Tempering chocolate to make chocolate chips and candy bars

Candy Melts are a very simple and useful baking ingredient, often used to make candy cubes or as the icing on cake pops. The dissolving sugar tablet has a variety of colors, a light milk flavor, and is the base of adding other auxiliary materials. There are many different varieties of instant sugar tablets around the world, and the names are different, but the basic function is the same. Many people mistake instant sugar chips for chocolate. Originally, these sugar chips are processed with sugar and vegetable oils, and do not contain cocoa butter.

Instant sugar tablets are easy to use, simply melt them and dip candy cubes or cake pops into them to form icing. The color of sugar tablets is colorful, so it is an excellent decoration material, which can be combined to form a lot of decoration patterns. Since sugar chips are not made of chocolate, they do not need to be tempered. Both melted and congealed sugar tablets retain their original color and texture. The only drawback is that the instant candy is very sweet, and you can't incorporate its rich chocolate flavor into candy bars or cake pops.

In practice, the dissolving sugar tablets are usually only used for the decoration of baked goods. Chocolate equipment

The tempering of chocolate refers to the adjustment of melted chocolate to a special temperature, so that it will be smooth and shiny after condensation, in the process can improve or reduce the temperature of the chocolate to achieve the desired effect. The tempering of chocolate requires a lot of skill, and the tempering of chocolate can be used to make a variety of chocolate chips and candy bars.