• March 29, 2024

Make chocolates yourself: the perfect gift

Making chocolates for every occasion

Of course, you can buy chocolates, but if you want to make someone special, then it's much nicer if you make chocolates yourself. A distinction is made between chocolates in Formal chocolates, chopped pralines, truffles and filled chocolates.

We'll show you how you can make these different chocolates yourself and give them away for Mother's Day, for example. You will see: Making chocolates is fun!

Make shaped chocolates yourself

Formal chocolates can take on almost any shape that you want to give away. Whether simple shapes, such as hearts, flowers or stars, or more complex structures, such as cars, kissers or animals? with the appropriate chocolate mold you can make chocolates in all shapes yourself.



That's how it's done:

  1. The molds are filled with tempered chocolate.
  2. The Remove excess chocolate and gently shake the shapeso that there are no air bubbles in the chocolates.
  3. Then you can cool the form chocolates at about 8 to 10 degrees.
  4. If they are firm, you can gently remove them from the mold and pack them as a gift.

Make chopped chocolates yourself

© Thomas Neckermann

Cut chocolates, such as our cold dog chocolates or the ginger pralines, follow a completely different pattern. To make these chocolates on their own, prepare them first the filling, which is then dipped in liquid chocolate. Therefore, these sweets are also often referred to as dipping chocolates. It is important that the filling is firm and can not leak. Which taste you prefer, is of course up to you.



That's how it's done:

  1. Let the filling, which is about 1 cm thick, cool down and then evenly coat the underside of the mass with chocolate.
  2. Allow to cool again and cut out the chocolates in the desired size from the mass.
  3. The individual chocolates then fill with the help of a chocolates fork (3-pronged fork made of thin, sturdy wire that allows the chocolates to be dipped in liquid chocolate without the chewing of the prongs) dip down into the liquid chocolate to give it a uniform coating.
  4. Lift out the homemade chocolates with a fork and then pat gently so that the bubbles disappear.

Now you can put the chocolates on sandwich paper and decorate at will. Sugar pearls, as well as couverture, flowers and lettering are ideal for this purpose.





It becomes especially noble when you have yours Cut chocolates decorated with praline foil, Attention: You have an edible motif to remove the remaining film. Beautiful wrap and give away.

Make truffle chocolates yourself

© AS Food studio / Shutterstock

Of course, you can also make truffles yourself. They are usually made with hollow bodies. These include, for example, our rum truffles or the surprise truffles.

The special feature: You give the truffle mass (usually Canache, or Ganache called) in a preformed, round shape. This is how the truffles look nicely uniform at the end. If you make it yourself at home, you will usually make the chocolates by hand.



That's how it's done:

  1. Simply cut off the desired amount of truffle mass and shape into small balls with your hands or put them into the characteristic truffle shape.
  2. Then sprinkle tempered chocolate on the palm of your hand and roll the truffles in it until they are completely surrounded by a thin layer of chocolate.
  3. Allow to dry and repeat.
  4. A total of three chocolate layers are applied so gradually.
  5. After the third coating, the chocolates are rolled in a bowl of cocoa powder until they are completely covered with the brown chocolate powder. Let it dry again and wrap it nicely.

Truffles are especially popular as home-made chocolates, because they are unproblematic to produce. These three recipes are particularly easy to implement:



The basic recipe for truffles (60 pieces):

  • 300 grams of half-bitter couverture
  • 250 grams of whipped cream

Couverture and cream make the so-called Canache (also Ganache), the truffle or chocolate mass, which is also occasionally used to fill chocolates. If you want to make chocolates yourself, you can not avoid it.



Then, depending on the variety, add the following ingredients:

Peanut truffles:

  • 50 grams of peanut butter
  • 50 grams of sesame seeds

Orange truffles:

  • 50 grams of butter
  • 3 tablespoons orange liqueur
  • 1 orange 5 tbsp sugar

Calvados truffle:

  • 50 grams of butter
  • 3 tbsp calvados
  • 10 grams of pine nuts
  • 2 tablespoons cocoa

That's how you make truffle chocolates yourself

Chop the couverture and place in a bowl. Boil the cream, pour over it and stir until the couverture has melted.



