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Allergen-Friendly Baking 101: Chocolate-Making

February 7, 2014 by Cara

I’m back to familiar territory and discussing all things CHOCOLATE today for this Valentine’s Day special edition of our Allergen-Friendly Baking Series. When I began Fork & Beans I quickly became known as the “Candy Lady” (if you scroll down this post you will see why). Making candy and tempering chocolate used to be something that intimidated me…until I actually did it. I then realized how easy it really was, I just needed to try it for myself. Now I am a huge lover of chocolate-making! See? Candy Lady.

Baking 101: Chocolate-Making - Fork & Beans

Part of the intimidating factor is thinking that you need tons of fancy equipment in order to for chocolate-making. In my opinion that is the fun of it all: The need to get creative without fancy equipment in order to accomplish the same result. Maybe that is just me but I’m known to stand in my kitchen staring at everything I own and ask myself the question, “What else can I use this for?” If you don’t enjoy doing things like that you are in luck because you have me to help! I personally don’t have a lot of specialized items in my kitchen, nor do I even own a double-broiler for melting chocolate but the great news is that you don’t need one. Simply use what you have! Here are three ways you can melt chocolate without the fancy equipment:

Baking 101: Chocolate-Making - Fork & Beans

1. MICROWAVE – Yes, I know. Some people are completely against using a microwave. If this is you, scroll down to options 2 & 3 that will suit you better. For those that aren’t against it, place the chocolate in a microwave-safe bowl and set the timer for 30 second increments. Stir after each 30 seconds to assess the melt-age and to ensure that it melts evenly. Repeat for another 30 seconds. Take the bowl out just before the entire chocolate is melted for two reasons: If you burn your chocolate you are screwed and will have to start over; and the heat from the bowl will continue to cook the chocolate to further melt it.

2. STOVETOP – This is basically the function of a double-broiler. Place about an inch of water into a saucepan and place a heat-safe bowl on top. Make sure that it sets securely on the pan and doesn’t sink in. Turn the heat on medium low and place the chocolate in the heat-safe bowl. Once it starts to melt, stir constantly with a spoon until just melted. Just make sure that you use oven mitts to remove the bowl out of the saucepan.

3. HOT WATER – This is same idea as the stovetop method. Boil water and place into a pan that fits a bowl big enough to sit nicely on top. Do not fill up too high with water because it will spill over. Place the chocolate in the bowl and allow to sit for a good minute and then begin to stir until completely melted. The heat from the water will warm up the chocolate and allow for it to melt.

Extra tip: For every 1/2 cup of chocolate to melt, I like to add 2 tsp. of either refined (because it does not taste like coconut) coconut oil or non-hydrogenated shortening to create a smooth texture and beautiful shine to the chocolate.

 Baking 101: Chocolate-Making - Fork & Beans

These homemade truffles are a fun mix of using a chocolate mold and hand-dipped.

Now for creating the shapes for your chocolates, you have a few routes to go down…

Shaping your chocolate:

CHOCOLATE MOLDS – A great way to find affordable and super cute chocolate and/or candy molds is to simply Google it. I love buying mine on Etsy.com or visiting local arts and crafts stores that carry them. There is something fun about the professional look that molds give your chocolate. .

HAND-DIPPED – A great way to save money (and space for storing chocolate molds), hand-dipping your chocolates is a great way to give your homemade treats that unique and well, homemade look. Sometimes not looking so perfect is better! 

PANS & TINS – This is an easy way to create shapes with the equipment you already have. Test out by using small baking pans, muffin tin pans, or even baking sheets to help you make bars and molds. My recommendation always is to have parchment paper handy to line the pans for easy removal. For recipe and technique reference on using a pan for creating a mold, check out this, this, and this. 

Want to take a stab at making your own chocolate at home? Maybe you can surprise your family and loved ones this Valentine’s Day with homemade chocolate! Here are tons of recipes you can use to recreate your favorite candy bars in the comforts of your own kitchen:

Chocolate Candy Bars - Fork & Beans

Gluten-Free Vegan Chocolate Bar Recipes

1. Baby Ruth

2. “Honeycomb”

3. Kit Kats

4. Rolos

5. 3 Musketeers

6. Andes Mints

7. Almond Joy

8. Twix Bars

9. Candy Cane White Chocolate Kisses

10. Strawberry Truffles

11. No-Bake Twix

12. Snickers

13. Heath Bars

14. Whatchamacallits

15. Butterfingers

16. White Chocolate Bark

17. Junior Mints

Or we can take a different direction and go down the healthier route: Concerned with the ingredients in store-bought chocolate? You know I got you covered! Here is a great raw chocolate sauce recipe that is a perfect dessert for fruit dipping this Valentine’s Day.

Raw Chocolate Sauce - Fork & Beans

OR check out these Raw Candy Bar Recipes (as you can tell, I made most of these for Halloween however they are easily translatable for this Lover’s Day holiday).

