Making candies

[ZPT1022]

Okay, I am hoping someone can help me (PLEASE!!!!) I am making chocolate Mickeys for my wedding favors. My wedding is September 14.

First, can I start making them now (tomorrow) and put them in the fridge until 2 or 3 days before when I am able to drop them off at the reception site?

Second, how long do they take to cool?

Do I cool them on the counter, in the fridge or in the freezer? Which method is a-fastest and b-keeps the flavor better?

How do I know for sure that they are done?

Anything else I should know or do/not do? I really appreciate it! This is my last major task to be done for the wedding and I am stressing out! Thanks in advance!

 

[J&D]

Are you talking about using chocolate candy melts and a mold?

If so, I cool them in the refrigerator for 30 min. to 1 hour. You can tell that they are done when the mold appears frosty or the candy appears firm. I know that they will stay fresh for several days if you keep them in an airtight container. I've been told not to keep them in the freezer, but I'm not sure about keeping them in the refrigerator until you are ready to use them. Also, make sure you don't overheat the chocolate, and tap the mold to remove air bubbles before cooling.

Good luck, and best wishes for a beautiful wedding.

 

[piratesmate]

As J&D said, don't use the freezer - the chocolate tends to turn white. It doesn't taste funny, but doesn't look nice.

We've often made chocolates for Christmas & the leftovers still taste great around Easter, so now isn't too early to start. I don't bother using the fridge to cool (or store them) because it doesn't really take too long for them to set. I have enough molds that by the time I'm done filling the last, the first are set - maybe 30 minutes. I just go by how they look. The center will set last & it should be easy to tell when they're done.

J&D's tip about bubbles is an important one to follow. I've used a toothpick to make sure the "corners" get filled. One thing I read (a long time ago) that was terrible advice was to rub the molds with oil before filling. It made the surface of the choc really disgusting!

I don't know if you have access to an electric frying pan, but that's what I use to keep the chocolate warm enough w/o overheating. The worst method I ever tried was using the microwave. The choc. got really weird the 2nd time I heated it.

Good luck & I hope your wedding day is perfect!

d

 

[J&D]

I've used a toothpick to make sure the "corners" get filled.

Thanks for the tip, piratesmate.

 

[ZPT1022]

Thank you both for the help!!! So far so good, I have a few more batches to go (only 2 molds, ack!!). FH looked in the fridge and saw these baggies full of chocolate and thought I made him a snack....... now they are hiding out in the veggie drawer, he'll never look there, lol Thanks again for the hints, and I found out what you mean about bubbles- I was surprised how many came to the surface some times


Becky