We have a collection of some lip smacking homemade chocolate recipes. Our homemade chocolate recipes are very easy to make.Chocolates are made from the beans of the Cacao tree. The Cacoa tree bears its fruits in the form of a pod. These pods are elongated and oval almost of the shape of cucumbers. Inside these pods are almond shaped cocoa beans, which give us chocolate. Once harvested the beans are removed from the pods and fermented for 3-4 days. This removes the bitterness in their flavor. They are then dried in the sun. They are then sent to the chocolate manufacturers who blend different types of beans to get different flavors. Next the beans are roasted in low heat in large cylinders for a few hours. After roasting the outer shells of the beans are removed and the beans are broken into small pieces called nibs. These nibs are heated and ground into fine paste. The resulting mass is known as cocoa paste. This cocoa paste is blended with cocoa butter, sugar, milk powder,lecithin,vanillin,etc. and thus we get chocolate.
Chocolates were
believed to increase our calories and cause tooth cavity and decay. But
research has proved it that chocolate in moderation actually has health
benefits. The health benefits of chocolate
not only have the potential to make you feel better about eating it, but
they also have the potential to make you feel better from your mood's
point of view. Consuming chocolate helps your brain release serotonin,
which creates a sense of contentment. For this reason, chocolate has
gotten the well-deserved label of a "comfort food." Chocolate is
considered good for health because it contains a lot of cocoa, which is a
great source of flavonoids (metabolites that may induce processes that
fight cancer), and epicatechin (metabolites that help reduce the risk of
heart attack, cancer, diabetes, and stroke). Seams like like now you don't
need to feel guilty when you try our homemade chocolate recipes . Some important points to remember while working with chocolates.
TEMPERING This is the basics for all the chocolate recipes. Break 2 kgs of chocolate slabs into small pieces. Put
the small pieces into a vessel and put in a melting kettle. Set the
temperature to 50 Degrees. Cocoa butter can also be added if needed. (2-4
% of the chocolate by weight). Allow the chocolate to melt stirring
continuously. Once liquid put about 2/3rd of the chocolate on a
clean working surface. With a pallet knife mix and spread the chocolate in
order to smoothen and cool the chocolate. Now bring down the temperature
to 27-28 Degrees. Put the chocolate from the slab back into the vessel and
heat the mixture at 30 Degrees. The result is tempered chocolate. The
moulds to put the chocolate in should be absolutely dry. Fill the tempered
chocolate in the mould at ideal working temperature. Scrape of excess
chocolate with a pallet knife. Released the trapped bubbles by vibrating
the mould. Turn the mould upside down and shake to let excess chocolate
run down. Scrape the topside clean. Now put the mould in the refrigerator
at 10 Degrees. Leave for some time till the chocolate shell comes out
easily. Now put the filling. Cover with warm tempered chocolate. Cool for
15-20 minutes. You can now remove and pack the chocolates. Speed in making
chocolate is essential. Never leave the chocolate in refrigerator for too
long. Chocolate centers for enrobed
chocolate recipe The heart of the chocolate is its center filling.
These chocolate recipes do not require a mould. There are many types of
center fillings that can be used. A few of chocolate recipes are given
below. DRY
FRUITS: Cashew nuts and almonds are
broken into small pieces and roasted to a light brown color. They are
cooled and used as a center. PRALINE CRUNCH A very popular filling made by caramelizing sugar and
adding almonds and cashew nuts. RAISINS Raisins have a small shelf life as they attract germs
very soon. But are good combinations with chocolate. They should be
thoroughly washed and dried before using. Another variation with raisins
is soaking the raisins in rum for about 3 hours and then using
them. CANDIED FRUITS Cherries are also a good combination with
chocolate MARZIPAN This is prepared from cashew
nuts or almonds and condensed milk to make a paste or soft center. Color
and essence are added to this. FONDANT A sugar based semi soft filling is used as chocolate
center. TRUFFLES Excellent semi soft centers normally enrobed with
chocolate and coated with cocoa powder etc. A host of flavors may be
added. CHOCOLATE RECIPES MARZIPAN Ingredients: 200 gms Cashew nuts 200 gms powdered sugar 180 gms condensed milk a few drops of almond
essence Powder the cashew nuts in a
mixer. Make a dough of the remaining ingredients and used as
center.
FONDANT Ingredients: 150 ml water 450 gms Granulated sugar 30 gms liquid glucose a few grains cirtric acid few drops essence, a few drops
colour. Put the sugar and water in a
saucepan and dissolve the sugar over a low heat constantly stirring. Bring
the syrup to a boil and add liquid glucose and citric acid. Allow to
cool. Wet the working table and pour the syrup onto it and
allow it to cool. When a skin starts appearing around the edges collect
the mixture with a spatula and work on it in the figure 8. When the figure
becomes white and firm knead it with the hands till the dough is firm
throughout. You can now add color and essence as
needed.
TRUFFLE Ingredients: 500gms butter 400gms condensed milk 800gms plain chocolate Vanilla
essence Mix the butter until light.
Add the condensed milk. Mix in the warm chocolate and the flavor to taste.
Cool for a short while. Put the truffle filling in a piping bag and pipe
into the shell of the chocolate moulds. Then cover with tempered chocolate
and keep aside for second cooling. Note:
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