How do you make Hand Made Chocolate?

Question by Cheergale01: How do you make Hand Made Chocolate?
Is it possible?

Best answer:

Answer by Luke Wood
Well its really really hard!!!!!!!!

Here are the chocolate manufacturers and chocolate makers that have a section on recipes. Lots of great ideas for ways to use your favorite chocolate.

Askinosie Chocolate

Barry Callebaut


Cacao Barry

Chocolates El Rey

Felchlin Switzerland

Guittard Chocolate Company


Taza Chocolate


Valrhona Chocolat

For more chocolate recipes, you simply have to put something like “chocolate recipes for candy making” in your favorite search engine. You’ll find a whole world of recipes out there.

For those new to chocolate work – The following chocolate recipes for filling chocolates and bonbons are quick and simple to make. Use them as a platform to make your own handmade chocolates. Enjoy!

Handmade Chocolate Truffle Center


8 oz 250g Dark* Chocolate (chopped fine)

1/3 cup 75mL Whipping cream

*Click here if you want to substitute Milk or White Chocolate


Bring cream just to a boil in a heavy saucepan. Remove from heat.
Beat cream into the chocolate by hand or using a hand-held emulsion blender. Beat until smooth and all chocolate is melted.
Chill in refrigerator until firm (approximately 1-3 hours).
Scrape spoon or melon-ball cutter across surface of mixture; quickly press with fingertips into 1-inch (2.5cm) balls. Freeze well wrapped in plastic.
Store your handmade chocolates in the refrigerator well wrapped in plastic for 1 week or freeze in freezer bags for 1-2 months.

Gianduja – emulsified nuts and chocolate YUM


5 oz 125 g Roasted Hazelnuts, Peanuts, Cashews or Almonds

8 oz 225 g Dark or Milk Chocolate


Grind the nuts to the consistency of butter. A food processor works well for this. A blender can produce too oily a product as the mixture gets warmed during the blending.
Melt the chocolate in a double boiler or microwave until just melted but not warm. Remove the pan from the heat.
Mix the melted chocolate into the nut paste until thoroughly combined.
Allow mixture to harden slightly and scoop into balls (it may still be very sticky) or pipe into cups.
Or you can temper the mixture just exactly as you would chocolate and pour onto parchment paper to harden and when cool, cut into desired shapes for dipping in chocolate.
Store your handmade Gianduja in refrigerator in a plastic tub for 1-2 months.

Praline (Nut Brittle) Center for Hand-made chocolates


1 cup 250 g Nuts blanched, toasted and still warm

2/3 cup 150 mL Water

2 cups 500 mL Sugar


Bring sugar and water to a boil stirring constantly to dissolve all sugar. Brush down sugar crystals from around edge of pan during this time.
When syrup boils stop stirring and boil until temperature reaches 320° – 330°F (160° – 165°C). Syrup will be a light caramel color.
Immediately remove from heat and put bottom of pan in cold water to stop cooking. Add warm nuts – shaking pan carefully to mix quickly.
Pour nuts and syrup onto parchment paper or oiled counter, spreading quickly with a spatula to make a thin layer.
When brittle has cooled, it can be broken into pieces and dipped in chocolate.
Store your hand-made chocolates in an airtight container immediately as the praline tends to get sticky if left at room temperature.

Know better? Leave your own answer in the comments!

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