Hi everyone! Welcome to the Daring Bakers version of Candyland! This month me, Lisa of Parsley, Sage, Desserts and Line Drives, and Mandy of What the Fruitcake?! will be showing you two methods for tempering chocolate and providing you with a plethora of recipes for various candies. Mandy will be showing you how to temper chocolate using the marble slab method, and Lisa will be showing you how to temper chocolate using the seeding method. You will not be required to temper chocolate for any of the recipes, but it’s a really great skill to learn and have on hand when it comes to candy making and chocolate dipped anything.

Download the printable .pdf file HERE

When you temper chocolate, you get a thin, quick setting, snappy and shiny coating, whereas when you just melt chocolate, you end up with a thick, slightly dull, slower setting coating. The choice is yours, we just want you to have fun and enjoy your candy making!

Mandy had a love/hate relationship with chocolate. She loved chocolate but hated working with it! She just found it to be so temperamental it could put a teenage girl to shame on the moodiness scale. With the usual Internet education (that is, reading everything & anything about chocolate via Google) she decided to do a one day chocolate course at Dublin’s Cook’s Academy which helped to iron out those annoying chocolate snags. Lisa learned by reading, observing, and practicing on her own.

Before we get started, yes, most candy recipes do require a candy thermometer, but we’ve provided some that do not, like truffles . If you do not have a candy thermometer you can use what is called the cold water test, which I’m going to map out for you below. This won’t work for chocolate tempering or any pure chocolate preparations, but may work for the paté de fruits, and will definitely work for the sponge candy and most other sugar syrup based candies.

One non-chocolate candy recipe that’s really exciting is the French jelly candy called Paté de Fruit, which Lisa will be showing you how to make. For the paté de fruits you also need a thermometer, so we’re not requiring you make a paté de fruit.

You can make filled or dipped bonbons using non-tempered, melted chocolate, but as stated above, the results won’t be as lovely and velvety on the palate, but still delicious of course, it’s chocolate!

We hope you have fun with our candy-tastic challenge!

Recipe Source:

So, here are the candies we’ve made for you:

Milk Chocolate & Hazelnut Praline Truffles
Candied Orange & Pistachio Marzipan White Chocolates aka Bonbons
Chocolate Bark

Sponge Candy / Honeycomb
Paté de Fruits
Passion Fruit Caramel Filled Chocolates aka Bonbons.

Strawberry Paté de Fruit is from, author Elizabeth LaBau
•The Citrus Paté de Fruit is from the October 2010 issue of O, The Oprah Magazine
•The Milk Chocolate & Hazelnut Praline Truffle & the White Chocolate Citrus & Pistachio Marzipan Bonbons are adapted from the Dublin Cook’s Academy curriculum, as is both methods of chocolate tempering.
•Lisa’s Passion Fruit Caramel Bonbons was adapted from
•The Sponge Candy / Honeycomb recipe is adapted from Christine Cushing’s Sponge Toffee Recipe.
•The Chocolate Bark is of Mandy’s own doing.

Download printable file HEREPreparation time:

See each recipe for prep times, please.

Equipment required:

Tempered Chocolate:
•Chocolate or Instant Read Thermometer (Chocolate & instant read thermometers go below 38ºC / 100ºF and your basic candy thermometer does not, so you cannot use a basic candy thermometer for chocolate tempering.)
•Medium to Large Heat Proof Bowls
•Saucepan or Double Boiler
•Rubber Spatula
•Large palette knife or bench scraper (for method 1 of tempering)
•Marble Slab (for method 1 of tempering)
•Spoons or Parchment Paper (for checking the temper)
•Hot Towel (to keep the tempered chocolate warmer for longer)

Filled Chocolate Bonbons:
•A small brush (for painting the molds with colors, optional)
•Chocolate molds
•Bench or plastic scraper
•A Ladle
•OR A small brush or spoon
•Silicon Mat or Parchment Paper
•Trays / Baking Sheets
•Pastry Bag fitted with Small to Medium Plain Tip
•OR Ziploc Bag with corner cut off
•OR a plastic squeeze bottle
•OR A Teaspoon

Dipped Chocolate Bonbons:
•Forks (either a normal fork or specialized Chocolate Dipping Fork)
•Parchment Paper
•Trays / Baking Sheets
•Teaspoon or Melon Baller (for round truffles)
•Large Knife (for cut truffles)
•Rubber Spatula
•Rolling Pin (for cut truffles)
•Shallow Tray or Jelly/Swiss Roll Pan/Sheet pan
•Clingfilm aka Plastic or Saran Wrap
•Food Processor or Mortar & Pestle (if making praline)

Chocolate Bark:
•Palette Knife or Spatula
•Knife / Food Processor / Mortar & Pestle (for chopping or grinding ingredients)
•Parchment Paper or Silicon Mat
•Trays / Sheet Pans

Paté de Fruit:
•Medium to Large Bowl (Stainless steel, ceramic or glass)
•OR An actual Double Boiler
•Measuring Cups & Spoons
•Heat Proof Spatula or Wooden Spoon
•Candy Thermometer
•8”x8” Square Pan
•OR Silicon Molds
•Parchment Paper or Plastic Wrap
•Sharp Knife

Sponge Candy:
•10” Round Spring Form Cake Pan
•OR 8”x8” Square Pan
•Parchment Paper
•Deep Medium Saucepan
•Measuring Cups & Spoons
•Candy Thermometer
•Heat Proof Spatula or Wooden Spoon


What is tempering?
“Tempering is a method of heating and cooling chocolate in order to use it for coating or dipping.
Proper tempering gives chocolate a smooth and glossy finish. Tempered chocolate will have a crisp snap and won’t melt on your fingers as easily as improperly tempered chocolate.
Properly tempered chocolate is also great for molding candies because the candies will release out of the molds more easily and still retain a glossy finish.” – Ghirardelli

Why is it necessary?
If you simply melt chocolate and let it cool it will set with unattractive grey streaks or spots, called blooming. If eaten, the texture will be grainy and it won’t melt smoothly in the mouth.

