So, I prefer to make my own and the key is QUALITY ingredients.
The easiest way is to simply buy a good bar of chocolate, melt it, pour into moulds and gently push in your own ingredients on top.
Melting Chocolate: This is done over a double boiler,aka a bain-marie, otherwise known as a bowl on top of a sauce pan of simmering water. Gently in the microwave works too.
Mould: a used, cleaned plastic tub is fine such as a cream cheese tub. No need to buy a specialist mould.
Decorate with nuts, nibs, figs, dates, any dried fruit or nuts that you like.
Melting and shaping ready made chocolate means your finished product will have to be kept in the fridge.
If you prefer to do more than simply remelt chocolate then you can make your own with cocoa powder, fat, icing sugar, milk powder and a little salt.
Easy All In One
- 130g quality cocoa powder
- pack of butter, softened at room temperature (coconut oil is the preferred fat but is not easy to find)
- 130g icing sugar
- 130g instant milk powder (full fat)
- pinch of salt
Sift all the dry ingredients into a bowl. Melt the fat over a double boiler. Add fat to dry ingredients and stir in. Pour into a mould or thinly into containers and place in the fridge overnight. Easy.
Cheaper Alternative method using less fat.
- Cocoa powder - 5 tbsps
- Milk powder - 1 1/4 cups
- Butter - 1/4 cup
- Sugar - 2/3 cup
- Water - 1/2 cup
Heat water and sugar in a vessel and bring to a boil. Reduce flame and continue cooking till the syrup reaches one string consistency. Add the butter and mix well till it melts and blends with the syrup. Turn off heat.
Sieve the cocoa and milk powder together then add gradually and mix well till glossy. Grease square pan or plate. Pour the mixture into the pan and smooth the top with a spatula allow to set for 10 to 15 mts at room temperature
Place in fridge for 10-15 mts. Remove from fridge and use a cookie cutter to cut into desired shape.