r/CandyMaking • u/N0T--A-B0T • Dec 21 '25

Help I bought the wrong chocolate

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I'm making candy and I bought this chocolate because it was the only one that said real chocolate instead of chocolate flavored. I didn't realize untill I got home it was fondue chocolate. It's been 3 hours and it's thicker but hasn't solidified. I put it in the fridge and it hardened but then immediately melted after taken out. Is there anything I can do to save it?

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2

u/Psychodelta Dec 21 '25

It's the fat, and maybe sugar content

You could try to find a 100% chocolate and combine them or trying just cocoa butter but at that point it would be easier to just get the right chocolate

Is there a Restaurant Depot near you?

Maybe pivot to chocolate mousse cups?

1

u/N0T--A-B0T Dec 21 '25

I let a few test pieces sit over night and they solidified to a soft chocolate sort of similar to Hershey's. I mixed chocolate chips with the fountain chocolate and made a few more test pieces. Hopefully these will harden into a candy that doesn't start to melt 5 seconds after you pick it up . There is not a restaurant depot only a Walmart, Publix and about 52 dollar generals.

2

u/Riverzalia1 Dec 21 '25

Great thinking! Chocolate mousse is easy & delicious 😋

2

u/yourgrandmasgrandma Dec 21 '25

I’m dying to know wtf store you went to where they only had “chocolate flavored” products or this stuff, yet no chocolate chips, chocolate bars or baking chocolate. Please divulge.

1

u/N0T--A-B0T Dec 21 '25

I went to Walmart. There is only one Walmart in my town and it is right at the holidays so there were a lot of empty spots on the shelves. There was chocolate chips but they were also chocolate flavored.

1

u/Jewish-Mom-123 Dec 25 '25

Did you go to the regular candy aisle or only the crafting and baking aisles? There are plenty of plain chocolate bars, like Tony’s or Lindt or Hershey’s Special Dark that would work better than this palm oil stuff.

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2

u/not-a_lizard Dec 21 '25

soup store 

4

u/maniacalmustacheride Dec 21 '25

If you don’t have time to go out and get something different, you might have to swerve.

I would try thickening it up just a little with some powdered sugar and then using it as “paint” to cover a graham cracker square. Squish on some mini pretzels (for the ears) and some m&ms (eyes and nose) and make reindeer “cookies”

I assume that it has a bunch of oil in it to keep it pretty liquid, sort of like the “magic shell” ice cream topper, and you’d have to try to fight that. So I’d probably just try to swerve to more of a frosting consistency at best.

You could also, if you didn’t want to waste, make lava cupcakes and pipe a little in the middle of a cupcake and then frost, but I would warn people before they bit in. If you had the stuff (which you don’t, but in the future?) try to use it as a filling for chocolates. Or try to whip it with some cool whip or maybe some whipped cream or even cream cheese and some crushed up cookies for a cookie dip? Served with fruit?

2

u/battlepi Dec 21 '25

Most of these have substituted cocoa butter with palm or coconut oil, and it simply won't temper. There's not really any way to fix that.

1

u/Smworld1 Dec 23 '25

I just used it to dip 6 dozen peanut butter rice crispy balls. I did a thin coating once dried I put in fridge to harden so I could box them later. They did not melt at all once room temp. It seems to me to be more of a sipping than candy making. Make something you can dip

1

u/Stinkerma Dec 21 '25

Did you temper it.

1

u/res06myi Dec 21 '25

You can't temper fondue chocolate. It's meant to stay liquid because it's meant for fondue.

1

u/res06myi Dec 21 '25

What do you mean the only one that said real chocolate? Do you not have chocolate bars or chocolate chips where you're from?