How to make chocolates at home

Chocolate sweets are considered to be the favorite delicacy of adults and children. To date, store shelves are dotted with various desserts, but they are all crammed with taste stabilizers and emulsifiers. Experienced housewives prefer to prepare chocolates on their own, and this is not surprising. In the end, you get a completely natural product that will appeal to all family members. Consider the most delicious recipes.

Features cooking chocolate

1. First of all, it is worth remembering that chocolate in all its variety does not like water. For this reason, it is recommended to be extremely careful in the process of making chocolates on a chocolate basis. Make sure that the dishes are always dry.While heating the product in a water bath, the liquid from the pan should not get into a bowl of chocolate. If the water gets into the composition, the sweets will curl up into lumps, and the base itself will be too thick.
2. Milk chocolate thickens much faster than white or black. Therefore, the easiest way to cook candy from the last two ingredients, it will help you control the texture and choose the desired shape. The milk mass is excessively sensitive to various factors, be it temperature fluctuations or high humidity.
3. If you plan to cook the truffle at home, pre-hold the filling in the refrigerator. After forming the candies, also place them in the chamber so that the finished product dries out after frosting.

Truffles

• icing sugar - 45 gr.
• dark chocolate - 225 gr.
• Fatty cream (15–20%) - 65 gr.
• Cognac - 30 ml.
• hazelnut - 45 gr.
• cocoa powder - 85 gr.

1. Pick up a small enameled pan, wash and dry it. Even one drop of water can spoil the consistency of the finished product. Break the chocolate into small cubes, place in a container, put the dishes on the stove. Stir constantly so that the composition does not stick to the walls.
2. In a separate bowl, combine the icing sugar and cream, knead to a smooth consistency. Put the tank on the stove, also heat up. Pour in a thin stream to the chocolate base, mix with a wooden spatula.
3. Fry hazelnuts in a dry frying pan without vegetable oil. Chop it into small pieces, mix with brandy and add to the previous mixture. Stir again, put in the refrigerator for 1.5-2 hours.
4. After the specified period, you will receive a composition, the consistency of clay. 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.

Candy with walnuts

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

1. Fry walnuts in a dry frying pan, chop them in a coffee grinder or blender. Mix shavings 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 in a melted mass, put on a tray.
3. Send the finished candy in the fridge until the final freeze.As a rule, they harden in 2 hours. You can substitute walnuts with almonds or hazelnuts.

Sweets with toffee and chocolate

• cream (fat content of 20%) - 110 gr.
• butter - 55 gr.
• vegetable oil - 10 ml.
• dark chocolate - 45 gr.
• Iris candy - 210 gr.
• hazelnut - 45 gr.

1. Remove the butter from the refrigerator and leave it at room temperature. Place the toffee in a deep bowl, melt in a water bath. Then rub the liquid mixture with cream and butter with a fork or blender.
2. Heat the 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, top with melted iris mixture. Put the workpiece in the refrigerator, wait a quarter of an hour.
4. Break chocolate into small squares, melt in a water or steam bath, stirring constantly. Remove the iris candies, pour them with chocolate icing, put a treat in the freezer.
5. After about 6 hours, the candies will harden; you just have to get them and move them to a hermetically sealed container.The shelf life of the Toffee Iris is 10 days.

Sweets with condensed milk

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

1. Remove the oil from the refrigerator, chop it into small cubes, put it in a deep bowl. Melt the composition to room temperature, then add cocoa powder and pour in milk (fat content of 3%).
2. Prepare a water bath, melt the composition to a liquid consistency. Tomit the mixture for no longer than 10 minutes, otherwise the 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, chop the white chocolate on the grater, pour it into a flat dish.
4. Take the creamy mass out of the refrigerator, roll the balls out of it. The resulting candy roll in worn white chocolate, put on a tray. Put the treat in the cold for 1 hour.

Hazelnut Candy

• sugar - 55 gr.
• milk chocolate - 75 gr.
• hazelnut - 90 gr.
• butter - 25 gr.

1. First of all, put the hazelnuts on a dry frying pan, fry it until brown. Grind in a coffee grinder or chop into slices.
2. Pour the sugar in a thick-bottomed pot, melt it on the stove. Make sure that the composition is not burnt, collect the mass from the walls of the container.
3. After you boil the sugar syrup, add crushed hazelnuts to it. Put the finished mass on parchment paper, cool.
4. When the mixture hardens and cools, transfer it to a blender and chop. Next, add the butter, previously melted at room temperature, and beat the mixture. Begin slowly adding sugar syrup with nuts.
5. In the end, you will have a thick paste, make cubes or circles out of it. If desired, add one whole hazelnut to each candy. Put the finished sweets in the fridge for a quarter of an hour.
6. Melt the chocolate in a water bath, dip the shaped candies into it. Put the dessert on a tray, send in the fridge until it solidifies.

