Chocolates at home

A collection of handmade chocolate recipes with step-by-step photos and instructions. Our chefs talk and demonstrate how to create your own chocolates at home!

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Handmade chocolate recipes

Ingredients

Sugar – 2 cups

Butter – 75 g

Pasteurized milk – 150 ml

Condensed milk (with sugar and cocoa) – 150 ml

Ingredients

Butter – 70 g

Coconut flakes – 125 g

Milk chocolate – 100 g

Cream (30%) – 50 ml

Ingredients

Any nuts to taste – 200 g;

Ground waffles or cookies - 3 tbsp. spoons;

Syrup or honey – 2-2.5 tbsp. spoons;

Butter – 1-1.5 tbsp. spoon;

Any chocolate - 1 bar (90-100 g).

Ingredients

Snow-white chocolate – 90 g

Cream 33% – 50 ml

Almonds 10-15 pcs.

Butter – 5-10 g

Coconut flakes – 50 g

Ingredients

Prunes – 200 g

Walnuts – 150 g

Dark chocolate – 100 g

Ingredients

Butter – 85 g;

Powdered milk – 100 g;

Sugar – 125 gr;

Cocoa – 70 g (50 g for candies, 20 g for rolling);

Walnuts – 60 gr.

Ingredients

Dates (soft, pitted) – 200 g

Bitter chocolate – 80 g

Oat flakes – 15 g

Coconut flakes – 15 g

For sprinkling:

Ingredients

Milk chocolate – 200 g

Condensed milk – 170 g

Butter – 20 g

Pistachio nuts – 100 g

Ingredients

Bitter chocolate – 100 g

Milk chocolate – 75 g

Cocoa powder – 40 g

Fine crystalline sugar – 65 g

Butter – 20 g

Cream (33-35%) – 85 g

Ingredients

Snow white chocolate – 110 g (90 g bar + 3 pieces)

Yogurt – 50-80 ml (as needed)

Strawberries – 500 g (+- to taste)

Coconut flakes – 100-150 g (as needed)

Ingredients

Dark chocolate (72%) – 100 g

Walnuts (kernels) – 1 cup

Granulated sugar – 1 cup

Butter – 200 g

Cream 20% fat – 100 ml

Wafer hemispheres – 45 g

Ingredients

Condensed milk – 150 g

Ground cinnamon – 1 tsp.

Pretzels – 50 g

Ingredients

Dried pineapple apricot – 2 cups

Dried plum – 1 cup

Walnuts – 1 cup

Honey – 2 tbsp. with a slide

Ingredients

Shortbread cookies – 160 g

Sweet powder – 50 g

Vanillin - to taste

Chocolate (snow-white) – 200 g

Confectionery sprinkles - to taste

Ingredients

Butter – 50 g

Sweet powder – 80 g

Chicken egg – 1 pc.

Wheat flour – 100 g

Cocoa powder – 1 tsp.

Baking powder – 0.5 tsp.

Food coloring (reddish) – 2 drops

Cream:

Cream 33% – 75 ml

Curd cheese (creamy) – 30 g

Sweet powder – 1 tbsp.

Additionally:

Dark chocolate – 150 g

Ingredients

Vanilla essence – 5 drops

Cocoa powder – 6 tbsp.

Snow-white sesame – 100 g

Dry chickpeas – 0.5 cups

Sea salt – 1 pinch

Prunes – 100 g

Ingredients

Baby formula – 100 g

Condensed milk – 50 ml

Butter – 30 g

Unsweetened cocoa – 1-2 tbsp.

Sweet cocoa – 1-1.5 tbsp.

Walnuts – 3 pcs.

Ingredients

Cream cheese - 200 g

Snow-white chocolate – 180 g

Almond flour – 80 g

Coke shavings – 20 g

Ingredients

Almonds – 200 grams;

Bitter chocolate – 100 grams;

Cocoa powder – 4-5 tbsp;

Sweet powder – 1 tbsp.

Ingredients

Oat flakes -100 g

Cocoa powder – 1 tbsp.

New in the selection

Ingredients

Snow-white porous chocolate – 25 g

Cocoa butter – 25 g

Black chocolate – 120 g

Cocoa butter “Mikryo” – 2 g

Ingredients

Cocoa mass – 80 g

Cocoa butter – 30 g

Sweet powder - 3 tbsp. (or to taste)

Cocoa butter “Mikryo” – 2 g

Ingredients

Milk chocolate – 90 g

Cocoa butter – 25 g

Dried apricots - to taste

Prunes - to taste

Dates - to taste

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DIY chocolates! Part 1

or let the New Year 2017 be shocking in everything for all of us!

