how to make chocolates at home?

Answer 1

It depends. If you are making chocolate confections like filled and dipped chocolates or truffles, there are plenty of recipes on the internet. You should start with inexpensive bulk dark or bittersweet chocolate, and add the sweetness yourself unless you're comfortable with the sweetness of various dark chocolates (e.g., Ghirardelli, Hershey, etc). You also might want to not use Scharffen Berger or Callebaut chocolate until you're more experience, they are on the higher end of the price scale for baking/cooking chocolates.

Here is a recipe to get you started:

Chocolate Truffles

1/2 cup unsalted butter, softened
2 1/3 cup confectioner's sugar
1/2 cup cocoa
1/4 cup heavy or whipping cream
1 1/2 teaspoon vanilla

Centers:
pecan, walnuts, whole almonds or after-dinner mints

Coatings:
coconut, crushed nuts,confectioners sugar

Makes about 3 dozen truffles

Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners' sugar and the cocoa; add alternately with cream and vanilla to butter. Blend well. Chill until firm. Shape small amount of mixture around desired center; roll into 1 inch balls. Drop into desired coating and turn until well covered. Chill until firm.

You can also dust these with unsweetened cocoa powder.

Answer 2

Melting Chocolate
General Hints
Choose a cool, dry day to melt chocolate for chocolate coating. Humidity in the air or even in the kitchen will cause chocolate to tighten up or become stiff and grainy, a condition known as "seizing."
Only use very dry utensils when melting chocolate. Wet utensils (even with two or three drops of water) can cause chocolate to seize.
Break chocolate into small pieces to speed the melting process.
Chocolate can scorch easily. Stir melting chocolate periodically to help blending and discourage scorching.
Steam, condensation, or water droplets may cause chocolate to become lumpy and grainy. If during the melting process the chocolate product begins to tighten or become lumpy, it is advisable to add a small amount of solid vegetable shortening (not butter, margarine, spreads, oil, water or milk) to the chocolate, chocolate chips, chocolate squares, or other baking pieces. As an emergency measure only, stir in 1 level tablespoon solid vegetable shortening for each 6 ounces of chocolate you are melting. (6 ounces is equal to 1 cup baking chips or 6 1-oz squares of baking chocolate.
Microwave
Use only microwave-safe containers to melt chocolate in the microwave and place container with chocolate in the center of the microwave to melt.
Handle microwave containers with a hot pad after heating. The container may be hotter than contents.
Do not overheat; chocolate and other baking ingredients can scorch easily.
Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring.
Use the following chart as a guideline for microwave melting. Use this chart only as a guideline; all microwave ovens differ in timing and heating patterns.
Direct Heat
When melting chocolate on a range or stove top use very low heat, use a heavy saucepan
and stir constantly.
Double Boiler Method
Place chocolate or other ingredients in double boiler top over hot, not boiling, water. Be careful boiling water may cause steam droplets to get into chocolate which can result in "seizing," when the chocolate becomes stiff and grainy.
Stir occasionally with a clean, dry utensil until the chocolate is melted.
Warm Water Method
Place chocolate in a small, heatproof cup or bowl. Then place the cup or bowl in a shallow pan containing a small amount of warm water.
Stir the chocolate occasionally until it is smooth.
Measuring
Spoons
Use measuring spoons available in standard sets (from 1/8 or 1/4 teaspoon to 1 tablespoon). Do not use kitchen flatware to measure ingredients for baking recipes. The following guidelines will help you in measuring ingredients.
Measure small amounts of liquid-like extracts by pouring them into the spoon until the spoon is full.
Measure small amounts of dry ingredients, such as baking powder, baking soda and salt, by pouring or scooping them into the spoon until the spoon is full. Level the top with a straight-edged spatula or knife.

Answer 3

it's not really than super easy...because you have to temper the chocolate so that it wont melt at room temperature....you can however double boil the chocolate...and refrigerate it...you need to serve them with in a few hours or they will sweat and look nasty...sometimes crack......what are you trying to make?...I might be able to help you..

Answer 4

you are better off if this is your first time, going into a craft store or your local walmart and buying the kit, makes it so much easier for the first time plus it is cheaper as it comes with the molds that you are going to need

Answer 5

double-boiler, chocolate chips, chocolate mold, fridge in that order

Answer 6

super easy what are you trying to make - I use a double boiler to make mine.

Answer 7

go to allrecipes.com