The basics first – if you still haven’t figured out that Moha is my wife’s name, you are definitely an idiot. Now, cutting it straight to the topic: Moha prepared a batch of dark chocolates and milk chocolates yesterday. This was her third attempt and by now, am pretty sure she has rounded-up all the permutations and combinations that go in DIY chocolates. The goods will be distributed across three households and my workplace, each averaging a batch of around 25 units each. Sharing a few things with you apart from the image:
- Me & Moha made this together. I was responsible for greasing the molds and scooping out the settled stuff
- We used cashews, raisins, walnuts, almonds (and some groping)
- Turns out that silicone molds are the best
- We did rum chocolates, plain milk chocolates, chocolates that combined dark and milk chocolate compound - eating these with herbal tea at the office is the ideal way to stay awake
- This time around, we experimented with bigger chocolates that have a gooey inside, filled with kiwi and mixed fruit jam, i.e. individually - did just about 8 units of this variation
- A makeshift mold that was originally part of a bigger chocolate packaging turned out to be really useful - will be searching for more on Amazon
- Using olive oil for greasing the molds is better. Leaves no residues and has no odor - always grease, comprehensively and minimally
- Freezing time is not much. Just about 5 minutes and you don't want to turn chocolates into rock solid blocks - lowering the freezer temperature can help
- Rum mixes well with milk chocolate compound, it doesn’t solidify immediately - you might want to start with this
- Rum creates a chemical reaction with dark chocolates compound, instantly thickening the mix, almost instantly - you need to put-in some labor here
- Stirring the chocolate mix continuously is a big help, keeps the contents better textured, more maneuverable