From Valentine's Day to Christmas and Easter, chocolates play a role in many holidays and celebrations. Making these sweet treats at home is just as fun as eating them and is also a lot easier than you might think. Using a plastic candy mould and a chocolate tempering technique, you can make chocolates for your next holiday party or to give out as gifts.
Cut the bars of chocolate into small pieces and divide into two portions. Melt one portion of chocolate pieces in a double boiler, making sure that the water in the lower pot is not touching the bottom of the upper pot.
Stir and heat until the chocolate reaches 46.1 degrees C on the food thermometer. Remove from heat and stir in the second portion of chocolate, stirring continuously until melted completely.
Pour the chocolate onto a cookie sheet lined with wax paper, and then scrape and fold with a metal spatula until the chocolate cools to 26.7 degrees C. Put the chocolate back into the double boiler and reheat slightly to maintain liquidity during use.
Combine tempered chocolate and a finely chopped nut of your choice. Keep the mixture heated at a low temperature to retain liquidity.
Pour the chocolate and nut mixture into the mould using a spoon. Fill it to the top and lightly tap the mould against the counter to release any air bubbles.
Freeze the mould for 10 to 15 minutes to set the chocolate. Chill until the candy is hard enough to be easily tapped from the mould.
Place the chocolates onto wax paper and lightly drizzle melted chocolate with a spoon.
Experiment with dark, milk and white chocolate for an assortment of chocolates.
Tips and warnings
- Experiment with dark, milk and white chocolate for an assortment of chocolates.
Things you need
- Chocolate bars or chips
- Double boiler
- Food thermometer
- Wax paper
- Baking sheet
- Metal spatula
- Chocolate candy mould