Making homemade chocolate can be a long process, and it may take many tries and a lot of patience. There are no right or wrong recipes, and a combination of many different ingredients may be used to obtain the desired taste, but practice makes perfect-and the payout makes the hard work well worth it.
Instructions
things you'll need:
- 8 oz. good-quality chocolate (semi-sweet, bittersweet or a combination)
- 1/2 cup cream
- 1-2 tablespoons of your favorite liqueur or extract
- 4-6 oz.good-quality bittersweet chocolate (for coating)
- nuts, cocoa, or other coating (optional)
- space in refrigerator
- parchment paper or wax paper
- baking sheet
- melon baller (optional)
- powder-free latex gloves (optional)
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- 1
Roughly chopped chocolate.
First you will make the filling by combining the 1/2 cup of cream and 8 oz. (usually two bars) of chocolate. You can use bittersweet or semi-sweet chocolate, or a combination of both--it depends on how sweet you want the filling to be. Either way, chop the chocolate roughly. - 2
Next heat the cream gently, over low heat. Just get it hot, and do not let it boil. Take the cream off the heat, then mix the chopped-up chocolate with the cream. - 3
Gently stir the chocolate and cream together. They will not combine right away, but as the chocolate melts they will start to blend. - 4
When the cream and chocolate are combined, you should have a glossy chocolate mixture. This mixture of chocolate and cream is called ganache. Ganache is the basis of most candy fillings, and is an important part of other baking and candy-making as well. - 5 Now add your desired flavoring to the chocolate ganache: 1 to 2 tablespoons of vanilla extract or almond extract; nut- or fruit-flavored liqueur; strongly-brewed coffee; even finely-chopped fruit or nuts can be mixed in. It's really up to you, so go with your favorite flavor combination(s). Taste the mixture and make sure the flavor is in balance with the chocolate, and adjust if necessary.
- 6 Transfer the chocolate ganache to a shallow pan or bowl. Refrigerate the chocolate mixture until firm, about an hour.
- 7
When the ganache is firm, remove from the fridge. It should have the consistency of clay--almost like chocolate play dough. Using a melon baller or teaspoon, scoop a rounded teaspoon out of the hardened mixture. Use another spoon to get the ball out. - 8
Roll the chocolate between your hands to get it into a rough ball shape. It doesn't have to be perfect. Work fast, since the ganache will soften as it gets warmer! Gloves can help keep the ball cool, as well as making cleanup easier. - 9
At this point, you may choose to finish the chocolates simply by rolling them in your desired coating: cocoa powder, coconut, and finely-chopped nuts all work. Put the coating in a a shallow dish, and throw the ball of chocolate directly into the coating. Holding the rim of the container, shake it to roll the ball around and coat the chocolate completely.
Note that if you complete the coating like this, you will not be able to coat the filling with hard chocolate. - 10
Top to bottom: unfinished, nut-coated, and cocoa-covered candies.
Whether you have coated them or not, place the completed chocolate ganache balls on a cookie sheet lined with wax or parchment paper. Refrigerate until firm, about 30 minutes. - 11 If the chocolates are already finished, stack them in an airtight container, placing waxed paper between the layers.
If are making chocolate-covered candies, you will now take the firm balls of ganache and coat them in melted chocolate. - 12 The key phrase in melting chocolate is "gentle." There are several methods you can use. One is to put the chocolate in a glass container and microwave for 30 second intervals, stirring between each interval. The more traditional method is to melt the chocolate using a double boiler. An alternate method (suggested by Alton Brown) is to place the container with the chocolate on top of a heating pad. Whatever method you use, don't rush it. Let the chocolate melt slowly and gently.
- 13
When the chocolate is completely melted, you are ready to coat the chocolate candies. Use a large spoon to scoop up some melted chocolate, and roll the ganache ball around in it until it is completely covered. Go for a *thin* layer of chocolate, and work quickly so the melted chocolate does not get cold. Gloves help here, too, though it is going to be a messy job no matter what. - 14 Place each coated chocolate on a baking sheet covered in parchment of waxed paper. If desired, dust with cocoa, coconut, or finely-chopped nuts.
- 15
The finished product.
Refrigerate until the coating is firm, about 30 minutes. Store in sealed container, using wax or parchment paper between layers of chocolates. Chocolate candies may also be frozen.
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