Christmas Chocolates

This Christmas I made chocolates for my family. Take a look at the finished product!

The chocolate making process:

1. First, chop up the chocolate into rough pieces (a 100g bar of good quality white and milk chocolate – Menier chocolate patissier), then put them into a bowl over a pan of simmering water. Make sure the bowl is not touching the water. Give it a stir, but not too much.
2. Heat the chocolate to 50 to 55 degrees Celsius. You’ll need a thermometer.
3. When it gets to the temperature, take the bowl off the heat – keep stirring until it gets down to 30 – 32 degrees.
4. Put the chocolates into silicone moulds. Flatten with a spatula. There are lots of different moulds available, but I chose stars and flowers. Make sure the moulds are deep if you want to put nuts in. I chose pistachios and hazelnuts as they were small enough. You don’t need to put in nuts – it is your opinion.
5. Chill the chocolate in the fridge. Keep checking until they are nice and hard and don’t feel soft.
6. Finally, pop out the chocolates from the silicone moulds. Then you spray or colour the chocolates with glitter. The pink colour is a glitter spray that goes well with the white chocolate, whereas the gold glitter went well with the milk chocolate (I had to dab on the gold glitter).
7. I had ten of each chocolates.

I hope you enjoy making them if you get the chance.

Freya :0)