When you temper chocolate the end result is shiny, even colored, smooth melting and with a crisp snap. Basically, tempered chocolate is what you want because it’s better in every way.

The reason for the difference is a bit complicated, it has to do with different types of crystals forming in the cocoa butter at different times, to understand it fully you’d have to learn about the behavior of the chocolate crystals at a molecular level.

For our purposes all that we need to know is that with tempered chocolate the crystals have formed in a uniform way which gives us great looking and tasting chocolate.

What is couverture chocolate?
“Couverture chocolate is a very high quality chocolate that contains extra cocoa butter (32-39%). The higher percentage of cocoa butter, combined with proper tempering, gives the chocolate more sheen, firmer “snap” when broken, and a creamy mellow flavor.

The total “percentage” cited on many brands of chocolate is based on some combination of cocoa butter in relation to cocoa solids (cacao). In order to be properly labeled as “couverture”, the percentage of cocoa butter must be between 32% and 39%, and the total percentage of the combined cocoa butter plus cocoa solids must be at least 54%. Sugar makes up the remainder, and up to 1% may be made up of vanilla, and sometimes soy lecithin.

Couverture is used by professionals for dipping, coating, molding and garnishing.

The term “couverture chocolate” should not be confused with “confectionery chocolate”, “compound chocolate” or “summer coating”: these products have a lower percentage of solids, and they may also contain vegetable oil, hydrogenated fats (“trans fats”), coconut and/or palm oil, and sometimes artificial chocolate flavoring.

Some brands of couverture chocolate are packaged tempered, and others are packaged un-tempered. Subsequent tempering may or may not be required, depending on the usage and the desired characteristics of the final product.” – Wikipedia

Why is it important to use couverture for chocolate making?
It is by far a superior product to the average chocolate bar like Cadbury’s etc. which may also contain ingredients like vegetable/coconut/palm oil, hydrogenated fats and sometimes artificial chocolate flavoring which can have unpredictable results when tempering and used to make your own chocolates.

As far as flavor, couverture chocolate is also superior in this regard as manufacturers like Valrhona, Callebaut etc. are very strict with sourcing their cocoa pods and only buy the best.

Make sure that if you’re using chocolate chips or callets that they are also couverture and specifically meant for chocolate making. For the above reasons as well as that normal chocolate chips have other additives in them that help them maintain their shape in baked goods like cookies. These additives stop the chocolate from tempering properly. If you’re not sure, rather buy your couverture in bars or slabs.

Basically, to get a great end result you need to use the best ingredients that you can get. That applies to all baking and cooking, and especially to chocolate making.

If you can’t get couverture or a higher end chocolate and would simply prefer to get your chocolate at the local market, choose brands like Lindt, Ghiradelli or Green & Blacks. Just remember, don’t get ordinary chocolate chips, they have additives in them that will hinder the tempering process. One thing, Ghiradelli does not liquefy as much as couverture chocolate when in temper, so you’ll have to do a lot of tapping off to get a thin, even coating.

There are other methods of tempering that don’t require a thermometer and can either be melted in a double boiler or in the microwave (we’ve included links at the end for some of these other methods), but we’ve provided you with two methods of tempering that use a thermometer for very accurate tempering.

Tempering Methods:Method 1: On marble or granite

Tempering Methods
Marble slab, chocolate or bench scraper, dipping forks and chocolate thermometer

Tempering Ranges:

Dark: 45°C-50°C > 27°C > 32°C
Milk: 45°C > 27°C > 30°C
White:45°C > 27°C > 29°C

Dark: 113°F-122°F > 80.6°F > 89.6°F
Milk: 113°F > 80.6°F > 86°F
White: 113°F > 80.6°F > 84.2°F

Chocolate is melted and heated until it reaches 45°C / 113°F. It is then poured onto a marble surface and moved around the surface with a scraper until it has thickened and cools to 27°C / 80.6°F. Once cooled it is then put back into the bowl and over heat to bring it back up to 32°C/30°C/29°C /// 89.6°F/86°F/84.2°F depending on the chocolate you’re tempering. It is now ready for using in molds, dipping and coating.

