Choco recipes

Choco recipes

Tempered chocolate


Why temper chocolate?

For the best results when making chocolate creations like chocolate bars and bonbons, always start by tempering the chocolate. This is also called pre-crystallizing chocolate. If you don't do this:

  • the chocolate will not have a beautiful glossy shine, but turn a dull gray color and have a crystalline structure.
  • it will take a long time for the chocolate to harden and it will never achieve the hardness required.
  • the chocolate will not shrink enough, will be difficult to remove from the mold, or will stick to the mold.

This is because crystals will not form properly if chocolate is not tempered. Chocolate actually contains two forms of crystals: unstable and stable crystals. By tempering (pre-crystallizing) the chocolate, stable crystals are created that enable the chocolate to:

  • solidify and achieve a beautiful glossy shine and even color.
  • harden much faster. Because it's harder, the chocolate will break much better too.
  • shrink optimally and come away from the mold cleanly.

How to temper chocolate?

For the best results when making chocolate creations like chocolate bars and bonbons, you should always start by tempering the chocolate. There are two ways to temper (pre-crystallize) chocolate

Microwave method:

  • Place the required amount of chocolate chips, or any left-over chocolate you might have, in a microwave-safe bowl. Heat the chocolate in the bowl at about 600 W for 30 seconds.
  • Remove the bowl from the microwave and stir the chocolate thoroughly. Then heat it for another 30 seconds. Repeat the steps above until you see the chocolate change into a liquid consistency. Now heat the contents for 10 seconds at a time.
  • When most of the chocolate has melted, you will see that the bowl still contains some pieces of chocolate. Remove the bowl from the microwave and stir the chocolate until the remaining pieces of chocolate have melted too.
  • The chocolate can now be used to make chocolate bars, bonbons, chocolate spoons and other chocolate creations.

Au bain-marie method:

  • You will need two pans that fit one inside the other for this method. Fill the biggest pan with water and suspend the smaller pan over it. Put 2/3 of the chocolate into the small pan.
  • Heat up the chocolate on a low heat. Continue to stir thoroughly until all of the chocolate has melted and then remove the pan from the heat.
  • While stirring, gradually add the remaining chocolate to the pan. Continue to stir until everything has melted and you have a smooth consistency.
  • Note: if you find that the chips/callets are melting very quickly, the temperature of your mix is too high. Keep adding chocolate chips/callets until just a few remain that don't melt straight away. The mixture has now reached its ideal temperature! Continue to stir thoroughly until all of the chocolate has melted.
  • The chocolate can now be used to make chocolate bars, bonbons, chocolate spoons and other chocolate creations.

Chocolate fondue - standard


Ingredients

400 grams chocolate pieces (white, milk or dark) or chocolate chips

Serving suggestions

Fruit (raspberries, blueberries, strawberries and bananas, etc.), cookies, waffles, profiteroles, mini pancakes and cake, etc.

Preparation time
10-15 minutes

Preparation

  • Melt the chocolate as described below (in the microwave or using the au bain-marie method).

Microwave method: put 400 grams of chocolate into the smallest ceramic container in the fondue set. Next, place the container in the microwave and heat it up for 30 seconds (at about 600W). Repeat the above until all of the chocolate has melted. Stir thoroughly every 30 seconds to make sure that the chocolate melts evenly.

Au bain-marie method: put 400 grams of chocolate in a pan. Next, suspend the smaller pan over a bigger pan of simmering water. Make sure that no drops of water or steam get into the smaller pan. Melt the chocolate on a medium heat and stir regularly. Pour the melted chocolate into the smallest ceramic container in the fondue set.

  • Fill the biggest ceramic container in the fondue set with 100 ml of hot water (up to the level indicated on the container). Next, suspend the smallest container, with the melted chocolate in it, over the biggest container.
  • Light the tea light to keep the chocolate fondue warm.
  • Serve with a range of dippers.

