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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. 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 on
refrigerator well wrapped in plastic for 1 week or freeze in
plastic wrap for 1-2 months.
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| Fondant or Cream Center |
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Ingredients:
2 1/2 cups
500 g
Granulated Sugar
1 cup
250 ml Water
1/2 tsp
2 ml
Lemon Juice
Recipe:
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Bring the sugar, water and lemon
juice to a boil in a sauce pan and boil rapidly until the
syrup reaches the Soft Ball stage or 234°F
(112°C).
- Carefully pour the syrup onto a clean,
cool surface. A marble slab works perfectly for this purpose.
Allow the syrup to cool for one minute.
- Begin working the cooled syrup with
a metal or wooden spatula in a back-in-forth or figure-eight
motion. Scrape the edges toward the center from time to time.
- As the syrup cools, it will become
paste like and harder to work. It is ready when the entire mass
has become opaque and a paste.
- The mass can then be colored using
one drop of food coloring at a time, kneading well until the
desired color is reached and flavored with liquor or oils to
taste. Again make sure and add a small amount of flavoring at
a time, kneading well until the desired taste is achieved.
- To make centers for chocolate enrobing
either spread the mass into a smooth layer about 1/2 inch thick
and cut in squares, rectangles or triangles; or roll small tablespoon
size bits into balls.
- Store your hand-made chocolates indefinitely
in an air tight container in the refrigerator.
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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:
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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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