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Topic: home-made chocolates  (Read 3833 times)
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« on: January 11, 2004 05:35:36 AM »

Basically it all started off with having no money this christmas so me and Tom decided to make everyone chocolates. I bought one of the ready-steady cook chocolate machines but it didn't seem to work at all so we ended up making them manually. Here's how:

1. Get some cheap own-brand supermarket white, dark or milk chocolate, break it up into a bowl.

2. You can leave the chocolate plain or you can add flavouring. We tried out almond, rum and cherry.

3. Put the chocolate into the microwave for about 5 minutes (depending on how much chocolate you put in the bowl). Make sure to take the chocolate out and mix it from time to time.

4. When the chocolate is all lovely and runny get an ice-cube tray (we had cool little heart and star shaped ones from ikea). Drip enough chocolate into each of the little compartments in the tray.

5. Now you can get creative and add things to your chocolates. Putting whole hazelnuts into them tasted delicious. You can also try cherries, almonds, sliced almonds, walnuts and raisons.

6. When you're happy with your chocs put them in the fridge and let them set. This usually takes a few hours but if you let them set long enough they turn out looking fantastic.

7. To wrap up my chocolates I stole my dads box of quality street and took the coloured celophane part off.  When they were all wrapped up they looked so cute. You can also buy a couple sheets of clear celophane and cut them into a square. Place some chocolates in the middle of the square and then bring all the corners together and tie it with some ribbon.

Hope you enjoy xx

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chikki sixx
« Reply #1 on: February 19, 2004 06:25:02 PM »

I was given a gift of homade chocolates that had orange cream and strawberry cream inside (my favorite!).  Does anyone know how to make them?
« Reply #2 on: February 23, 2004 03:47:46 PM »

i would guess pour some chocolate in, and put it on the sides a lil, let it dry, put the cream in, and then pour  more chocolate Huh?

« Reply #3 on: February 26, 2004 06:13:30 PM »

if you're melting chocolate in the microwave, you should make sure that the power is low, or else the chocolate will burn and that's just not good. I find that using a double boiler works best, you still have to watch that it doesn't burn but it's easier because I'm standing there impatiently watching the chocolate chunks melt! Also, adding a bit of margarine to the chocolate makes it easier to work with and doesn't change the taste.

"Just throw caution to the wind... then sit back and watch your life begin"
chikki sixx
« Reply #4 on: March 10, 2004 06:34:54 PM »

do you think you could buy the orange/strawberry cream or know how to make it?  That's the tricky part.
« Reply #5 on: March 12, 2004 07:44:33 PM »

maybe strawberry jelly mixed w/ cream cheese? or orange juice w/ cream cheese? powdered suger would be good in it too

« Reply #6 on: March 12, 2004 08:16:19 PM »

i made homemade chocolates for a little while, but i got frustrated because i couldn't properly temper the chocolate in the microwave to keep it from blooming.  any tips on tempering besides taking out the thermometer?

anyhow, to make filled chocolate, simply fill the mold with chocolate, and dump out.  scrape off dribbles while its still wet, then wait for it to dry.  pipe/scoop in your filling, then pour more chocolate on top and spread it around to cover all the way.
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« Reply #7 on: March 22, 2004 04:04:49 AM »

I never put my chockies into fridge while setting, because then they won't come out shiny&glossy.
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« Reply #8 on: March 22, 2004 05:23:24 AM »

ok, i'm going to don my (former) pastry chef hat for a moment here...
if you really want pretty, shiny, tasty chocolates...there are couple of misleading tips in this thread.
first of all, microwaving is not recommended.  too unpredictable:hot spots in the chocolate will overheat it and produce that cloudy, dusty look on finished couvertures.
and letting them harden at a cool room temp is recommended over the fridge:too many odors in there to wreak havoc on the flavors of your candies.
don't believe me?  read more in these easy-to-follow candy-coating instructions:


oh, and feel free to mail me samples for a professional critique Wink mmmmmmm....
« Last Edit: March 22, 2004 05:25:41 AM by firefly » THIS ROCKS   Logged

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