Tempering using a marble surface
Tempering using a marble surface

•Finely chop chocolate if in bar/slab form.
•Place chocolate in a heatproof bowl.
•Place bowl over a saucepan of simmering water (make sure the bowl does not touch the water).
Tip: Make sure that your bowl fits snuggly into the saucepan so that there’s no chance of steam forming droplets that
may fall into your chocolate. If water gets into your chocolate it will seize!
•Using a rubber spatula, gently stir the chocolate so that it melts evenly
•Once it’s melted, keep an eye on the thermometer, as soon as it reaches 45°C / 113°F remove from heat (between 45°C-50°C / 113°F-122°F for dark chocolate)
•Pour ¾ of the melted chocolate onto a marble or granite slab or worktop
•Using a scraper or large palette knife move the chocolate around the surface to help it cool
Tip: Keep the motions neat and tidy, if you’re not working with a lot of chocolate you don’t want to spread it too far otherwise you may end up with chocolate that begins to cool too quickly and start to set as well as drops below
•the necessary temperature. Use a motion that folds the chocolate on itself
•Check temperature regularly with a thermometer
•Once it reaches 27°C / 80°F put the chocolate back into the heatproof bowl with the remaining chocolate
•Gently stir together with a rubber spatula
•Check the temperature to see if it’s risen back up to the working temperature of the chocolate (milk, dark or white) as seen in the above chart
•If the temperature has not risen to its working temperature, put the bowl back over the simmering water, stirring gently
•IMPORTANT: You really need to keep an eye on the temperature as it can rise quicker than you think, so as soon as it’s up to its working temperature, remove from heat
•It’s now tempered and ready to use
Tip: If you’re using the chocolate to dip a lot of truffles etc. which means the chocolate will be sitting off heat for a while it will naturally start to thicken as it cools. To keep it at an ideal viscosity for even coating, put the bowl over steam for 30sec-1min every 5-10mins, just do not let the temperature go over the working temperature!
Tip: Having the chocolate in a warmed glass bowl and wrapped in hot kitchen towel can also help keep the chocolate at its working temperature for longer
Tip: It is also easier to keep the heat if you work with larger amounts of chocolate rather than small amounts. Any leftover chocolate can be kept to be used later and then re-tempered
Tip: Remember, don’t let any water get into your chocolate at any stage of the tempering process!

Method 2: With tempered chocolate pieces, also called “seeding”

Tempering Ranges:

Dark:45°C-50°C > 27°C > 32°C
Milk:45°C > 27°C > 30°C
White:45°C > 27°C > 29°C

Dark: 113°F-122°F > 80.6°F > 89.6°F
Milk: 113°F > 80.6°F > 86°F
White: 113°F > 80.6°F > 84.2°F

Chocolate is melted and heated until it reaches 45°C / 113°F. Tempered un-melted chocolate is then stirred and melted in until it brings the temperature down to 27°C/80.6°F. It is then put back over heat and brought up to its working temperature of 32°C/30°C/29°C /// 89.6°F/86°F/84.2°F depending on the chocolate you’re using. It is now ready for using in molds, dipping and coating.

molds, dipping and coating
Tempering using the seeding method with couverture callets

•Finely chop chocolate if in bar/slab form (about the size of almonds).
•Place about ⅔ of the chocolate in a heatproof bowl
•Set aside ⅓ of the chocolate pieces
•Place bowl over a saucepan of simmering water (make sure the bowl does not touch the water)
Tip: Make sure that your bowl fits snuggly into the saucepan so that there’s no chance of steam forming droplets that may fall into your chocolate. If water gets into your chocolate it will seize!
•Using a rubber spatula, gently stir the chocolate so that it melts evenly
•Once it’s melted, keep an eye on the thermometer, as soon as it reaches 45°C / 113°F remove from heat (between 45°C-50°C / 113°F-122°F for dark chocolate)
•Add small amounts of the remaining ⅓ un-melted chocolate (seeds) and stir in to melt
•Continue to add small additions of chocolate until you’ve brought the chocolate down to 27°C/80.6°F (You can bring the dark chocolate down to between 80°F and 82°F)
•Put it back on the double boiler and bring the temperature back up until it reaches its working temperature of the chocolate (milk, dark or white) as seen in the above chart. (32°C/89.6°F for dark, 30°C/86°F for milk and 29°C/84.2°F for white)
•If you still have a few un-melted bits of chocolate, put the bowl back over the simmering water, stirring gently and watching the thermometer constantly.
IMPORTANT: You really need to keep an eye on the temperature so that it doesn’t go over its working temperature

It’s now tempered and ready to use

Tip: Another way of adding the “seed” is by dropping in one large chunk of tempered chocolate (the seed). That way you only need to fish out one piece of unmelted chocoalte and don’t need to fish out several small bits of unmelted chocolate once the chocolate has reached temper.

Other Tips

•If you’re using the chocolate to dip a lot of truffles etc. which means the chocolate will be sitting off heat for a while it will naturally start to thicken as it cools. To keep it at an ideal viscosity for even coating, put the bowl over steam for 30sec – 1min every 10 – 15mins, just do not let the temperature go over the working temperature!
•Having the chocolate in a warmed glass bowl and wrapped in hot kitchen towel can also help keep the chocolate at its working temperature for longer
•It is also easier to keep the heat if you work with larger amounts of chocolate rather than small amounts. Any leftover chocolate can be kept to be used later and then re-tempered
•Remember, don’t let any water get into your chocolate at any stage of the tempering process!
•Unless you’ve been working with chocolate for a while and have developed a feel for the tempering process and can tell the chocolate’s temperature by touching it to your lower lip like a pro, it’s imperative that you use a thermometer to determine the temperature, as going a few degrees either way can ruin the temper.
•If at any stage you do make a mistake with the tempering process you can simply start again from the beginning.
•While a marble or granite top is ideal for cooling the chocolate in the first method, you can also cool it on a countertop that’s laminated, glass or steel. It will take longer to cool, but it’s possible! (but I definitely wouldn’t recommend a wood or rough textured counter top Wink )
•Any chocolate left over after making your molded or dipped chocolate can be stored away in a cool place and then re-tempered before using again. There’s no need to ever waste good chocolate! Smile
•Wooden spoons can retain moisture so it’s best to use a rubber spatula while tempering


Servings: Makes +- 30 truffles, recipe easily doubled or halved
For the best tasting truffles, a high quality chocolate is ideal, especially one that is 62% cacao or higher

1 ¾ cup (9 oz/250 gm) Dark/Bittersweet Chocolate, finely chopped
2/3 cup (5 oz / 160 ml) Double/Heavy Cream (36% – 48% butterfat)
1 ¾ cup (9 oz/250 gm) Milk Chocolate, finely chopped
1/2 cup (4 oz / 120 ml) Double/Heavy Cream (36% – 48% butterfat)
1 ¾ cup (9 oz/250 gm) White Chocolate, finely chopped
¼ cup (2 oz / 60 ml) Double/Heavy Cream (36% – 48% butterfat)

Flavor Ideas:

Add to taste (Approximately 1 teaspoon – 3 Tablespoons)
The amount of flavorings are dependent on either the recipe you use, the amount of chocolate and cream, and frankly, your own taste. Start by adding a teaspoon, try it, then add more to taste, up to as much as 3 tablespoons.

