You’ve always admired those shiny, colorful packets of assorted chocolates. However, you may have thought that making chocolate is a complicated process. That’s completely wrong! After reading this post, you’ll realize that even a child can make chocolates at home. This chocolate-making only requires one main ingredient. So, what are you waiting for? Create and gift some Homemade Chocolates to your loved ones this festive season. Handmade gifts are always special! 🙂

Homemade Chocolates and Chocolate Brittles

Ingredients

• Compound chocolate or Dark chocolate Couverture– 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 silicone chocolate mould and use a small spoon to fill each cavity. If you want to make plain chocolates, simply fill the moulds and tap them gently on the kitchen counter. This step is crucial, as it will help your chocolates have a smooth finish after unmoulding. Wipe the edges of the molds with a paper napkin for a clean, sharp edge, similar to store-bought chocolates. Place the moulds in the refrigerator for one to two hours. Once the chocolates have set, gently unmould them and wrap them in colorful chocolate wrapping paper. Store the chocolates in an airtight container in a cool, dry place. You don’t need to refrigerate them if the weather is pleasant; they will be fine at room temperature. Only refrigerate the chocolates if the weather is hot and humid.

This time, I made fruit and nut chocolates. To start, lightly coat the cavities of the silicone mould with melted chocolate. This will create a chocolate shell. Refrigerate the mold for 15 minutes. Afterward, take it out and place a single piece of nut or dried fruit of your choice in each cavity. Then, fill the cavities with melted chocolate and return them to the refrigerator. Follow the next steps as mentioned earlier for plain chocolates.

Method for Chocolate Brittle

This time, I made some chocolate brittles as well. They are very easy to prepare, and the best part is that you don’t need any moulds. Simply line a tray with parchment paper or butter paper. Next, add your choice of nuts or dried fruits into the melted chocolate and mix well.

Using a teaspoon, drop small portions of the chocolate and dried fruit mixture onto the lined butter paper. Immediately sprinkle additional dried fruits on top of the brittles, or add some colorful toppings of your choice, just as I did.

Refrigerate for 1 hour. After this time, remove them from the refrigerator, and you will be able to easily peel them off the butter paper. If you are gifting them, wrap each one in cellophane paper. Otherwise, store them in an airtight container 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! 🙂