Red wine chocolate fondue - with toasted fluffernutters


Ingredients for chocolate fondue

  • 300 grams (white, milk or dark) chocolate
  • 100 ml whipping cream
  • 2 tablespoons red wine (suggestion: Cabernet)
  • 4 slices bread
  • 4-8 tablespoons peanut butter
  • 4-8 tablespoons (home-made) marshmallow spread

Preparation time
20-25 minutes

Ingredients for marshmallow spread

  • 2 egg whites at room temperature
  • 150 grams sugar
  • 170 grams honey
  • 60 ml water
  • Pinch of salt
  • Vanilla pod

Preparation time including home-made marshmallow spread
50-55 minutes

Preparation


Marshmallow spread

  • Beat the egg white with a mixer until foamy. Slowly add 50 grams of sugar and beat the whole until stiff peaks start to form.
  • Put honey, water, salt and 100 grams of sugar into a small saucepan. Bring to the boil on a medium heat, until the syrupy mix reaches a temperature of 110-116 °C.
  • Mix the syrupy mix into the beaten egg white. When all of the mix has been added, beat everything until you have glossy peaks. This will take about 6 to 9 minutes at a medium beating speed.
  • In the meantime, cut a vanilla pod in half lengthwise and use the back of a knife to scrape the seeds out. Add these seeds in the last minute of whisking. That's it: you're all done!

Red wine Chocolate Fondue & Fluffernutters

  • Melt the chocolate as described below (in the microwave or using the au bain-marie method). 

Microwave method: put 300 grams of chocolate into the smallest ceramic container in the fondue set. Place the container in the microwave and heat it up for 30 seconds (at about 600W). Repeat the above until all of the chocolate has melted. Make sure that you stir it thoroughly every 30 seconds, so that it melts evenly. Pour the whipping cream and wine into the melted chocolate. Mix everything together thoroughly and then heat the mix one more time for about 20 seconds.

Au bain-marie method
: put 300 grams of chocolate into a pan and suspend it over a bigger pan of simmering water. Make sure that no drops of water or steam get into the smaller pan. Melt the chocolate on a medium heat and stir regularly. Next, pour the whipping cream and wine into the melted chocolate. Mix everything together thoroughly and then quickly heat the mix one more time. Finally, pour the melted chocolate into the smallest ceramic container in the fondue set.

  • Toast the bread in a toaster or in a frying pan with a little butter.
  • Spread some peanut butter on the toasted bread, followed by some marshmallow spread.
  • Join the slices of bread together to make two sandwiches and then cut them diagonally twice.
  • Fill the biggest ceramic container in the fondue set with 100 ml of hot water (up to the level indicated on the container). Next, suspend the smallest container, with the melted red-wine chocolate in it, over the biggest container.
  • Light the tea light to keep the chocolate fondue warm.
  • The Fluffernutters are now ready to dip into the Red Wine Chocolate Fondue.

Enjoy!

Small milk chocolate bars - caramel sea salt


Ingredients small chocolate bars

  • 150 grams tempered milk chocolate
  • 2 tablespoons of finely chopped toffee
  • ½ teaspoon sea salt

Ingredients toffee

  • 1 small tin of condensed milk
  • 2 tablespoons butter


Preparation time
30-45 minutes

Preparation


Toffee

  • Add the condensed milk and 1 tablespoon of butter to a saucepan and bring the whole to the boil, stirring slowly. Next, leave the mix to reduce slowly, stirring carefully all the time.
  • Continue to stir thoroughly as the mix starts to become more compact and comes away from the bottom and sides of the pan. Remove the pan from the heat as soon as the compact mix starts to turn a light-brown caramel color.
  • Stir 1 tablespoon of butter through the mix. Place a piece of baking paper on a baking tray and pour the caramel mix onto it. Spread the mix over the baking tray until it is about 1 cm thick.
  • Leave the mix to slowly cool down and cut into different size pieces before it has cooled down completely. Now leave the toffee pieces to finish cooling down.

