Step by Step - Let us make chocolates at home!!

Gourmet Nut Rocks - crunchiest best!!

Bitter chocolate 100 gms is best used.
Chop 1/2 cup each of almonds,pistas & cashews into big pieces, spread in a tray & bke at 160 C for 10 mtes to make them crisp.
Melt chocolate in a double boiler, cool to temper, add nuts & pour on butter paper in spoons.Top with slivered nuts & refigerate & when set remove.

 

Creamy Chocolate Cups - a dish cannot look more elegant!

Make cups as follows:

choc-cup1 -
Have ready the muffin tin lined with paper cases and melted chocolate.
Add a spoon of melted chocolate and spread it inside the paper cup.
Repeat for the rest of the cups.
Set it in the refrigerator to set for 15 mts.

choc-cup2-
Apply a second coating in all the cups. If left with a single coating the cup tends to break.
Repeat for all the cups and set it in fridge for 30 mts
Peel the paper carefully without breaking the chocolate.
Now your chocolate cups are ready. Arrange them in the muffin tray and filling is your choice. Here have used lemon mousse and allowed it to set in fridge till the mousse filling sets.
For filling use a mixture of sweetened condensed milk+fresh cream & top with chopped pistas.

 

Date & Cashew Centre Chocolates!

Remove seed from the date & encase whole cashew /almond.

Dip in melted & tempered chocolate.

Allow to dry.

Wrap in gift paper.

 

Big Chocolate Bar - don't we all grab it???

This is the simplest to make, provided, you have the mould!!
The chocolate can be
Only bitter chocolate - if you like it
A mixture of bitter + milk chocolate.
Just melt in a double boiler, temper (go on beating till it thickens), pour in melts & allow to set. Unmould when firm.Wrap tightly.

 

Snow Flakes Chocolate (1) - simply dazzles!!

Grated Dark chocolate - 1 cup (melt & temper)

In a bowl, mix

chopped almonds+chopped pista + chopped hazelnuts - each 2 tbsp (salted nuts taste great!)

To the tempered chocolate, add this mixture & mix well.

When it cools, roll into balls & keep aside.

White chocolate - 1/2 cup (melt)

White chocolate, grated - ½ cup –keep ready for rolling

Dip the balls in melted white chocolate, drain & roll in grated white chocolate.

Before it dries, sprinkle silver balls over it.

 

Snow Flakes Chocolate (2)

Photos continue......................

 

Almond Chocolate - very easy to make!!

I used a mixture of
Dak chocolate + milk / lite chocolate.
The photos are self explanatory.

 

Chikki-Centre Chocolate - crunchy inside!!

Use either dark or rmilk chocolate OR a combination of both.

1- melt, lightly cool to temper, pour in moulds & coat the sides with a spoon. This is important to encase the chikki.

2- Fill with chikki - can be any combination of nuts.

3- Cover top with little more chocolate & tap well to elliminate air bubbles.

4- Refrigerate & unmould when fully set.

5 - Pack in wrappers.

 

Vermicelli topped White Chocolate

The photos are self-explanatory.

 

Swiss Chocolate - can I call it elitist???

As a thumb rule, use ONLY OIL BASED ESSENCES for home-made chocolates.

For this dark chocolate & Rum essence are a must.
The photos explain the procedure.