Own-cooked chocolate sweets do not go to any comparison with what the producers of sweets in the store often offer to consumers. Home products are deprived of all harmful impurities, which are integral parts of the industrial product.
How to make chocolate candies at home?
If you decide to make chocolates with your own hands, the recipes for treats can be found in the material below, and the instructions given initially will help to fulfill the chosen option correctly and effectively.
- Natural chocolate sweets can be made from ready-made quality chocolate or using cocoa beans and cocoa butter.
- Fillings for chocolates can be as simple as nuts, dried fruits and raisins, and multicomponent, prepared according to the original recipe.
- For registration of sweets use silicone molds for sweets.
Chocolate sweets "Truffle"
Prepare chocolate candy with your own hands is easier than it may seem initially. The main thing is to stock up with the necessary ingredients, follow the basic recommendations of the recipe and very soon your tea will be supplemented with surprisingly delicious home-made sweetness, from tasting which you can not stand.
Ingredients:
- sugar - 250 g;
- cocoa beans - 50 g;
- cream - 5 tbsp. spoons;
- cocoa butter - 80 g;
- milk powder - 120 g;
- egg white - 1 pc .;
- cocoa powder - 50 g;
- nuts - 1 handful;
- powdered sugar - 1 tbsp. a spoon.
Preparation
- Sugar is mixed with cream, cook for 3 minutes.
- The hot mixture is removed from the fire, the ground beans and cocoa butter are dissolved in it.
- Stir in the milk, beaten the protein and rub for 10 minutes.
- Leave the mass for 30 minutes, then gain it with a teaspoon, moistened with hands form chocolate sweets, dab them in a mixture of powder, cocoa and nuts, cool.
Chocolate sweets with nuts
Surprisingly, chocolate candies with toasted nuts turn out to be delicious. You can use both hazelnuts or cashews, as well as peanuts, drying the product before purchasing a cream shade in the oven on the baking sheet. The sweetness of a treat can be controlled by the amount of sugar or other selected sweetener.
Ingredients:
- cocoa beans - 150 g;
- cocoa butter - 75 g;
- sugar, honey - to taste;
- milk powder, nuts.
Preparation
- Rub cocoa beans, mix with cocoa butter and place on a water bath.
- Stir the mass until melted, add sugar and, if desired, powdered milk.
- The base is poured into molds, filling them with 2/3, immersed in each nut, allowed to freeze in the cold.
Home chocolate sweets from cocoa
If you failed to purchase natural beans, you can make chocolate sweets at home from cocoa. The filling can be, as in the previous recipe, nuts, and a soft mass made from chopped dried apricots, raisins and prunes, into which, if desired, you can add chopped nuts.
Ingredients:
- cocoa powder - 5 tbsp. spoons;
- oil - 50 g;
- milk - 5 tbsp. spoons;
- sugar - 7 tbsp. spoons;
- flour - 1 teaspoon;
- dried fruits and nuts.
Preparation
- Prepare the filling, rinsing the dried fruits, drying and chopping them together with nuts in a blender.
- In the boiling milk, pour a mixture of cocoa and sugar, cook until homogeneous.
- Pour in the flour and, while stirring, cook for 4 minutes.
- Fill molds with a half chocolate mass, put the filler ball in the center, pour the mixture on top and cool.
Chocolate sweets with mint filling
If you want to try something unusual, both sweet and refreshing, prepare chocolate mint candies. The contrast of the taste combinations will make an indelible, unforgettable impression on you, and you will want to repeat the recipe for creating an exquisite home-made delicacy more than once.
Ingredients:
- dark chocolate - 200 g;
- Cashew and coconut flour - 1/3 cup;
- coconut oil - 2 tbsp. spoons;
- honey - 3 tbsp. spoons;
- mint oil - 5 drops.
Preparation
- Connect all the ingredients except the chocolate in the container of the blender or combine, grind.
- The resulting mass is laid out according to the molds and allowed to freeze.
- Melt the chocolate in a water bath, immerse the billets in it.
- Place chocolate sweets with mint in the cold for hardening.
