Home made chocolate slabs

LouBlue

qwiksave wrote: »

Tempering? We never used to bother with that did we? (And wondered why ours didn't work out right!) :rotfl:

Oh yeah, I remember now.

Racklen

think i may have to do some of these slabs at xmas quick, chea easy and can have a nice personnal touch

vikki_louise

HEllo, I've just found this thread and spent ages reading all of it. I desperately want to start making chocolates but don't have a reason to at the moment so I plan to make them for everyone at Christmas.

Whats the earliest time you think I can make them before xmas? I want to get them done early but don't want them going funny because they were done early.

Thanks for all the idea's and inspiration

Tuttifruitty_Theresa

After reading this thread last year i made a marzipan one for my uncle who's mad on marzipan lol. I molded the marzipan into a big long oblong chunk and spread the melted chocolate on the top and sides, when dry i coated the bottom. I then drizzled melted dark chocolate zig zag lines on the top.

It took him about 5 minutes to eat it and felt slighty queasy afterwards but said it was worth it and was one of the best christmas present's ever lol


xx

Noctu

Hi everyone

Love the thread!

I'd be very grateful indeed if someone could answer a couple of questions...

- How far in advance can I start making these?

- When they're taken out of the fridge, will they melt at all? (Stupid question!)

- What do you use to wrap these? Tissue paper?


Cheers

NemoToad

I love the ideas in this thread so I'm planning on making some for my food hampers for Christmas. We have a star shaped ice cube tray so I'll use that for some little chocolates and then make some bigger slabs! Thank you so much to the original posters daughter for the inspiration and everyone else for all their brilliant recipes.

I'll probably wait a bit though as I don't want the chocolate going 'white' if it's done too far in advance!

Chris25

Noctu wrote: »

Hi everyone
Love the thread!
I'd be very grateful indeed if someone could answer a couple of questions...

- How far in advance can I start making these?
- When they're taken out of the fridge, will they melt at all? (Stupid question!)
- What do you use to wrap these? Tissue paper?
Cheers

can't help you with how far in advance because the earliest I've made chocolate goodies is perhaps a couple of weeks before giving.

I didn't store mine in the fridge - kept them either in a cool room or put them in tupperware box in the garage.

I used sweetie bags from Lakeland or cello food bags that I got in US. http://www.lakeland.co.uk/cellophane-sweet-bags/F/product/10868?src=gafsa&sq=sweetie%20bags Lakeland usually do a Christmas design and one for Easter too.

SugarSpun

Can someone confirm for me please that in order to do this I:

buy some chocolate

melt it in a bowl over hot water

stir in a blob of butter

empty the chocolate/butter mix into moulds

wait a bit and sprinkle stuff on it

put it somewhere to set

give it away and await praise?

Is that the right idea? Some of you keep saying "tempering", and I don't know what you mean or if I should be doing it.

tootiefrooties

Yes that's the right order and no, they don't melt if you take them out of the fridge - you wouldn't keep a normal bar of chocolate in the fridge, and these are even thicker so should be sturdier. Plus if you use dark chocolate it isn't as soft as milk, so should last better.

These are my first two attempts - one of them is a 'z' made from yellow sweets for my brother in law's birthday tomorrow (he's 12), and the other says '25' in silver balls with a marshmallow border for my in-laws silver wedding in two weeks time. Hope they like them, they took ages! Used 5 chocolate bars for each so they weigh half a kilo haha.

cookiedough38

those are lovely slabs, did you wrap them in clear cellophane?