Simple Chocolates Recipe
A simple recipe to create your own luxury chocolates
Ingredients
- 200 grams milk chocolate couverture **you can also use dark or white here, but watch out for the difference in tempering temperatures!***
- 60 grams dark chocolate
- 60 grams boiled water
- 1 or 2 pinches sea salt flakes
Instructions
- Roughly chop 2/3 of the couverture. Place in a heatproof bowl over a pan of boiling water and melt until the desired temperature (55 °C dark/ 50 °C milk and white) Tip - it is better to do this very slowly so that the chocolate doesn't burn.200 grams milk chocolate couverture
- Take the bowl out of the water bath and add the remaining 1/3 of the couverture to the mix, piece by piece, stirring until Temp #2 has been reached. Don't worry, this phase always takes me a long time too.
- Reheat the chocolate slowly, until it has reached Temp#3
- Now the couverture is ready to go into your chosen mould. Place it on top of a piece of cling film.
- Slowly pour the chocolate over the mould, almost to every edge. Carefully knock it against the table/counter top to remove all the air bubbles. Turn it upside down, over the cling film, and let all the excess chocolate come out. Scrape the top clean with a spatula, and let everything set.
- Water ganache time! Roughly chop the dark chocolate and put in a bowl with the salt. Pour the boiling water over the top and stir until the chocolate is melted and the mixture is smooth and shiny.
- Whilst the ganache is still semi-fluid (it gets a. lot thicker with time), fill the chocolates to a little more as 2/3rds full.
- Melt the remaining chocolate from the cling film (once it is hard, you should be able to simply pop it off) by using the desired tempering method again. Just a little bit more patience needed!
- Pour again the tempered chocolate over the mould, so everything is covered. Then scrape the excess chocolate off (ideally with a dough scraper) so that each chocolate has a clean edge. Leave everything for at least an hour.
- To take the chocolates out of the form, you need a bit of strength. Bang the form against a hard surface and all of them should fall out. If that doesn't happen, it sometimes helps to leave them 10 minutes (no longer) in the freezer