Various Spices (Chili Powder, Cardamom, Wasabi Paste or Powder, Ginger, Cinnamon etc.)
Instant Coffee Granules or Espresso
Matcha, Chai and Various Teas
Liqueurs (Amaretto, Chambord, Kahlua, Frangelico, Rum, Brandy, Vodka etc.)
Zests (Orange, Lemon, Lime etc.)
Herbs (Basil, Thyme, Mint, etc.)
Malted Milk Powders
Nut Pastes or Butters

Other Tips

•If you are using fresh or whole/solid flavorings such as fresh herbs, cardamom pods, cinnamon sticks, vanilla pods etc… simmer it in the cream then remove from heat and let steep for an hour. After steeping, strain away solids, return the cream to a simmer, and proceed with recipe.
•When using liqueurs or alcohol to flavor, don’t add more than 3Tbsp for the given quantities in the recipe given. Too much alcohol can inhibit the ganache from setting properly.

ganache with milk chocolate and cream
Making ganache with milk chocolate and cream

Ganache can either be used to make rolled truffles or cut into squares and then dipped in chocolate, which is called a bonbon.

Making the ganache

1.Finely chop or grate the chocolate
2.Place in a heatproof bowl
3.In a saucepan, heat cream until just about to boil (it will start bubbling around the edges of the pot)
4.Pour the cream over the chocolate
5.Gently stir the mixture until all the chocolate has melted and it is smooth
Tip: If you end up with pieces of chocolate that won’t melt, put the bowl over simmering water (but not touching the water) and stir gently until it’s all melted
Tip: Be careful if you do need to heat it over simmering water, if the mixture gets too hot it will split and you’ll end up with gooey chocolate swimming in oil, so don’t overheat the ganache, steam from a gentle simmer is all you need.
6. Stir in your desired flavorings

For rolled truffles

1.Allow the ganache to firm up in a container of choice, preferably deep rather than shallow
2. Using a teaspoon or melon baller, scoop up room temperature ganache
3.With gloved hands, roll the balls between your palms to round them off
4.Dip in tempered chocolate or roll in various ingredients like cocoa or chopped nuts as desired
Tip: If dipping in chocolate, it’s best to refrigerate the ganache balls before dipping so that they’re firm and don’t melt from the warm chocolate
Tip: For a thicker chocolate shell, dip once in tempered chocolate and allow to set. Then do a second dipping or smear a small amount of chocolate over the truffle and roll in desired ingredients
5.Place on parchment paper until set

For cut chocolate

1.Double line a shallow tray with cling film
2.Pour the ganache into the tray and smooth the top
3.Once set, warm a knife with hot water then wipe dry
4.Cut into squares
5.Dip each square in tempered chocolate
6.Place on parchment paper
7.Decorate and allow to set
8.Trim off any feet with a sharp knife

Coating Ideas
Rolling them in something that compliments and gives a hint to their flavor makes for a beautiful truffle

1.Melted, Tempered Chocolate
2.Cocoa Powder
3.Confectioner’s Sugar
4.Chopped or Ground Nuts
5.Chocolate Sprinkles
6.Flaked, Shredded or Desiccated Coconut
7.Cacao Nibs
8.Ground Praline
9.Grated Chocolate

dipping cut marzipan squares
Enrobing/dipping cut marzipan squares

How to dip or enrobe with tempered chocolate

1.Temper the chocolate using either the marble top or seeding method
2.Once the chocolate is in temper, gently lower your truffle or candy into the tempered chocolate with your dipping fork
3.Gently remove the candy once it’s been fully submerged
Tip: It’s best to use a bowl that’s deep rather than shallow so that the truffle is easily covered
4.Tap fork on the side of the bowl to remove excess chocolate
5.Scrape off excess chocolate from under the dipping fork on the side of the bowl
6.Place dipped truffle/candy on parchment paper, decorate as you wish and allow to set
7.Once the chocolate has hardened, trim off any “feet” with a sharp knife
Tip: Try to handle the chocolate as little as possible or wear food safe gloves to that you don’t leave fingerprints on the chocolate
Tip: To help the chocolate to harden faster, you can place the chocolate into the fridge for 15-20mins, but avoid leaving them in for longer than that so as to avoid any “sweating” (water droplets forming on the chocolate)

How to make filled chocolate with molds

Tempered Chocolate
Various Colored Cocoa Butters (optional)
OR Food Grade Cocoa Butter colored with powdered food coloring

Other Equipment:
A small brush
Chocolate molds
A Ladle
Bench or plastic scraper
A small brush or spoon


1.If using colored cocoa butter and plastic molds, paint designs at the bottom of the wells in each mold. Let dry. You can also use lustre dusts mixed with a bit of extract or vodka, instead of colored cocoa butters for a nice sheen. Let painted molds dry.

