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Newbie question

post #1 of 9
Thread Starter 
If I melt candy bars do they need tempering or are they already tempered?
post #2 of 9
If you mean like a Hershey's bar, they have things other than just plain chocolate in them. I would not use those for anything requiring tempering.
post #3 of 9
Depends on what you mean by "candy bars". Some really good chocolate comes in the form of small bars, and yes, they would need tempering.

To test it, just melt one down, smear a small amount on a piece of parchment paper and lay it on the counter to set up. If there are any grey streaks after it hardens (cocoa butter that's separated from the solids), then it needs tempering.
post #4 of 9
Thread Starter 
I want to use them to cover cake truffles.
post #5 of 9
Are you talking about candy melts? Like the Wilton candy melts people use for their cake pops?
post #6 of 9
Quote:
Originally Posted by enoid

I want to use them to cover cake truffles.



The question is "what's them?". What brand of candy bars are you talking about specifically?
post #7 of 9
Thread Starter 
I have Hershey, Dove, and one I had never heard of before "Ritter Sport Gold Edition milk chocolate with fine trinitario cocoa". Sorry I am so slow in responding but only have access to the computer for about 2 hours a day.
post #8 of 9
I used melted Dove candy for the cake in my photos with the chocolate bows. The side of the cake is also wrapped in chocolate. I didn't have to temper it. I don't know about the other candy you mentioned - Dove is the only one I tried. HTH
post #9 of 9
Hershey Ingredients: SUGAR, CHOCOLATE, COCOA BUTTER, COCOA PROCESSED WITH ALKALI, MILK FAT, LACTOSE, SOY LECITHIN, PGPR, VANILLIN, ARTIFICIAL FLAVOR, AND MILK

Dove (dark) Ingredients: SEMISWEET CHOCOLATE (sugar, chocolate, chocolate processed with alkali, cocoa butter, milkfat, soy lecithin, natural and artificial flavors).

Ritter Sport milk chocolate Ingredients: Sugar, cocoa butter, cream powder (13%), cocoa mass (45% cocoa), milk powder (5%), sweet whey powder, lactose, butterfat, emulsifier: lecithin (soy), natural vanilla.

My guess is that the emulsifiers will prevent the need to temper.

Here's the ingredients in a standard Callebaut milk chocolate bar (which for sure needs tempering): milk chocolate (cocoa butter, powdered whole milk, organic
cane sugar, cocoa mass).
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