It's no secret that every holiday has its own smell. And the New Year - especially! It takes a long time to open up and develop its notes. The tangerine-pine smell slowly mixes with the coolness of the newly fallen snow. The melody of boiled potatoes in their jackets sweeps through the apartment, which evenly flows into the duet of the ever-present Olivier and herring under a fur coat. They are echoed by the polyphony of various delicacies and delicacies. And so, the chimes strike their sacred 12 strokes and are followed by millions of pops of opening champagne, a unanimous “Hurray!”, which is drowned out by loud explosions of firecrackers and rockets. During breaks, sparklers hiss with sparks. The feeling of satiety and warmth of the apartments is diluted by a smoky draft creeping in from the street.

The smell of the holiday in just a few days revealed its initial notes of citruses and a recently erected Christmas tree, later the middle notes (heart) - savory food and, tickling the palate, sparkling wine. And finally the trail - a cool snowy breeze with an admixture of burnt and lethargic.

Shouldn't we change this usual tone of New Year's perfume by mixing into it a lot, sooooo much chocolate-fruit aroma of homemade, hand-made CANDY? This delicacy can be created together by the children - the whole family. To do this, you just need to transform one of the days of the long winter holidays into a chocolate game. So that the charge of chocolate scatters like fireworks for the whole next year.

The melody of chocolate brew flows smoothly in thick and velvety waves in the pre- and post-New Year bustle, calming everything around it. It can be heard far beyond the walls of the apartment. And comes a feeling of pleasure and absolute conviction that EVERYTHING WILL BE GOOD!

It is necessary to stock up on ingredients for the production of chocolates in advance. We will need something like the following:

The container in which the chocolate will be cooked. I have a Turk for making coffee.

The chocolate itself. I have natural cocoa mass (not chocolate from the store!), unrefined cocoa butter, dried fruits, nuts, spices, coconut flakes, poppy seeds, apple and orange, food gelatin, sweet powder, organic coconut oil. and something else will become clear as the story progresses. Maybe pastry gloves will come in handy. Wash and dry nuts and dried fruits.

Remark. Surely, it is necessary to mention, if the reader has not yet realized, that I do not use chocolate that is sold in regular stores. Personally, I don’t consider this product chocolate (with rare exceptions). For many years I thought that my baby was allergic to chocolate, until I made it myself from real chocolate - grated cocoa beans. It turns out that a completely ordinary product - despite the popular worldview about allergy - is very well tolerated. It turned out that allergies are caused not by chocolate, but by chemicals and various additives that industrial confectioners generously flavor their sweets with.

It has already become a tradition in my family to make chocolates for any holiday, including New Year’s. My recipes are the most ordinary. I present them to your attention. Maybe chocolate making will attract you with its accessibility and simplicity. For children - satisfaction and deliciousness, for parents - savings in currency symbols. And also great health benefits. Instead of various E and palm oil with a very small percentage of chocolate, it is not clear what properties it is, the end result is a very high-quality product.

Also, I would like to warn those who will be making natural chocolate for the first time. It tastes very different from the chocolate bar from the store. And it differs even more strongly from chocolate from candies. It is so different that when you try it for the first time, it may taste strange. It's hard to describe what the difference is. What is the difference between milk from cattle and milk from a package? Or domestic chicken meat and the unfortunate hormonal creation of a local poultry farm.

It seems I've warned you about everything. Let's start cooking?

Basic recipe 1

Bitter chocolate.

Take a small container that can be placed in a water bath . We put chocolate, cocoa butter and sweet powder in the Turk in the following proportions:

70% – chocolate;
20% – cocoa butter;
10% – sweet powder.

Sugar – to taste everywhere. I don't like very sweet things. You can simply increase the % of sugar to 15-20. You can also add a small amount of melted butter - the taste will be softer. I do not recommend using granulated sugar. It dissolves very slowly in chocolate. You may not have enough patience and it will turn out that sugar grains will crunch on your teeth))

In a bathhouse, heat the mass until the ingredients are completely melted and completely combined. Pour into molds:

You can throw it like that, or you can put the nut in any container. By the way, I don’t roast nuts, but you can fry them - the nutty taste will be most pronounced. Carefully lower any nut into the chocolate mass:

Everything is very simple! The first batch of sweets is ready. Bitter chocolate with hazelnuts.

I don't put chocolate in the freezer for cooling. I think this is sacrilege. It hardens naturally.

You can create medallions from this composition by squeezing the slightly frozen chocolate mass through a pastry syringe:

If you remove the sweet powder and add more cocoa butter and ghee, you can get a bitter chocolate with sea salt. The taste is quite unattractive. But you can be amazed by these sweets:

In general, even with a regular chocolate recipe, you can endlessly experiment by adding syrups, caramel, spices - dark pepper, nutmeg, cinnamon, ground coffee, etc.

Basic recipe 2

Milk chocolate.

Everything is the same as in the previous recipe. The proportions are as follows:

45% – chocolate;
20% – cocoa butter;
10% – sweet powder;
25% – condensed milk.

In the 2nd part, I describe some recipes for sweets and tell you the details of the process of dipping them into chocolate mass.

Don't switch

I wish everyone a sweet and savory end to 2016! It was amazing, and next year will be even better!

The text is completely original, the photos are mine. Full or partial copying is permitted only with a link to my store!

How to create chocolates at home?

Chocolate candies are prepared quite simply and quickly at home. Nowadays, the assortment of chocolate products in stores can amuse any gourmand. But, despite such abundance, almost all housewives prefer to amuse their family and friends with homemade preparations. And there is nothing unusual in this, because homemade recipes involve the use of only the necessary and high-quality ingredients.

What do you need to know about making homemade chocolate?

Chocolate doesn't like water. Therefore, when preparing sweets with glaze, you need to be very careful and make sure that at the moment when the chocolate mass melts in a water bath, not a single drop of water gets into it. This can completely ruin the taste of the product. The candies will be lumpy and very thick.
Preparing confectionery products from dark and snow-white chocolate is much easier than from milk chocolate. The thing is that the milk mixture is very sensitive to temperature changes and thickens faster.
Truffle entrails must be kept in the refrigerator before and after molding. It is also important that such sweets dry out after glazing.
Homemade sweets can be stored for no more than 5 days, and in the refrigerator for no more than 14 days.

The most popular dark chocolate recipes

It has long been no secret to anyone that dark chocolate is considered the healthiest. It contains more essential substances and less sugar, which in large quantities can cause the development of diabetes. At home, without much difficulty or expense, you can prepare very tasty sweets from this product.

Truffles are a unique delicacy that will please every gourmet. Homemade truffles are delicious and the most economical compared to sweets from store shelves.

200 g dark chocolate;
40 g sweet powder;
60 g heavy cream;
30 ml cognac;
25 g finely chopped nuts;
80 g cocoa powder.

First, carefully melt the chocolate in a water bath. At the same time, mix the sweet powder with the cream, heat it and then add it to the chocolate mass. All ingredients are thoroughly mixed. Next, cognac and nuts should be added to the acquired mass. Everything is mixed well again and placed in the refrigerator for 90 minutes. Ultimately, you should end up with a mixture similar to plasticine. All that remains is to create chocolate circles and dip them in cocoa powder. Ready-made truffles should sit in the refrigerator for 1 hour, after which they can be eaten with pleasure.

At home, you can also make very tasty praline sweets, in which dark chocolate is wonderfully mixed with a nut-honey interior.

20 g of bitter chocolate sweetness;
50 g walnuts;
1 spoon of honey.

First you should chop the walnuts. After this, the resulting mass must be mixed with honey and formed into small circles. Next you need to melt the chocolate in a water bath. All that remains is to dip any ball into the chocolate mixture, put them in the refrigerator for 1.5 hours - and the dish is ready.

Candies a la Toffee - this delicacy is prepared very simply and comes out much tastier than candy from the store.

40 g dark dessert;
40 g hazelnuts;
200 g iris;
4 spoons of cream;
2 tablespoons butter;
0.5 tablespoons of vegetable oil.

Melt the toffee in a water bath and add butter and cream to the resulting consistency. All ingredients are thoroughly mixed. After this, you need to peel and lightly fry the hazelnuts. The mold for candies should be coated with vegetable oil, place 1 hazelnut in each cell and fill with melted toffee. The workpiece should be placed in the refrigerator for at least 10 minutes. At this time, you need to melt the chocolate in a water bath. After 10 minutes, remove the candies from the refrigerator and carefully cover them with chocolate on top. All that remains is to keep the treat in the freezer for 6 hours.

Delicious candies made from snow-white and milk chocolate

Recipes for homemade sweets made from milk and snow-white chocolate are very diverse. Snow-white chocolate has a distinct taste, while milk chocolate has an indescribable smell.

Catalan sweets are a very tasty delicacy that successfully combines milk and snow-white chocolate.

100 g of snow-white dessert;
70 g milk chocolate;
20 g butter;
50 g sugar;
100 g hazelnuts.

First you need to lightly fry the hazelnuts. After this, the nuts need to be crushed in a blender. Melt the sugar in a thick-bottomed saucepan. You need to be careful and make sure that the sugar does not burn. Next you need to add hazelnuts to the sugar and mix everything well.

The resulting mass should be placed on paper and allowed to cool. When the nut mass has completely cooled, it should be ground in a blender. Next you need to melt snow-white chocolate in a water bath and mix it with butter. You need to add ground nuts little by little to the resulting mass. You should get a fairly thick mixture. You need to form circles from it, each of which should contain a whole nut. The sweets should be placed in the refrigerator for 10 minutes. All that remains is to take the candies out of the refrigerator and dip them in the melted milk chocolate.

Milk candies are everyone’s favorite dessert.

These homemade chocolates turn out to be very tender and fragrant.

80 g milk sweetness;
100 g bitter chocolate dessert;
150 g soft cheese.

First you need to melt the bitter chocolate and grease small paper molds with it. The molds should be put in the refrigerator for 20 minutes, after which they should be greased with chocolate mixture again and put back in the refrigerator for 20 minutes. At this time, you need to melt the milk chocolate and beat it with the cheese mixture. After this, you can remove the molds from the refrigerator and carefully separate the chocolate from the paper. All that remains is to fill the chocolate molds with cream. This is quite easy to create using a pastry bag.

Homemade Brigadeiro chocolates cook very quickly and disappear from the vase just as quickly.

50 g snow-white chocolate;
400 g condensed milk;
20 g cocoa powder;

15 g butter.

In a saucepan over low heat, heat the butter, cocoa and milk. The result should be a homogeneous and smooth mass. You need to cook the food for no more than 10 minutes. When the mass has cooled, roll it into small balls. The finished chocolate balls should be rolled in snow-white chocolate crushed on a small grater. If the sweets are very soft, you can put them in the refrigerator for 30 minutes.

Additional “masterpieces”

Almost everyone prefers to make sweets with some kind of inside at home. Recipes for homemade sweets with entrails are very diverse. Particularly popular among them are sweets with almonds and candied fruits. For this divine dessert you will need to acquire the following ingredients:

150 g of your favorite chocolate;
1 testicle;
15 candied fruits;
150 g almonds;
100 g sweet powder;
lemon juice.

Almonds should be boiled in hot water for a couple of minutes.

After this, you need to remove a thin film from the nuts, fry them in a frying pan and grind them in a blender. At this time, in a separate bowl you need to mix the beaten egg white with lemon juice, sweet powder and chopped almonds. Ultimately, you should end up with a thick mixture, from which you can simply form 15 parts. From each blank you need to create a “pancake”. Candied fruits should be placed in the center of all “pancakes”. Next, you need to form them into balls and put them in the refrigerator for 40 minutes. All you have to do is remove the almond balls from the refrigerator and dip them in the melted chocolate. Candies can be decorated with stripes of colored icing.

Experts warn that homemade sweets can only be stored in the refrigerator if the chocolate mixture for enrobing has not been tempered. The thing is that this delicacy is very susceptible to temperature changes, so if you constantly take out the chocolate and put it in the refrigerator, then very soon its appearance will deteriorate.

Homemade sweets

It’s nice to prepare all sorts of goodies at home, especially sweets, because creating sweets at home is not always an easy process! This small delicacy goes well with warming drinks, for decorating cakes and, naturally, these are the favorite sweets of almost all children. These sweets can be healthy (made from cereals, dried fruits and nuts) or traditional and ordinary (with cream, fudge, caramel or chocolate). You will find all the abundance of homemade sweets and detailed recipes for making them in this collection.

