Recipe Mama

Homemade Chocolates November 14, 2008

Filed under: Sweets — obsidian @ 8:55 am
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I quite enjoy making chocolates… I enjoy making them more than eating them!
 
If you want to make coloured chocolates you need special chocolate colourings (cake decorating shops should have this), which come in powdered form. Normal waterbased food colourings don’t work, they make the chocolate seize. I’ve found to use the powdered ones, you need to mix the powder with 1 drop water, and then mix that into the chocolate.
 
I’ve also found the best way to do fancy chocs with lots of colours is to take a large saucepan with about an inch of water, and put ramekins into it, with your choc in the ramekins… making sure not to get any water in the chocolate or it will seize.
 
White chocolate is obviously easier to colour than brown choc – depending on the colour you want. You can mix white and chocolate to make lighter browns which might be easier to colour. Using all 3 can give different shades of colours…
 
To make fancy coloured chocs, use a paintbrush or a bamboo skewer or chopstick to paint the colours onto the chocolate molds. Wait until each colour has set before adding the next. If you plan to fill the chocolates, or want to make the designs stand out even more, put a layer of white chocolate ontop of the design before filling with brown chocolate. When putting the actual filling chocolate ontop of the painted on choc, make sure the filling choc isn’t too hot as it will melt your painted choc and make the colours bleed.
 
To make filled chocolates, you need some sort of filling. You can buy specially designed stuff, or you can use something like caramel sauce or make your own. Make sure there is a thick enough layer of chocolate in your mould and then pour some filling in, leaving enough space to pour more choc on the top to seal it in. Remember that the filling needs to be enjoyable – too much of a rich filling can be too much, and if it’s too liquid it can be messy to eat. You can adjust the space for the filling by adding more chocolate. You could also fill a chocolate with crushed nuts, a whole nut (almond, cashew, hazelnut), sultanas, marshmallow, glace cherry or anything else you can think of.
 
Putting the chocolates in the freezer for a few minutes usually cools it off enough to set it quickly so you can reuse the molds…
 
To make chocolate leaves, take some real leaves of an appealing shape, wash them well, and paint the veiny side with chocolate. Freeze for a minute to set it, and carefully peel the leaf away from the chocolate. Making leaves in dark choc, milk choc and a mixture of milk and white chocolate can give variations of brown. Adding some green colouring to some white choc, and some orange to brown can give some more autumnal colour variations.

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