Small chocolate bars:

  • Temper the chocolate as described in the 'Tempering chocolate' recipe.
  • Chop up some toffee into small pieces, until you have enough to fill 2 tablespoons. Stir it into 150 grams of tempered chocolate. Add sea salt to the mix and stir thoroughly.
  • Pour the mix into the silicon mold and then leave the filled mold to cool down in the refrigerator for 15 minutes. Next, remove the mold from the refrigerator and leave the chocolate to finish cooling down at room temperature.
  • Once the chocolate bars have cooled down completely and have solidified, they can be pressed out of the mold.

    Enjoy!

    Inspiration
    Many other flavor variations are possible too. Why not try white or dark chocolate instead of milk chocolate? Or why not add different ingredients, like pieces of nut, dried fruit or treacle waffle? The possibilities are endless!

    Milk chocolate spoons - caramel sea salt


    Ingredients

    • 150 grams tempered milk chocolate
    • 2 tablespoons chopped up toffe
    • ½ teaspoon sea salt

    Preparation time
    30-45 minutes

    Preparation


    Chocolate spoons

    • Temper the chocolate as described in the 'Tempering chocolate' recipe.
    • Chop up some toffee into small pieces, until you have enough to fill 2 tablespoons. Stir this toffee into 150 grams of tempered chocolate. Add sea salt to the mix and stir thoroughly.
    • Tip the mix into the silicon mold and add the wooden spoons to them. Leave the filled mold to cool down in the refrigerator for 15 minutes, making sure that the spoons do not fall over. Next, remove the mold from the refrigerator and leave the chocolate to finish cooling down at room temperature.
    • Once the chocolate has cooled down completely and has solidified, the chocolate spoons can be pressed out of the mold.
    • One chocolate spoon is enough to make one mug of hot chocolate.

    Inspiration
    Many other flavor variations are possible too. Why not try white or dark chocolate instead of milk chocolate? Or why not add different ingredients, like pieces of nut, dried fruit or treacle waffle? The possibilities are endless!

    Pure chocolate bonbons with vanilla ganache filling


    Ingredients

    • 250 grams tempered dark chocolate
    • 250 g white chocolate
    • ½ vanilla pod
    • 140 grams whipping cream
    • 10 grams sugar or honey
    • 15 grams butter

    Preparation time
    60-75 minutes

    Preparation


    Vanilla ganache filling:

    • Mix together the cream, sugar or honey and the pulp from the vanilla pod in a saucepan and then bring the mix slowly and carefully to the boil.
    • Remove the pan from the heat and add the white chocolate. Stir the chocolate into the existing mix with a spatula until everything has melted and has formed one whole.
    • Add the butter to the chocolate mix and stir thoroughly until it has melted
    • Pour the chocolate mix into a piping bag and leave it to cool down in the refrigerator.

    Chocolate bonbons

    • Temper the chocolate as described in the 'Tempering chocolate' recipe.
    • Fill the silicon mold with the melted chocolate and then tap it against the worktop to get rid of any air bubbles.
    • Turn the mold upside down over a bowl and allow the chocolate to slowly leak out of it, until just a thin layer of chocolate is left in the individual cavities. Use a scraper to remove excess chocolate from the mold.
    • Next, leave the mold to cool down completely. You can do this in the refrigerator, but for a perfect result, it is better to leave it to cool down in a dry, cool room.
    • Fill two-thirds of each cavity with the vanilla ganache filling that you put in the piping bag.
    • Pour the melted chocolate over the silicon mold, until you have covered the cavities containing the vanilla ganache filling. Use the scraper to remove the remaining chocolate from the mold and then leave the mold containing the bonbons to cool down.
    • For the best result, leave the bonbons to cool down overnight, until they have hardened completely. Then, press them out of the silicon mold.

    Enjoy!

    Inspiration
    Naturally, many other flavor variations are possible too. Why not try white or milk chocolate as a chocolate casing? Or experiment with different fillings. See our website for more recipes.