Chocolate Candy Making
... Made Easy

Chocolate Candy Bar
Different Ways to Form Chocolate Bars

 

Wondering how to form a chocolate candy bar? Maybe you want to know how to get the filling in those chocolate bars with the filled centers.

 

I remember as a child biting into a gooey candy bar wondering how in the world they got that great stuff into the middle of this scrumptious chocolate.

I've made some progress since then.

Contrary to popular belief, making a candy bar doesn't start by removing the wrapper ";-p

Nope, you first have to decide what type of center or ingredient you just can't live without..., before ya even melt the chocolate!

Who knew!

Picture of Crispy Carmel Bars

So, I'm going to cover a few of the basics on forming chocolate bars. There's some pretty meticulous chocolate candy bars out there (intricate in design and structure). With a little experimenting, you might even come up with your own candy bar recipes.

Here are four of the simplest ways to make or form chocolate into the different types of candy bars.

Hershey-bar-open
Source: By Evan-Amos
via Wikimedia Commons
opens in a new browser
  • Forming a solid candy bar is as easy as melting chocolate, and then pouring the melted chocolate into a mold.

    So it's really easy to create a chocolate candy bar, like a Hershey bar, with the help of a polycarbonate or plastic candy chocolate mold.





Nestle-crunch-whole
Source: By Evan-Amos
via Wikimedia Commons
opens in a new browser
  • Another type of formed chocolate bar is also a molded solid chocolate but with additional ingredients.

    We add and blend other ingredients into the chocolate itself to incorporate it with the melted chocolate (like a Nestle chocolate crunch bar).

    This one is very simple! Just melt your chocolate, slowly stir in some crispy rice to reach the texture you desire, and pour it into your favorite mold.


Candy-100Grand-Broken
Source: By Evan-Amos
via Wikimedia Commons
opens in a new browser
  • Trying un-molded type of chocolate candy bar recipes, like a Nestle 100 Grand, might be a little more work.

    This one is formed first by building the center and then coating it with chocolate. Usually by enrobing machines at the factory, but can easily be dipped by hand.

    Simply cut some caramel into little bars, or melt some caramel and then mold it into the shape you like. You can then roll the carmel bar into Rice Krispies. Dip it into (or spoon on) the melted chocolate; let it cool, you're good to go!

  •  

    Go to a little more extreme by incorporating crushed Rice Krispies (nuts, etc) right into the melted caramel. Your tastes and imagination might surprise you!


Picture of SevenUp Seven Up 7up 7-up Candy Chocolate Bar
Source: candywrappermuseum.com
opens in new browser
  • This next one isn't a chocolate bar today, but I remember as a kid, a candy chocolate called Dark Chocolate Seven Up. I know there was a Milk chocolate version, but I liked the dark.

    This one, single candy bar was quite amazing and might be the most difficult to achieve. It was like a box of chocolates in one bar. It had seven different fillings in each of its seven different compartments or segments.

  • How the Seven Up chocolate candy bar might have been formed is worth the mention.

    It seemed like a molded type of candy bar, but could have easily passed through an enrober. It's a wonderful thought either way, so let's grab some extra attention on how to make filled chocolates.

    The molds cavity walls are lightly coated, and then cooled to make a hard shell.

    There's a couple of ways to do this. Fill the mold with melted chocolate, then syringe/siphon the chocolate back out and cool. Alternatively, brush the chocolate on the cavity walls with a small brush, and then cool. You'll need to either move fast, or keep the mold warm to avoid white streaks (due to inappropriate cooling).

    At this point, remember to not jar the molds. Gently place them into the cooler until hard. Otherwise, the candy shell will be thin at the bottom, and the centers can then bleed through.

     

    Then fill each shell with whatever the intended center is. Cap off the shell with a coat of chocolate, then briefly cool, and remove from the mold.

    I remember each time mom bought me one of these delicious treats the flavors sometimes seemed different as if they changed the fillings. But that didn't matter...

    Chomping into thick orange jelly, maple cream, cherry, Brazil nut, coconut cream, nougat, fudge, caramel..., was just about as pleasurable as it gets for this kid with a chocolate candy bar.

    The candy bar rights were apparently bought up and mothballed, putting an end to a legendary candy bar and name. Too bad? Not really! I think it would be a great challenge to build something similar..., hmmm, yeah! Get a custom mold made up to hold eight different segments.

    Then master eight different flavored centers, enrobe them together..., hmmm, and then call it an Eight Up candy bar. Then I can have more! I think I'll start on this ASAP!

 

There's nothing like starting at one end of a great tasting chocolate candy bar, like the Dark Chocolate Seven Up, and working your way through each zesty pocket of goodness as ya go!

It always seemed as if I had eaten a whole box of chocolates..., and had room for more!

So, are you thinking about making your chocolate candy bar recipes now? ";-)


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