Content

• Tips
• Warnings

1 Buy either a piece of chocolate or small chocolate bars in packages. Not to be confused with chocolate icing, which is savory. Do not use chocolate chips, cocoa liquor, or store-bought chocolate bars because they are not as thick / flowing (technical word "viscous") to pour into the mold.

2 Get in shape. The best choice for beginners is the clear plastic mold. Forms are generally inexpensive and come in a variety of forms.

3 Melt the chocolate. This step is extremely important in order to obtain a visually appealing end product with the proper texture and taste. Melt the chocolate in a double boiler.

4 Dark chocolate must be heated to 45 ° C and cooled to 31 ° C. Heat milk and white chocolate to 45 ºС and cool to 28 ºС.

5 Apply a thin layer of chocolate to the mold (s) with a baking brush. Make sure to coat all sides, nooks and crevices with chocolate.

6 Place the mold in the freezer and let sit for 5-7 minutes.

7 Remove the mold from the freezer and brush on a second thin layer of chocolate. Place the mold back in the freezer. Repeat this process until you have a hard chocolate shell. Depending on the size of the mold, you will probably need about 7 layers.

8 Fill out the form with cherries, nuts, cream, or something else. Use a spoon to fill the mold to the brim with chocolate. Place the mold back in the freezer and let it sit for a few hours (or overnight) to secure. When you take out the mold, gently flip it over onto the kitchen table or cutting board. The candies should come out without any problems, but if they get stuck, press the shape against the countertop or bend it a little - this should free them.

9 Enjoy homemade chocolates.

Tips

• Even in a double boiler, the chocolate will burn very quickly if you don't stir it. Stir constantly throughout the melting process.
• You can melt the chocolate in the microwave. However, be very careful if you are used to the steamer. The chocolate will melt much faster than expected.
• While you may need more chocolate as you cook, it is not advisable to exceed the amount of one glass in the steamer at any given time. while you cannot organize the work in such a way that someone is stirring the chocolate throughout the entire process.

Warnings

• “Making chocolate” is not the same as making real chocolate from scratch, and it won't taste the same. "Chocolate making" uses other fats (like palm oil) instead of cocoa butter, which is responsible for the smooth paste of high quality real chocolate melted. Making real chocolate candies requires a cool kitchen, a thermometer, and a lot of patience.