There is so much fun to have with chocolate. I discovered that new found love in making my own. 😊 I love seeing how it is made, and obviously enjoying any form of it.
My favourite experience with chocolate was going to Brussels a few years ago and oh my goodness; the chocolatiers there have some serious skills. Safe to say my chocolate addiction got worse and my fascination of fine chocolates grew exponentially.
Fast forward a few years and I have jumped on the band wagon of learning chocolate making skills. Don’t get me wrong, I still have so much to learn, and every time I make it the passion gets fuelled even more. I love making pastries, cakes and cupcakes but I think I love making chocolate even more.
Chocolate making is not easy. I learned the hard way about the importance of tempering and patience with setting. The good thing however is if you don’t make mistakes and if you don’t mess up every now and then you struggle to learn to be better at what you do. I think it is the same with any passion: whether it be if you work with numbers or a painter or working with animals. The passion drives you even through your mistakes. It is the perseverance through the disappointments that makes you realize: ‘’you know what, I screwed up royally, but I will give it another go.’’ That is how you know that you are passionate about something, you don’t mind messing up and you are willing to push through. Anyways, I do not want to get too philosophical.
For all my chocolate contained recipes I use Callebaut, it is just a personal preference of mine. The workability and versatility are amazing. (Also, no I do not get sponsored by them, it would be amazing though won’t it!) 😊 You can use any good quality couverture as long as you temper it to ensure a lovely shine, snap and setting. Notes on tempering will be at the end if you want to know what I am talking about. For now, let’s crack on!
For this recipe you need a chocolate bar mould (I used a polycarbonate mould for smaller chocolate slabs). I prefer Polycarbonate mould (hard plastic) as silicone is too floppy and makes scraping and sealing awfully hard. You will also need a digital thermometer.
200g Callebaut Gold callets (if you can’t find that use any other favourite flavour chocolate, like 70% dark or milk chocolate)
Honeycomb candy (can purchase or make your own), crush them into smaller pieces (Honeycomb Recipe)
- If you want to make your own honeycomb (please find recipe in top tab or in link above). Honeycomb you can make a day in advance or a few hours earlier before making chocolate bars.
- Fill a pot with water a quarter full and place a glass bowl on top of that. (It should not touch the water.) Place your couverture into the bowl and melt over medium heat. As soon as most of the chocolate is melted, remove from heat and stir carefully until all callets have melted.
- Temper your chocolate (remember: notes on bottom for tempering) and then pour the chocolate carefully into your preferred moulds, scrap the excess off and tap the mould carefully so that the air bubbles will pop, then sprinkle your honeycomb (as much you want) over your chocolate and give a give tap or two and place your chocolate into the fridge for about 10 minutes.
- When it is done you will see it has harden completely and when you twist your moulds slightly it will come out straight away. Tip over carefully on some parchment paper and you are ready to enjoy or you can wrap them and give them out as gifts.
Notes on tempering and Video Links:
Tempering by seeding method –
Measure out your needed chocolate. Place half of your couverture into microwave proof bowl. Melt the chocolate by heating it in short intervals (30 seconds at a time). If you see that most of your chocolate has melted and you still have some callets that are not melted, you can stop the heating process, it will be fine with the residual heat in the melted chocolate to melt the rest. Stir it around carefully until your chocolate has all melted, the temperature would be around 40 – 42°C/ 104 – 108°F . Add the rest of your chocolate and stir around until that has completely melted and your temperature is around 28 – 29°C/ 82 – 84°F. To ensure chocolate has been tempered correctly place end of knife into chocolate mixture. If it has hardened within 5 minutes, you are ready to mould your chocolate. If temperature is still too warm and has not tempered yet, add more couverture to ensure chocolate to crystalize and test again to see if it sets.
Tempering on surface –
You’ll need a marble slab or surface and a pallet knife and scraper (you can find a scraper in any hardware store or baking store). Take your melted chocolate. Carefully, pour half of your mixture onto the slab, spread the mixture out and bring it to the middle by scraping the chocolate mixture and taking off excess of chocolate with pallet knife. Do that about 3 times or when temperature has reaching between 21 – 28°C/ 70 – 82°F then add that back to the other chocolate, stir until everything has blended together again. If the temperature of whole chocolate mixture has reached 31 – 32°C/ 87 – 89°F you have reached your desired temperature. If not continue the method twice more or until your chocolate has successfully tempered. Test again with knife dipped into chocolate and if it sets within 5 minutes you are ready to mould your chocolate.
Video Links for tempering:
I hope you enjoy your chocolate making. If you have any questions about this recipe or any of my other recipes, please feel free to ask.
Take care and have a great day!