How To Make Homemade Chocolates

Chocolate is great for gift giving as well as for serving at your own table for dessert. You can buy chocolate in a variety of shapes sizes and forms, but if you really want to present something special, why not learn how to make homemade chocolates?

Making homemade chocolate is a broad hobby and you can make chocolate for dipping things like pretzels and strawberries or you can make chocolate soft centered candies but what I’m going to talk about here is making chocolate in molds. This is a great way to be able to create unique gifts that have a special meaning as molds can be purchased in any theme to go with a particular occasion.

The firs thing you need, of course, is some chocolate and a mold. You can get these at the craft store but be sure you buy good quality products as your end product will surely reflect the quality of these two ingredients. Other things you will need include sugar and unsalted butter - NOT margarine, use only real butter.

You can get chocolate in a variety of flavors - milk, semi-sweet, dark, white. You can even get the white chocolate in colors if you like. You can buy them in wafers or in blocks. If you buy the blocks you will need to chop them into equal sizes. When choosing molds be sure to get food grade plastic that is approved by the FDA.

The first step in learning how to make homemade chocolates is to melt the chocolate. There are 3 methods commonly used to do this. The first is to use the microwave, the second and most traditional is a double boiler and the third is to use the oven. No matter which method you use, you want to keep a close eye on your chocolate and stir it frequently to be sure it is not getting overheated and burn.

Once your chocolate is sufficiently melted, you can pour it into a mold. Many people use a teaspoon to better control the pouring and not get chocolate all over the place. At this time you can add in sprinkles, peanuts, marshmallow or any other treats you are putting into your chocolates.

Next, put your molds in the freezer. After 5 or 10 minutes check to see if the chocolate is ready to be removed. The larger the mold the longer it will take. You can tell when it is ready by looking at the back of the mold - if you see a graying start to spread then your candy is read to be removed!

If the candy doesn’t slide right out, try tapping the back gently or running it under warm water.

Once you’ve learned how to make homemade chocolates, you’ll have a valuable skill that you can use to make great gifts or even start your own chocolate making business!

Custom Chocolate Candy Molds

Using custom chocolate candy molds is a great way to make a memorable treat that really goes with the occasion. You can get molds in most any shape, form and size to commemorate anything from a birthday to a wedding to a retirement.

For ages, chocolate has been a well received gift. Who doesn’t like to get a box of chocolates or a chocolate basket? It’s appropriate for all occasions and for all type of relationships from lovers to bosses to mothers in laws.

The benefit of chocolate molds was recognized early on and in the late 1800’s molds were used to make special chocolate treats. In fact, these molds today are highly sought after and coveted by collectors. Back then, they were made from metal and these molds can still be used today, but they are also great decorative items. Today chocolate candy molds are made from plastic and are quite affordable.

When shopping for custom chocolate candy molds you want to be choosy. Buying a good quality mold is worth the extra bit of money you might spend as it will hold up well, produce good looking chocolates and last a long time. Also, take the time to hold the piece and see if it bends easily so that you can pop your chocolates out with out effort. Evaluate the size along with the shape to make sure that particular mold suits your needs.

Since your plastic candy molds can be used again and again, you want to be sure to clean them properly after each use. The thing to remember is that you don’t want to use soap as any soap residue left in the creases of the mold can affect the taste of your candy. Soak them in hot water and be sure to wipe them completely dry before putting them away.

You’ll also want to do a bit of maintenance on your molds every once in a while. Take them out, make sure there are no cracks or mold growing and rub some oil on them periodically. The oil will help if you are mixing other ingredients in with our chocolate.

Buying custom chocolate candy molds can be fun and will give your special gift special meaning. If you are looking for a unique gift for a friend that loves golf, why not try some molds that are in the shape of golf clubs. If your favorite niece is getting married, try a flower or wedding bell molds. And, of course, there are many themed molds for every holiday.

Chocolate Making Tools

Making chocolate is a fun hobby, but having the right tools is imperative in order to be successful. Just like a carpenter can’t make a house without a saw and hammer, you can’t make great chocolate without the following chocolate making tools:

Double Boiler

A double boiler is essential for melting the chocolate without scorching it. If you don’t have a double boiler, you can take a deep fry pan and fill it with 1-2” water then set the pan or bowl that has your chocolate down in the water filled pan. You must take care, however that no water drips into your melting chocolate or it will turn it grainy.

Bowl

A bowl is key for mixing your ingredients. If you are making a lot of chocolate or chocolate in many colors or with different ingredients than you will need lots of bowls. Stainless steel can work good as they can be used to heat the chocolate in the method described above.

Spatula

One of the essential chocolate making tools is a spatula which is necessary for stirring, mixing and pouring the chocolate.

Concher or Refiner

A refiner is what gives the chocolate a rich creamy texture. Having one at home will save you a lot of work and give you great tasting and looking chocolate.