2.When coating the molds with the tempered chocolate, I like to do it how the chocolate pro’s do it (much faster and a lot less tedious). While holding mold over bowl of tempered chocolate, take a nice ladle of the chocolate and pour over the mold, making sure it cover and fills every well. Knock the mold a few times against a flat surface to get rid of air bubbles, then turn the mold upside down over the bowl of chocolate, and knock out the excess chocolate. Turn right side up and drag a bench or plastic scraper across so all the chocolate in between the wells is scraped off cleanly, leaving you with only chocolate filled wells. Put in the fridge to set, about 5 to 10 minutes. Alternatively, you could take a small brush and paint the tempered chocolate into each mold, or spoon it in if you’d like.

3.Remove from refrigerator and fill each well with the filling of your choice. Again take a ladle of chocolate and pour it on top of the filled chocolate wells, knocking against a flat surface to settle it in. Scrape excess chocolate off the mold with the bench scraper then refrigerate until set.

4.When set, pop your beautiful filled chocolates out of each well and enjoy!

Chocolate Candies

Below are a few recipe ideas for you to use as is or change as you like. We know there are a lot of recipes listed, but we thought we’d give you a lot of ideas!

Chocolate Candies
Hazelnut praline truffles

Milk Chocolate & Hazelnut Praline Truffles

Servings: Makes +- 30 truffles, recipe easily doubled or halved
Adapted from the Cook’s Academy Curriculum, Dublin
Active Time: 1 – 2hrs
Ganache Setting Time: 2 – 4hrs or Overnight

Praline Ingredients:
½ cup (2 oz/60 gm) hazelnuts, shelled & skinned
½ cup (4 oz/115 gm) granulated white sugar
2 tablespoons (30 ml) water

Praline Ingredients
Making the praline and ganache. Once set, making balls of the set ganache then rolling in crushed hazelnuts


1.Preheat oven to moderate 180°C / 160°C Fan Assisted (convection oven); 350°F / 320°F convection / Gas Mark 4
2.Place whole hazelnut on a non-stick baking tray and dry roast for 10mins
3.Allow to cool
4.Place hazelnuts in a clean dry kitchen towel and rub to remove the skins
5.Line a baking tray with parchment paper or a silicon mat
6.Place the skinned hazelnuts onto the prepared tray
7.Combine the sugar and water in a saucepan over medium low heat, stirring until the sugar is dissolved
8.Turn the heat up and bring to the boil (do not stir), brushing down the sides of the pot with a pastry brush dipped in water to remove any sugar crystals
9.Boil until the mixture turns amber (160°C – 170°C / 320°F- 340°F on a candy thermometer)
10.Remove from heat immediately and pour the syrup over the hazelnuts
11.Allow to cool completely
12.Break into small pieces
13.Transfer pieces to a food processor and process until desired texture, either fine or rough
14.Set aside

Ganache Ingredients
1¾ cup (9 oz. / 255 g) Milk chocolate, finely chopped
½ cup (4 oz. / 125 ml) Double/Heavy Cream (36% – 46% butterfat content)
2-3 Tablespoons (1-1 ½ oz. / 30ml – 45 ml) Frangelico Liqueur, optional

½ – 1 cup Crushed or Ground Roasted Hazelnuts for coating

1. Finely chop the milk chocolate
2. Place into a heatproof medium sized bowl
3. Heat cream in a saucepan until just about to boil
4. Pour the cream over the chocolate and stir gently until smooth and melted
5. Allow to cool slightly, about 10 minutes
6. Stir in the praline and (optional) liqueur
7. Leave to cool and set overnight or for a few hours in the fridge
8. Bring to room temperature to use

Forming the truffles:
1.Using teaspoons or a melon baller, scoop round balls of ganache
2.Roll them between the palms of your hands to round them off
Tip: Handle them as little as possible to avoid melting
Tip: I suggest wearing food safe latex gloves, less messy and slightly less heat from your hands
3.Finish off by rolling the truffle in the crushed roasted hazelnuts
Tip: You can also roll them in hazelnut praline
4.Place on parchment paper and leave to set
Tip: They look great when put into small petit four cases and boxed up as a gift!

Passion Fruit Caramel Chocolates aka Bonbons

Servings: 16 large (1.5” – 2” molds) or 20 to 25 medium bonbons

Fruit Caramel Chocolates aka Bonbons
Painted passion fruit caramel filled bonbons
Ingredients, sans passion fruit, From, with my revisions

Dark or milk chocolate melted, preferably tempered, about 1 lb / 450g
1 cup (225g / 8oz) Granulated White Sugar
1/2 cup (125ml / 4 fluid oz) Light Corn Syrup
1/2 cup (125ml / 4 fluid oz) Water
4 Tbsp (60g / 2 oz) Unsalted Butter
2 Tbsp (30ml / 1 fluid oz) Heavy Cream
1/4 cup (60ml / 2 fluid oz) Passion Fruit Puree
1/2 Tbsp salt

2 or 3 quart, heavy-bottomed pot
Candy thermometer

Painting the moulds with coloured cocoa butter. Pouring in the chocolate, filling with caramel and finishing off with chocolate

1. Place the sugar, corn syrup and water in a medium saucepan.
2. Set over medium-high heat and stir to combine.
3. Bring the mixture to a boil and cook until dark amber in color 310°F-315°F / 155°C-158°C, about 5 minutes.
4. Use a pastry brush, dipped in water, to wash down sides of pan to prevent crystallization as the mixture boils.
5. Remove saucepan from the heat and gradually whisk in the passion fruit puree, heavy cream and butter.
6. Transfer to a medium bowl and let cool.
7. Transfer cooled caramel to a pastry bag fitted with a medium plain tip or a squeeze bottle.
8. Coat the molds with chocolate using the method mentioned above.
9. Fill chocolate coated molds with caramel. You can use a spoon too but it’s less messy and goes a lot quicker with either of the two aforementioned methods.
10. Finish off with a layer of chocolate as mentioned in the method above for making filled chocolates with molds
11. Once fully set, carefully knock the chocolates out of the mold

