Chocolates are my all time favorites !! Now whatever the occasion is we all love chocolates, I decided to try and make some chocolates :D I had a slab of chocolate compound at home, and this made is so much easier to make chocolates. It is almost very very easy.
What you need:
What you need:
| Chocolate compound |
250 gms
|
Raisins
|
50-60
|
Almonds
|
10
|
Peanut butter
|
3-4 tbsp
|
Vanilla essense
|
1 tsp
|
Sugar free Natura
| 1 tsp |
Cook it up:
1. Roughly cut the cooking chocolate into big chunks and transfer it to a microwaveable glass bowl. Break a small piece of the chocolate and check the amount of sugar free naatura. If it is already sweet, you may not need to add any extra sugar.
2. If needed you can roast the almonds and raisins. I used them just like that for the first batch and used them roasted for the second batch. I could not make a lot of difference in the chocolates though. Roughly chop the almonds into 2-3 pieces each. You can add them whole if you desire.
2. Place the bowl in the microwave, and microwave on high for 30 seconds. Check if the chocolate has started melting by pressing with a spoon. Repeat and check every 30 seconds. If you overdo it, the chocolate will get a burnt smell and taste, and will not taste as good. Once melted properly, you should be able to easily run a spoon around the chocolate.
3. If necessary add sugar to the melted chocolate. If the chocolate is bitter, you can choose to add more powdered sugar, or powdered brown sugar. Stir well to make sure sugar is mixed well. The compound I used was already a little sweetened, so I added just about half a tsp of sugar free natura, and I don't think it made much difference. Next, Add the peanut butter.
4. Once the peanut butter is added to the hot melted chocolate, stir and mix vigorously. The peanut butter will soften and mix well due to the hot chocolate. Add a tsp of vanilla essence while mixing. Once mixed, microwave for ten seconds and stir again, to make sure it is all mixed well.
5. Take a chocolate mould and clean it well with a tissue paper. It should be dry and clean. I used a silicone mould that makes 15 chocolates. With a silicone mould it is very easy to pop out the chocolates.
6. Place 2 raisins and a piece of almond in each pit of the mould. With a small teaspoon, transfer the chocolate mixture to the pits and make sure the chocolate doesn't overflow too much out of the pit of the mould.
7. Once done, try to clean the space between the pits. Place the mould in the freezer for 15-20 minutes and your chocolates should be done. Just invert the mould on a tray and press on each mould pit to pop out the chocolates. Can be stored in a refrigerator and served for 1-2 weeks, if they last that long.
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