The Secret to Super-Easy to Make Chocolates and Candies
Impress Your Family and Friends with your new candy-making talents!
[Mold Fondant to Dip] [Dip Fondant Shapes] [Use Leftover Chocolate]
How to Store Leftover Chocolate and Your new Chocolate Creations
If you have chocolate left over (really? not in our house - hehehehehe) after dipping centers of filling molds, stir in nuts, raisins, crunchy cereal, crushed graham crackers or any number of other foods. Drop spoonfuls onto wax paper. You can also dip cookies, crackers, or marshmallows in melted chocolate. For reuse, scrape chocolate out onto waxed paper, let it harden, wrap well and use another time.
Store your homemade chocolates in a cool place (ideally 50 to 70 degrees Fahrenheit) and keep them away from heat, light, and strong odors. They taste best if eaten within 3 weeks. It is not necessary to refrigerate your chocolates unless temperatures are very high.
If you would like to store your chocolates for more than a few weeks, you can freeze them. Seal your chocolates tightly inside a ziplock plastic bag. When you are ready to thaw your chocolates, remove them from the freezer and allow them to come to room temperature before opening the bag (this will minimize condensation on the chocolate). For full flavor your chocolates should be eaten at room temperature.
Ralph takes a blonde on a date to the movies. The movie begins and she asks the Ralph to go get some M&Ms. Ralph goes for the M&Ms and comes back after a short while. He hands the bag of M&Ms to the blonde who immediately starts picking out the brown ones. Ralph asks why she's doing that. The blonde explains "Oh, I'm allergic to chocolate!"
[Mold Fondant to Dip] [Dip Fondant Shapes] [Use Leftover Chocolate]
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