White Chocolate Dipped Candied Orange & Pistachio Marzipan Bonbons

Servings: Makes about 40 chocolates, recipe easily halved or quartered
Marzipan Prep Time: 1 – 1½ hrs
Tempering & Dipping Time: 1 – 2 hrs
Setting Time: 20-40mins

Pistachio Marzipan Bonbons
Citrus & pistachio marzipan white chocolate cut bonbons

1½ cups (17½ oz/500gm) Marzipan
1/2 cup (2 oz/60gm) Pistachios, shelled & peeled, whole or roughly chopped
1/2 cup (3 oz/90gm) Candied Orange Peel, Finely cut
2 tablespoons (1 oz / 30ml) Cointreau or Grand Marnier Liqueur, optional
1¾ cups (9 oz/250 gm) white chocolate

Cointreau soaked candied orange peels and pistachios kneaded into the marzipan. Rolling out and cutting into squares. Marzipan squares dipped in tempered white chocolate


1.(If using liqueur) Pour the Cointreau or Grand Marnier over the candied orange peel, place into a covered dish and allow to soak overnight
2.Knead the soaked peel & pistachios into the marzipan until well distributed
3.Using a small amount of icing sugar to stop the marzipan from sticking, roll out to a height of about 2cm
4.Cut into squares
5.Temper the white chocolate
6.Carefully lower each square of marzipan into the chocolate with a dipping fork
7.Tap the fork on the side of the bowl to remove excess chocolate
8.Place chocolate on parchment paper
9.Decorate as you like
Tip: You can use transfers or sprinkle crushed pistachio or candied peel. You can also wait for the chocolate to be semi set then use your dipping fork to mark the top of the chocolate
10.Once fully set, cut off any feet with a sharp knife

Chocolate Bark (Base Recipe)

Chocolate bark is really fun & easy to make (kids love making this stuff!). You can also decorate it with almost anything you like, nuts, dried fruits, seeds, crushed candies, honeycomb etc. The whole idea of chocolate bark is that it’s rough in texture and look, just like bark. You can cut it in neat squares, or my favorite, break it up in rough pieces. It’s also great to use up left over tempered chocolate, either plain or if you’ve mixed in crushed nuts to use for coating truffles.

Chocolate Bark
Roasted pecan nut, dried cranberry & gold leaf milk chocolate bark

Milk/Dark/White Chocolate, tempered (any amount, from 7 oz. (200g) to 14 oz. (400g)
Various nuts, seeds, candies, dried fruits or anything you like in any quantity you like

Ingredients 1
Spreading out the chocolate and sprinkling on the various additions


1.Line a baking tray with parchment paper
2.Temper your chocolate using your preferred method
3.Once tempered, spread the chocolate over the parchment paper
4.Sprinkle your ingredients over the chocolate
5.Leave to set
Tip: To help speed up the setting, you can put it in the fridge for about 15-30min. Don’t leave it in the fridge to avoid the chocolate from sweating (water droplets will form on the chocolate)
6.Either break or cut into pieces
7.Store at room temperature in an airtight container

The combinations I made were:
1)White chocolate bark with cashews, banana chips & crystallised ginger
2)Milk chocolate bark with dried apricots, roasted hazelnuts & crushed coffee beans
3)Milk chocolate bark with roasted pecan nuts, dried cranberries & gold leaf

chocolate bark with roasted pecan nuts, dried cranberries & gold leaf

Non-Chocolate Candies

Don’t Have a Basic Candy Thermometer? Try the Cold Water Test

Chart Copied from wikibooks
Keep a cup of cold, NOT ice water, next to the pot your cooking the candy in. With a spoon, or if you have asbestos hands like Lisa, remove some of the hot candy syrup and drop into the water. You will probably have to do this several times throughout the cooking process until you’ve reached the stage you’re looking for.

Soft Ball
235°F-240°F / 113°C-115°C
Sugar Concentration at approximately 85%
At this point the syrup dropped in to cold water can be formed in to a soft and flexible ball. At this point the candy cannot easily support itself and will begin to run if left out.
This stage is proper for making items such as Fudge.

Firm Ball
245°F-250°F / 118°C-121°C
Sugar Concentration at approximately 87%
A little syrup at this temperature dropped in to a cold water bath will create a firm chewy ball that can support its own weight and will remain chewy.
This stage is appropriate for making candies such as Caramel, but please note this in not the same thing as Caramelizing.

Hard Ball
250°F-255°F / 121°C-124°C
Sugar Concentration at approximately 92%
At this stage the syrup solution will form thick ropy threads when quenched in cooled water. If a large enough quantity is cooled it will form a hard ball with little moisture.
This temperature is best suited for recipes such as Rock Candy

Soft Crack
270°F-290°F / 132°C-143°C
Sugar Concentration at approximately 95%
When the solution reaches this stage the bubbles will become obviously smaller and more concentrated. The candy at this stage has a low moisture point and will create small flexible threads when dropped in the cold water.
This stage is optimal for recipes such as Taffy

Hard Crack
300°F-310°F / 149°C-155°C
Sugar Concentration at approximately 99%
At this point the moisture levels are nearly non-existent, it is also the highest recipe that will be used in a standard candy recipe, after this point you enter the region of caramelizing. A small amount of syrup, when dropped in to cold water, will become brittle threads and easily break when bent or dropped.
This final stage is used for creating Toffee and Hard Candy

Sponge Candy (also called Honeycomb or Sea Foam candy)

