How to make chocolate at home
13 October 2015, Nirapad News: Chocolates can be made at home. It may not taste like the Swiss or Belgian variety, but it will still silence those friends who snigger about your culinary abilities. The best thing about making these yummies at home is that the ingredients are easily available and the methods are very simple. CT has listed four such recipes. Enjoy!
Semi-sweet chocolate (cut into small pieces) : 227 gms
Heavy whipping cream/double cream : 1/2 cup (120 ml) Unsalted butter : 2
tbsp (28 gms)
Different Coatings for Truffles: Cocoa powder, confectioner’s sugar, toasted and chopped Nuts, tasted coconut, shaved chocolate
-Place the chopped chocolate in a medium-sized bowl.
-Heat the cream and butter in a small saucepan over medium heat and bring just to a boil.
-Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two. Stir with a rubber spatula until smooth.
-If the chocolate doesn’t melt completely, place it in the microwave for about 20 seconds or over a saucepan of simmering water.
-Cover and put it in the refrigerator overnight to make the truffle mixture firm.
-Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator.
-Form the chocolate into round or bite-sized balls with your hands or small ice cream scoops.
-Immediately roll the truffle in the coating of your choice and place on a parchment-lined baking sheet or a tray.
-Cover and put it in the refrigerator until firm.
Truffles can be refrigerated for a couple of weeks or can be frozen for a couple of months. Bring them to room temperature before serving.