Two easy recipes for candy bars show that making your own candy — just in time for Halloween and the holdiays — is a cooking project you’re ready for.
But there’s an easier shortcut to get a snappy chocolate that, while not as shiny as properly tempered chocolate, gets the job done. I first learned offrom Dan Souza, now the editor-in-chief of Cook’s Illustrated magazine — an entity that demystifies cooking via obsessive tinkering. The process is relatively simple: First, finely chop the chocolate you need and transfer three-quarters of it to a large microwave-safe bowl. Heat the chocolate on 50% power for 1 minute, stir, then repeat this process as many times as it takes until the chocolate is just fully melted. Then, add the remaining chocolate to the bowl and stir constantly but steadily until the new chocolate is fully melted.
Once it is, you can dip your candies into the chocolate and allow it to fully set just like properly tempered chocolate. In the case of my, I take further insurance on their look by adding a pinch of flaky sea salt to their tops while the chocolate is still warm. That way, if the chocolate does bloom slightly, the salt will cover up most imperfections on the top.And if that’s still too much of a deal-breaker, you can use chocolate candy melts.
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