Adapted from Christine Cushing’s Sponge Toffee Recipe
Full photo tutorial Here

Sponge Candy
Pieces of the sponge candy / honeycomb dipped into tempered dark chocolate and the end result

2½ cups (20oz/560gm) Granulated White Sugar
2/3 cup (160 ml) Light corn syrup
6 tablespoons (90 ml) Water
1 tablespoon (0.5 oz/ 15g) Baking Soda
2 teaspoons (10 ml) Vanilla extract
Vegetable oil for greasing pan


1.Liberally grease a 10-inch round spring form cake pan with vegetable oil. Trace the bottom of the pan on a piece of parchment paper. Line the bottom of the pan with the parchment paper circle. Line the sides of the pan with a parchment paper so that the parchment paper creates a collar that sits 1 to 2-inches above the pan. Liberally grease the parchment paper.
2.In a deep medium saucepan add sugar, corn syrup, water, and vanilla. Over medium-high heat bring the mixture to a boil (without stirring) and cook until hard crack stage, i.e. until temperature reads 285°F / 140°C on a candy thermometer (if using light corn syrup, it will be light amber, if using dark corn syrup it will be the color of maple syrup). This should take about 10 minutes. If sugar crystals form on the sides of the pan during the cooking process, brush the sides of the pan with a clean pastry brush dipped in water.
3.Remove from heat. Working quickly, add the baking soda and quickly blend to incorporate the soda into the sugar mixture, about 5 seconds. The mixture will bubble up when you add the baking soda. Be very careful not to touch the hot mixture.
4.Immediately pour the hot toffee into the prepared pan. Let set completely before touching. Cut into pieces. It makes a huge mess. But the messy little crumbs can be saved to top ice cream. Leave candy as is and enjoy, or dip pieces in tempered chocolate and let set.

Recipe for Sponge Candy / Honeycomb with less baking soda
Alternative and slightly easier Sponge Candy recipe

Paté de Fruit

You may use any of the various methods and flavors you like for your Paté de Fruit
Servings: Makes 20-40 squares depending on size cut, recipe easily doubled or halved

Paté de Fruit
Set Paté de Fruit cubes rolled in sugar

When most of us see photos of or encounter Paté de Fruits (pronounced pat de fwee, which translates to fruit pastes), we think of the sugared, overly sweet orange slices and artificially flavored jelly candies we grew up on. Paté de Fruits couldn’t be further from that.

They are bite-sized pieces of real fruit puree jellies (sometimes with the addition of jam and/or dried fruit) rolled in sugar. When you bite into one, it tastes like what I called ‘jellied jam’. The texture is jam like, and the taste, so intensely fruity. Technically, you’re making a jam with your puree, but cooking it close to or at the soft ball stage to solidify it.

Some recipes call for liquid pectin to set the jellies, some call for powdered pectin, some call for apple or yellow pectin, and some call for powdered or leaf gelatin. There are even some that require none of the above, as the natural pectin in some fruits, plus sugar, are all that’s needed to set the jellies when cooked to temperature, but this must be done without caramelizing or scorching the paste. There are also recipes that call for tartaric acid and glucose, but it’s entirely up to you and the ingredients you have easy access to.

Try combining different fruit purees, add jam (Jacques Pepin’s recipes, linked below, use jam and puree, along with pureed dried fruits), juice, dried fruits, liqueurs, extracts, citric acid for a sour bite, etc to the puree(s). Cut into shapes other than squares (aspic and miniature cookie cutters are great for this), or pour into molds. Let your creativity soar! You’ll love these sugary crisp, sweet and/or tart bites of bright, fruit jam/jellies!

We’ve supplied you with two recipes for Paté de Fruits, one base recipe for citrus Paté de Fruits, since you can plug in any citrus juice and zest. We don’t have a base recipe for fruits that are pureed, since the amount of pectin or setting agents vary with each fruit due to how much natural pectin that fruit already contains. However, we’ve supplied you with one simple Strawberry Paté de Fruit recipe, and added links to various flavors of pate de fruits to help you on your way. You can use any recipe you’d like, the setting method and ingredients, your choice. There’re lots and lots to choose from all over the web. You can also find Paté de Fruit recipes using the search term ‘fruit jellies“. You’ll know if it’s an actual Paté de Fruit recipe by the ingredients and method.

Some recipes you encounter call for temperatures on the candy thermometer you may not be able to reach, no matter how long you cook it (Some fruits seem to resist going higher than 205°F – 210°F / 95°C – 100°C without burning). As long as your paste looks to be thickening and gelling it should be ok, so take it off the heat pour it into the parchment lined pan, and it should set fine.

Warning (also, see note by Elizabeth LaBau following her recipe) – You could be stirring and cooking for a while (30 minutes to sometimes an hour) with some fruits.

Strawberry Paté de Fruits

Recipe by Elizabeth LaBau, Guide
Makes about 40-64 squares depending on size cut, recipe easily doubled or halved

3 cups (16 oz/450 gm) Strawberries, fresh or defrosted from frozen
1 tablespoon (15 ml) Lemon juice, fresh
2 cups (16 oz/ 450 gm) Granulated White Sugar
2½ tablespoons (38 ml) Liquid Pectin

Ingredients 3
Making the strawberry purée then combining with the other ingredients and cooking until ready to pour into the pan


