These are my first homemade chocolates. I finally got a sugar thermometer and tempering chocolate was my highest priority. I have red so much and dreamed about trying it for so long, that it was no surprise that making chocolates took place as soon as the thermometer got delivered.
It turned out to be an easy undertaking. Messy, but easy. Seriously for the last couple of days I’ve been finding little chocolate speckles on the most bizarre places. I really can’t imagine how they have spread all over the house, but I will definitely be more careful next time.
If you haven’t tried it yet, then let me reassure you that it is worth it. The pleasure and satisfaction you get from creating something so exquisite, all by yourself, is indescribable. And the metamorphosis of the chocolate during the different stages makes me feel like a sorceress. It truly is a divine experience.
There is a lot of information on how to temper chocolate, and it is not rocket science. I really like the comprehensive explanation of Chef Eddy, so if you need some professional guidelines you should check it out.
To make chocolates you only need good quality chocolate and whatever you feel like for a filling, you can use caramel, ganache, all types of nuts, all types of creams, jelly, fruits… Really, anything goes well with chocolate. At least in my world. I chose grapefruit because I love the citrus flavors and the tanginess really suits the luscious chocolate.
A mold for chocolates and a sugar thermometer will also facilitate a lot your work
And even though my final result was not as immaculately shaped as I wanted it, mainly due to a not very suitable mold, I am quite happy, because now I know how to make chocolates, and next time they will be perfect.
- 120 ml. water
- The juice and zest of one medium grapefruit
- 1 egg yolk
- 80 gr. (1/4 cup + 2 tablespoons) sugar
- 15 gr. (1 ½ tablespoons) cornstarch
- Place water, grapefruit juice and zest in a small heavy bottom saucepan. Place the saucepan over medium high heat and bring to simmer. Take off from the heat.
- Wisk the egg yolk, sugar and cornstarch until thoroughly mixed. Pour the grapefruit mixture over the egg yolk, stirring constantly to temper the egg yolk.
- Return the mixture to the saucepan and place over medium high heat.
- Stir constantly, until the cream comes to a boil, continue stirring for 2-3 minutes, to make sure the cornstarch is cooked all the way through.
- Remove from the stove and transfer the cream to a bowl and stir occasionally while it cools down, to prevent from forming a skin.
- 200 gr. (7 oz.) dark chocolate, I used 64% cocoa content
- Chop the chocolate to small chunks and place 2/3 of it in a heat proof bowl.
- Fill a saucepan with a cup of water and bring it to a boil. Reduce the heat and let the water simmer gently.
- Place the bowl with the chocolate over the pot simmering water, making sure that the bottom of the bowl doesn’t touch the water.
- Stir the chocolate constantly while it begins to melt.
- Place a sugar thermometer in the chocolate and continue to stir until fully melted and the temperature reaches 48°C/118°F.
- Remove the bowl from the heat and stir in the remaining chocolate. Mix until all chunks a re melted. Continue mixing the chocolate to cool it down, observing the temperature. When it reaches 32°C/89°F stop stirring.
- Pour the chocolate in a mold for chocolates and turn the mold over the bowl to drain the excess. Use a spatula to clean the chocolate from the surface of the mold and prevent any sharp edges from forming.
- Let the mold sit at room temperature. After 5 minutes the chocolate should begin to set and after 30 minutes they should be fully set.
- Place your filling in a zip lock bag and tip of the nip off the edge or use a piping bag with a small pointed tip.
- Fill the chocolates with the cream and leave just a little space to pipe a chocolate bottom and seal the confection.
- Re-temper your chocolate: re-warm it over the pot with hot water, and bring down the temperature again by stirring the chocolate.
- Place the chocolate in a piping bag and pipe it over the filling to make the bottom.
- Let the chocolates set and release from the mold.