How To Make Home Made Chocolatesâ€¦

Itâ€™s a unique pleasure to eat home made chocolates! Read on to know how these yummy treats are made.

Letâ€™s begin with melting the chocolateâ€¦

Ways To Melt Chocolate
You can melt chocolate either on a stove or in microwave. For the former, put chocolate in a dry and heatproof bowl over a saucepan with boiling water. The steam or water should not enter the chocolate bowl. Stir continuously over moderate to low heat until the yummy thing melts.

While using microwave, cook for a minute on moderate. Then stir. Continue to cook for another half minute. Stir again. Do this until the chocolate melts.

Things To Remember
â€¢Â Always make uniform pieces of the chocolate before melting.
â€¢Â Metal spoon is best for stirring chocolate. Plastic or wooden spoons contain moisture that causes seizing of the chocolate.
â€¢Â Use a ceramic, glass, or metal bowl for melting.

Steps To Make Chocolates
â€¢Â After you have melted the chocolate, stir properly to get rid of lumps.
â€¢Â Pour the melted chocolate into moulds. Fill them to the top. (Moulds are available in various shapes and sizes).
â€¢Â After filling, always tap the moulds gently with your fingertips to eliminate air bubbles retained in chocolate.
â€¢Â Allow the chocolate to set until it gets hard.
â€¢Â After the chocolates become hard, pop them out from the mould carefully.
â€¢Â If any extra chocolate gets stuck around the edges of the mould, remove it using a butter knife.
Things To Remember While Using Moulds
â€¢Â Never use soapy water to wash moulds. Soap takes away the shine from the mould, which would make it tough to get the chocolate out. To wash the moulds, simply immerse them in hot water.
â€¢Â The mould should be completely dry for second use. It would be a tedious task to remove chocolate from spots where water has retained.
â€¢Â For sticky moulds, apply a thin layer of vegetable oil in them.
â€¢Â Donâ€™t panic if you make a mistake or the chocolate spills out of the mould. Never touch it while wet. Let the chocolate set in the moulds as it is. Then, you can simply pick off the spilled parts without effort.

Now that your chocolate is set, relax and relish your hard work! In case, some of it is left (rarely!), wrap it in aluminum foil and store in airtight jar, in a dry, cool place, away from sunlight. And no freezing please!