For the peanut truffle:

  1. Stir the peanut butter under the cream couverture and let it solidify at room temperature. Beat up the truffle mass with a whisk and pour into a piping bag with a perforated nozzle.
  2. Roast sesame in a pan without fat. Remove and allow to cool. Sprinkle sesame on a board. Sprinkle the truffle mass in strands on the sesame and roll in it. Cut sesame truffle sticks into pieces about 2 cm long.

For the orange truffle:

  1. Stir butter and orange liqueur under the cream couverture (basic recipe 1) and let the mixture solidify at room temperature. Whisk with a whisk, fill into a piping bag with a perforated nozzle.
  2. Rinse off the orange, dab dry, finely rub the skin. Finely chop sugar and orange peel in the lightning chopper. Put in a deep plate, let it dry. Roll the solid truffles in orange sugar.

For the Calvados truffles:



  1. Stir butter and calvados under the cream couverture (basic recipe 1) and let the mixture solidify at room temperature. Whip the mixture with a whisk, fill in a piping bag with a hole.
  2. Sprinkle and chill the Calvados mass in small dab on a flat bowl or board. Roast pine nuts in a frying pan without fat light brown. Remove and allow to cool. Dust a board with half of the cocoa.
  3. From the Calvados mass large specks with a small tuff on the cocoa splash. Dust the truffles with remaining cocoa and decorate with pine nuts. Beautiful in small chocolate cases.

Make filled chocolates yourself

© Thomas Neckermann

If you want to use hollow body shapes for your chocolates, you can also make filled chocolates yourself. The great thing about it: they reveal their sweet secret only with the first bite.

But be careful that it is not a bad surprise. For example, many people do not like bottled chocolates. If you are uncertain, you may prefer to choose a different kind of chocolates.

That's how it's done:

  1. Make the hollow bodies by filling tempered chocolate into the molds, knocking again to make the air bubbles disappear, and then sweeping the mold so that the excess chocolate runs off.
  2. Once the chocolate firmens, use a spatula to scrape off the excess couverture, leaving the rim of the body clean with the mold completes.
  3. Get stuck for about an hour and then fill. For this purpose, a homemade ganache is suitable, as in our juniper ganache chocolates. It is best to fill the mass with a piping bag or a portioning funnel so that it is about 1mm below the edge.
  4. Then seal the homemade chocolates with a layer of liquid couverture, remove the excess chocolate and make the chocolates firm.

That the filled chocolates are finished, you recognize that they slowly dissolve from the bottom of the praline mold. They can then easily knock out of shape and pack nicely as a gift. We have a nice guide to make a decorative box of chocolates.



Make crunchy pralines yourself

Crunchy chocolates are? As the name indicates ? a particularly crispy matter. And you can also make these chocolates yourself: all you need is Cornflakes or granola as desired and tempered, soft chocolate, Just put the cornflakes in the liquid couverture so that it becomes firm and all the cereals are well coated in chocolate. Then place the mixture in small portions on a buttered tray, allow to cool and allow to harden.

Now pack the homemade chocolates beautifully and give away as a gift.

Make chocolates yourself and keep them

Homemade pralines with a chocolate envelope wrap several weeks, If you fill the chocolates with a fruit puree, the shelf life is reduced to a few days. So you eat it very fast.



Quite different is chocolates that you fill with alcohol. Taste-neutral vodka, for example, extends the shelf life of sweets. Best you keep the chocolates in well closable tin cans. Then they stay delicious for a long time.

Chocolate Bark - Holiday Gift Idea - Food Wishes (March 2024).



Chocolate Candy, Mother's Day, Gift, Chocolate