utilized for years, making them an excellent addition to the kitchen for people who suspect that they will be making a lot of Chocolates and Candies. Numerous recipes for filled and solid Chocolates can be found on the Internet.

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Cocoa Powder is a powder which is obtained from Cocoa Solids, one of the two components of Chocolate Liquor. Chocolate liquor is a substance which is obtained during the manufacturing process which turns Cacao beans into Chocolate products. Cocoa Powder can be added to baked goods for a Chocolate Flavor, whisked with hot milk or water for hot chocolate, and used in a variety of other ways, depending on the taste of the cook. Most markets carry Cocoa Powder, often with several options available.

Before delving into the specifics of Cocoa Powder, it may help to explain the process through which cacao beans are turned into Chocolate. These beans are harvested in large pods which are split open and then allowed to ferment, mellowing the natural bitterness of the beans. After fermentation, cacao beans are roasted and then hulled to expose the cacao nibs, which are then ground to produce Chocolate liquor, a gritty, runny paste which is the first step in creating a dizzying array of chocolate products.

Once cacao nibs have been ground into Chocolate liquor, the Chocolate liquor is pressed to squeeze out the rich Cocoa Butter. Without pressing, the Chocolate liquor would be greasy, fatty, and very unpleasant, even with the addition of sugar and spices. The pressing separates the Chocolate liquor into two components: cocoa butter, and Cocoa Solids. To produce Cocoa Powder, the Cocoa Solids are pressed again, ensuring that around 75% of the original cocoa butter has been removed, and creating a substance called press cake. The press cake is dried, and then ground into Cocoa Powder.

There are two main types of Cocoa Powder. Natural Cocoa Powder is produced using the process detailed above, and it is naturally very strong, slightly acidic, and very dark. Dutched Cocoa Powder or Dutch cocoa is produced by adding an alkali to the press cake to mellow the flavor and make the color less intense. Because Dutch cocoa is alkalized to remove the natural acidity, it is important to read baking recipes which call for cocoa carefully, as replacing natural with Dutch cocoa can cause a baked good to rise poorly or unevenly.

Pure Cocoa Powder is very intense and bitter. To make it usable, most people add sugar to temper the chocolate flavor, and other spices such as Vanilla may be added as well. There are all sorts of ways to use Cocoa Powder, ranging from cold drinks to icing, and many people find it handy to have a tin of cocoa around the house.

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Cacao is used to describe both the unprocessed beans that are used to Make Chocolate and the tree they come from. The word "Cacao" comes from the Olmec civilization that preceded the Mayans in the southern Gulf of Mexico. The common synonym "Cocoa" is actually a misspelling of the original word. The Theobroma Cacao tree is found in the Amazon forests as well as in other tropical regions. It produces three types of beans, which are the Criollo, Forastero and Trinitario. All are used to create chocolate and offer distinct health benefits.

Theobroma Cacao is native to South America, growing naturally in the Amazon River Basin as well as the Orinoco River Basin. It is also farmed in other areas such as Ghana, Indonesia and the Philippines. The tree grows from 10 to 30 feet (3-9 meters) in height and usually starts to bear fruit four years after being planted.

The Theobroma Cacao tree's fruit is known as Cacao pods. When ripe, they are a hearty yellow or orange and weigh just about a pound. Each contains many seeds referred to as Cacao beans. These seeds can be extracted and made into cocoa butter. This butter is a pale-yellow vegetable fat that is used to not only make chocolate but also pharmaceuticals, ointments and toiletries.

The nib is found at the center of the bean. This is what is used to make chocolate. Nibs are rich in antioxidants as well as good fats and minerals such as calcium, zinc, iron and potassium. They have a byproduct similar to caffeine and produce a natural MAO inhibitor that can suppress overactive appetites.

The Criollo species of the bean is the rarest and most costly with only 10 percent of chocolate cultivated from this type. The taste isn't as bitter as other types of beans and the scent is more aromatic. This species is harvested mainly in Colombia, Ecuador, and Venezuela.

Forastero beans are used in 75 to 90 percent of the world’s Chocolate. They are often referred to as bulk beans because of their predominant use in chocolate production. The term Forastero means foreign in Spanish. Trinitario beans are a hybrid of Criollo and Forastero and are used in about 10 percent of chocolate.

Fermentation of the beans takes three to seven days. This is necessary to develop the beans' flavors and prepare them to be roasted. In the process, sugars in the beans get converted to alcohol and germs are killed.

