Can you use baking chocolate for candy?

Baking chocolate can technically be used for making candy, but it may not produce the best results. Baking chocolate is designed to be used in baking applications and has a higher cocoa solids content and less sugar compared to chocolate specifically made for candy making. This can result in candy that is more bitter and less sweet than desired.

Chocolate specifically formulated for candy making is called "couverture" chocolate and has a higher cocoa butter content, which gives it a smoother texture and a more balanced sweetness. Couverture chocolate is also easier to work with for dipping, molding, and enrobing, as it melts more smoothly and evenly.

If you do choose to use baking chocolate for candy making, you may want to adjust the recipe to account for the higher cocoa solids content. This could involve adding more sugar or other sweeteners to balance the bitterness. Additionally, the higher melting temperature of baking chocolate may require some adjustments in the tempering process to achieve the desired consistency.

Overall, while baking chocolate can be used for candy making in a pinch, it may not yield the same quality of results as chocolate specifically designed for candy making.