Homemade chocolates can seem like a daunting task to make,
but in reality with the correct tools and a little know how, they can be pretty
simple to make. Last week we went over
how to temper your chocolate. This week will be some tips to making your own
The fun part of making your own chocolates is experimenting
with flavors. You can add nuts, ginger, hazelnut, chili powder, etc. The possibilities are endless!
First thing you need to do it temper your chocolate. If you missed last weeks blog, check it out here. I normally do several types of chocolate at a
time. Separate your dark, milk and white chocolate into each of the bowls and
temper the individually.
Once the chocolate has melted, stir in the different flavor
combinations. Experiment as you wish.
- Take out your molds. I am partial to silicone molds because the candies pop out easier and cleanup is simple. I like to lightly spray my molds with cooking spray or dust them with coco powder.
- Either Spoon the chocolate or use a piping bag to fill the molds, either will work. For a piece of solid chocolate, fill each mold so that the chocolate almost reaches the top. You don’t have to worry about leveling off the chocolate as it will smooth itself out.
- If you want to fill your chocolates do a light coat and knock out excess chocolate. Let chocolate cool completely before adding filling, then top with additional chocolate.
- Melt only enough chocolate at one time that you can mold in just a matter of minutes. Once it’s melted, you’ll want to place it into your prepared molds straight away. If you wait too long, it will harden and you will not be able to work with it.
- Allow the molds to sit undisturbed until set at room temperature.
- Finally, carefully flip the molds over and twist them slightly in order to release the chocolate shapes.
There you have it! Homemade chocolate