We all are avid chocolate lovers, aren’t we? What if we could make our own chocolates. Let us try making our own chocolates on this World Chocolate Day which is on July 7. Chocolate making is an art. We can design our chocolates easily using some moulds. We can work with simple chocolate types and melting requires extensive care. One needs to be careful about not spilling the chocolate.
Let us make some tasty home made chocolate. We shall savour our hardwork later. We shall make a Plain chocolate and nuts chocolate. We need 3/4th cup cocoa powder, 1 cup powdered sugar, 1/3rd cup milk powder, 3/4th cup virgin coconut oil and nuts. We can use any type of moulds to set the chocolates. Strain the milk powder, cocoa powder and the sugar to avoid any lump formation in the chocolate. Now mix them. Boil some water in a pan. Now keep a glass bowl on top of the boiling water. Now put the coconut in the bowl, once it melts put in the powdered mixture. Mix it uniformly. Now pour it in the moulds, for the plain chocolate fill the mould up till the brim and clean the edges to get nice shapes. To make nuts chocolate fill the mould shape till the half with chocolate, now put in the nuts and then complete it with chocolate. Let it freeze for two hours in the freezer. After two hours take the chocolates out and eat them. The chocolates remain good for a month. For better understanding of the art of making chocolates look up:
Now we shall try a new type of chocolate recipes. Set up a double boiler, that is the glass bowl touches the boiling water. Put in cocoa butter in the glass bowl. When the butter is melted add milk powder and stir, add powdered sugar to it and stir it well. Switch of the heat. Now add cocoa powder. If you are using the sweetened cocoa powder then put in lesser powdered sugar. You can even use a whisk to mix the mixture. Pour the mixture in a mould. Put the mould in the fridge for at least half an hour. You can even add some essence to the plain chocolate to make your tasty chocolate. For better understanding of this recipe look up:
Now let us move up a notch and try making caramel centered chocolates. Now these fun filled chocolates are simple to make and tasty to eat. To make these chocolates we need cooking chocolate and dulce de leche and chocolate mould and a piping bag. Dulce de leche is the sugar caramalised in the condensed milk. Melt the cooking chocolate in the microwave. Put the dulce de leche in the piping bag. To make dulce de leche put a can of condensed milk in a pan of boiling water for about 4 hours. Use dry utensils and spatulas, as water can ruin your chocolate. The temperature should be brought to room temperature before pouring it in the moulds. This is known as tempering the chocolate. It prevents early melting of the chocolate after taking it out of the fridge. After the chocolate reaches the room temperature pour it in the moulds. After filling the mould now empty the moulds out to create a cavity in the moulds. Now put the dulce de leche in the cavities using the piping bag. Do not overfill the dulce de leche or it will come out of the chocolate. Now put it in the fridge. Now melt the remaining chocolate once more and then again temper it. Now pour the chocolate in the piping bag. Now pour the chocolate from the piping bag on top of the already half filled moulds. Now tap the mould a bit and if you feel some cavity has lesser chocolate pour in some more and scrape off the excess. Now freeze the chocolate for about half an hour. For better understanding look up:
Now we shall make soft centered white chocolate. We will be using strawberries, white sugar, sugar and lemon. To start with the filling we will chop the strawberries. Now heat a pan and add strawberries to it then put in the sugar. Now put in some lemon juice in the pan and stirring. Now melt the whie chocolate in the microwave, do not forget to temper the chocolate. When the chocolate is tempered pour it in the mould. Spread the chocolate all over so that it forms a shell, dab it well. Now pour the chocolate out in a bowl. Scrape off the excess chocolate. To set the shells keep it in the fridge for about 5 minutes. Now taking the pulpy strawberries strain them and cool them. After cooling put the filling in the piping bag and pipe in the heart shaped shells. Once done keep it to set in the fridge and melt the chocolate. Again temper the chocolate before pouring it in the mould. Tap it and scrape off the excess. Keep the chocolate in the fridge for about half an hour. Now demould the chocolate. To get the better understanding of these strawberry chocolates look up:
