Chocolats faits maison (Handmade Chocolates)

This is the sixth and last recipe from the panier gourmand and I saved the best for last. These treats are sure to impress and can be a bit finecky but are worth the time and effort, I promise! I made 3 sorts: black and white chocolates, dark chocolates filled with an almond praline and dark chocolates filled with butter caramel. You will need special silicone moulds for these. They are available on internet or in specialist shops. You will also need dark chocolate with 55% cocoa. the reason being is that these have a higher content in cocoa butter, which will help the tempering process as explained below.

Black and White Chocolates

(Source: La main á la pâte)

Makes 30 chocolates

Ingredients

250g good quality white chocolate cut in chunks (I used Valrhona)
250g Dark chocolate (55% cocoa) cut in chunks

Method

  1. Chop the white chocolate in the TM bowl 15 sec/raising the speed progressively from 5 to 10
  2. Scrape down the bowl and cook for 4 min/50C/speed 2 (the chocolate must be smooth and completely melted)
  3. Pour into half the moulds. Tap the mould to remove air bubbles.
  4. Let it set in the fridge.
  5. Clean the bowl and proceed the same way with the dark Chocolate.
  6. Pour into the mould until it reaches the top and scrape with the back of a long knife to remove the excess chocolate.
  7. Set in the fridge for 10 minutes or until completely set, then unmould.

 

Dark chocolates filled with almond praline

(Source: La main á la pate)

Makes 30 chocolates

Ingredients

200g dark chocolate (55% cocoa is better) cut in chunks

Almond praline

150g dark chocolate, cut into chunks
200g whole almonds (mine were blanched)
40g skimmed milk powder
200g icing sugar

Method

  1. First, make the chocolate praline: put the almonds in the bowl and mix for 20 sec/speed 8 until it is a fine powder
  2. Add the icing sugar and the milk powder and cook 5 min/100C/speed 3. Repeat several times until the mixture releases oil.
  3. Tip out and reserve.
  4. Put the 150g chocolate in the bowl and melt 5 min/50C/speed 2.
  5. Add the almond powder to the chocolate and mix 20 sec/speed 3. It should be quite thick (as in picture) and will thicken as it cools down.
  6. Tip out and reserve.
  7. Now, onto the chocolate cases. We are going to temper the chocolate. First we set the chocolate at about 38C, then we use the unmelted chocolate to add crystals to the mixture and cool down the chocolate to about 25C. Finally, we need to raise the temperature to about 30C to completely temper the chocolate. Why temper the chocolate you may ask? This is to have a beautiful shine on your chocolates and avoid white streaks, which would not look good.
  8. Melt the chocolate in the TM bowl for 3 min/50C/speed 2. There will be bits of chocolates not melted so continue mixing without heat for 2 minutes until all the chocolate is melted and the mixture has cooled down a little (if you have a thermometer, you can check that it is down to 25C)
  9. Heat again the chocolate for 2 min/37C/speed 2. It is now ready to pour into the silicone moulds. Fill the moulds completely, tap the mould a few times to remove air bubbles, then empty the content back into the bowl.
  10. Most of the chocolate will fall back in the bowl but there will be enough to coat the inside of the mould.
  11. Scrape out the excess and let the chocolate rest upside-down onto a grid resting on parchment paper to let the excess drip
  12. Set the chocolate in the fridge for 10 minutes (see picture)
  13. Fill the moulds with a nut size praline mixture and pour the rest of the chocolate on top.
  14. Scrape out the excess and set again in the fridge
  15. When the chocolate is well set, unmould.

 

Butter caramel chocolates

Makes 30 chocolates

Ingredients

200g dark chocolate (55% cocoa)
1 pot of butter caramel

Method

  1. Melt the chocolate in the TM bowl for 3 min/50C/speed 2. There will be bits of chocolates not melted so continue mixing without heat for 2 minutes until all the chocolate is melted and cool down the mixture
  2. Heat again the chocolate for 2 min/37C/speed 2. It is now ready to pour into the silicone moulds. Fill the moulds completely, tap the mould a few times to remove air bubbles, then empty the content back into the bowl.
  3. Most of the chocolate will fall back in the bowl but there will be enough to coat the inside of the mould.
  4. Scrape out the excess and let the chocolate rest upside-down onto a grid resting on parchment paper to let the excess drip
  5. Set the chocolate in the fridge for 10 minutes
  6. Fill the mould with the butter caramel and pour the rest of the chocolate on top (see picture).
  7. Scrape out the excess and set again in the fridge
  8. When the chocolate is well set, unmould.

Note: if you have leftover chocolate, you can use less deep silicone moulds to make “friture”, which are just plain chocolates in different shapes as pictured 


8 Responses to Chocolats faits maison (Handmade Chocolates)

  1. They look fantastic and very easy to make with Thermomix
    I will try your recipe as soon as I buy some chocolate moulds 😉
    Thank you for sharing.

  2. ho les beaux chocolat

  3. Merci pour le clin d’oeil ! Bises !

  4. T’as travaillé comme une chef (chocolaitier) :o)

  5. bonsoir,je viens de faire connaissance de ton blog par l’intermédiaire du blog de chistalifolies.
    je le trouve magnifique.merci du partage.a très bientôt.bises

  6. j’espère que tu comprendra,les mots ce sont mélanger.bises

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