We have been focusing on making chocolates and it has been an adventure! The first time that we tried making truffles the kitchen ended up completely cover in chocolate, not to mention the kitchen towels, our shirts, even my son! But it was worth, the chocolates were so beautiful and delicious... At least that is what we thought back then. After a few more attempts we realized that we could do so much better, more flavors, nicer designs, a more professional finish product and a lot less mess in the kitchen!
Here are some of my tips for making molded chocolates:
* Use a large bowl for melting the chocolate - this will allow you turn your chocolate mold upside down over the bowl and the bowl will catch most of the excess chocolate (=less mess to clean up later)
* Use real chocolate - candy melts are easier to use as they don't required tempering but they are not the real deal
* Start with inexpensive molds with as many cavities as possible - this will save you lots of time and I find that the inexpensive molds tent to unmold the chocolates easily, they just are not as durable as the professional molds.
* Temper the chocolate - you can find great tutorials in YouTube and craftsy.com
* Wait until the mold looks frosted before you unmold the chocolates- if the mold doesn't look frosted, put the mold back in the fridge for a few more minutes. Tempering the chocolate properly also makes the unmolding process easier
* Never let chocolate become in contact with water, the chocolate will be ruin
* You can use dry spices or nuts directly in the chocolate but never add liquids
* You can add liquids i.e. Liquor to a ganache and will a chocolate shell with the flavored ganache
* To make ganache use heavy cream, no less than 35%
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