Novice chocolate users and experts alike know that chocolate is a very versatile ingredient in the baking and candy making industry. The multitude of ways to utilize this incredible ingredient is amazing. Just step into any bakery or candy store and you can see how many ways chocolate is used in confectionery treats.

It’s worth noting just how many ways chocolate can be incorporated into baked goods for one. We see chocolate being mixed in with cake batter, chocolate icing being slathered over those cakes, and thousands of pastries using chocolate in one way or another.

Needless to say that chocolate is very influential within the art of baking. Chocolate’s influence is even greater within the world of candy making. While chocolate is considered a candy itself, its versatility allows other candies to be made with it.

Fortunately enough, there are a lot of different ways to utilize each type of chocolate. These techniques work with all types of bulk dark chocolate, white chocolate, and milk chocolate. There are even some chocolates that are specifically formulated to use for candy making.

Techniques to Use for Candy Making

Melt

Melting chocolate is probably the most common technique used to use chocolate for a candy-making purpose. Melting chocolate is a very easy technique to master, but it takes some practice.

The most common and foolproof way to melt chocolate is to use a double boiler. This method allows for the most control over the heat. Always be mindful when melting chocolate because it can burn very quickly.

Boil some water in a shallow pot and place a heatproof bowl filled with chocolate over the top of the boiling water. The evenly distributed heat will slowly and evenly melt the chocolate. It’s that easy!

Temper

Now, this technique is a bit more advanced than using a double boiler. Tempering chocolate is another way to melt it while giving shinier, snappier chocolate once hardened. For this method, you are still utilizing a double boiler, but this time, you are gradually adding chopped chocolate to regulate the temperature.

By melting the chocolate to a certain temperature, it gives the chocolate a shiner finish and once hardened, provides a satisfying snap when bitten. This method is well-loved by expert chocolatiers.

Dipping

This chocolate method is used in a lot of different candy stores and chocolate shops. By using the melting and tempering techniques for chocolate, you can easily dip anything you want into the chocolate.

Most commonly, you’ll find strawberries and other confections dipped in chocolate, giving any ingredient an added depth and flavor.

Where to Buy Bulk Chocolate for Candy Making

Unsure of where to buy chocolate to perfectly melt, temper, and dip? Look no further than Stover & Company. This online bakery supply distributor stocks their online store with the best quality bulk chocolate available. Stover & Company is the perfect place for any bakery or chocolate store to purchase their bulk ingredients. It’s all in one place.

Check out their website at stovercompany.com and browse through everything they have to offer.