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FAQs

What is real chocolate made of and why is it such a big deal?
Real chocolate is made from Sugar, Cocoa Butter, Fresh Whole Milk, Chocolate Liquor, Soy Lecithin (an emulsifier) and Vanillin. It's a big deal because those are the ingredients that must be in chocolate by FDA regulations in order to be called chocolate. Imitation chocolate, on the other hand, substitutes cheaper ingredients for those that make chocolate the real thing. Here are the usual substitutions:
- Chocolate liquor is replaced with cocoa
- Fresh whole milk is replaced with whey solids
- Cocoa butter is replaced with palm kernel oil

The lesser quality chocolates may also be loaded with preservatives. It tends to taste waxy and diluted. Sometimes paraffin is actually added. Am I making anyone hungry?

How come 2 different brands of chocolate may list identical ingredients, but taste completely different?
The main reason is that there are many different types of cocoa beans, just as there are many different types of coffee beans. It is the cocoa bean that gives each type of chocolate it's distinctive flavor. Most chocolates are made with different blends of beans. Another factor is the proportion of the ingredients. One chocolate may contain more cocoa butter than another and thus be creamier. One more reason for a difference in taste and texture is how long the chocolate was conched (mixed in a special conching machine) at the factory before being molded into bars to send to candy making factories. Conching helps to develop the flavor and smooths out the rough edges of the sugar particles.

How are white chocolate and dark chocolate different from milk chocolate?
Dark chocolate (also called semi-sweet) has less cocoa butter than milk chocolate and it also has milk fat (but no more than 12%) instead of fresh whole milk. Semi-sweet chocolate has at least 15% chocolate liquor. It has a more intense chocolate flavor than milk chocolate. White chocolate has no chocolate liquor in it whatsoever. Real white chocolate (as opposed to the fake stuff made with palm kernel oil) is made with just 4 ingredients: sugar, cocoa butter, whole milk and vanillin. It tastes somewhat chocolatey because of the large amount of cocoa butter that it contains.

What is the difference between hand made chocolates and machine made chocolates?
Machine made chocolates sometimes have oils and fats added to the chocolate to thin it out so that the machinery doesn't clog up with hardened chocolate.

What is your best seller?
It would have to be the Chocolate Covered Potato Chips and the Assorted Chocolates. The Chocolate Covered Potato Chips are so popular that we have 1 person, Brad, (also known as Chippy), who does nothing but cover potato chips.

What causes chocolate to bloom?

Blooming (white streaks or spots in chocolate) is caused by temperature extremes. If the chocolate is poured at the wrong temperature it will bloom. If the chocolate is poured at the correct temperature, but is later exposed to heat, then allowed to cool, it will also bloom.


What happens if the chocolate gets too hot when it is melting?
When it dries, the finished product will resemble dried mud - not very appetizing. The reason for that is that the sugar crystals burned and there is no way too revive them. The chocolate would have a hard texture and it would not be creamy. You wouldn't be able to give it away.

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