With the right chocolatier tools, you can make your own delicious chocolates right in your own kitchen! All you need is a few basic pieces of equipment and some ingredients.
What are the benefits of making chocolates at home
Making chocolates at home is a fun and rewarding experience, and there are several benefits to doing so. Here are just a few of them:
- It’s cheaper than buying chocolates from a store.
- You can customize the chocolates to your own taste.
- It’s a fun activity to do with friends or family.
- You can experiment with different flavors and ingredients.
So if you’re looking for a fun and affordable way to indulge your sweet tooth, make chocolates at home! You won’t regret it.
What chocolatier tools do you need to make your own chocolates at home?
When it comes to chocolates, the devil is in the details. In order to make chocolates that are truly irresistible, you need the right tools and equipment. Here’s a list of what you’ll need:
Chocolate tempering machine.
This is probably the most important tool for a chocolatier, and is used to temper chocolate so that it has the perfect texture and sheen.
- Melts up to 6 kg of chocolate
- Water-heating mechanism heats chocolate gradually
- Easy to clean
- Melts up to 2.8 kg of chocolate
- Digital temperature setting and readout
- Semi-automatic machine
- High precision infrared thermometer with a temperature range of -50°C~550°C (-58°F~1022°F) in half a second
- Ergonomic wood handle
- Stainless-steel blade
Good quality mixer.
A mixer with a paddle attachment is essential for incorporating air into the chocolate mixture, which will help to create a light and fluffy texture.
- 10 different speed levels
- Capacity: 4.5 Cubic Feet
- BPA free
- Non-stick silicone
- Safe from -40°F to 446°F (-40°C – 230°C Celsius)
- BPA free
- Poly-carbonate is used by professional chocolatiers
Piping bags and nozzles.
These are essential for shaping chocolates into different shapes and designs.
- Reusable tips and piping bags
- Anti-slip material on the outside for good grip
- Non-toxic and tasteless
Dipping, sculpting, and other tools
- Good for dipping or sculpting chocolates, nuts, marshmallows or other foods
With these tools, you’ll be able to make chocolates that are fit for a king (or queen)!
What ingredients do you need to make chocolates
In order to make chocolates, you’ll need a few basic ingredients:
- Cocoa Butter.
These are just a few of the ingredients you’ll need to make chocolates at home. Experiment with different flavors and combinations to find what works best for you!
Recipe for chocolates you can make at home
Now that you have all of the necessary ingredients, it’s time to start cooking! Here are a few recipes for chocolates that you can try at home:
Black Forest Truffles
These rich chocolate truffles are inspired by the mouthwatering flavours of the classic German Black Forest Gateau, with sweet cherries, dark chocolate and a moreish kick of Kirsch. Serve after dinner, give as a gift or eat them all on your own – we won’t blame you!
Makes: 20 truffles (depending on size)
Time: 30 minutes, plus 2 hours chilling
- 100ml double cream
- 30g unsalted butter
- 100g good-quality dark chocolate
- 1-2 tbsp kirsch (depending on whether you’d like the alcoholic flavour subtle or strong)
- 10 glacé cherries, halved
- Cocoa powder, to decorate
Making the ganache
- Use a bain-marie or a bowl set over a pan of water to heat the cream over a medium heat. When bubbles start to appear, turn the heat down to low and add the butter.
- When the butter has melted, add the dark chocolate and stir together until smooth and glossy.
- Take off the heat, add your chosen amount of kirsch and mix until com- pletely combined.
- Pour the ganache mixture into a bowl, cover and refrigerate for at least two hours (if you’re in a rush, pop it in the freezer to speed up the process).
Making the truffles
- Sift some cocoa powder into a bowl and have a serving dish, gift box or stor- age container beside it ready to put your finished truffles in.
- Use a teaspoon to take a small piece of the ganache and pop half a glacé cherry on it. Dip your fingertips in cocoa powder to prevent the ganache from sticking, then use them to roll the mixture around to form a ball that en- closes the cherry in the centre.
- When you have a round ball shape, drop it into the bowl of cocoa powder until totally covered, then carefully remove from the bowl with a fork or co- coa-dusted fingers, shake off the excess powder and place in your dish or box.
- Dip your fingertips in cocoa again, then repeat with the remaining cherries and ganache. Try to avoid using the palm of your hands as the chocolate can get messy if warmed up too much. If you feel it starting to stick and melt, wipe your hands clean with a cloth, run them under cold water to cool them, then dry off before starting again.
Now that you know what tools and ingredients you need, it’s time to get started on making your own chocolates! We’ve provided a simple recipe to get you started, but feel free to experiment with different flavors and combinations. Who knows – you might even come up with a chocolate recipe that rivals those of professional chocolatiers!