Everything You Need to Know About Double Boilers
Whether you're starting a bakery or working in a fast-paced kitchen, a double boiler is a useful piece of cookware for specialty recipes. A combination of two pots, double boilers can help you prepare delicate recipes with ease. We'll break down what double boilers are, how they work, and what you can make in a double boiler.
Shop All Double BoilersWhat Is a Double Boiler?
A double boiler is a type of cookware that uses steam as a heat source to melt or cook food. They are made up of two pieces, a large pot that is filled with hot or boiling water and a smaller pot that fits inside to trap the steam from below. Because the heat comes from an indirect source, double boilers are ideal for cooking delicate foods like sauces and types of chocolates.
Bain Marie vs Double Boiler
Double boilers may also be called bain maries, which is the French term for the method of cooking with indirect heat from steam. Translating to "Mary's bath," the bain marie gets its name from the ancient Grecian alchemist who is credited with inventing the technique to heat chemicals. Although the names differ, double boilers and bain maries are the same.
How Does a Double Boiler Work?
A double boiler uses steam from the hot water in the bottom pot to gently heat the contents in the top pot. This keeps delicate ingredients away from the intensity of direct heat. When using a double boiler, you should be sure that the top pot is resting above the hot or boiling water, because if the pot gets too hot, it can cause your product to curdle or scorch.
Double Boiler vs Steamer
The difference between double boiling and steaming is that the latter utilizes direct steam contact with food, while the former uses steam to indirectly heat a cooking surface. Double boilers use gentle and indirect heat to slowly warm or melt ingredients that would otherwise burn or curdle if overheated.
What Is a Double Boiler Used For?
Because double boilers create gentle, indirect heat, they're ideal for melting and tempering chocolate, creating custards, or melting butter. Double boilers are perfect for creating sauces with eggs, like hollandaise sauce, a mother sauce, or a decadent creme anglaise. Because the heat from the steam isn't hot enough to cook the eggs in the recipe, you end up with sauce instead of scrambled eggs.
How to Use a Double Boiler
To use a double boiler, follow these simple steps:
- Fill the bottom pot with 1 or 2 inches of water.
- Add in the top pot and turn on your burner to a simmer.
- Stir the ingredients as the steam from the bottom pot warms the top pot.
- Remove the top pot when you've reached the desired consistency and replace any water that has escaped.
How to Make a Double Boiler
If you don't have a double boiler on hand in your kitchen but you still need to cook something with indirect heat, you can easily use this double boiler substitute. A common double boiler alternative can be made with a heatproof mixing bowl on top of a pot of simmering water.
- Fill a pot with 2 to 3 inches of water and put it over medium heat.
- Bring the water to a boil and lower the heat to a simmer.
- In a heat-proof bowl, add your ingredients. Make sure the bowl is big enough to cover the entire opening of the pot but does not touch the water to prevent overheating the ingredients.
- Place the bowl on the pot and stir until the desired consistency is reached.
Double boilers can be found in all sorts of settings, ranging from high-end chocolatiers to home bakeries. Add a double boiler to your kitchen to make delicious treats like this mouth-watering ruby chocolate truffle recipe.