Recipes in the collection: 22

-18 pieces of ready-made chocolate cases in the form of cups made of dark 56% chocolate (volume of 1 cup = 10 ml, total weight = 100 g)
__________
for chocolate and nut fudge:
-83 g 72% chocolate
-82 g 33% cream
-17 g Demerara brown sugar

chef

December 20, 2012, 10:21 pm

candy recipe:
-288g body
-192g chocolate glaze
-25g wafer crumbs
__________
praline body recipe:

chef

December 12, 2012, 20:36

nut mixture - 300 gr.
dried apricots - 150 gr.
honey - 150 gr.
brown sugar “mistral” - 150 gr.
snow-white chocolate - 100 gr.
dark chocolate - 100 gr.

apaya

December 15, 2015, 11:15 pm

oatmeal - 250 ml.
Demerara brown sugar - 60 g
honey
raw egg white - 40 ml.
nuts - 1 tbsp
.

Allenka(alarm clock)

December 15, 2015, 1:39 pm

milk chocolate – 100 g
bitter chocolate – 200 g
snow white chocolate – 150 g
cream 33% – 10 tbsp.
butter – 50 g
lime – 1 pc.

Chile

05 April 2010, 22:57

milk 500 ml.
powdered milk 200 ml.
sugar 600 ml.
butter 100 gr.

Mashenka-84-

20 August 2009, 07:04

chickpeas – 200 g
flower honey – 2 tbsp.
tahini (sesame) paste – 3 tbsp.
(or peanut butter, for example) vanilla sugar – 2 tsp.
salt - a pinch
bitter chocolate 200 g

Svett

February 26, 2015, 11:22

dough-190 gr.
flour 75 gr.
sugar 1 yolk, 35 gr.
drain butter 40 gr.
honey vanillin
0.75 tsp. soda, sour cream + boiled condensed milk

BORE

18 February 2015, 10:44

dried apricots - 8-10 pcs
. nuts - 50-70 g (I used walnuts and almonds)
honey - 0.5 tbsp.
milk -1 tbsp.
chocolate - 100 g (I used bitter and milky)
cocoa, sesame seeds for decoration

krolya

December 10, 2012, 11:32

150 ml.
water 250 gr.
sugar 5-7 all citrus fruits

tori.ja

23 February 2011, 06:14

200 gr.
dates 100 gr.
hazelnuts (hazelnuts) 0.5 banana
juice 0.5 lemon (you can add zest)
coconut flakes

Olga♥H

06 March 2014, 08:44

1 pack of regular, sweet corn sticks (small package)
0.5 cans of condensed milk
100 gr.
butter coconut flakes
almonds (whole kernels)

Natalia

April 24, 2013, 12:11

frozen raspberries - 80 g
unrefined mistral cane sugar - 80 g
raspberry syrup - 1 tbsp.
raw egg white - 1 pc.
gelatin (powder) - 5 g
fresh raspberries - 50 g

shoo

December 14, 2015, 11:21 pm

100 gr.
dried apricots, 100 gr.
dates, 100 gr.
dried bananas, 100 gr.
consistency of nuts (almonds, cashews, hazelnuts), 60 ml.
freshly squeezed orange juice, sesame seeds for sprinkling

Katyusha

November 26, 2014, 09:34

pineapple pulp - 450 g
brown sugar "mistral" - 100 g
vanilla sugar - 0.5 tsp.
cinnamon - 1 tsp.
or your favorite spices!

Tatjana

30 August 2015, 23:00

Chocolate oatmeal cookies - 120 g
coffee liqueur - 25 ml.
butter - 25 g
.
glaze:
chocolate with nuts - 50 g

Tatjana

February 27, 2016, 10:43

dried pear - 200 g
dried pear - 200 g
condensed cream - 3-4 tbsp
cashews - 50 g
coconut flakes - 30 g

byrenka

01 November 2015, 16:54

dry reddish beans - 150 g
dried fruits (dried apricots and two types of raisins here) - 100 g
honey - 1 tbsp.
cocoa - 1 tbsp. + 2 tbsp. for sprinkling.

Olga Erbis

23 January 2016, 16:21

dark chocolate - 100 gr.
almonds - 100 gr.
condensed milk - 100 ml.
cocoa - 1 tbsp

aurica

10 January 2016, 19:09

for dough:
buckwheat flour - 160 gr.
homemade yogurt - 250 gr.
prune puree - 140 gr.
sugar - 1 tbsp.
honey - 1 tbsp.

Natasha Zakharchenko

09 January 2016, 23:23

nuts - 150 gr.
cookies - 200 gr.
condensed milk - 250 ml.
cocoa and coconut flakes for decoration