Q: When I am making candies, I am always afraid to let my chocolate cool because I have been told it will make the candy have an odd taste, as well as swirls of different colors. Is this true? Is there any way to reheat chocolate instead of melting small batches at a time?
A: Melting chocolate for candies, Hersey bars, and any other chocolate you can think of can easily be reheated in a double boiler with no changes in color or flavor. The only time you run the risk of flavor changes is if you scorch the chocolate, however, using a double boiler or even your microwave, this is very rare.
The Microwave Method
Most of us have the chocolate in a container that can easily be popped into a microwave when the chocolate starts to cool. Simply add more melting chocolate if needed, and microwave for 30 seconds. When it is done, stir, and microwave for an additional 15 seconds if needed. Stir thoroughly to ensure even melting.
The Double Boiler Method
When a large batch of candy is being made, most of the time we have it in a metal bowl that helps hold the heat better. If you do, simply set a pot of water on the stove, one big enough to fit the bottom of the bowl with the chocolate, and bring it to a boil. Set the other bowl with the chocolate on top while the water is starting to boil, and stir. If you need to, you can add the chips at any time as long as you ensure they are fully melted when you bring the bowl off the water.
This method can take anywhere from 7 minutes to even 12 depending on how thick the chocolate is, and how much is in the bowl. Just heat until it is the consistency you need.
Chocolate is very easy to reheat, and many candy makers have been keeping these methods secret for years! Homemade candy is very easy to make and nothing to be feared. So if you are making toppings for ice cream, candies, or just want to make a dipping sauce, these two methods are your most reliable methods to reheat the chocolate and keep the fun going!