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A Guide to Chocolate Candy Making
Chocolate candy making is a delicious and rewarding craft that allows you to create sweet treats for any occasion. Whether you're a seasoned confectioner or a beginner looking to try your hand at chocolate candy making, there are a few tips that can help you achieve the most consistent results. We'll cover some of the best practices for working with chocolate and help you identify the types of chocolate that make the most tempting and delectable candies. Learn all about the basics of chocolate candy making: Chocolate Candy Supplies Candy Making Techniques Best Chocolate for Candy Making How to Use Chocolate Molds How to Color Chocolate How to Store Chocolate Chocolate Candy FAQ Why Start a Chocolate Candy Making Business? The allure of chocolate is undeniable, and the demand for high-quality, artisanal chocolates continues to rise. For individuals looking to turn their passion for chocolate into a profitable side job or business venture, starting a chocolate candy making business can be a rewarding and lucrative endeavor. The profit margins for handmade chocolates are often higher than mass-produced chocolates, making it an attractive business opportunity. By sourcing quality ingredients and creating unique chocolate confections, you can command premium prices for your products. Keep reading to learn the basics of chocolate candy making and how to produce the best quality products. Chocolate Candy Making Supplies Before you get started, you'll need some essential candy making supplies. These tools will help you master the techniques needed to create professional results with chocolate: Double Boiler: A double boiler is a crucial tool for melting chocolate gently and evenly. It consists of two pots - one that holds simmering water and another that fits on top to hold the chocolate. This indirect heat prevents the chocolate from burning or seizing, resulting in a smooth and glossy finish. Chocolate Thermometer: Precision is key when working with chocolate, and temperature control is crucial for tempering and molding. A chocolate thermometer allows you to monitor the temperature accurately, ensuring that your chocolate is at the perfect consistency for dipping, molding, or tempering. Chocolate Molds: Chocolate molds come in a range of shapes and sizes, allowing you to create an array of beautifully designed candies. From classic shapes like hearts and stars to intricate designs for special occasions, keeping a variety of molds on hand can elevate your chocolate creations. Offset Spatula: An offset spatula is a versatile tool that helps you spread, smooth, and decorate chocolate with precision. Its angled blade allows you to work efficiently when you're coating truffles, spreading ganache, or creating intricate designs on your candies. Piping Bags and Tips: Piping bags and tips are essential for adding decorative touches to your chocolate candies. Whether you're drizzling chocolate, piping fillings, or creating intricate designs, having a set of piping bags and tips can take your creations to the next level. Cooling Racks: Properly cooling chocolate candies is crucial for achieving a smooth and shiny finish. Cooling racks allow air to circulate around the candies, helping them set and harden evenly. They also prevent condensation from forming, which can affect the texture and appearance of your chocolates. Chocolate Scraper: A chocolate scraper is a handy tool for smoothing out the surface of your chocolate candies and removing any imperfections. Its flat edge helps create a clean and polished finish, perfect for professional-looking confections. Chocolate Candy Making Techniques If you've ever wondered how chocolatiers produce the perfect batch of candies, we'll let you in on a secret. Getting professional results comes down to mastering a few key techniques. Learn these methods, and with practice, you'll start to see the improvement in your chocolate candies: Tempering Chocolate: Tempering chocolate is a crucial technique that involves heating and cooling chocolate to specific temperatures to ensure a glossy finish, a satisfying snap, and a stable crystalline structure. This process is vital for achieving that professional-looking sheen on your chocolate candies. Molding: Using molds is a popular technique in chocolate candy making that allows you to create beautifully shaped candies with intricate designs. Mastering the art of molding will give your chocolates a polished and professional appearance. Enrobing: Enrobing is the process of fully coating a center or filling with a layer of chocolate. This technique is commonly used in creating truffles, bonbons, and other filled chocolates, resulting in a luxurious and decadent treat with a smooth and uniform coating. Hand-Dipping: Hand-dipping involves coating centers or fillings by hand in melted chocolate. This technique allows for more creative freedom and customization, as you can experiment with different coatings, toppings, and drizzles to add visual appeal and flavor complexity to your chocolate candies. Decorating: Decorating is the finishing touch that can take your chocolate candies from ordinary to extraordinary. Whether you sprinkle on edible glitter, dust with cocoa powder, or add decorative accents like edible flowers or gold leaf, decorating your chocolates adds a touch of elegance