How to make chocolates at home

Chocolates are considered to be a favorite treat of adults and children. To date, store shelves are dotted with various desserts, but they are all crammed with flavor stabilizers and emulsifiers. Experienced housewives prefer to make chocolates on their own, and this is not surprising. Ultimately, you get an all-natural product that all family members will enjoy. Consider the most delicious recipes.

Features of making chocolate

1. First of all, it is worth remembering that chocolate in all its diversity does not like water. For this reason, it is recommended to be extremely careful in the process of making chocolate-based sweets. Keep dishes always dry. During the heating of the product in a water bath, the liquid from the pan should not fall into a bowl of chocolate. If water gets into the composition, the candies will curl into lumps, and the base itself will be too thick.
2. Milk chocolate thickens much faster than white or black. Therefore, it is easiest to prepare sweets from the last two ingredients, this will help you control the consistency and find the right shape. The milk mass is overly sensitive to various factors, be it temperature extremes or high humidity.
3. If you plan to cook truffle at home, first keep the filling in the refrigerator. After forming the sweets, also place them in the chamber so that the finished product dries out after glazing.

Truffles

• icing sugar - 45 g.
• dark chocolate - 225 gr.
• fat cream (15-20%) - 65 gr.
• cognac - 30 ml.
• hazelnuts - 45 gr.
• cocoa powder - 85 gr.

1. Pick up a small enameled pan, wash and dry it. Even one drop of water can ruin the consistency of the finished product. Break the chocolate into small cubes, place in a container, place the dishes on the stove. Stir constantly so that the composition does not stick to the walls.
2. In a separate bowl, combine powdered sugar and cream, knead until a homogeneous consistency. Put the container on the stove, also warm it up. Pour in a thin stream to the chocolate base, mix with a wooden spatula.
3. Fry hazelnuts in a dry pan without vegetable oil. Chop it into small pieces, mix with cognac and add to the previous mixture. Mix again, put in the refrigerator for 1.5-2 hours.
4. After the specified period, you will receive a composition resembling plasticine in consistency. Blind from the mass of circles, roll them in cocoa powder. Put the finished truffles on a tray or chopping board, leave in the refrigerator for 1 hour.

Sweets with walnuts

• walnut (kernels) - 55 gr.
• dark chocolate - 25 gr.
• honey - 20 gr.

1. Fry walnuts in a dry pan, grind them in a coffee grinder or blender. Mix the chips with honey, form circles.
2. Break the chocolate into small squares, place in a saucepan and melt in a water bath. Dip the finished balls into the melted mass, put on a tray.
3. Send the finished candies to the refrigerator until they completely harden. They usually harden in 2 hours. You can replace walnuts with almonds or hazelnuts.

Chocolates with iris and chocolate

• cream (fat content 20%) - 110 gr.
• butter - 55 gr.
• vegetable oil - 10 ml.
• dark chocolate - 45 gr.
• iris sweets - 210 gr.
• hazelnuts - 45 gr.

1. Remove the butter from the refrigerator, leave it at room temperature. Place the iris in a deep bowl, melt in a water bath. After that, grind the liquid mixture with cream and butter with a fork or blender.
2. Heat a frying pan, put hazelnuts on it and fry well. Remove the peel from the nuts, prepare a candy mold and grease it with vegetable oil.
3. Put one whole hazelnut in each section, pour the melted iris mixture on top. Put the workpiece in the refrigerator, wait a quarter of an hour.
4. Break the chocolate into small squares, melt in a water or steam bath, stirring constantly. Take out the iris sweets, fill them with chocolate icing, put the treat in the freezer.
5. After about 6 hours, the candies will harden, you just have to get them and move them into a hermetically sealed container. The shelf life of iris Toffey is 10 days.

Condensed sweets

• cocoa powder - 25 gr.
• white chocolate - 55 gr.
• butter - 15 gr.
• condensed milk - 410 gr.

1. Remove the oil from the refrigerator, chop it into small cubes, put in a deep bowl. Melt the composition to room temperature, then pour in cocoa powder and pour in milk (fat content from 3%).
2. Prepare a water bath, melt the composition to a liquid consistency. Stew the mixture for no longer than 10 minutes, otherwise cocoa will lose its flavor.
3. Turn off the stove, cool the mixture first under natural conditions, then put it in the refrigerator for half an hour. At this time, grind white chocolate on a grater, pour it into a flat dish.
4. Remove the creamy mass from the refrigerator, roll the balls out of it. Roll the resulting sweets in grated white chocolate, put on a tray. Put the treat in the cold for 1 hour.

