How to make Chocolates at Home | Delicious, Caramel Milk Chocolates

How to make Chocolates at Home | Delicious Caramel Milk Chocolates

How to make Chocolates at Home | Delicious Caramel Milk Chocolates

This recipe for delicious, caramel-filled milk chocolates will teach you everything you need to know about how to make professional quality chocolates in the comfort of your own home! When it comes to making chocolate, a food thermometer will quite frankly change your life. They’re also fantastic for all kinds of other dishes as well, so I strongly recommend you pick one up right here. (The previous was an affiliate link to a product for which I earn a commission per purchase.)


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How to make Chocolates at Home | Delicious, Caramel Milk Chocolates
How to make Chocolates at Home | Delicious, Caramel Milk Chocolates

Introduction

I recently decided I wanted to learn how to make chocolates. I played around a little and made a few test batches. With mixed results.

You’ll find one of my earlier recipes for a very delicious milk chocolate fudge right here. In fact, that might even be a better starting point for anyone who doesn’t have a mould.

Each step of the way, I referred back to guides and how-tos. And I also did a lot of Googling to check and double check the necessary temperatures. As well as to build a solid understanding of the processes involved.

Making and specifically tempering chocolate is a process we’re never going to be familiar with until we’ve done it. It’s unlike any other process we use in cooking. At least at home and with any frequency.

Aside from possibly making caramel, but more on that later!

That’s the purpose of this guide. It will show you, in simple terms, how to make chocolates at home. As well as hopefully explaining some of those processes as we go.

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About the dish

This How to Make Chocolates at Home guide will show you how to make caramel filled milk chocolates using simple ingredients and straightforward equipment.

We will cover how to temper the milk chocolate, using the seeding method. Which essentially means bringing that chocolate up to temperature via direct heat. Then cooling it not through the assertion of cold temperatures, but through the addition of new, cold chocolate.

We will also cover how to make caramel. Which is a fun process, if a little time consuming.

How to make Chocolates at Home | Delicious, Caramel Milk Chocolates
How to make Chocolates at Home | Delicious, Caramel Milk Chocolates – Pre-Decoration

About these delicious, caramel milk chocolates

We will be using a couple of pieces of equipment in this recipe that you may not have at home. Unfortunately the use of a thermometer is all but absolutely necessary.

The temperatures we need to reach in this recipe are so specific and so numerous that doing so without a thermometer would require enormous patience, incredible luck and asbestos skin!

Those temperatures govern the processes of making the caramel and tempering the chocolate. When we temperature chocolate, we are essentially heating and cooling the chocolate to adjust its internal properties in a way that makes it crisp, brittle and extra enjoyable to bite into.

We will also be using a mould to give these chocolates a really smooth, professional finish. Whilst the tempering process will make them firm and brittle, it’s the mould that really provides the gloss and shine we expect to see on store bought or restaurant quality confectionary!

Finally, we will be using creme fraiche to make the caramel. You can substitute for double cream if you would prefer. I actually quite like the sour note provided by the creme fraiche. But your mileage may vary. And certainly it is more traditional and more classical to maintain that caramel sweetness.

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Things to remember!

  • Be patient. Seriously. It’s the most important thing here. When you’re making chocolate at home, there’s a lot of waiting and wondering and lots of tiny, tiny steps. It’s very easy to try to do them in one big jump. Don’t! You’ll probably get unlucky. I always seem to!
  • Temperature is key. The temperatures we need to aim for in this guide are very specific. Without them, we won’t properly temper the chocolate and we’ll lose that wonderful, crisp brittleness to the exterior.
  • Cooling is cool. Really cool. Making sure the chocolate has set completely before filling or removing the chocolates is the difference between wonderful, homemade chocolates and strange caramel-chocolate hybrids smeared all over your kitchen floor.
  • Other guides to tempering chocolates might suggest that you bring the temperature of the chocolate down to the mid-twenties before going back up to around thirty. This is effective when using a different method of tempering the chocolate. But you don’t have to do that here. Don’t mix them up – you’ll only make more work for yourself!
  • It’s easy! Honestly, that’s important to remember. It’s literally a case of completing the necessary steps. There’s no actual difficult work here. Just the patience required to complete those steps carefully and thoroughly. If you’ve got that down, nothing can go wrong.


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Subscribe to my newsletter now for a free guide to cooking curries! AND I’ll send you weekly tricks, tips and updates that will help you elevate your cooking to the next level!


How to make Chocolates at Home | Delicious, Caramel Milk Chocolates

How to Make Chocolates at Home | Delicious, Caramel Milk Chocolates

This recipe for delicious, caramel-filled milk chocolates will teach you everything you need to know about how to make professional quality chocolates in the comfort of your own home!

Equipment

  • Chocolate Mould
  • Food Thermometer

Ingredients
  

  • 400 g Dark Chocolate
  • 100 g Caster Sugar
  • 100 g Butter
  • 100 ml Creme Fraiche Double Cream would be fine
  • Salt

Instructions
 

Make the caramel

  • Pour the sugar into a pan on medium heat and stir almost consistently to keep it from burning.
  • Once the whole lot has melted, it’s time to add the butter, which will very suddenly cool the sugar and could cause everything to seize up. If this happens, just keep on mixing, ideally with a fairly heavy duty object to begin with, to break up the sugar, then with a whisk, to help reintegrate the components. Move the mixture on and off the heat as you need to to achieve the desired results.
  • Add the Creme Fraiche one teaspoon at a time, stirring vigorously between each spoonful to combine as thoroughly as possible.
  • Add a little salt if you like, to taste. Once you’re done, as long as it’s cool enough, pour the caramel into a squeezy bottle and bring to room temperature. It’s better to store it in the fridge, but it’s difficult to work with that cold.

Make the chocolates

  • Chop the chocolate as finely as you can. I actually chopped mine, then ran it through a blender and chopped it again.
  • You can use a bain marie at this stage, but I prefer a pan on a very low heat. This stage of the process isn’t quite as sensitive as you’d think, so as long as you’re cautious, it should be fine. Pour in three quarters of the chocolate and melt it down, stirring consistently until it reaches 45c.
  • Take the pan off the heat and gradually add the remaining chocolate to the mix, stirring it in to cool the whole mixture. You want to keep doing this until the chocolate cools to 29c.
  • Spread the chocolate over the mould, filling each compartment. Tap the mould down against the worktop to knock out any air bubbles. Quickly scrape any excess into a large bowl and flip the mould upside down, pouring any excess into the bowl. You may need to be quite heavy handed at this stage. Once as much as possible has drained from the mould, you’ll want to again scrape the top of the mould into the bowl.
  • The chocolate will cool very quickly at this stage, but if you need to, quickly pop it in the fridge. Once it’s set, pipe caramel in, leaving a suitable gap at the top for the base. Generally speaking, it’s helpful to leave a little more space than you’d expect. Once again, get it back into the fridge to cool.
  • Once the caramel is cool, re-temper the chocolate in the bowl as outlined above and spoon/pipe it over the top of each individual chocolate, smoothing as you go.
  • Allow the chocolates to cool in the fridge and once they’re set, tap them from the moulds, trim up the sides if necessary and they’re ready!

If you’ve enjoyed this recipe or have any comments or queries, please do let us know in the comments section below! And don’t forget to like and share!

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