and whimsy. By mastering these essential techniques in chocolate candy making, you'll be well on your way to creating stunning and delicious confections that will impress your customers. Best Chocolate for Candy Making Did you know that choosing the right type of chocolate is key to achieving the perfect flavor and texture with your candies? For beginners, using high-quality chocolate chips or melting wafers is a great option because they are easy to work with and readily available in most stores. If you're looking to elevate your candy making game, couverture chocolate with a high cocoa butter content is ideal for a smooth and glossy finish. Couverture Chocolate: Couverture chocolate is a high-quality chocolate that contains a higher percentage of cocoa butter compared to regular chocolate. This makes it a top choice for both melting and tempering. Couverture chocolate is commonly used by professional chocolatiers because its smooth texture and glossy finish make it ideal for creating professional-looking chocolates. Chocolate Wafers: Chocolate wafers are convenient and easy to melt, making them a popular choice for home candy makers. These wafers are specifically formulated for melting and are available in a variety of flavors, such as dark, milk, and white chocolate. They melt smoothly and can be easily tempered for a glossy finish. Chocolate Callets: Chocolate callets are small, uniform chocolate drops that are specifically designed for melting and tempering. They are made from high-quality chocolate that is finely crafted to ensure a smooth and consistent finish. These little drops of chocolate goodness are perfect for creating a variety of confections, from truffles to chocolate bars to dipped fruits. Chocolate Bars: High-quality chocolate bars can also be used for melting to create delicious candies. Look for bars with a high cocoa content and avoid chocolates with added ingredients like nuts or caramel, as they can affect the melting process. Chop the chocolate bars into small pieces for even melting. Chocolate Chips: While chocolate chips are a convenient option for baking, they can also be used for melting to make chocolate candies. Avoid using chocolate chips for tempering because they won't produce a smooth, glossy product. By selecting the right type of chocolate for melting, you can elevate your chocolate candy making game and create delectable treats that will impress your customers or guests. Just make sure that you understand the melting points of the products you use so that you can achieve the smoothest texture and consistency. Back to Top How to Use Chocolate Molds Making chocolate candies with molds is a popular and efficient way to create uniform and professional-looking treats. Here are some tips and steps to guide you through the process: Select the Right Mold: Choose high-quality silicone or polycarbonate molds specifically designed for chocolate making. Ensure that the mold is clean and completely dry before use. Temper the Chocolate: Properly tempering your chocolate is crucial for achieving a glossy finish and a smooth texture. Follow the tempering process by melting the chocolate, cooling it slightly, and then gently reheating it to the correct temperature. Fill the Mold: Pour the tempered chocolate into the mold, ensuring that each cavity is filled to the top. Tap the mold gently on the countertop to remove any air bubbles and to level the chocolate. Empty Excess Chocolate: Turn the mold upside down over a clean sheet of parchment paper or a baking tray to allow excess chocolate to drip out. Use an offset spatula to scrape off any excess chocolate from the top of the mold. Set the Chocolate: Place the mold in the refrigerator for the chocolate to set. The time required for the chocolate to harden will depend on the size and thickness of the candies. Releasing the Candies: Once the chocolate has completely set, gently flex the mold to release the candies. If the chocolates do not release easily, they may need more time to set in the refrigerator. Storing the Candies: Store the chocolate candies in a cool, dry place away from direct sunlight and strong odors. Properly stored chocolates can last for several weeks. By following these steps and tips, you can create beautifully molded chocolate candies that are sure to impress your customers or guests. Enjoy the process of chocolate making and experiment with different flavors and designs to add a personal touch to your creations. How to Color Chocolate Adding a pop of color to your chocolate candies can take your creations to the next level, especially during holidays like Easter or Valentine's Day. Coloring chocolate is a fun and creative way to customize your treats for any occasion. Here are some tips to help you master the art of coloring chocolate: Use Oil-Based Food Coloring When coloring chocolate, it's important to use oil-based food coloring instead of water-based coloring. Water-based coloring can cause the chocolate to seize and become unusable. Oil-based coloring blends seamlessly with the chocolate, giving you vibrant and consistent results. Start with White Chocolate: If you're looking to achieve a specific color, start with white chocolate as your base. White chocolate is easier to color and allows you to achieve a wide range of hues. Simply melt the white chocolate, add the oil-based food coloring, and mix until you reach your desired