Can You Melt Chocolate Candy Bars?
Decorating By Lazy_Susan Updated 23 Feb 2006 , 6:22pm by Cakeman66
I was wanting to make some chocolate boxes and was wondering if I can melt down a candy bar (like a hershey bar) to use for the boxes. I want the boxes to taste good and I'm not so sure if using the chocolate I bake with would taste good on it's own. I know that some people have mentioned Merckens. What is that and does it taste good?
Any help would be appreciated!! 
Thanks,
Lazy_Susan
Not sure on the candy bar idea. But last night, I was making some lettering with Mercken's white and semi sweet chocolate discs. *I* personally thought the semi-sweets were horrible. BUT, my DH couldn't keep his hands out of the bag. He kept throwing some in the freezer to chill before eating. He loved them! I told him to eat the whole dang bag, since I wouldn't be using them. LOL
In the past whenever I have tried to melt hersheys it doesn't turn out well. the chocolate gets those little white spots on it. But that could be because I didn't temper it right 
. I have really good luck with the wilton candy melts. You can get them at any craft store, or sometimes wal-mart.
I have really good luck with the wilton candy melts. You can get them at any craft store, or sometimes wal-mart.
But do they taste good?
You can successfully use "THAT" chocolate bar if you want, but at the minumum, I'd add a bag of candy melts to 2-3 bars, depending on how many boxes you are wanting to do, and how big or small they are. You COULD even use semi-sweet chips, if that's all you had.
You will have to temper the chocolate. The end result depends on how warm the room it will be in, or heat factors anywhere along the line.
BTW, don't ever use powdered baking cocoa for making candy unless it's to cover truffles. It's simply not a good idea.
People keep talking about "tempering". I truly do not understand what that is
You don't melt the chocolate on high heat. I'd use a double boiler if I were you. (Pot with water, not much, and a glass bowl prefereably, but metal will work, on top of the pot of water. DO NOT let the water touch the bottom of the bowl, and just simmer to medium heat at most)
Now then, You need your chocolate to get to about 110 F and take it from the heat. This is where it get's tricky. Let it cool to @ 87 F then heat it back to 91-92 F. That's where it is tempered.
It's not something a beginner will get right (usually) the first several times. it does take practice.
BTW, you could buy equipment to do everything for you where pretty much all you have to do is add the chocolate, but that's very pricey.
You don't melt the chocolate on high heat. I'd use a double boiler if I were you. (Pot with water, not much, and a glass bowl prefereably, but metal will work, on top of the pot of water. DO NOT let the water touch the bottom of the bowl, and just simmer to medium heat at most)
Now then, You need your chocolate to get to about 110 F and take it from the heat. This is where it get's tricky. Let it cool to @ 87 F then heat it back to 91-92 F. That's where it is tempered.
It's not something a beginner will get right (usually) the first several times. it does take practice.
BTW, you could buy equipment to do everything for you where pretty much all you have to do is add the chocolate, but that's very pricey.
Thank you!! I'll have to try this
Lazy_Susan
no problem.
The white spots in chocolate bars or any chocolate candy comes from the cocoa oil trying to "escape". Usually from being heated too high, or sitting around getting old. It doesnt' mean it's bad, it's just been there a while or gotten too hot. I wouldn't use it to make candy with, but I'd have no problem eating it.
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