Candies with hazelnuts

• granulated sugar - 55 g.
• milk chocolate - 75 gr.
• hazelnuts - 90 gr.
• butter - 25 gr.

1. First of all, place the hazelnuts on a dry frying pan, fry it until brown. Grind in a coffee grinder or chop into pieces.
2. Pour granulated sugar into a thick-bottomed pan, melt it on the stove. Make sure that the composition is not burnt, collect the mass from the walls of the tank.
3. After you cook the sugar syrup, add chopped hazelnuts to it. Put the finished mass on parchment paper, cool.
4. When the mixture hardens and cools, move it to a blender and grind. Next, add pre-melted butter at room temperature, whisk the composition. Begin to slowly add sugar syrup with nuts.
5. In the end, you will get a thick paste, form cubes or circles from it. If desired, add one whole hazelnut to each candy. Put the finished candies in the refrigerator for a quarter of an hour.
6. Melt the chocolate in a water bath, dip the formed sweets into it. Put the dessert on a tray, refrigerate until completely frozen.

Chocolates with Mascarpone

• soft cheese (Mascarpone is suitable) - 145 gr.
• milk chocolate - 85 gr.
• dark chocolate - 90 gr.

1. Prepare paper or silicone candy molds in advance; they should not be large. Melt the dark chocolate in a water bath or microwave (Defrost mode, 15 minutes).
2. Lubricate the walls of the molds with chocolate, send them to the refrigerator for 25 minutes. After this period, grease the molds again with chocolate, again place in the cold for half an hour.
3. While the base hardens, break the milk chocolate into small squares, send to a bowl and melt in a water bath until smooth. Cool for 7 minutes, add soft cheese.
4. Beat the mass with a mixer or blender, remove the molds from the refrigerator. Try to separate the frozen chocolate from the walls so that you get forms with sides.
5. Pour the resulting mixture of cheese and milk chocolate into a pastry bag. Click on it to fill the chocolate molds.Put the sweets on a tray and refrigerate for 1 hour. Shelf life - 5 days.

Coconut Chocolates

• peanuts without salt - 50 gr.
• hazelnuts - 60 gr.
• fat sour cream - 100 gr.
• cocoa powder - 55 gr.
• granulated sugar - 55 g.
• butter - 45 gr.
• white chocolate - 80 gr.
• coconut flakes - 30 gr.

1. If desired, you can replace peanuts or hazelnuts with other types of nuts, for example, cashews, walnuts, pistachios. Heat a non-stick pan, pour peanuts and hazelnuts, fry until brown.
2. When the shell begins to separate, remove the product from the heat and clean. Grind it in a blender until flour or chop it into pieces with a knife.
3. Remove the butter from the refrigerator, cut it into small cubes, melt in a water bath. Slowly pour cocoa after sifting the powder.
4. Continuing to stir the mass, add granulated sugar, bring the composition to complete dissolution of the granules. Remove the mixture from the heat, cool to room temperature, add sour cream.
5. Pour the composition into a blender or beat with a mixer, add nuts, send to the refrigerator for 1 hour. At this time, melt white chocolate in a water bath, pour coconut flakes into a flat dish.
6. Remove the creamy mass, roll the balls from it, roll in melted white chocolate. Then immediately sprinkle with coconut flakes and place on a tray. Leave in the cold until it sets completely (about 3 hours).

Sweets with almonds

• icing sugar - 80 g.
• butter (60-72%) - 110 gr.
• cocoa powder - 80 gr.
• almonds - 60 gr.

1. Cut the butter into cubes, transfer to a saucepan, place on a stove and melt in a water bath. Sift the cocoa, start pouring the powder one teaspoon each, stir at the same time. Do the same with powdered sugar.
2. As a result, you should get a creamy mass. Remove the product from the stove when the mixture is homogeneous. Cool to room temperature, then refrigerate for half an hour.
3. When the indicated time is up, form balls from the mass by placing inside one roasted almonds. Sprinkle the candies with powdered sugar mixed with cocoa powder in equal proportions.