shade. Gradually Add Color: When coloring chocolate, it's best to add the food coloring a little at a time. This allows you to control the intensity of the color and avoid adding too much, which can affect the texture and taste of the chocolate. Remember, you can always add more color, but you can't take it away. Test the Color: Before proceeding with your chocolate candy making, it's a good idea to test the color on a small batch of chocolate. This way, you can adjust the shade if needed before coloring the entire batch. By following these simple tips, you can easily color chocolate like a pro and create stunning and delicious candies that are sure to impress. Let your creativity shine and have fun experimenting with different colors and designs to elevate your chocolate creations. How to Package and Store Chocolate Candies When it comes to making delicious chocolate candies, packaging and storing them properly is essential to maintain their quality and flavor. Whether you're a professional confectioner or just getting started with candy making, here are some tips to help you package and store your chocolate creations like a pro: Choose the Right Packaging: Opt for packaging that not only looks appealing but also protects your chocolate candies from moisture, light, and air. Consider using food-safe cellophane bags, clear plastic boxes, or decorative tins to showcase your treats. Wrap Individually: To prevent your chocolate candies from sticking together or absorbing unwanted flavors, wrap each piece individually in wax paper or parchment paper before placing them in the packaging. This also makes it easier for your customers or guests to grab a single piece without them all sticking together. Add a Personal Touch: Consider adding a personalized touch to your packaging by including custom labels, ribbons, or stickers with your logo or a special message. This not only enhances the presentation of your chocolate candies but also creates a memorable experience for the recipient. Store in a Cool, Dry Place: Chocolate is sensitive to temperature and humidity, so it's important to store your candies in a cool, dry place away from direct sunlight and heat sources. Ideally, keep them in a pantry or cupboard with a consistent temperature between 60-70°F. Avoid Refrigeration: While it may be tempting to refrigerate your chocolate candies to prolong their shelf life, this can actually cause them to develop a whitish film known as "bloom." Instead, store them at room temperature for the best taste and texture. Check Expiration Dates: If you're making chocolate candies for commercial purposes, be sure to label your packaging with an expiration date to ensure your customers enjoy them at their freshest. Chocolate doesn't go bad necessarily, but it can lose it lose its flavor or become discolored. By following these simple packaging and storage tips, you can ensure that your chocolate candies remain fresh, flavorful, and visually appealing for your customers or guests to enjoy. Learn more about the best practices for shipping your confections in our chocolate shipping guide. Chocolate Candy Making FAQ If you're still looking for answers, check out the common questions about chocolate candy making below: Why Is My Melted Chocolate Grainy? Grainy chocolate can be a common issue that arises when the chocolate is overheated or comes into contact with even a small amount of moisture. When chocolate is heated too quickly or at too high of a temperature, the cocoa butter can separate from the cocoa solids, resulting in a grainy texture. To prevent this, it's important to melt your chocolate slowly and gently, stirring frequently to ensure even heating. Is Melting Chocolate the Same as Tempering? While both processes involve heating chocolate, melting and tempering serve different purposes. Melting chocolate simply involves heating it until it reaches a smooth and liquid consistency, making it easier to work with for dipping or coating. On the other hand, tempering chocolate is a more precise technique that involves heating, cooling, and re-heating chocolate to specific temperatures to achieve a glossy finish, snap, and stable crystalline structure. What Are Candy Melts? Candy melts, sometimes called coating wafers, are convenient and easy to use for melting and dipping. They're ideal for coating cake pops, pretzels, or molded candies. One key advantage of candy melts is that they don't need to be tempered. Candy melts are easy to work with, but they don't have the rich taste of chocolate because they don't contain cocoa butter. Are Candy Melts the Same as Melting Wafers? No, candy melts are not the same product as melting wafers. Chocolate melting wafers are made from high-quality chocolate and have a rich, indulgent flavor. These wafers are perfect for tempering, which is a process that involves heating and cooling chocolate to give it a smooth and glossy finish. If you need a quick, colorful coating, reach for candy melts. Choose chocolate wafers or other high-quality chocolates when you want to create truffles, bonbons, or other premium chocolate treats. Back to Top Now that you're familiar with the supplies, techniques, and types of chocolate used in candy making, you're ready to start your confectionary journey. Whether you're training to become a chocolatier or opening your own candy store, chocolate candy making can be a lucrative venture.