Candy Thermometer

A candy thermometer is critical for tempering chocolates. You need one that is specific enough to show the temperature and can handle the different temps used when tempering. Try to get one that reacts quickly to a temperature change so that you can know when your candy gets to each stage right away.

Spoon

A spoon can be used for taste testing as well as making it less messy to pour into molds.

Other chocolate making tools you might need depend on the specific project you are doing. Or example, if you are making molds, you will, of course, need the molds. If you are dipping things like strawberries or pretzels then you will need a baking tray and waxed paper to let them set. Of course, there are many other things you may need and you‘ll have to decide what is necessary for each individual project.

Chocolate History Timeline

Chocolate has ancient roots and was enjoyed in some from over 3000 years ago. Of course, it wasn’t until a couple of hundred years ago that the making of chocolate was industrialized and refined to the levels that we see today. Here is a chocolate history timeline that will help you see how this beloved food has delighted cultures throughout the ages.

2000 BC - Cocoa - the raw product of chocolate is enjoyed in the Amazon

300 AD - Cocoa pods are worshipped by the Mayans - obviously they loved it as much as we do! This culture also had the earliest cocoa plantations.

1200 - The Aztecs take Cocoa worship to new levels and create a thick drink called Xocoatl. They also use cocoa beans for currency.

1492 - When Columbus sailed the ocean blue he brought back cocoa beans for Ferdinand and Isabella - they were not as impressed with the beans as the ancient Mayan and Aztec cultures had been.

1519 - Cortez is introduced to Cocoa in south America. He wasn’t too keen on the drink (now called Chocolatl) but was quite fascinated that he could buy a slave for 100 cocoa beans, a prostitute for 10 cocoa beans and a dinner for 4 cocoa beans.

1528 - Perhaps one of the most important dates on the chocolate history timeline - Cortez brings the drink, Chocolatl, back to Spain with him. The original drink is rather bitter, but they mix in sugar, nutmeg, cinnamon and vanilla and a new favorite drink is born! Actually the drink was so good that the Spanish nobility kept it a secret from the rest of the world for 100 years!

1585 - Ships laden with cocoa beans intended for selling to the market make their way to Spain.

1609 - Libro en el cual se trata del chocolate - the first book about chocolate and only chocolate is written in Mexico.

1625 - Looks like the Aztecs weren’t the only ones who valued cocoa beans enough to use them as currency because in 1625 Spain 4 cocoa beans were valued the same as 1 Spanish real.

1643 - France gets in on the chocolate craze and everyone is drinking it, especially King Louis XIV who appointed Sieur David illou to manufacture and sell it.

1657 - London opened it’s first chocolate house with many more to follow. At this time chocolate was still being consumed as a drink and became quite a popular past time.

1671 - Chocolate covered almost are discovered by accident in a kitchen mishap. The world is grateful.

1674 - A London Coffee house starts to serve chocolate in cakes and rolls.

1780 - Machine made chocolate is first introduced in Barcelona Spain.

1828 - Invention of the cocoa press
1830 - A date on the chocolate history timeline we can all be thankful for - solid eating chocolate is invented by J. S. Fry and Sons in Britian.

1847 - Chocolate Fondant is introduced.

1875 - Daniel Peter markets the first milk chocolate.

1913 - Jules Sechaud of Switzerland perfects that art of filling chocolates.

Divinity Candy

Divinity candy isn’t really chocolate at all, but I get a lot of requests for it so I thought I would include a recipe.

This is actually a meringue candy which can also be called divinity fudge.  While the main ingredients are sugar, egg whites, water and corn syrup you can actually add many things to your divinity including our favorite ingredient - chocolate!

The key to making divinity is to choose a day that is very dry - it’s really hard to make if there is any humidity in the air.  Also, it gets hard pretty fast so you must work quickly to get the batter  spread into the pan or dropped on to the wax paper.

Chocolate Divinity Candy Recipe

2 Egg Whites
2/3 cup corn syrup (liht)
2 ½ cups granulated sugar
½ cup water
½ tsp vanilla
1/3 cup cocoa
Just a smidge of salt

1.  Beat the egg whites and salt until the mixture forms stiff peaks.

2.  Combine sugar, water and corn syrup in a  medium sized saucepan.  Cook over medium heat stirring constantly until the sugar is totally dissolved.

3.  Cook this until it is 245 degrees (accuracy is important here so be sure to use a candy thermometer).  Remove from heat.

4.  Beat the syrup mixture (while still hot) into the egg whites.  Pour the syrup in a thin stream so you are adding it gradually while beating the combined mixture the entire time.

5.  Add the cocoa and beat until mixture becomes thick enough to hold a shape.

6.  Stir in the vanilla.

7.  Spread the mixture into a 9” square, lightly greased pan and chill for 1 hour.

Cut the divinity candy into squares and enjoy!

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