1.Prepare an 8”x8” (20cmx20xm) pan by lining it with aluminium foil or parchment paper and spraying it with non-stick cooking spray.
2.Place the strawberries in a blender or food processor and process until very well pureed.
3.Pour them through a mesh strainer into a medium saucepan, discarding any remaining fruit chunks. Stir in the lemon juice and 1/2 cup of the sugar, place the pan over medium-high heat, and insert a candy thermometer.
4.Cook the mixture, stirring constantly, until it is hot, around 140°F/60°C. Add the remaining 1.5 cups of sugar and the liquid pectin, and lower the heat to medium.
5.Continue to cook, stirring frequently, until the mixture registers 200°F/93°C. At this point, turn the heat to low and hold it at 200°F/93°C for 2-3 minutes. After this, return the heat to medium and bring it up to 225°F/107°C. This process will take some time, especially with the heat on medium, so have patience and be diligent in stirring frequently so the bottom doesn’t scorch.
6.Once the fruit paste reaches 225°F/107°C, turn the heat to low and keep it at that temperature for an additional 2-minutes.
7.Remove the pan from the heat and scrape (Note from Lisa: I poured it in, it should still be quite liquid) the strawberry pate de fruit mixture into the prepared pan, smoothing it into an even layer.
8.Allow the pate de fruit mixture to set at room temperature for several hours, until completely cool and firm. Use a sharp knife to cut it into very small squares, and roll the individual pieces in granulated sugar.
9.The strawberry pate de fruits can be served immediately, or refrigerated in an airtight container for up to a week. If refrigerated, the pieces may need to be re-rolled in granulated sugar before serving.

“Some paté de fruits take quite a long time to cook. If you think about what’s happening, you’re cooking all of the liquid out of the fruit puree and reducing it to a very thick paste. The exact amount of time depends on a lot of factors, like how much water was in your puree to begin with, the capabilities of your stove, and the quality of the pan you use. But you can expect the process to take at least 30 minutes and sometimes up to an hour. I do want to add that this is easier on a gas range, but can absolutely be done on an electric stove – in fact, I use a very old electric stove at home and it works fine.” – Elizabeth LaBau

Citrus Paté de Fruits (Base Recipe)

Recipe created by Jen King and Liz Gutman | From the October 2010 issue of O, The Oprah Magazine
Active time: 30 minutes
Total time: 30 minutes plus overnight

½ cup (120 ml) Citrus Juice (orange, lemon, lime, grapefruit, etc.)
1½ cups (360 ml) Applesauce, plain (no sugar added)
2 teaspoons (10ml/10 g) powdered pectin
2½ cups (600 ml/20oz/560gm) Granulated White Sugar
Zest – use 2 small (lemon or limes), or 1 medium to large citrus (like oranges or tangerines)
Gel or paste food colouring, yellow green or orange depending on the citrus you’re using, optional


1.Lightly oil (or line with parchment paper) an 8”x8” (20cmx20xm) square pan; set aside.
2.Combine citrus juice and applesauce in a medium, deep saucepan. In a small bowl, whisk together the pectin and 1/2 cup sugar, and blend into the lime mixture. Clip a candy thermometer onto the side of the saucepan and bring mixture to a boil. Add remaining sugar and boil, stirring, until mixture reaches 225°F / 107°C (you may need to stir constantly toward the end to prevent burning). Remove from heat and stir in lime zest and colouring (optional).
3.Pour into prepared pan. When slightly cool, sprinkle sugar on top, and allow to set, about 2 hours. Cut into 1-inch (25 mm) squares, or use a lightly oiled cutter to make other shapes. Dredge in sugar and dry on a cooling rack overnight. Scraps can be re-melted and reset.
4.Store in a box or paper bag at room temperature for up to two weeks

Peanut Butter Fudge

Prep Time: 15 mins
Total Time: 20 mins
Yield: 64 squares

1/2 cup (115g / 4oz.) Unsalted Butter
2 1/4 cups (450g / 16oz.) firmly packed Brown Sugar
1/2 cup (120ml) Milk
3/4 cup (200g / 7oz.) smooth Peanut Butter
1 teaspoon (5ml) Vanilla Extract
3 1/2 cups (425g / 15oz.) Confectioners’ (Icing) Sugar

1.Place butter into a medium saucepan and melt it over medium heat.
2.Add brown sugar and milk, stirring.
3.Boil for 2 minutes, stirring frequently.
4.Remove from heat.
5.Mix in peanut butter and vanilla.
6.Place confectioners’ sugar into a large mixing bowl.
7.Pour hot peanut butter mixture over confectioners’ sugar and beat until smooth.
8.Pour fudge into an 8 by 8 inch (20cm by 20cm) pan.
9.Chill until firm, about 1 hour.
10.Cut into 1-inch (25 mm) squares.

Storage & Freezing Instructions/Tips:

Candies can be kept refrigerated for up to 3 weeks. Take filled chocolates out of the fridge about 15 – 30 minutes before serving so they can come to room temperature. Candies can also be kept out at room temp if stored in an airtight container for approximately 3 weeks. You can freeze candies for 3 months up to a year if packaged tightly and not stored in the door or at the front of the freezer where they could get freezer burnt.

Paté de Fruits can be kept refrigerated or kept out at room temperature if stored in an airtight container for approximately 3 weeks. Freezing Paté de Fruits depends on which fruit you use. Some fruits will sweat and separate in a freezing environment.

Additional Information:

More Paté de Fruit recipes:…

Paté de Fruit information:…

Couverture Chocolate Supplies Online: UK……

Couverture Chocolate Supplies Online: US

Equipment & Moulds Online: UK

Equipment & Molds Online: US
Everything and anything you need chocolate related:

More places to purchase:


Colored Cocoa Butters

Ghirardelli Video on Tempering Chocolate

More on tempering

Good Seeding Temper Video

66 Recipes using chocolate, from Valrhona

Great photo demo for filled Chocolates..Start at #13…

Great Filling Chocolate Mould Video

Photos of painted, filled chocolates…

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