how to make creamy chocolate bar?

[Eeyorefan]

I wanted to know if anyone had a recipe to make a creamy chocolate bar like godiva or hershey's symphony? I'm also confused on what temperature I should heat the chocolate to get it to harden into a candy bar. I read somewhere that I should heat it to 110 F then let it cool to 84 F then heat it to 88 F then pour it into mold. I used this using a double boiler and it never hardened. It made pudding. They were saying this for the chocolate, not the water. They said to heat the water to 140-150, then replace it with 70 degree water, then replace it with 100 degree water. Other places also say this.
I did mix the chocolate with sugar and milk and some cream after I melted the chocolate. This may be the problem. I was using semisweet chocolate and wanted it to be milk chocolate. Perhaps I was suppose to heat it all together. Anyways any advice would be greatly appreciated.

Thanks,
Deborah

[Chris in NM]

Hi Deborah,

Below is a recipe I found on www.recipesource.com for chocolate candy. You can find almost anything you want if you go to a specific site - or even just on the search line with your browser! There are many more, too!!!!! Also you might want to try the Hershey's site.? I hope this helps!

Chris

Recipe via Meal-Master (tm) v8.05
Title: Mrs. Fields Chocolate Candy
Categories: Candies Yield: 1 servings

6 oz Semisweet chocolate pieces
6 oz Milk chocolate pieces
1 tb Vegetable oil
1 c Pecan chopped
6 oz White choc pieces
=i added:
A couple of crushed heath
-bars
Some mini m&m pieces

1. Line a cookie sheet with aluminium foil.
2. In a double boiler, melt the semisweet choc and milk choc with the oil over hot, not simmering, water, stirring constantly until the choc is melted.
3. Remove the top part of the double boiler and le the
choc cool to tepid, (The choc may thicken slightly as it
cools.) 4. Stir in the nuts, white choc, heath, and M&M
pieces into the cooled, melted choc and pour the mixture out onto the prepared cookies sheet. Spread to the desired thickness. Refrigerate for 20 - 30 minutes, or until set.
5. Slide a metal spatula under the choc to loosen from the foil. Break into pieces.
From "I Love Chocolate" cookbook.JM. Message From [e-mail]