Sweet like chocolate

You know what they say about cake.

You can't have your cake and eat it too.

Well, it's a little different with chocolate.

Last weekend I made my chocolate, and you guessed it - I ate it too.

And guess what - it's really simple.

A friend of ours had us over for a chocolate making class and had our very patient teacher Davina teach us the basics.

Here are a few recipes:

DROPPED CHOCOLATES - ALMOND ROCKS

No of Portions: 5-10

Ingredients                             Quantity

Almonds                                    60 g

Chocolate                                  30 g

Method:

1.     Toast Almonds and allow to cool.

2.     Melt chocolate over a double boiler on gentle heat.

3.     When thoroughly melted, mix the almonds in, ensuring they are completely coated.

4.     Allow it to cool slightly, then drop clusters of 3-4 chocolate-enrobed almonds onto a butter paper. Allow to set, then peel off from the butter paper and store in boxes in a cool, dry place.

DIPPED CHOCOLATE - CHOCOLATE MINT

No of Portions: 5-10

Dipping Chocolate

Ingredients                              Quantity

Chocolate                                      50 g

Chocolate Ganache                  

Ingredients                              Quantity

Chocolate                                     30 g

Cream                                            10 ml

Mint Essence As Needed

Method:

1.     Heat the cream.

2.     Add the chopped chocolate into the cream. Stir till smooth.

3.     Add the mint essence to the ganache.

4.     Put into the fridge to set for 15-30 minutes.

5.     Roll the ganache into small balls.

6.     Refreeze.

1.     Melt chocolate over a double boiler on gentle heat.

2.     Remove the mint balls, dip into the melted chocolate and allow to dry on a butter paper-lined baking tray.

3.     Repeat this process twice.

MOULDED CHOCOLATES

Ingredients                            Quantity

Chocolate                                    60 g

Method

1.     Melt chocolate over a double boiler on gentle heat.

2.     When thoroughly melted, temper and pour into moulds.

3.     Gently tap the mould to prevent air bubbles and allow to set.

4.     De-mould, wrap and store in boxes in a cool, dry place.

SOFT CENTRED CHOCOLATES – Rum Centres

Ingredients                             Quantity

Chocolate                                    60 g

Rum Ganache

Ingredients                             Quantity

Rum                                         as required

Chocolate                                    30 g

Cream                                           10 ml

Method

1.     Heat the cream.

2.     Add the chopped chocolate into the cream. Stir till smooth.

3.     Add the rum to the ganache.

4.     Put into the fridge to set for 15-30 minutes.

5.     Roll the ganache into small balls.

6.     Refreeze.

1.     Melt chocolate over a double boiler on gentle heat.

2.     Remove the mint balls, dip into the melted chocolate and allow to dry on a butter paper-lined baking tray.

3.     Repeat this process twice. 

SOFT CENTRED CHOCOLATES - MARZIPAN

Ingredients                           Quantity

Marzipan                                    30 g

Chocolate                                   60 g

Method

1.     Melt chocolate over a double boiler on gentle heat.

2.     When thoroughly melted, temper and pour into moulds. Leave for a minute and remove excess. Leave to set. Repeat this process 2 more times.

3.     Roll the marzipan into small balls, place into the moulds and cover with more chocolate.

4.     Gently tap the mould to prevent air bubbles and allow to set.

5.     De-mould, wrap and store in boxes in a cool, dry place.

I couldn't believe that's all it takes to make chocolate.

Sweet!