How can i make my own homemade chocolates?!


Question: Nothing fancy but how can i make homemade choclolates


Answers: Nothing fancy but how can i make homemade choclolates

Homemade chocolates


Serves 6-8



Preparation time overnight

Cooking time 10 to 30 mins







Ingredients
400g/14oz dark chocolate, minimum 70 per cent cocoa solids
40g/1 and a half oz butter
400ml/14fl oz double cream
50g/2oz sugar
dash vanilla extract
For decoration
hundreds and thousands
white chocolate, grated, for sprinkling
cocoa powder, for dusting
hazelnuts, chopped, for sprinkling
200g/7oz raspberries, placed into the freezer for ten minutes before using



Method
1. Place the chocolate and butter into a heatproof bowl.
2. Place the cream and sugar into a clean saucepan over a medium heat and bring to the boil.
3. Pour the cream mixture over the chocolate and butter, add a dash of vanilla extract and stir gently, until the chocolate and butter have completely melted.
4. Place the chocolate mixture into three separate bowls and place into the fridge to chill overnight.
5. Once chilled, use a spoon to remove equal portions of the set chocolate mixture (reserving some chocolate to coat the chilled raspberries) and place onto a clean work surface. Roll the chocolate into balls, then dip and roll the balls into the various decorative ingredients of your choice.
6. Remove the raspberries from the freezer and mould the remaining chocolate around the raspberries and decorate these as you wish.
7. To serve, arrange the chocolates onto a large plate and enjoy with a cup of coffee or a glass of pink champagne.

The key is to use good chocolate like Valhrona, or Ghirardelli. Look up recipes for chocolate truffles. Gale Gand and Julia Child have really good easy ones. If you want to get a little fancier, buy candy molds from your local craft stores. And for the love of the chocolate gods, do NOT use those disgusting chocolate "flavored" discs. Yuck!

get molds from a craft store then buy chocolate waffer melts even some wedding stores have the supplies happy chocolate making!

Clearly to my discredit, I never got further than eating the milk chocolate chips right from the bag!

I'm not sure if this is exactly what you are looking for but these are chocolates- just truffles, which are better! You can add different extracts to these to make different flavors!

Easy Decadent Truffles
1 (8 ounce) package cream cheese, softened
3 cups confectioners' sugar, sifted
3 cups semisweet chocolate chips, melted
1 1/2 teaspoons vanilla

DIRECTIONS
In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.

Chocolate can be made at home - sort of. The sweet, smooth chocolate we are used to is very difficult to make and generally takes large amounts of machinery.

However, if you can find raw cocoa (cacao) beans - hint: they are available on line at www.stoneandgiacomotto.com - you can make a rough chocolate to taste.

First, you have to roast the beans (about 400 degrees for about 1/2 hour). Then you have to remove the husks which is a tedious process, but should be easy to do once the roasted beans have cooled.

Then using a mortar and pestle, break the cocoa beans into bits. Take the bits and grind them in a spice grinder (it makes a mess so be prepared to clean). Once they are finely gound they will begin to liquefy. Don't grind them too much or you will have problems cleaning your grinder.

At this point, it's up to you how long you want to grind by hand. The longer you grind, the smoother it will get. Using a mortar and pestle, grind the beans more by hand. Then heat the mixture in a pan for a few minutes. Then repeat the grinding process in the mortar.

At this point, the goop should be pretty smooth. Now you add spices - sugar (about 1/4 cup per pound of beans) and vanilla (real bean seeds do best, but extract is okay). Then add some cinnamon, tarragoon, chili powder or something other exotic spice that you might never think of in chocolate. You really can get a nice taste with some things you wouldn't think of.

Store the mess in a container and let it set (refrigeration helps). It will be a different experience, but it will bring you closer to the real thing than you get from Hershey's.





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