Home made chocolate slabs

Emms

Yeah I really cant make anymore so they will have to do as I ate so much of the melted choccie tonight. Diet not going well lol

Ema

qwiksave

Sorry Emms, yes I can see they are your final valentine choccies - now they're wrapped there will be no 'last minute tastings to be had!' :sad:

Maybe thats the solution for the rest of us, if we make them early, wrap 'em up (preferably as nice as you have Emms) so they can no longer expand our waistbands!

shellsuit

Oh all those look ace!!!! :T :T :T
Guess who is going to Ikea tomorrow???? Meeeeeeeee! :j

I'm gonna get some of those moulds and make (well, attempt!) some for Steve for Valentines Day and also some for Mothers day.

Just had a thought....you know the packaging chocolates come in, would the moulded bit be OK for these too or would they melt?

Can't wait to get to Ikea tomorrow, I'll have to say I'm thinking of having a girlie night of making cocktails or something as steve will wonder !!!!!! I want with all the ice cube trays! :rotfl:

Where can I get the clear wrap from??

I'm a 'can't cook so don't cook' girl, but I think even I could have a pop at these

LouBlue

Emms wrote: »

I put the mallow and fudge in first and then poured over it. The batch I tried last week I mixed it all up with the choc first then tried to pour it in and it didnt work as it was to thick to pour.




Raisins. He loves them, I hate them so thats about the only ones I havent tried lol

Just managed to get them wrapped and hidden before he walked in the door.




Emma

They look professional! :eek::T

I can't wait to have a go - mine won't be.

LouBlue

Akua_Wood wrote: »

Sorry about the choccies being out of stock .
I hope to get some more from home (Ghana) hopefully early March.

Ghana? Michael Essien country. :j

Lovely choccie site by the way.

Jem8472

well I have just tried melting a little chocolate and tempering it. As shown in the video I posted. I sort of managed to sort of use a thermometer so I am hoping for the right sort of texture and chocolate that does not melt the second your touch it!

qwiksave

How did you get on Jem8472? Did the tempering work? What did you make and please can we see some photos of the results?..

I would also like to add that my cocoa butter arrived in the post this morning! Thank you Akua, great service. It does say to 'strain' the cocoa butter on the packaging, do you mean with water? Or just as it is? This may seem a personal question between customer and supplier but others of you may want to buy some cocoa butter to make your chocolate shine, and may also want to know how to use it. Anxious to try it out but need to know how to strain it first... It smells lovely.

Also got my small bar of milk chocolate (and an 'extra' one too) so I might make something small as a try out. As always, I'll keep you posted...

Jem8472

It did not come out as well as I hoped. I will need to get a proper thermometer from somewhere. Part of the problem is that I am very limited on time as I can only do it when my gf is out. So I end up sticking it in the fridge or freezer to cool quicker. I have a feeling letting it cool naturally might help things.

Akua_Wood

qwiksave wrote: »

I would also like to add that my cocoa butter arrived in the post this morning! Thank you Akua, great service. It does say to 'strain' the cocoa butter on the packaging, do you mean with water? Or just as it is? This may seem a personal question between customer and supplier but others of you may want to buy some cocoa butter to make your chocolate shine, and may also want to know how to use it. Anxious to try it out but need to know how to strain it first... It smells lovely.

Also got my small bar of milk chocolate (and an 'extra' one too) so I might make something small as a try out. As always, I'll keep you posted...

Please strain it through either a sieve or a muslin cloth (after melting). I have never made chocolate (but love eating them) but I think you have to melt the cocoa butter with a bain marie.

Enjoy your chocolates.

qwiksave

Thank you again Akua, I wouldn't have even known to melt the cocoa butter. In case people don't know, the bain marie is the process of using boiling hot water in a pan with the bowl that has the chocolate or in this case, cocoa butter, over it to melt it. As you can see Akua, we are all just learning about this process. None of us here (as far as I know!;) ) are trying to make chocolate from scratch, we are just using shop-bought chocolate to make hearts and easter shapes for our loved ones using moulds with varying degrees of sucess! We were interested in the cocoa butter because I read that if you want a shiny finish (which we do!) you could stir in half a teaspoon of cocoa butter or coconut butter. I did notice that my ordinary milk chocolate already contains cocoa butter but presumably you need more of it to make homemade chocolate treats shiny )

Sorry Jem8472 that yours aren't working out, its always difficult doing things when your time is restricted. I'm sure theres a lot of guilty faces around - as OH's appear home suddenly and you've just literally crammed their valentines presents in a cupboard but still have the telltale chocolate mess round your mouth! You have to make sure they taste right don't you?:EasterBun
One last apology, sorry everyone for taking over this thread a bit too much recently

qwiksave