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A quick assessment would have you thinking that making chocolate candy could be very painless. Just get yourself some dark or milk chocolate, candy molds, thermometer and the double boiler. If in case you want to make some truffles, you better include some heavy cream.

The first thing that you have to do is slice the chocolate bars into tiny pieces, place them in the double boiler to melt but stirring to prevent burning. Once the chocolate has absolutely melted, you can now turn off the heat and pour the melted chocolate onto a bowl. You can now transfer the chocolate to the candy molds or enrobe the fruits in chocolate. Chilling will hasten setting; once set, it’ll really be perfect for selling.

If the chocolate candies you’re making are for non-profit giving, then you’ll probably not need the thermometer anymore; however, if you’re planning in getting them sold, you must keep the thermometer close at all times to make sure that your chocolates are in its proper tempering temperature.

Chocolates aren’t tempting by nature; tempering imparts the gloss and creaminess to chocolates. The different chocolate manufacturers temper their chocolates before they even sell it to you. Melting the chocolate can lose its temper and make it exposed to blooming, a phenomenon where crystals that comes from the cocoa butter floats to the surface and become noticeable to the naked eye.

The fatty acids from the cocoa butter can crystallize into six different chocolate temperatures. It’s very important to keep the temperatures on precise levels since each type of crystal can take over the crystallization process at certain temperatures. Chocolates that possess glossiness and creaminess come from the Type V crystals.

It’s also possible to temper chocolate manually; this is where you will need the help of the thermometer. Since chocolates can react hastily to rapid changes in temperature, you must keep your tempering in proper level all the time with the thermometer. Once tempers are lost, you’ll have to start the whole process of tempering all over again.

The use of chocolate tempering machines can be very helpful when it comes to providing the proper temperature for chocolate tempering. This appliance can mechanize the development of the Type V crystals so that you can get your chocolate tempered at all times.

There’s nothing better than whipping up some festive and easy Halloween treats to make this Halloween a special one. Here are five easy recipes for fun and spooky treats you can enjoy at school, work, or at home!:

1. Jack-O-Lantern Pizza

Plain, frozen cheese pizza, pepperoni slices, sliced olives and a bell pepper are all you need for a jack o lantern creation. Cut out triangles from the pepperoni slices to make eyes for your Jack-O-Lantern. Place an olive slice on the pizza for a “nose” and cut a sliver of pepper for a “mouth.” Prepare pizza according to package directions.

2. Eyeballs

While keeping the pimento intact, slice a pimento-stuffed green olive into rounds. Place each slice on a Gibson onion. These are great garnish for dips or as cocktail garnishes.

3. Pumpkin Shapes

Stamp out cookies or sandwiches shaped like pumpkins using a pumpkin-shaped cookie cutter.

4. Worms in Dirt

This is a classic and tasty recipe. Just add pudding into plastic cups. Mix in some gummy worms on top and crumble bits of chocolate cookie on top for the “dirt.” If you want to make big amounts of it, scoop them into flower pots to be really earthy.

5. Witch Hats

A combination of ice sugar cookies and dark chocolate frosting make a big hit. Chocolate kisses make a great point of the hat.