Chocolate Melting Point Guide
Chocolate, with its rich and indulgent flavor, is a beloved ingredient in the culinary world. From decadent desserts to savory sauces, chocolate adds a touch of luxury to a wide range of dishes. However, not all chocolate is created equal when it comes to melting. When melting chocolate, understanding the melt points can help you achieve desired texture and sheen while preventing scorching or seizing. We’ll explore the different melting temperatures of chocolate so you can achieve the desired consistency and texture in your recipes. What Is the Melting Point of Chocolate? The melt point of chocolate refers to the temperature at which it transitions from a solid to a liquid state. This characteristic is determined by the cocoa butter content in the chocolate. Cocoa butter, the fat component of chocolate, is responsible for its smooth texture and ability to melt in the mouth. Different types of chocolate have varying amounts of cocoa butter, which directly affects their melt points. Dark chocolate typically has a higher melt point compared to milk chocolate due to its higher cocoa content. On the other hand, milk chocolate contains more milk solids and sugar, which lowers its melt point, making it more easily melted. White chocolate has no cocoa butter, giving it the lowest melt point. Just like with candy temperatures, it is important to monitor chocolate temperatures closely as you bake. Dark Chocolate Melting Point Dark chocolate typically contains the highest cocoa content of the chocolate types, with around 86% or more cocoa solids. This makes it more resistant to melting. It has a melting point ranging from 113 to 120 degrees Fahrenheit (45 to 48 degrees Celsius). This higher melting point makes dark chocolate ideal for applications that require stability at room temperature, such as molded chocolates or chocolate decorations. Milk Chocolate Melting Point Milk chocolate has a lower melting point than dark chocolate due to its higher sugar and milk content. It contains approximately 20% to 50% cocoa solids and typically melts between 104 and 115 degrees Fahrenheit (40 to 46 degrees Celsius). This lower melting point makes milk chocolate more suitable for applications where a softer texture is desired, such as chocolate coating for candies or drizzling over desserts. White Chocolate Melting Point White chocolate, which contains no cocoa solids but is made from cocoa butter, sugar, and milk solids, has the lowest melting point among the three types of chocolate. It melts at temperatures between 100 and 110 degrees Fahrenheit (38 to 45 degrees Celsius). This low melting point makes white chocolate delicate and more prone to melting. It is a popular choice for baking, ganache, and confectionery fillings. Why Does Chocolate Melt at Different Rates? The melting point of chocolate is determined by its crystalline structure. Chocolate contains six different types of chocolate crystals, each with its own melting point. These crystals are formed during the chocolate-making process and can affect how the chocolate behaves when heated. Chocolates with lower melt points are more prone to that ashy-looking blooming which can lead consumers to believe the chocolate has gone bad. It's important to note that the melting point of chocolate can be influenced by external factors such as humidity and the presence of other ingredients. Humidity can cause chocolate to absorb moisture, resulting in a higher melting point and a grainy texture. The addition of ingredients such as cream or butter can lower the melting point of chocolate, as these ingredients interfere with the cocoa butter's crystalline structure. Chocolate Crystal Types There are six different types of chocolate crystals, also known as the polymorphs of chocolate, each with its own unique melting properties. Type 1 or Form I: (Melts around 64 degrees Fahrenheit) Soft and noticeable chocolate blooming, produced when melted chocolate is rapidly cooled. Type 2 or Form II: (Melts around 74 degrees Fahrenheit) Crumbly texture that melts easily, shows noticeable bloom. Type 3 or Form III: (Melts around 78 degrees Fahrenheit) Some firmness, melts easily, shows some blooming, does not ‘snap’. Type 4 or Form IV: (Melts around 82 degrees Fahrenheit) Mostly firm, melts easily, dull ‘snap’ and sheen. Type 5 or Form V: (Melts around 93 degrees Fahrenheit) Most stable form of chocolate, forms when tempering, smooth and glossy, has a good ‘snap’, melts easily in your mouth. Type 6 or Form VI: (Melts around 97 degrees Fahrenheit) Very firm, hard to snap, best for chocolate sculptures. Understanding the different types of chocolate crystals and their melting properties can help you choose the right type of chocolate for your specific commercial application. Whether you're creating a chocolate coating that needs to withstand warmer temperatures or a creamy ganache with a smooth texture, selecting the appropriate chocolate with the desired crystal form is key to achieving the desired results. Chocolate Tempering Temperatures Tempering is a crucial step in working with chocolate, as it ensures that the chocolate sets properly with a glossy appearance and smooth texture. Most chocolates for shipping and retail are tempered to ensure their stability and presentation. Tempered chocolate is gently melted to a precise temperature and then seeded with a portion of unmelted chocolate to cool it slowly and create those Type V chocolate crystals. It is then heated once more to incorporate the seeded chocolate and stabilize the crystals. Use the following tempering chocolate temperatures for your recipes: Dark Chocolate: Melt to 120 degrees Fahrenheit, seed and cool to 86 degrees Fahrenheit, reheat to 89 - 90 degrees Fahrenheit Milk Chocolate: Melt to 115 degrees Fahrenheit, seed and cool to 82 degrees Fahrenheit, reheat to 85 - 87 degrees Fahrenheit White Chocolate: Melt to 113 degrees Fahrenheit, seed and cool to 79 degrees Fahrenheit, reheat to 82 - 84 degrees Fahrenheit By understanding the melt points of different types of chocolate, commercial chefs and bakers can make informed decisions about which chocolate to use for specific applications. So if you own a candy store and are tempering chocolate for molding, creating ganache for truffles, or making a decadent chocolate sauce, knowing the melt point of your chocolate will ensure that you achieve the desired results.
