A grater A double boiler A metal whisk A candy mold Optional yummy extras, like nuts or dried fruits.
If you don’t have a double boiler, don’t worry. Just fill the bottom of a regular saucepan with water, and use a metal or glass bowl as the top portion of the double boiler. Make sure the bowl isn’t touching the water or the chocolate will burn and all of your hard work will be ruined! Pour out some of the water if necessary.
Interesting fact: wooden utensils can still contain moisture from the tree, which can leach into the chocolate and change its composition. Stick with metal utensils when mixing your chocolate. [3] X Research source Some recipes call for coconut oil instead of cocoa butter, but coconut oil will result in an oily chocolate that isn’t as smooth, rich, and creamy as chocolate should be.
When the chocolate is creamy and glossy, add the sugar and vanilla, and whisk to combine. Continue heating and whisking until the sugar is melted. Fee free to use honey, maple syrup, or any other sweetener in place of the sugar.
Once the mold is full, go ahead and sprinkle in any additional ingredients you’re using, like nuts or dried fruit. Try to distribute the ingredients evenly throughout the chocolate. You can use any mold you like for this chocolate, including a bar mold, heart shapes, or any other design. If you don’t have a chocolate mold, you can even use clean ice cube trays. You can also use dark chocolate to make chocolate chips, truffles, and other delicious confections.
It’s tempting to skip this part so you can enjoy your chocolate sooner, but don’t do it! If you put the chocolate in the fridge too quickly, it could bloom, which is when the surface of the chocolate becomes dull and streaked. [6] X Research source
If the mold is being stubborn, put the chocolate in the freezer for 5-10 minutes and then try again. [7] X Research source Gently tap the back of the mold with the butt end of a kitchen knife if the chocolate doesn’t come out right away. Or, you can gently tap the entire mold against a hard, flat surface to release it.
A double boiler or metal bowl and saucepan A metal spoon A whisk A parchment-lined baking sheet A pasty bag with a small circle tip A toothpick
Double-check that the bowl isn’t touching the water to avoid burning the chocolate. If it is, just remove the bowl and pour some of the water out.
Once the ingredients are fully incorporated, whisk the chocolate vigorously until it becomes glossy. You definitely want to use powdered milk when making chocolate instead of liquid milk. Liquid milk contains a lot of water, and water causes chocolate to seize, meaning it clumps up into a chunky mess. [9] X Research source
If you don’t have a pastry bag, use a freezer bag. Fill the bag with the chocolate and use scissors to snip off a small hole in one of the bottom corners. Push the chocolate out of the hole like you would with a pastry bag. Don’t worry if your chocolate chips aren’t perfect and uniform. They’ll still taste delicious! When you’ve finished piping out the chips, set them aside to cool to room temperature. When they’re cool, transfer them to an air-tight container.