Candies with "Mascarpone"

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

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

Coconut Candy

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

1. If you wish, you can substitute peanuts or hazelnuts with other types of nuts, for example, cashews, walnuts, and pistachios.Heat the pan with a non-stick coating, add peanuts and hazelnuts, fry until brown crust.
2. When the shell begins to separate, remove the product from the heat and clean it. Grind it in a blender to a state of flour, or chop with a knife into pieces.
3. Remove the butter from the refrigerator, cut it into small cubes, melt in a water bath. Gradually add 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 mixture into a blender or whisk with a mixer, add the nuts, send to the refrigerator for 1 hour. At this time, melt white chocolate in a water bath, pour the coconut chips into a flat dish.
6. Get the creamy mass, roll the balls out of it, roll in the melted white chocolate. Then immediately sprinkle with coconut chips and place on a tray. Leave in the cold until it solidifies (about 3 hours).

Almond Candy

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

1. Cut the butter into cubes, move into a saucepan, put on the stove and melt in a water bath. Sift cocoa, begin to pour the powder one teaspoon, at the same time stir. Do the same with icing sugar.
2. In the end, you should get a creamy mass. Remove the product from the stove when the mixture becomes homogeneous. Cool to room temperature, then place in the refrigerator for half an hour.
3. When the specified time has elapsed, form balls into masses by placing one roasted almond nut inside. Dust the candy with powdered sugar mixed with cocoa powder in equal proportions.

Sweets with condensed milk

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

1. Remove the label from the tin can with condensed milk. Put it in a saucepan and pour boiling water over it so that the water covers the tank completely. Cook on moderate heat for 2.5 hours, then turn off the burner and cool the composition.
2. When the condensed milk has cooled to room temperature, open the jar, transfer the contents to a deep bowl.Sift the cocoa through a kitchen strainer, mix with condensed milk.
3. Spread a baking sheet with parchment paper or food foil, sprinkle with wheat flour. Take two teaspoons, the first of them dial the mixture, the second remove the composition, putting it on a baking sheet. The distance between the candies should 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. Bake in a baking tray, bake for a quarter of an hour.
5. When the specified period passes, turn off the oven, remove the pan and cool the contents to room temperature. Gently pry each candy with a spatula, put it on a tray and place in the refrigerator for 1 hour.

Sweets with dried fruits

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

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

White Chocolate Candy

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

1. Cut the butter into small cubes, melt in a water bath. Slowly start adding powdered sugar while stirring the product.
2. Remove from heat, add sifted cocoa powder. Beat the mass with a mixer and put in the refrigerator for 45-60 minutes.
3. At this time, clean the coconut, grate half of the fruit on a fine grater. Fry the resulting shavings in a hot hot frying pan for 1 minute. Move it to a flat dish.
4. Take the creamy mass out of the cold, form small balls, and put in the pre-roasted almonds. Melt the chocolate in a water bath, let cool.
5. Alternately dip the candy first in the chocolate glaze, then sprinkle with coconut chips and press down a little. Put ready-made candy on a chopping 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. Keep 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 (can be milk) - 100 gr.

1. Prepare silicone or paper molds for candy. Melt dark chocolate in a water bath, then cool and pour into the compartments of the form. Leave to freeze in the refrigerator for 15 minutes.
2. Chop the butter into cubes, leave at room temperature until softened. Pour the sugar, rub the mass with a fork. If the granules do not dissolve, resort to using a water bath.
3. Crush the oatmeal in a coffee grinder or blender, add to the previous mixture. Fry the hazelnuts in a dry frying pan, chop with a knife into small pieces, send in a creamy oatmeal mass.
4. Pour the composition into an enamel pan, put on the fire and melt to full caramelization. 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 white chocolate in a steam bath, pour it over the base.
6. Put the mold in the fridge for 3 hours. After that you can wrap each candy in foil and decorate with ribbon. Keep no longer than a week.

The shelf life of homemade chocolates is short enough, it is caused by a completely natural composition and the absence of preservatives. Storage in the refrigerator is limited to two weeks, in other conditions - 6-7 days.

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