Chocolate sweets "Rafaello"
Chocolate-coconut candies , prepared with their own hand from simple ingredients according to the following recipe - an excellent alternative to the advertised variation of sweetness. The process of creating it will not take much time, and the result will surpass the wildest expectations, provoking violent emotions and true pleasure.
Ingredients:
- white chocolate - 200 g;
- coconut chips - 150 g;
- oil - 50 g;
- fat cream - 12 ml;
- almond.
Preparation
- The white chocolate, broken into pieces, is poured with cream and melted in a water bath or in a microwave oven.
- Allow the mass to cool under room conditions, mix 50 g of coconut chips and butter.
- Place the mass in the refrigerator for a while, then beat it a bit and then cool again.
- From the received basis form round white chocolate sweets, putting in each almonds, paniruyut in chips.
Chocolate sweets with jelly filling
The following recipe for chocolates will please jelly fans. In this case, the jelly base acts as fillings for decorating the products. It is important to correctly observe the proportions of liquid and gelatin in order to obtain a dense mass, which can be cut with a knife or without fear of sticking on the plug. Morse can be replaced with sweet milk or fruit juice.
Ingredients:
- chocolate - 200 g;
- berry sweet mors - 1 glass;
- gelatin - 40 g.
Preparation
- Soak gelatin in water according to the recipe, dissolve and mix with sweet mors, milk or juice.
- Pour the mixture into molds and allow to freeze well.
- Melt the chocolate, cool, dipped in it jelly billet and let it freeze on a grate or parchment.
Chocolate sweets with alcohol
For an adult audience, you can prepare home-made chocolate sweets with alcoholic filling. In this case, the Bailey liquor is used, which can be replaced by any other drink. The products are made from milk, black or white chocolate, which is made ready or made out of beans, sugar and cocoa butter.
Ingredients:
- chocolate - 200 g;
- Liquor Bailey - 50 ml.
Preparation
- Melt the chocolate.
- Apply a layer of chocolate on the bottom and the walls of the mold and let it freeze.
- Repeat the procedure until a layer of 1.5 mm thick is formed.
- Pour a small amount of liquor into the billet and send it to the freezer.
- Cover the chocolate alcoholic candies with a layer of re-melted base from above, let it freeze.
Chocolate sweets from children's mixture
Chocolate sweets at home can be made from a baby mixture "Baby", but if you want you can replace it with another one at your choice. In the recipe for giving products a special taste and aroma, cognac or Madera is used, which can be replaced with juice if the treat is designed for a children's audience.
Ingredients:
- baby formula - 1 pack;
- boiled condensed milk - 1 can;
- cocoa - 100 g;
- milk - 50 ml;
- cognac or madera - ½ cup;
- nuts - 2 cups;
- a crumb of cookies or wafers.
Preparation
- The mixture is combined with two tablespoons of cocoa, nuts, condensed milk and cognac, and mixed.
- The balls are made from the base, dipped in a crumb of cookies or wafers, mixed with cocoa.
Colored chocolate candies
Color chocolate candy on a stick will become a real sweet joy for kids and a fun treat for adults. Making sweets is an intricate process, but the result is worth it. The main thing is to observe the working temperature of chocolate mixtures and then the result will be only positive.
Ingredients:
- dark chocolate - 400 g;
- chocolate white - 100 g
- cream - 40 ml;
- invert sugar - 15 g;
- fruit concentrate - 35 g;
- oil - 20 g;
- cocoa butter - 50 g;
- fat-soluble dyes.
Preparation
- Cream sugar and concentrate warm up almost to a boil, lay white chocolate, stir.
- The melted butter of cocoa is divided into portions, dyes are introduced, the mixture is cooled to 30 degrees, applied by brushing the walls of the molds.
- Repeat the procedure 2-3 times, cool.
- Dark chocolate is melted, cooled to 32 degrees, poured into molds and immediately poured into a bowl, removing the remains with a spatula.
- Send the form to the freezer for 1-2 minutes.
- Fill the workpieces stuffing 2/3, pour chocolate, maintaining its temperature of 32 degrees, remove the excess spatula.
- When the mass seizes, insert skewers, chill the candies and remove from the molds.