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

Flavour Centre Chocolate - I used lemon & orange flavours!!

Always remeber to use ONLY OIL BASED ESSENCES FOR CHOCOLATES>

Make a dough with:

Sieved icing sugar - 1 ¼ tbsp

Milk powder - 1 ½ tbsp

Essence - 3 drops

colouring - a drop

Mix to a firm dough.

Use rubber or silicon moulds. This can be done using plastic moulds also

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Munch Chocolate - crunchy with a wafer inside!

This is a great favourite for children.

Melt dark chocolate, pour in moulds, brush sides,keep a wafer & refrigerate.

After it is set, take out & pour chocolate over wafers to cover, tap well to eliminate air bubbles.

Refrigerate again & unmould when fully set.

 

MW White Chocolate Fudge - resist, if you can!!

In a big MW bowl, mix together:

Butter - ¼ cup

Icing sugar - 2 tbsp

Milk poder - 2 tbsp

Fresh cream - ½ cup

MW on Hi for 2 mtes, stirring once in between.

Remove & add:

Grated white chocolate - 1 cup

MW hi for 1 mte.

Open stir &MW hi for 1 moreminute.

Remove, cool for 2-3 hrs.

Transfer to small silicon muffin moulds & refrigerate.

Umould when firm & transfer to paper cups.

Best kept refrigerated.

 

Designer White Chocolate - very easy to make.

The photos are illustrative.
Sprinkle chocolate chips or multicoloured suar balls in thebase & over that pour tempered white chocolate.
set in the fridge.

 

Marie Biscuit Centre Chocolate

The photos are illustrative.
The biscuit is coated with chocolate on both sides. This is to get a design in the mould onone side.
A biscuit can be directly dipped in chocolate as well, but will look plain.

 

Nut-Chocolate Fudge - chill & serve.

You can use a greased square tin 6” *6” for this. But I used silicon muffin moulds as shown in the photo;

Melt in a double boiler:

Grated dark chocolate - ¾ cup

Butter - ½ cup

When it reaches a sauce consistency, remove & add:

Powdered Marie/digestive biscuits - ¾ cup

Condensed milk - ¼ cup

Mixed nuts - ½ cup

Mix well & empty on to the plate / muffin tray. If using plate, cut into any desired shapes.

Keep in the fridge to set.

 

Soft Centre Chocolate - I used jam for the centre!

Melt about 100 gms of dark chocolate; temper and pour in slightly deep moulds
and apply on the sides also with a brush or spoon.

rfrigerat till set.

Take out & place little jam inside. (you can be adventurous & try cream cheese as well!)

Cover with melted chocolate completely, tap well to eliminate air bubbles. & refrigerate.

Unmould when set & wrap airtight.

 

Marzipan Centre Chocolate - who does not love marzioan taste???

For the centre, mix together


Icing sugar - 2 tbsp

Milk powder - 1tbsp

Ground cashews/almonds - 3-3 ½ tbsp

The photos are self-explanatory.

 

Desi Ferrero Rocher - my own “concoction”.

I am aware that hazelnut is an important ingredient for the famous Ferrero Rocher.
Since it is very expensive here, I tried with Nutella – the hazelnut spread, vanilla wafers & cashewnuts.

Milk chocoate is ideally used.

It is a very simple chocolate to make, but tastes crunchy & awesome.

Mix together:

Crushed plain vanilla wafers - ¼ cup

Crushd cashewnuts - ½ cup

Nutella - ¼ cup

Roll into balls; stuff a cashew (or hazelnut inside) & refrigerate till firm.

Melt 100 gms of milk chocolate for 30 secs in MW.

Take out, beat & add 4 tsp finely chopped cashews

Bring out the balls from the refrigerator & dip each ball in this mixture.

Arrange on a butter paper & refrigerate again to set.