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Here are the chocolate manufacturers and chocolate makers that have a section on recipes. Lots of great ideas for ways to use your favorite chocolate.
Askinosie Chocolate
Barry Callebaut
Belcolade
Cacao Barry
Chocolates El Rey
Felchlin Switzerland
Guittard Chocolate Company
ScharffenBerger
Taza Chocolate
TCHO
Valrhona Chocolat
For more chocolate recipes,
you simply have to put something like "chocolate recipes for candy
making" in your favorite search engine. You'll find a whole world
of recipes out there.
For those new to chocolate work - The following chocolate recipes for filling chocolates
and bonbons are quick and simple to make. Use them as a platform
to make your own handmade chocolates. Enjoy! |
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| Handmade Chocolate Truffle Center |
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Ingredients:
8 oz 250g Dark*
Chocolate (chopped fine)
1/3 cup 75mL Whipping cream
*Click here if
you want to substitute Milk or White Chocolate
Recipe:
- Bring cream just to a boil in
a heavy saucepan. Remove from heat.
- Beat cream into the chocolate by hand or using a hand-held
emulsion blender. Beat until smooth and all chocolate is melted.
- Chill in refrigerator until firm (approximately 1-3 hours).
- Scrape spoon or melon-ball cutter across surface of mixture;
quickly press with fingertips into 1-inch (2.5cm) balls. Freeze
well wrapped in plastic.
- Store your handmade chocolates in the
refrigerator well wrapped in plastic for 1 week or freeze in
freezer bags for 1-2 months.
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| Gianduja - emulsified nuts and chocolate YUM |
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Ingredients:
5 oz
125 g
Roasted Hazelnuts, Peanuts, Cashews or Almonds
8 oz 225 g Dark or Milk Chocolate
Recipe:
- Grind the nuts to the consistency of butter. A food processor works well for this. A blender can produce too oily a product as the mixture gets warmed during the blending.
- Melt the chocolate in a double boiler or microwave until just melted but not warm. Remove the pan from the heat.
- Mix the melted chocolate into the nut paste until thoroughly combined.
- Allow mixture to harden slightly and scoop into balls (it may still be very sticky) or pipe into cups.
- Or you can temper the mixture just exactly as you would chocolate and pour onto parchment paper to harden and when cool, cut into desired shapes for dipping in chocolate.
- Store your handmade Gianduja in
refrigerator in a plastic tub for 1-2 months.
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| Praline (Nut Brittle) Center for Hand-made chocolates |
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Ingredients:
1 cup
250 g Nuts blanched, toasted and
still warm
2/3 cup 150 mL
Water
2 cups 500 mL
Sugar
Recipe:
- Bring sugar and water to a boil
stirring constantly to dissolve all sugar. Brush down sugar
crystals from around edge of pan during this time.
- When syrup boils stop stirring and
boil until temperature reaches 320° - 330°F (160° - 165°C).
Syrup will be a light caramel color.
- Immediately remove from heat and
put bottom of pan in cold water to stop cooking. Add warm nuts
- shaking pan carefully to mix quickly.
- Pour nuts and syrup onto parchment
paper or oiled counter, spreading quickly with a spatula to
make a thin layer.
- When brittle has cooled, it can be
broken into pieces and dipped in chocolate.
- Store your hand-made chocolates in
an airtight container immediately as the praline tends to get
sticky if left at room temperature.
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