Chocolate making sounds much easier than it is. Just melt some chocolate bars, put them in a mold, let them solidify, and that’s it.
Not quite.The actual mold is an essential component. Silicone or polycarbonate? I found polycarbonate yields much better results, shinier and hardier, than their silicone counterparts, but silicone is much easier to unmold. So, naturally, my brother in law got me both!
Next is the headache known as chocolate tempering. If the chocolate is not tempered, it will be dull and maybe even grainy. To avoid this dilemma, I got already tempered high quality chocolate (I love Lindt), and melt it slowly in a microwave at 20 second intervals, so they do not lose their temper.
Now if you’ve got these two important points in mind, and you are super-organized, chocolate making will be easy-peasy for you.
I stuffed my chocolates with tahini halva, making a very exotic and luxurious melt-in-your mouth Arabian treat. The degree of cocoa in your chocolate is up to you. I used two thirds dark, mixed with one third milk chocolate.
200g dark chocolate
100g milk chocolate
2-3 Tbsp tahini halva
Break the chocolate in a microwave-safe bowl and melt in 20-second blasts, stirring in between, until just melted.
Pour the melted chocolate in your poly carbonate mold to fully coat the inside.
Turn out the mold and let the chocolate drip back into the bowl it was melted in.
Scrape the surface of the mold clean.
Gently slam the mold a couple of times on the counter to release any air bubbles.
Cool in the refrigerator for about 10 minutes until solidified.
To be safe, you can repeat this procedure one more time to double coat the bottom (which will late be the top).
When the coating has solidified, fill them with some tahini halva, leaving about 2 millimeters of space at the top.
Melt your chocolate again (if necessary) and pour it over the mold.
Again, scrape the surface to both clean from extra chocolate and even the tops (which will be the bottoms).
Refrigerate again until solid (I forgot about for an hour in the fridge).
To unmold, slam the mold upside down against the counter surface, which should release the chocolate from the mold.
If the chocolates do not unmold, or are breaking off in chunks rather than a single piece, they have not been chilled or solidified enough.