Raw Chocolate Bars - Fork & Beans

All-Raw Candy Recipes:

1. Snickers Bar

2. Peanut Butter Cups

3. Peppermint Patties

4. Cake Pops

5. Chocolate Hearts

6. Chocolate Bars

 

Okay friends, you now have all the tools needed for chocolate-making in your home.  I cannot wait to see all of your fun, homemade creations this coming week! Did I leave something out? Leave a comment below and let’s talk about it!

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YOU ALSO MIGHT LIKE:

  • Raw Peppermint PattiesRaw Peppermint Patties
  • Raw Peanut Butter CupsRaw Peanut Butter Cups
  • Vegan Andes MintsVegan Andes Mints
  • Vegan Chocolate TurtlesVegan Chocolate Turtles

Filed Under: Baking 101, Chocolate/Candy, Dairy-Free

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

Previous Post: « Valentine’s Day Donuts
Next Post: Vegan Chocolate Turtles »

Reader Interactions

Comments

  1. AshlEy

    September 7, 2017 at 8:18 pm

    Hi!!!
    I’d love to try some of these but when I click the links some don’t work (example butterfinger) it says error the page no longer exists.
    Help?
    Thanks!!!

    • Cara

      September 9, 2017 at 7:53 am

      Thank you for bringing this to my attention! Fixing now…

  2. The Vegan Cookie Fairy

    February 8, 2014 at 7:11 am

    I love making chocolate at home! This post had me drooling. Halfway through reading I couldn’t help myself anymore and started googling chocolate moulds…

    Oh and that chocolate bark of yours look outrageously good!

    • Cara

      February 8, 2014 at 3:27 pm

      Did you end up finding any good molds?? I must know! I’m dying to buy a chocolate bar mold–I cannot believe that I don’t have one yet πŸ˜‰

  3. Kelli

    February 7, 2014 at 8:40 pm

    Vegan Heath bars? Never did I ever imagine…. You are amazing!!! πŸ™‚

    • Cara

      February 8, 2014 at 3:28 pm

      Oh yes, Kelli! They are super tasty…AND the Watchamacallits. Mmmmmmm, I’m getting hungry for chocolate…

      • Kelli

        February 8, 2014 at 4:43 pm

        Can you do some vegan chocolate-covered cherries? You know, with the nice white cream at the bottom and the cherry liquid at the top? πŸ™‚

        • Cara

          February 9, 2014 at 11:42 am

          I’m definitely going to give it a shot, just for you Kelli!

          • Kelli

            February 9, 2014 at 2:16 pm

            Aww, you’re the best. If you can manage that, I’ll come do your dishes for a month. Notice I didn’t offer until AFTER the cookbook was done πŸ™‚

  4. Kat

    February 7, 2014 at 8:12 pm

    Wow!!! Candy Lady! Seriously loving all of the fun and creative candy recipes! How did you know I was in need of some candy making guidance for the upcoming holiday? πŸ˜‰

    Thank you for another incredible resource & drool-worthy inspiration! Mmmm… which one to make first?!

    • Cara

      February 8, 2014 at 3:29 pm

      I think you should make vegan Chocolate Turtles πŸ™‚ Oh wait, that means I have to get on it…

      • Kat

        February 8, 2014 at 5:16 pm

        Yes!!! Get on it! πŸ˜‰

        • Cara

          February 8, 2014 at 8:43 pm

          You are always yelling at me. hehe. I love it. (And no you aren’t always yelling at me).

  5. Janet

    February 7, 2014 at 5:50 pm

    These all look soooo delicious! I love “healthy”….

    • Cara

      February 8, 2014 at 3:29 pm

      I love the perfect blend of healthy and naughty πŸ™‚

Trackbacks

  1. Peppermint ice-cream sandwiches + a giveaway! | Marfigs' Munchies says:
    March 4, 2015 at 1:10 am

    […] Melt your coconut oil (I was lazy so the microwave it is!) with the Cherry Vanilla in the microwave for approx 50 seconds until it is clear. Sift the cocoa/carob on top and mix until smooth. (Cara explains different chocolate making/melting methods much better than I can!) […]

  2. Peppermint ice-cream sandwiches + a giveaway! | marfigs says:
    July 13, 2014 at 9:25 am

    […] Melt your coconut oil (I was lazy so the microwave it is!) with the Cherry Vanilla in the microwave for approx 50 seconds until it is clear. Sift the cocoa/carob on top and mix until smooth. (Cara explains different chocolate making/melting methods much better than I can!) […]

  3. (via Allergen-Friendly Baking 101: Chocolate-Making | Fork and… « We Live Social says:
    February 18, 2014 at 6:00 am

    […] (via Allergen-Friendly Baking 101: Chocolate-Making | Fork and Beans) […]

  4. Vegan Chocolate-Covered Cherries | Fork and Beans says:
    February 12, 2014 at 11:09 am

    […] a fork a spoon however, oh and if you have any questions about chocolate-making, remember I wrote this read-worthy post on all things […]

  5. Vegan Chocolate Turtles | Fork and Beans says:
    February 10, 2014 at 12:37 pm

    […] see this post on tips for melting chocolate and all things chocolate-making if you run into any […]

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