Almost all people love chocolates - the pleasure and leisure as it melts in the mouth, the sweetness it brings to life, the energy it boosts, the light feeling after eating…
Ah, no one can escape the enticing chocolate. Have you ever wondered how these sweets are made? Let us learn how by using handmade chocolates as a model. Oh great! How about having a handmade chocolate? Do it yourself. This will be a lot of fun and thrill!
Here are some of the best handmade chocolate recipes you would want to try:
Handmade Chocolate Truffle
You need at least an eight ounce or 250 grams finely chopped dark chocolate (we recommend dark chocolate as this is healthier than milk and white chocolate) and 1/3 cup or 75mL whipping cream.
First, boil the cream in a heavy saucepan and remove it after. Second, beat the cream with the chocolate until whole of the chocolate is melted and the mixture is smooth. Third, chill the mixture in the refrigerator for one to three hours or until it firms. Now, if you want to add more personal touches, you may do so. For giving it an attractive shape, you may make it into ball shapes. Use the spoon in scraping or the melon ball cutter. Wrap these in plastic. You now have a great package of chocolate balls made by the hand. Store it in the refrigerator for one week to two months.
Handmade Chocolate Cream or Fondant
The ingredients are two and a half cups or 500 grams granulated sugar, one cup or 250mL water, and one half teaspoon or two milliliters of lemon juice.
First, boil rapidly all three - sugar, water, and lemon juice - in a saucepan until the syrup reaches 112 degrees Celsius (or 234 degrees Fahrenheit). This is called the Soft Ball stage. Secondly, pour the syrup onto a clean and cool surface (example, marble slab) in a careful manner. Let the syrup cool for about one minute. Thirdly, smoothly mix the syrup using either a metal or wooden spatula. You may work in a back and forth manner or figure eight path motion. From time to time, scrape the edges going to the center. As it cools, expect that it will be harder to mix as it becomes paste. The entire mass is ready when it has turned to a paste and is opaque in nature. Now, you can do your designs. You may enhance it by adding one drop of food coloring at a time and kneading it until the desired color is achieved. You may add flavors too such as oils or liquors to taste by doing the same procedure - one drop at a time and kneading consistently.
You are now ready to decorate your handmade chocolate with your chocolate center. You may either spread the mass into a smooth layer and cut it into shapes, or just roll it and make ball shapes. The chocolate centers should be placed in an air tight container in the refrigerator.
Some Handmade Chocolate Recipes For Chocolate Aficionados
