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How’s an evening over the weekend with friends and family without a cup of tea sitting outside enjoying the cooling sea breeze watching the setting sun? Now haven’t we all loved the samosa and pakora combination with a cup of tea? Ever fancied breaking the tradition and trying something else.. Something a little out of the box, a little more cosmopolitan, slightly trendier… how about some chocolates!
This time I tried my hands with some homemade chocolates. The result—all the praises and some empty boxes! Sharing some of my chocolate recipes!
You need to keep the chocolate in room temperature for at least 1 hour before melting it.
You can use either the microwave method or double boiler method for melting the chocolate compound. I prefer the microwave method as it’s simple and easy plus less messy and the result is just few buttons away!
To make it attractive you can make the bottom part filled with dark chocolate and after fillings you can add white chocolate. This way you get two flavors as well as colors. You can even make some designs with the white chocolate. Have the white chocolate in a piping bag and cut a very small hole and make zig zag patterns over the refrigerated chocolate and again have it refrigerate for few minutes.
This same way you can put Nutella or Peanut butter to have different fillings for the chocolate rather than same chocolates. This is nice surprise for your guests who bite into your sinful chocolates!
Also Read: Chocolate Barfi Recipe | How to make Chocolate Burfi
Make sinful chocolates at home!
Chocolates make every moment special. These sinful chocolates are surely going to make a permanent space in your home.
Ingredients
- 500 gms Dark Chocolate compound you can go for any available brand. I prefer mainly Morde which you can even order online.
- 500 gms White Chocolate compound
- Few Raisins Almonds, Cashew
- Fruit Jam It all depends what all you can fill in!
- Peanut Butter as required
- Nutella as required
- Plastic or Silicon Chocolate Moulds.
- Chocolate Wrapping Paper optional
Instructions
The Nuts and raisins method
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First, break the chocolate slab into small pieces preferably ½’’ pieces and place them in a microwaveable bowl.
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Melt it for about 1 minute with 900W. Stir it well to make all the chocolate of the same temperature.
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Then chop the nuts into small pieces and add the nut pieces and raisin to the chocolate mix.
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Pour the chocolate and raisin mixture into the silicon/plastic molds.
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Pat the mold on your kitchen counter to make it even so that you get a finished look after its set.
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Refrigerate the mold for at least 15 minutes. Once set you can unmold them and wrap it if you desire with wrappers and keep it in a dry and cool place.
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It doesn’t need refrigeration once it’s set properly.
The Jam method
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For this, you need any jam of your choice.
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Fill the mold with chocolate half and coat it around fully so that it’s fully coated with chocolate. You can use a spoon or a cooking brush to coat the mold with chocolate.
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Now take a piping bag and put jam in it and make a small hole on the front. All you need is to squeeze a little jam in each shape.
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Then pat the mold on your kitchen counter so as to have the jam set in and then fill the remaining space with the melted chocolate.
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Viola you get a jam filled chocolates (I did with raspberry jam).
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Then refrigerate the mold for at least 15 minutes.
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Once set you can unmold them and wrap it if you desire with wrappers and keep it in a dry and cool place. It doesn't need refrigeration once it’s set properly.
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Nice Recipe
Very nice stuff 🙂 It would be very helpful for all and especially aunties : P
Nice recepie nithee…will try for sure
Nice chocolate recipes.
Hi, Can I use compound chocolate for Baking Chocolate cake or Ganache?
I made chocolate using dark and milk compound of morde it came well.. I wrapped it and kept in fridge…but when I remove it from fridge it starts to melt… Help me to solve this problem
You should keep a tab on what temperature you are melting the chocolate. Read about tempering, it helps in getting a first class result and non-sticky chocolate.