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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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Dark Chocolate is Chocolate without milk solids added. Dark chocolate has a more pronounced chocolate taste than Milk Chocolate, because it does not contain milk solids to compete with the Chocolate Taste. However, the lack of milk additives also means that Dark chocolate is more prone to a dry, chalky texture and a bitter aftertaste.

The basic ingredients in Dark chocolate bars are Cacao beans, sugar, an emulsifier such as soy lecithin to preserve texture, and flavorings such as Vanilla. Dark chocolate is often distinguished by the percentage of cocoa solids in the bar. The Cocoa content of commercial Dark chocolate bars can range from 30% (sweet dark) to 70%, 75%, or even above 80% for extremely dark bars. Common terms used to distinguish the cocoa content of Dark chocolate bars include bittersweet, semi-sweet Chocolate, and sweet dark chocolate.
Also Known As: Bittersweet Chocolate, Semi-Sweet Chocolate, Sweet Dark Chocolate

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It doesn't get any simpler--or more delicious--than this. Dark chocolate and cream come together to form divine, melt-in-your-mouth Dark Chocolate Truffles. Use good-quality chocolate for the best results. A tablespoon of rum or brandy can be added in with the Vanilla, if desired. These candies, like most truffles, have several extensive chilling periods, so make sure you leave enough time when making them.Be sure to check out the photo tutorial with step-by-step instructions showing How to Make Truffles.

Ingredients

* 9 ounces bittersweet chocolate, finely chopped
* 2/3 cup cream
* 1 tsp vanilla extract
* 1/2 cup Cocoa Powder

Preparation

1. Prepare a baking sheet by lining it with aluminum foil or parchment paper. Place the Chop Chocolate in a large bowl.

2. Place the cream in a small saucepan and scald it until bubbles being to appear around the sides of the pan. Pour the cream over the chocolate and allow it to soften and melt the chocolate for one minute.

3. Using a whisk, gently stir to incorporate the cream and chocolate. Add the vanilla and stir until well-combined, but do not stir too vigorously or you will incorporate air bubbles.

4. Cover the truffle mixture with cling wrap and allow it to cool to room temperature. Once cool, refrigerate until it is firm enough to spoon, about 2 hours.

5. Using a teaspoon or cookie dough scoop, form small 1-inch balls from the ganache and place them on the prepared baking sheet. Repeat with remaining ganache. Return to the refrigerator to chill for another hour.

6. Place the cocoa powder in a small bowl or pie tin. Dust your hands with cocoa powder and place a truffle in the cocoa, rolling it until it is coated. Roll the truffle briefly between your palms to form a round shape, then place it back on the baking sheet. Repeat with the remaining truffles.

7. If you have different varieties/shades of Cocoa Powder, you can experiment with rolling the truffles in two different cocoas, creating stripes or dots of different colors. Truffles can also be topped with chocolate shavings. Store the truffles in an airtight container in the refrigerator, and bring them to room temperature before serving.

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Chocolate, as we commonly know it, is the product of a long refining process that begins with the fruit (Cacao beans)of the tropical tree Theobroma cacao. The beans are fermented, dried, roasted, and ground, and the resulting products include Cocoa Butter, a smooth, solid fat used in both food and cosmetics, and Chocolate Liquor, or ground roasted cocoa beans. The type of chocolate is determined by the various amounts of Cocoa Butter and Chocolate Liquor the chocolate contains, as well the amount of sugar and any other ingredients added to the mixture. This brief guide to chocolate terminology will familiarize you with some of the most common Chocolate Varieties.

* Cocoa Powder: This unsweetened powder is pulverized, partially defatted Chocolate Liquor. Cocoa Powder gives an intense Chocolate Taste and is available in “Dutch-processed” (alkalized) or natural varieties. Natural Cocoa Powder is light brown, with a strong, pronounced Chocolate Flavor. It is slightly acidic, so it is best to use natural Cocoa Powder in recipes calling for baking soda. Alkalized Cocoa Powder is darker in color, less acidic, and has a milder Chocolate Taste. Alkalized Cocoa Powder is recommended for recipes that call for baking powder.

* Unsweetened Chocolate: Also known as “bitter” or “Baking Chocolate”. This is pure Chocolate Liquor, composed solely of ground Cocoa beans. Although it looks and smells like chocolate, it has a bitter taste and is not meant for consumption on its own—it is best used in cooking, when it can be combined with sugar to make it more palatable. Because Cocoa beans contain equal amounts of Cocoa Butter and cocoa solids, Unsweetened Chocolate lends a deep, rich Chocolate Flavor to baked goods. Unsweetened Chocolate is the base ingredient in all other forms of chocolate, except White Chocolate.

