Homemade Chocolates and Chocolate Brittles

You’ve always loved those shiny, colorful packets of assorted chocolates. But you had this thought that chocolate making is not an easy thing. Completely wrong you was. After reading this post you’ll understand even a kid can make it. This chocolate making requires one main ingredient. So what are you waiting for? Make and gift some chocolates to your loved ones on this festive season. Handmade gifts are always special!

Homemade Chocolates and Chocolate Brittles

Ingredients

• Compound chocolate- I used Morde Dark compound chocolate 400g (milk compound, white compound or dark compound all can be used for this)
• Dry fruits and nuts of your choice
• Silicon chocolate mould

Method of melting chocolate using Double boiler

Take out the chocolate from refrigerator and keep it in room temperature for an hour. Now chop the chocolate coarsely.

Melt the chocolate using a double boiler.

Double boiler is no fancy thing. It’s a bowl of hot water, with a lid on top. You need to place the bowl of chocolate pieces on top of the lid. Make sure that the inner part of the lid shouldn’t touch the hot water. See picture for reference.

Method of melting chocolate using microwave

While chopping the chocolate start to keep them in a microwave safe bowl. Microwave on 60% power for one minute. Stop and whisk in between, that is after every 30 seconds. Keep doing this until the chocolate melts completely.

Method of Chocolate making

Take your silicon chocolate mould. With the help of a small spoon start filling each cavity. If you want to make plain chocolates then you need not to do anything more. Just fill the moulds. Tap the filled chocolate moulds gently on kitchen counter. This step is very important. By doing this your chocolate will have a smooth finish after unmolding. Wipe off the edges of the moulds with paper napkin for that clean, sharp edge shop like chocolates. Keep in the refrigerator for an hour or two. Unmold the chocolates when set and wrap them in colorful chocolate wrapping papers. Store them in an airtight container. Keep them in a cool, dry place. You need not keep the chocolates in the refrigerator as the weather is pleasant now. They will be absolutely fine in room temperature. Only keep these chocolates refrigerated if the weather is high on heat and humid.
I made fruit and nut Chocolates this time. For this, first coat the cavities of silicon mould lightly with melted chocolate. The idea is to make a chocolate shell first. Keep them in refrigerator for 15 minutes. Take out the mould. Put a single piece of nut or dry fruit of your choice in each cavity. Now fill the cavities completely with melted chocolate. Keep refrigerated. Do the next step as I’ve mentioned earlier for plain chocolates.

Method for Chocolate Brittle

I made some chocolate brittles too this time. They are very easy to make and the fun part is you don’t need moulds for this. Line a tray with parchment paper/butter paper. Now add any nuts or dry fruits of your choice into the melted chocolate. Mix well.

With a teaspoon drop the chocolate –dry fruit mixture in small portions on the lined butter paper. Sprinkle some more dry fruits on top of the brittles immediately, or you can sprinkle some colorful stuff of your choice just the way I did.

Refrigerate for 1 hour. After this time, take them out from refrigerator. Now you can easily peel them against butter paper. Wrap them in cellophane paper individually if you are gifting. Otherwise Store them in an airtight container. Keep them in a cool, dry place.

How much dry fruits with how much chocolate for the brittles? Well, I’ve not measured that. The ratio for dry fruits and chocolate should be 70:30.

Enjoy making these beauties! 🙂