This article ‘How Make Chocolate at Home 101’ introduces three methods for making homemade chocolate, from easy to advanced bean-to-bar. Learning to craft your own chocolate at home is a rewarding activity that can be shared with others. The process involves pressing sheets pattern-facing down onto the back of the chocolate mold, then a magnetic plate is pressed against the transfer sheet, holding it firmly in place.
For beginners, making dark chocolate from cocoa powder is an easy and quick way to make chocolate. Cacao pods, indigenous to Central and South America, are used as an ingredient in this process. Roasting cocoa beans in a home oven is a simple procedure that requires an oven, a large flat baking pan, and a surface thermometer.
Paul A Young, the UK’s top chocolatier, provides an easy tutorial on making personalized chocolate bars using just one ingredient. The instructions include placing coconut oil in a microwave-safe bowl, sifting cocoa powder into the melted oil, mixing in honey, heating cream until very hot but not boiling, adding chopped chocolate and sugar, and pouring hot cream over white chocolate.
In addition to the ingredients, the recipe includes melted chocolate, add-ins, paintbrush, ice cube tray, chocolate candy molds, offset spatula or icing spreader, 12-ounce bag of semi-sweet chocolate chips, and unsweetened cocoa powder. Tools and ingredients include 2 chocolate candy molds, 1 offset spatula or icing spreader, 12-ounce bag of semi-sweet chocolate chips, and a teaspoon of dry milk powder, granulated sugar, unsweetened cocoa powder, water, and unsalted butter.
📹 How to make chocolate truffles with milk at home(Subtitle on)
I got about 32 chocolate truffles with this recipe. (Ingredients) 150 g dark couverture chocolate(56%) 150 g milk couverture …
📹 1 Ganache ▶︎ Many designs | Homemade Chocolate Truffles 🎁
I’m sharing how to make homemade chocolate truffles (chocolate bonbons) with many designs using simple baking tools and …
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* Compound chocolate doesn’t work. Be sure to use couverture chocolate with cocoa butter. * Ganache setting time may vary depending on the season and circumstances. Place in the refrigerator until the ganache hardens. * Shelf life Refrigerated storage : 1 week (return to room temperature 1-2 hours before serving) Freezer : about 2 months * It is recommended to eat it quickly as the texture and flavor may deteriorate over time.
They were ok, not as good as yours for sure 😢 Mine did not solidify and hence I could not cut it into squares like you did. They tasted good. May I use the chocolate melts that are available in the US? Not sure where you live but I see you use the little melts and wondering if they are the chocolate melts available in the US. Do you have a brand that you prefer? Thank you 🙏🏼
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Hey i tried this yesterday and i kept the chocolate overnight, and it still hasn’t set. Like it’s fully pastey and sticky and I’m unable to do anything with it. I followed your ingredients and used chocolate chips for it but still it didn’t work. So if you could tell me what i did wrong so next time i don’t do it! Thanks (also we don’t get couverture chocolate here so please lmk what to use instead)
Just came across your wonderful website tonight. I can’t believe all of the beautiful things you can make. I’m binge perusal! Thank you for sharing your talents. These chocolates look delicious! I’m going to give them a try. Have never made anything like this before. Very unsure about tempering chocolate or which type to purchase. It seems like that some type of sweetener would be needed. Do these turn out a bit on the bitter side? Thanks so much ❤
Awesome ❤…… looking so yummy and delicious 😋…… U’ve made it very easy way…. U’re so humble because u already tell everything in this article but u also write down in the description in detail ❤❤❤❤❤❤……I never made any chocolate dessert but after perusal this I will definitely try…….. Thank you so much ❤😊….. U please upload more article like this…….😍😍 Wish you always be happy and well ❤️🩹
I made the truffle chocolate using 150 ml of light cream. After freezing it for 16 hours, I am trying to cut them into 32 pieces. They are soft and are nowhere close to squares. Chocolate is very sticky to the gloves when I try to roll them into balls. What can I do to harden it? I was planning on giving it as Christmas gifts tomorrow. Please help 🙏🏼 Should I add butter to it and refresh it? Add more chocolate?
You really have to applaud Aya she is so disciplined in every facet of pastry making unbelievable the amount of effort and dedication to everything recipe is incredible and I’m so incredibly grateful to have stumbled across this wonderful YouTube website that actually teaches you how to make how to bake and allowing us into her private life in regards to her gorgeous daughter Rei Rei and who watches her articles you’re first greeted with love, joy and pride but most of all is you personally feel like her apprentice and student and you can do this mentality Aya you have achieved something so incredibly precious from you’re personal passion of everything and anything pastry making and building your amazing YouTube website into a beautiful platform for young people to start their own career in being a pastry chef learning the basics in return it turns into a solid foundation for their journey in more advanced skills Aussie gal is in the kitchen kicking it with Aya ❤❤❤❤❤