Welcome to Little Chef’s apron! Today we’ll be making Valentine’s Day chocolates! I will be using readymade items, but do not worry, I will also provide the recipe for a complete homemade version. Chocolate making is more than just melting and pouring in the mould, I feel that it requires a lot of precision and tricks to get it perfect. I know, that I have been posting a lot of chocolate compound recipes, but I think it’s a new interest that I have!
1/4 cup milk chocolate compound
1/4 cup dark chocolate compound
4-5 tbsp caramel sauce
. I always melt the chocolate in microwave but for a change I thought to do so on a double boiler.
First chop the chocolate and add it in a bowl.
Then in a pan, add water and let it come to a boil.
Then, switch off the flame and place the bowl with chocolate on top of the boiling water.
Let it sit for five minutes until it starts melting from the bottom on its own and stir continuously.
This will take about 4 to 5 minutes until there are no chunks or crystals of chocolate left. Make sure there is not a single drop of water inside the chocolate that you are melting. If moisture gets into the chocolate or on the bowl you are using , The compound will not melt.
Take a silicon mould and add a teaspoon of chocolate to fill it halfway. You can use any mould that wyou have and it could be of any design.
, Take half a teaspoon of caramel sauce and pour it over the already poured chocolate.
Cover this with another layer of chocolate and make sure everything is on the same level.
Let it to set in the refrigerator for 5 to 10 minutes. Then carefully pull the silicon mould to take the chocolate out.
Homemade chocolate and homemade caramel sauce:
1/4 cup unsalted butter
3 tbsp cocoa powder
3 tbsp powdered sugar
Add butter and let it to melt. Then add the cocoa powder and sugar and mix it well.
Once it is well combined cook for 2 to 3 minutes more until there are no lumps. This chocolate will be made by the hardening of the butter and the taste of the butter would not be evident because of the use of cocoa powder.
1/2 cup granulated sugar
1/4 cup fresh cream
2 tbsp butter
2 tsp water
First add the sugar evenly onto a wide bottomed pan. Also add the water at this stage. Then, let it melt on medium flame and don’t stir until the sugar is caramelised. This is because if you mix with a spatula, Then the sugar would overlap itself and the process would not be proper.
When it has reached a light brown or amber colour then quickly whisk in the butter and then the cream. Make sure that you are at a safe distance because it would bubble up a lot. When it’s all mixed, switch off the flame and quickly transfer to another bowl.
Now the process is same from adding it to the mould and refrigerating
What other chocolates and combinations can you try out?
- White chocolate with caramel
- White chocolate with cranberry or strawberry compote
- You can use jams, crushes
- brownie truffle
- Mint filled chocolate
- Coconut chocolates
- Nutty bars
- Ombre chocolate(milk,dark and white together)
Tried out any of my recipes or want to contact me for any other purpose?
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I hope you guys like this post and do let me know in the comments.
QUESTION: what is your favourite type of valentine day treat or something chocolatey!