Sweets with boiled condensed milk

• walnut - 150 gr.
• wheat flour - 40 gr.
• condensed milk - 300 gr.
• cocoa powder - 85 gr.
• berries from jam (whole) - for decoration

1. Remove the label from the tin can with condensed milk. Put it in a pan and pour boiling water so that the water covers the tank completely. Simmer for 2.5 hours, then turn off the burner and cool the composition.
2. When the condensed milk has cooled to room temperature, uncork the jar, transfer the contents to a deep bowl. Sift cocoa through a kitchen sieve, mix with condensed milk.
3. Line a baking sheet with parchment paper or food foil, sprinkle with wheat flour. Take two teaspoons, the first of them collect the mixture, the second remove the composition, laying it on a baking sheet. The distance between the candies must be at least 3 cm.
4. Place one berry on top of the mixture. Preheat the oven to 180 degrees, adjust the power so that it does not fluctuate. Send the baking sheet inside, bake the product for a quarter of an hour.
5. When the specified period has passed, turn off the oven, remove the pan and cool the contents to room temperature. Gently pry each candy with a spatula, put on a tray and place in the refrigerator for 1 hour.

Dried Fruits

• sweet almonds - 90 gr.
• dried apricots - 110 gr.
• seedless raisins - 80 gr.
• dried figs - 120 gr.
• lemon - 1.5 pcs.
• honey - 210 gr.
• walnut - 100 gr.
• cocoa - 115 gr.
• milk chocolate - 100 gr.

1. Fry almonds and walnuts in a hot frying pan, peel and grind in a blender / coffee grinder. Combine raisins, dried apricots, lemons, figs. Send the dried fruits into a meat grinder, scroll 2 times.
2. Mix the two masses into one composition, add honey and mix well. Put the mixture in the refrigerator for half an hour, then apply cocoa powder on your hands and begin to form balls.
3. When the candies are ready, roll them again in cocoa. Melt the chocolate in a water bath, bring to uniformity, cool. Dip the finished products into the mass, put them on a flat dish.
4. Put the candies in the cold. When the chocolate has a crust, start eating. The shelf life of home sweets is 10-14 days.

White Chocolate Chocolates

• coconut - 0.5 pcs.
• white chocolate - 100 gr.
• icing sugar - 55 g.
• butter - 110 gr.
• cocoa - 80 gr.
• almonds - 175 gr.

1. Cut the butter into small cubes, melt in a water bath. Slowly start pouring icing sugar while stirring the product.
2. Remove the composition from the heat, add the sifted cocoa powder. Beat the mass with a mixer and refrigerate for 45-60 minutes.
3. At this time, peel the coconut, grate half the fruit on a fine grater. Fry the resulting chips in a dry hot pan for 1 minute. Move it to a flat dish.
4. Remove the creamy mass from the cold, form small balls, put the pre-fried almonds inside. Melt the chocolate in a water bath, let cool.
5. Dip the candy one by one into the chocolate icing, then sprinkle with coconut flakes and gently press with your hands. Put the finished candies on a cutting board.
6. At the end of all manipulations, place the finished product in the cold for 1.5 hours. Serve with unsweetened coffee or tea. Store no longer than 5 days.

Caramel sweets

• butter - 30 gr.
• oatmeal - 90 gr.
• granulated sugar (brown) - 50 gr.
• hazelnut (whole) - 110 gr.
• dark chocolate - 90 gr.
• white chocolate (milk can be) - 100 gr.

1. Prepare silicone or paper candy molds. Melt the dark chocolate in a water bath, then cool and pour into the compartments of the mold. Leave to freeze in the refrigerator for 15 minutes.
2. Chop the butter into cubes, leave at room temperature until soft. Pour granulated sugar, grind the mass with a fork. If the granules do not dissolve, resort to a water bath.
3. Grind oatmeal in a coffee grinder or blender, add to the previous mixture. Fry the hazelnuts in a dry frying pan, chop into small pieces with a knife, and transfer to a creamy oatmeal.
4. Pour the composition into an enameled pan, put on a fire and melt until caramelized. You will feel a characteristic smell, the mass will become brownish.
5. Remove the chocolate molds from the refrigerator, pour the cooled mixture over them. Melt the white chocolate in a steam bath, pour it over the base.
6. Put the mold in the refrigerator for 3 hours. After that, you can wrap each candy in foil and decorate it with ribbon. Store no longer than a week.

The shelf life of homemade chocolates is quite short, this is due to the completely natural composition and lack of preservatives. Storage in the refrigerator is limited to two weeks, in other conditions - 6-7 days.

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