Make Your Own Candy Bars - Project
Here are the most common terms you’ll come across as your candy-making odyssey begins. You’ll also want to take a look at our behind-the-scenes video. Bloom: The gray mottling that sometimes appears on the surface of chocolate is a result of extremes in heat or humidity. Chocolate stored in a fridge is subject to too much humidity, which causes the sugars to crystallize. If your chocolate is too warm, it will melt slightly and the fats will separate out. While not aesthetically pleasing, the chocolate is still usable and edible. Couverture: Chocolate with a higher percentage of cocoa butter (at least 32 percent). Enrobe: Dipping or coating candies in chocolate. Seed: One of the most common methods of tempering chocolate is the seed method. Seize: When melted chocolate comes in contact with even a small amount of liquid or steam, it hardens and becomes lumpy, a condition known as seizing. Temper: The method of melting and cooling chocolate in order to stabilize its crystal structure.