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SV Chocolate Candy

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  • SV Chocolate Candy

    I typically make my annual order of some peanut butter meltaway candy from my favorite candy maker in Pennsylvania, but this year I decided to give it a shot myself. I have a few candy molds and some good quality chocolate in the pantry so why not?

    First I melted some 60% dark chocolate in a FS vacuum bag in the microwave then put in the SV water bath at 90° for tempering. I gave the bag a squeeze every minute to help form the right crystals. I poured the molten dark goodness in the mold and swirled around to get a good covering before dumping the excess back into a bowl. The molds went into the fridge to harden while I made the innerds for this sweet delight.

    I mixed 50% by weight peanut butter and white chocolate and threw the mix into the microwave to melt. I massaged the bag until everything was mixed properly then piped the sweet PB goodness into the cooled dark chocolate shells in the mold until about 3/4 full.

    I put them back in to the fridge to set up and went back to the dark chocolate that was in the SV bath and massaged it every minute for 5 minutes. I piped the dark chocolate over the candy completing the candy bites and let them rest for 30 min in the fridge.

    I popped the goodies from the molds and they looked pretty good if I do say so myself.

    The first batch had a textured sheet put into the mold for decoration and the second batch in the other mold used a snowflake transfer sheet.



    They have a sweet creamy smooth peanut butter filling with a hard semi sweet dark chocolate exterior.



    Thanks for lookin!

  • #2
    An excellent use for the SV...
    I wish I could try some of those great looking treats...
    Craig
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    • #3
      Those are some tasty lookin' treats, AJ...




      Originally posted by SMOKE FREAK View Post
      An excellent use for the SV...
      I wish I could try some of those great looking treats...
      You're not planning to fire up the rotisserie now, are you Craig???
      .

      Not to mention the occasional campfire

      My --->
      Paul

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      • #4
        Originally posted by THE ICEMAN View Post
        Those are some tasty lookin' treats, AJ...





        You're not planning to fire up the rotisserie now, are you Craig???
        Yes I am...And no I"m not...
        Craig
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        • #5
          Nicely done AJ!

          Pro job
          sigpic

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          • #6
            Yeah, those look awesome. SV would be an ideal method for tempering chocolate...

            Can you expound on the tempering process...I know it's about generating a crystal structure in the chocolate that produces a smooth glossy sheen, but that's about it. Does all chocolate temper at the same temp? Is your mold a silicone mold that you can pop the finished candies out of?
            BBQ Eng.

            The "Cow Girls" were adopted from the shelter, and found on petfinder.com.
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            • #7
              that is a brilliant idea. If anyone has ever had chocolate seize on them, you will totally understand my excitement!!!!
              Dave

              I love coming home. My back porch smells just like a BBQ joint.....

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              • #8
                Thanks Guys!

                BBQE,
                I took the melted chocolate and held it at 90°F for the tempering. I massaged the bag every minute for 15 seconds or so to act as the mechanical action to set the grain of the chocolate. I let it hold at 90° for 5 minutes with the massages every minute and it worked great. The end product was nice and hard at room temp, has a shiny surface, and of course tastes great. The chocolate I have says the temps are as follows:

                Type - Melting - Tempering - Working
                Dark --- 58° C --- 29° C ----- 31° C
                Milk ---- 48° C --- 28° C ----- 30° C
                White --- 48° C --- 27° C ----- 29° C

                The molds I used are hard plastic with magnets to hold a plate on. This also allows a transfer sheet to be used for added bling to the candies. They are made by Fat Daddio. I have the Indented Corner mold, the Deco Rectangle mold that I used for this project. I also used this textured sheet on the larger pieces.

                One tip is to dry off the bag of chocolate before pouring/piping the chocolate. Water and chocolate do not mix. It will not set up properly if there is any water in the melted chocolate. I just nip the corner of the bag and use a clothes pin to keep it out of the SV water.

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                • #9
                  This is a pretty good lesson in chocolate tempering.

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                  • #10
                    AJ, love the looks of that! I never thought of using the SV for this purpose... Great job!


                    Drinks well with others



                    ~ P4 ~

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                    • #11
                      Those look Great, AJ !!----

                      Pretty too!! I like the designs!!

                      Bear
                      Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                      Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


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