Chocolate Coffins and Skulls
- 3 lb
- chocolate candy wafers, or more
- skull candy molds
- coffin candy molds
- microwave safe bowl
- double broiler
- instant read thermometer
Easiest Method-Chocolate candy wafers that you can melt in the microwave.
Microwaved Tempered Chocolate Instructions (below)
Standard Tempered Chocolate Instruction (below)
Step 1: Break block chocolate into small pieces or use pistoles; this enables the chocolate to melt more easily, with less chance of scorching.
Step 2: Put 2/3 of the chocolate into the bowl and melt on 50% power for one-minute intervals, stirring in between each interval.
Step 3: Remove from microwave and stir. Temperature should be between 100-110°F. If necessary, reheat for 30-second intervals.
Step 4: Add remaining chocolate in small amounts while stirring. Be sure that the pieces are completely melted before adding more.
Step 5: The chocolate will thicken and become cool, shiny, and smooth as you continue stirring and "seeding" it by adding additional small amounts. When it has reached the range 84-91°F, the chocolate will be tempered and ready to work with. If using candy molds, be sure that they are at the same temperature as the tempered chocolate before filling them.
Properly tempered chocolate is glossy in appearance and velvety smooth on the tongue. It will harden, be finely textured, and snap when broken.
1.Chop your chocolate. It is best to use at least 1 pound of chocolate, as it is easier to temper (and retain the temper) of larger amounts of chocolate. If this is more than you need, you can always save the extra for later use. Be sure that your chocolate is in block or bar form, not chocolate chips. The chips have additives that allow them to retain their shape at higher temperatures, and so they will not temper
1.To use tempered chocolate, you must keep it warm but not hot, ideally in the 85-88 F degree range (86 degrees for milk and white chocolate)v. You can either keep it over a pan of warm (but not simmering) water, stirring occasionally, or try placing it on an electric heating pad set to “low.” Whichever method you choose, it’s important to stir often so that the chocolate remains a uniform temperature throughout.