Do you like to make your own chocolates at home? Or perhaps you never have but want to give it a try? Chef David Hamilton from our Saskatoon store has some great tips to get you started!
Selection of the chocolate is very important. A good quality chocolate melts smoothly and tastes better at the end. This is also true for the coloured varieties. Chocolate discs melt easiest on an induction burner over the lowest setting; however, the double boiler method is also effective.
Ensure to wash and sanitize your chocolate molds, as they will be coming into contact with ready-to-eat products that will not be cooked.
It is always best to have a plan in mind before starting. To make the painting process easier, know what colours you would like to use and the order you plan to use them in the design of the mould.
Once you have selected your first colour, melt the discs. Using a toothpick or a bamboo skewer, carefully and thoroughly mark the molds you select for this colour. Repeat the process for all the colours. Refrigerate the molds for at least five minutes in between colours to ensure they have time to set.
For lighter colours on a dark chocolate background, you may want to apply a heavier base in order to have it stand out truer.
Once you have applied all your colours and they have set, melt your filler chocolate and carefully spoon it into the molds. Gently tap the tray in order to remove any air bubbles in the chocolate.
Refrigerate the finished sheet for at least half an hour before removing. Turn the mold upside down onto a cookie sheet and gently press the chocolates out. Enjoy!