* Dark Chocolate: chocolate that contains Chocolate Liquor, sugar, Cocoa Butter, Vanilla and leicithin (an emulsifier).There are no milk solids added in Dark Chocolate. The cocoa content of commercial Dark Chocolate bars can range from 30% (sweet dark) to 70- 80% for extremely dark bars. Bittersweet Chocolate and Semi-Sweet Chocolate also fall into the “Dark Chocolate” category.

* Bittersweet Chocolate: chocolate, as defined by the FDA, that contains at least 35% cocoa solids. Most bittersweet bars contain at least 50% Chocolate Liquor, with some bars pushing 70-80% Chocolate Liquor. This chocolate often has a deeper, more bitter flavor than sweet dark or semi-sweet bars. However, the amount of sugar in the chocolate is not regulated, so one manufacturer’s “Bittersweet” bar may taste sweeter than another’s “Semi-Sweet” bar.

* Semi-Sweet Chocolate: This is primarily an American term, popularized by Nestle Toll House Semi-Sweet Chocolate chips. Semi-Sweet Chocolate contains at least 35% cocoa solids, and is generally assumed to be darker than sweet Dark Chocolate, but sweeter than bittersweet. However, the lack of regulations regarding sugar content means that these classifications are relative and not consistent across brands.

* Sweet Dark Chocolate: is “Dark Chocolate” in the sense that it does not contain milk solids, but it still has a high percentage of sugar and is much sweeter than other types of Dark Chocolate. Many brands of sweet Dark Chocolate have only 20-40% cocoa solids.

* Milk Chocolate: In addition to containing Cocoa Butter and Chocolate Liquor, Milk Chocolate contains either condensed milk (most European varieties) or dry milk solids. Milk Chocolate must contain at least 10% Chocolate Liquor (in the United States), 3.39% butterfat, and 12% milk solids. Milk Chocolates are typically much sweeter than Dark Chocolate, and have a lighter color and a less pronounced Chocolate Taste. Milk Chocolate is more difficult to temper properly and more prone to Overheating Chocolate.

* White Chocolate: White Chocolate gets its name from the Cocoa Butter it contains, but does not contain Chocolate Liquor or any other cocoa products. As a result, it has no pronounced Chocolate Taste, but commonly Tastes like vanilla or other added Flavorings. By law, White Chocolate must contain a minimum 20% Cocoa Butter, 14% milk solids, and a maximum of 55% sugar. There are some “White Chocolate” products available that contain vegetable fats instead of Cocoa Butter—these should be avoided from a taste standpoint, as they contain no cocoa products at all, and are not technically White Chocolate.

* Couverture Chocolate: Used primarily by professional bakers or confectioners, this chocolate contains a very high percent (at least 30%) of Cocoa Butter, as well as a high percentage of Chocolate Liquor. This high ratio makes it expensive, but it also means that the resulting chocolate is smooth and melts quickly and evenly. Couverture Chocolate is the preferred chocolate for tempering and enrobing candies. It comes in dark, milk, and white varieties, and can be purchased online or at well-stocked cake decorating stores.

* Gianduja Chocolate: Gianduja is the name given to a European style of chocolate made from chocolate and nut paste. Hazelnut paste is most common, but Gianduja can also be made with almond paste. It comes in milk or Dark Chocolate varieties. Gianduja Chocolate can be used as a flavoring or as a substitute for milk or Dark Chocolate. At room temperature it is soft enough to be rolled or cut, but is too soft to use for molding chocolates.

* "Candy Coating" Chocolate: Also known as “confectionery coating,” “summer coating,” or “compound coating.” These terms refer to Candy products that are flavored like dark, milk or White Chocolate and substitute vegetable or palm oils for Cocoa Butter. These products are cheaper than most chocolates, and do not contain significant amounts of Chocolate Liquor, thus, they do not have a strong chocolate flavor or an appealing mouthfeel. However, they have excellent Melting Chocolate and molding properties, and thus are often used in candymaking for dipping or enrobing, since they do not require Tempering Chocolate and can withstand high ambient temperatures. Be careful to never mix candy coating with real chocolate, as the fats are not compatible and the resulting candy will be unattractive and discolored.

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