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Chocolate meltaway is a candy that is rich enough to curb your chocolate cravings while being easy enough to make on a regular basis. In fact, I predict you'll make these more than once. This chocolate meltaway candy recipe only uses three ingredients!
Meltaways are a candy that have a velvet texture that begins to dissolve in your mouth as soon as you eat it. This unique texture is made by combining chocolate that contains cocoa butter with another fat that has a different molecular structure than cocoa butter. These meltaways only use two main ingredients which are dark chocolate and vegetable palm shortening. If you don't have the particular vegetable palm shortening I used in the recipe, you can also use coconut oil that is firm at room temperature.
Ingredients for chocolate meltaways
Dark chocolate, chopped into small pieces
Vegetable shortening or coconut Oil
I used Spectrum Organic all vegetable shortening because it has a neutral taste and allows the chocolate flavor to really come through. I've found it locally at Publix and Whole Foods for much cheaper than Amazon. Some coconut oils will impart a coconut flavor, which isn't a problem unless you don't like coconut.
Sea Salt for topping, if desired
Equipment for small batch chocolate meltaway
8.5 x 6.5 x 0.5" sheet pan
large microwavable safe bowl
parchment paper
spatula
How to make small batch chocolate meltaway
You will not believe how simple making these actually is. First, you line your small baking sheet with parchment paper. Second, combine your chocolate and vegetable fat together in a large microwaveable safe bowl. Third, microwave the chocolate and vegetable fat until both items are fluid and combined. Finally, pour your mix into your prepared pan and refrigerate it until firm. That's it! Of course, if you want to top it with sea salt, top it with course sea salt prior to refrigerating. In order to cut it in whichever shape you'd like, it must be refrigerated first.
Tempering - do I need to do it?
Honestly, it's up to you. The texture will change slightly to a more evenly smooth, very delectable bite if you temper the chocolate. If you want to temper the chocolate, do it in these steps:
Melt your dark chocolate. For this batch, I melt 300 grams of chocolate in a microwave safe bowl. I microwave for 60 seconds, stir, and microwave for 30 more seconds. This takes me to 114F. I then add in the remaining 140 grams and stir until completely smooth. Make sure you bring the chocolate down to 90F.
Melt the fat you've chosen to use. Do not heat it above 90F.
Combine tempered chocolate and melted vegetable fat.
Pour into prepared pan. Refrigerate until firm.
Storage and shelf life
Store these in an airtight container at room temperature. If you do like to eat cold chocolates, you can store them in the fridge. These meltaways have a long shelf life anywhere from 6 to 9 months.
Other candy recipes without a candy thermometer
If you loved how easy this recipe was, you might like some candy recipes that don't require a candy thermometer, such as these French silk truffles.
Meltaways are a candy that have a velvet texture that begins to dissolve in your mouth as soon as you eat it. This unique texture is made by combining chocolate that contains cocoa butter with another fat that has a different molecular structure than cocoa butter.
Put your chocolate in a bowl over steaming water.and stir it until it's melted. This is the most foolproof way, but if you're short on time, you can always microwave it. Cook it for 15 seconds, stir it, and then repeat that process.
You don't add ingredients to chocolate to make it harden, you temper it by heating it to a specific temperature, cooling it to another temperature, then heating it again. This causes the chocolate to crystalize in a way that leaves it hard and shiny. The temperatures are different for different kinds of chocolate.
Make sure the bottom of the pot is not touching the water. The steam is what will melt the chocolate. Add the butter and chocolate to the heat-safe bowl. With the heat on low, use a rubber spatula to stir the chocolate until it is melted and smooth.
Ingredients Used: what separates real chocolates from candy melts is the use of cocoa butter. Some candy meats contain a small amount of cocoa as flavoring; however, the amount is not enough to consider them real or couverture chocolate.
Vegetable oil is a neutral-tasting oil you can use to thin chocolate for drizzling or chocolate candy or to use as dipping chocolate. Stir vegetable shortening into melted chocolate.
Coconut oil is the secret to achieving a super-shiny chocolate coating. It brings a little extra luster to melted chocolate, which, on its own, can become matte when dry. Not only does coconut oil make your chocolate coating shine, but it also helps the chocolate harden.
Seized chocolate occurs when the chocolate you're melting comes into contact with moisture. Chocolate itself doesn't contain any moisture, so adding a small amount of liquid can disrupt the melting process.
However, if your chocolate hasn't set, there are a few reasons why this could be. It could be that your room temperature is too high. If the temperature is over 68 F, this can cause problems. The ideal setting temperature is between 65 and 68 degrees Fahrenheit.
Chips don't contain enough cocoa butter to temper, so the melted chocolate will harden with a streaked or swirled appearance. Still, it's a great option when you're making quick treats like a batch of chocolate-covered pretzels for the kids.
Top tips: Make sure that the bottom of the bowl doesn't touch the water and that no water comes into contact with the melting chocolate. These may cause the chocolate to seize and become unusable. Don't let the water get too hot – the chocolate may burn and then split.
Cut up the butter into the same size as the chips so it easily melts. Melt your chocolate on the stove, and when you are done, and while it is still hot, add in the butter and stir it in until it fully melts.
Adding a tablespoon of coconut oil or vegetable oil while microwaving helps the chocolate melt more smoothly and makes it the perfect consistency for dipping! The caveat here is that once cool, the chocolate won't set up quite as hard as it did to begin with due to the added fat content.
Details. Take a bite and feel your cares melt away with Sayklly's Meltaway Bars. You'll love the way the chocolate covered centers melt in your mouth. Each box contains 12 individually wrapped candy bars big enough to satisfy your craving, but smaller than a traditional mass-market candy bar.
Dipping chocolate is simply a form of melted chocolate that you use to dip foods into. Besides being perfect for adding a dimension of flavor to ice creams, dipping chocolate can also be applied to a variety of foods.
Introduction: My name is Carlyn Walter, I am a lively, glamorous, healthy, clean, powerful, calm, combative person who loves writing and wants to share my knowledge and understanding with you.
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