I’m making my own chocolates, because the mass produced chocolates including solid Â vegetable oil, a lot of chemicals and poor taste.
I’m making different type of chocolates but strongly suggesting this recipe.
- 200grÂ Milk Chocolate Couverture (mass)
- 4 sweet spoon Tahini (Sesame seed paste)
- 4 sweet spoon Honey
- 2 sweet spoon Cinnamon
- 1 tea spoon Vanillin (white powder)
- 4 full table spoon crushed Hazelnut
Melt Couverture chocolate in the microwave for 2 minutes or by the method of double boil,
Stir in a thin metal saucepan for 2-3 minutes on the cold marble kitchen table to reduce it’s temperature to 25 degree. This temperature is the best temperature for starting the 4th level quality chocolate crystals.(google “chocolate tempering” for more details)
Then add the other integrents Â into the chocolate. It will be viscous but moldable material.
Put the mixture into the silicon molds. I’m using silicon ice cube molds, they are cheap and easy to clean. Â wait in the refrigerator for 2 hours before removing mold. If it’s already sticky, put the molds into the freezer for hardening. After removing the mold, it must wait for a day in the refrigerator. Your chocolates will be harder afterÂ 24 hours.