How to Make Peanut Butter Eggs
Prepare your candy shop or bakery for springtime by making these delicious homemade peanut butter eggs. Only six ingredients are needed to make these no-bake confections and the steps are easy to follow. Featuring a thick, rich chocolate coating that gives way to a creamy peanut butter center, our peanut butter egg recipe is the perfect way to celebrate the Easter season. Shop All Candy Making Supplies Homemade Peanut Butter Eggs Watch our video tutorial for homemade peanut butter eggs or read our recipe below: <iframe width="560" height="315" src="https://www.youtube.com/embed/7DRP71osCdQ?rel=0" frameborder="0" allowfullscreen=""></iframe> Paraffin Wax in Chocolate Food-grade paraffin wax is made of vegetable oils, palm oil derivatives, and synthetic resins that are considered safe to consume. Incorporating edible paraffin wax into melted chocolate adds shine and delivers a satisfying snap when you bite into the chocolate. It also helps the chocolate remain solid at room temperature. What Special Equipment Do I Need? To get started with this easy peanut butter egg recipe, you'll need the following items: Two Large Mixing Bowls - One large mixing bowl is needed to stir all of the ingredients together to make the peanut butter egg filling. You will also need a large mixing bowl to mix the chocolate chips and edible paraffin wax. Sheet Pan - The peanut butter eggs will be cooled on a sheet pan. Double Broiler - A double boiler allows you to gently melt the chocolate with indirect heat. Peanut Butter Egg Mold - Use an egg chocolate mold to ensure each batch of candies is consistently shaped. Silicone Baking Mat - Once the peanut butter eggs are dipped in chocolate, you will place them on the sheet pan lined with a silicone baking mat to ensure an easy release once the confections have hardened. Fork - You will need a fork to dip the peanut butter eggs into the chocolate coating. Easter Egg Window Boxes - The Easter egg window boxes feature an eye-catching pattern and clear window to help market your eggs. Easter Egg Box Inserts - Easter egg box inserts hold the peanut butter eggs securely in the boxes while on display or in transport. Peanut Butter Egg Recipe Our no-bake peanut butter marshmallow egg recipe has a short, simple ingredient list and is easy to make. We use an old-time candy-making secret to make our peanut butter eggs: food-grade paraffin wax. Use the following ingredients and steps to make crowd-favorite, old-fashioned peanut butter eggs. Yield: 12 to 24 peanut butter eggs Peanut Butter Egg Ingredients: 1 1/2 cups butter 1 1/2 lb. confectioner's sugar 1 lb. semi-sweet chocolate chips 1 cup creamy peanut butter 7 oz. jar marshmallow creme 3/4 stick food-grade paraffin wax Directions: Depending on the size of your molds, this recipe makes 12 to 24 homemade peanut butter eggs. Our recipe converter helps adjust the peanut butter egg recipe ingredients to meet your quantity needs. Melt three sticks butter and let it cool a little (overly hot butter won’t allow filling to hold a dense consistency). Add melted butter, marshmallow creme, creamy peanut butter, and 1/2 lb. confectioner’s sugar to large mixing bowl. Mix ingredients until they reach a lumpy and runny consistency. Then, stir in remaining 1 lb. confectioner’s sugar until smooth and even. Scoop peanut butter egg filling into peanut butter egg molds. Place molds on sheet pan. Refrigerate until they are firm (about 1 to 2 hours). Add chocolate chips to large mixing bowl. Shave food-grade paraffin wax into bowl. Melt chocolate and wax in double boiler. Stir until it’s smooth enough to use as a dip. Remove sheet pan from the fridge and extract peanut butter filling from egg molds. Line empty sheet with a silicone baking mat. Place peanut butter egg on fork. Gently lower it into melted chocolate. Use fork to flip peanut butter egg. Then scoop coated egg out of chocolate and place it on lined sheet. Repeat for each egg. Refrigerate loaded sheet pan until chocolate coating hardens (about 10 to 20 minutes). Remove sheet pan from refrigerator. Place chocolate peanut butter eggs in Easter egg box inserts and load them into Easter egg window boxes. Peanut butter eggs are a low-cost, high-profit Easter treat. But don't just save this recipe for springtime! Use different chocolate molds to create other themed and seasonal candies for patrons. Display these eye-catching treats in your candy shop or store's bakery case to create a nostalgic atmosphere and generate impulse buys.