Home made chocolates - almond rocks, Chocohearts, white chocolate pink roses and stuffed chocolate cups

1.)Melt 1cup chopped white chocolate bar in microwave for 1minute n stir.

2.) microwave in half minute succession storing in between until smooth n melted.   Takes about 2minutes depending on the power of the microwave.

3.) let it come to room temperature. ( feel the bottom of the bowl to ensure its at room temperature, please note even slightly warm is not okie to pour or spoon) 

4.)Repeat the same for dark chocolate or semi sweet chocolate chips. 

 5.) let it come to room temperature. 

6.) repeat the above process every time you feel the chocolate is not in right consistently to spoon, it's too thick or dry) 

7.) keep rose shaped, heart shaped and cup shaped moulds ready for use.

A.) -For Chocohearts 

-pour white or brown chocolate first in each mould to fill 1/3 of its level and Wait for 3-4 seconds( important step) 

-now pour the other color chocolate. 

-use a toothpick n mix it all the way through both the chocolates to make a swirl pattern. 

-tap the mould on your work desk to remove any air bubbles. 

-let it rest in freezer for 5minutes or until cool .

-unmould the hearts (just like you do for ice cubes).

-let them rest at room temperature for 12 hours or overnight to harden up. (If you wish to pack them)

-serve.

B.)for rose

-take half of white chocolate melted in a separate bowl and add 1-2drops of red oil baised liquid color (not water based , chocolate will curdle )

-pour little of pink chocolate in each rose mould and wait few seconds. Now spoon the white chocolate and tap gently the moulds on your counter to remove air bubbles.

-use toothpick to swirl.

-place skewer n ensure its tip is completely covered in chocolate. 

-let it secure takes few minutes. 

-now in freezer for 5 minutes.

-remove n unmould

-keep for 12hrs if you have to pack. Or else serve.

C.) For stuffed cups 

-spoon dark chocolate in cup moulds.

-empty them by reversing over the chocolate bowl and tapping gently. 

-freeze for 5minutes.(do not unmould at this point)

-remove n stuff with

a.peanut butter n jam.

b. Peanut butter n marshmallows/fluff

c.pinaple/mango /orange crush 

d.praline crackle n ganash 

e.Hazelnut chocolate cream 

Or any other filling of your choice that's dry (not runny) n soft . 

-cover by spooning in dark chocolate (we melted earlier)  or serve open 

-keep in freezer for 5minutes.

-remove n unmould 

-serve or keep out for 12hrs before packing .

D.) For almond rocks 

-slice almonds into halfs (skin on, no need to use blanched) 

-mix in all left over chocolate .

-spoon on parchment paper.(shape doesn't mater , but avoid very flat spooning) 

- freeze for 5 mins 

-remove n serve. 

-follow same method as above if packing intended .

Tip :- 1.)work on small quantities of chocolate to avoid too much re-heating and wastage.if more chocolate is needed then it can be melted within no time.

2.) Do not heat the chocolate more than 3-4 times , it looses its flavor .

3.) keep all bowls n spoons dry ,no water should be on them at all and also your work station should be dry too.

4.) maintain a separate knife and chopping board for chocolate making 

5.) consume chocolates within 7days

6.) never keep them in fridge they absorb other flavors and smells and also go very hard.

7.) store them in a cool dry place.

8.) if by any chance the chocolate is not set well or texture is not right it can be melted and reused.

9.) never use cooking chocolate or tampered chocolates(ready made) they will not set n become sticky upon human touch.

10.) avoid touching the chocolate often once they are ready , they get finger marks n loose their smooth finish.