Homemade Chocolates

                                                   
Chocolates are the most craved food and mood enhancers for some .But do you know? there are good chocolates and bad chocolates??

# Bad chocolates like the normal milk chocolates and sweet chocolate candies that we grab from stores are high on calories containing fat. Consuming them a lot can lead to obesity, they have low cocoa content and added flavors being less nutritious too, higher sugar content in them promotes in tooth decay.
Whereas,
#Good chocolates like Dark chocolates contains cocoa, fiber, iron, magnesium and antioxidants. As per recent research: "they improve blood flow in arteries decreasing blood pressure and reducing heart attack risks" They are low on calories.People usually don't have a lot of cravings for these ones because they are bland, but preparing them at home will help you make them healthier and tastier. Moreover, chocolate making is fun too.

Recipe for Home made Chocolates

• Buy dark compound ( contains cocoa solids) and white compounds( contains cocoa butter) from any food store near you . 
• Chocolate molds of different shapes. 
• Take few nuts of your choice like, cashew , almond, walnut and raisins. 

ASSORTED CHOCOLATE

Step 1: Cut and chop chocolate compound with knife or wrap them in a plastic bag and crush them with any crusher or pestle.

Step 2: We will now melt the compounds with DOUBLE BOILER method. Take a saucepan add water 1- 1.5 cups bring it to boil , and then place a bowl above it that should be larger than size of the saucepan, make sure the chocolate doesn't get in contact with water as chocolates are water sensitive, even a small drop will spoil your chocolate.

Step 3: Now add your crushed chocolate in the above bowl and put flame on medium, to melt it. keep stirring in between.

Step 4: Now after it gets melted completely remove the bowl of melted compound from the double boiler.

Step 5: We will temper the chocolates while stirring it for 3-4 minutes. This is necessary as it will help your chocolate to cool down a bit and give a natural glaze to the chocolates.

Step 6: Take a spoon and pour bit of dark chocolate in your chocolate mold fill it half.

Step 7: First dry roast the nuts you would like to add in your chocolates of your choice walnut, cashew , almond or raisins. Cut them half and add them to your half filled chocolate molds

Step 8: Pour dark chocolate again and fill the mold completely.

Step 9: Pat the chocolate mold to release air bubbles.

Step 10: Keep the mold in freezer for 5 minutes to set.














MARBLE CHOCOLATE

Step 1: For marble chocolates you will have to melt white compound in a separate bowl repeating the same process above. ( FOLLOW: STEP 1-5)

Step 2: Now after tempering your white chocolate. First pour a bit of dark chocolate to your molds and then pour white chocolate above it.

Step 3: Repeat the procedure to make a layer of dark and white chocolate filling the molds completely.

Step 4: Pat the mold and keep set in freezer for 5 minutes.









CLUSTERED CHOCOLATE

Note: You will need butter paper and chcocolate flavoring essence for this




Step 1: Follow procedure (STEP 1-5) above

Step 2: Dry roast and cut your choice nuts into two halves. You can also add roasted peanuts to it.Mix all of them together

Step 3: Mix dark chocolate and white chocolate together in 2:1 ratio in a separate bowl and now dip your roasted nuts to it.

Step 4: Add chocolate flavoring essence 2-3 drops of your choice and mix well 

Step 5: Now with help of spoon lift them and place on your butter paper roughly without any proper shape.

Step 6: Keep it for 5 minutes to set.










CHOCOLATE BISCUITS

Note: You will need Britannia Marie gold biscuits and aluminium foil.

Step 1: Take Marie gold biscuits and dip into dark melted chocolate.

Step 2: Coat chocolate on the biscuits on both sides with help of fork.

Step 3: Place the chocolate coated biscuits on aluminium foil and set in freezer for 5 min.












Now after taking out the chocolates from mold ,you can wrap them in chocolate wrapping paper or usual aluminium foil.