Kindly give the recipes and also give variations in making dark compound chocolates and milk compound chocolates ….
Here is how I learned to mold my own chocolates! 
Hope it helps! This works great 
But keep in mind that you have to follow each direction carefully so they come out perfect!
1. Chocolate melts best at a low temperature. Don’t allow it to reach more than one hundred and ten degrees. Otherwise, it can easily scorch or separate. If you scorch chocolate, you will have no choice but to throw it out and start fresh with a new supply.
2. Melt only enough chocolate at one time that you can mold in just a matter of minutes. Once it’s melted, you’ll want to place it into your prepared molds right away. If you wait too long, it will harden.
3. Keep water and other such liquids away from the chocolate while it’s melting! Water will cause the chocolate to seize up! You can add a few drops of vegetable oil to remedy the problem, but the taste of the chocolate will be adversely affected.
Now you know the basic rules to molding the chocolate. But here is how you actually MAKE them: The easiest and quickest way to melt chocolate is to heat it in a microwave oven. You can use a double boiler, but then you have the risk of getting water in the chocolate. You can also use a baking oven, but it takes about an hour, so that process is rather long and time consuming.
So, to use the microwave oven method, you will need a heat resistant, microwave safe two cup measuring cups. You will also need a long handled spoon and some molds. You can purchase molds at your local candy supply or craft store. You can also purchase decorations for your chocolates, sticks if you want to make suckers, edible paints, etc. There are a variety of things you can buy that will make your confections colorful and more attractive, fun, and enjoyable. And, of course, you’ll need a supply of chocolate (you can use any kind your heart desires, whether its chocolate chips, dark block chocolate, white chocolate & milk). You can buy them at the candy supply store too, or your local grocery store.
Wash the molds in hot, sudsy water, and then dry them completely. Remember- there can be no water in the chocolate! Place the molds on a flat, level working surface.
Next, place a small amount of the chocolate- about a pound- into the measuring cup. Place the cup in the microwave and set the cooking level to low heat, at about fifty percent. Set the timer for thirty seconds, then remove the cup and stir the chocolate with the spoon. Place the chocolate back into the microwave oven for an additional thirty seconds, and then repeat the process. You’ll need to keep melting the chocolate slowly like this until its smooth and creamy.
Once it’s melted, quickly pour the chocolate into the prepared molds. Fill each mold up so that the chocolate almost reaches the top. You don’t have to worry about leveling off the chocolate as it will smooth itself out.
Allow the molds to sit undisturbed for several minutes. To speed up the hardening process, you can place the molds in a freezer. You’ll be able to actually tell when the chocolate has rehardened by its appearance.
Finally, carefully flip the molds over and twist them slightly in order to release the chocolate shapes.
The best way to store the shapes is to wrap them up in individual pieces of plastic wrap. Then, you can store them in a flat, airtight container until you’re ready to eat them. Be sure to keep them at room temperature, at about sixty five degrees Fahrenheit so they don’t melt.
Again, I hope you enjoy this great recipe, I know I do! Best of luck and have a nice weekend!
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I remember my folks buying liqueur chocolates at Christmas when I was a kid, and between the chocolate outer bit and the liquid in the middle, there always used to be a sugary crust. Anyone know if you can still get liqueurs that still have this, and – if so – where from? Cheers!
Crusted liqueurs (which is what you are referring to) are made by a long slow process of forming a crystallised shell around a sugar/liqueur mixture in starch and then enrobing the resulting delicate units in chocolate. It’s a specialist process and I imagine you will only get decent ones in France or Belgium. Bouquet d’Or in France used to make wonderful ones but don’t know where you would get them from.
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Hello friends.. I was thinking to make chocolates for my family and friends at home. Chocolates are my favorite too. I wanted some help from you all for making it at home itself.
cocoa is for flavouring and drinking but to make chocolates you will need molding chocolate available in craft stores like Michaels or in Bulk Barn or cake decorating supplies. The chocolate has cocoa butter and fats and is sweeter.
I am going back to the Philippines this end of the month. I am planning to buy some chocolates for my relatives. Are chocolates cheaper there (Duty-Free) than here in Singapore? I will arrive at Clark Airport Pampanga
The price of chocolates are almost the same.
These are some things you might want to consider though:
1) Brand of chocolate – most popular brands are at Duty Free Philippines but there are some other brands that aren’t
2) Weight of your baggage – If you already have too much to carry, it might be better to buy at Duty Free Philippines as you would have help in carrying them
3) At Duty Free Philippines, buying in bulk (3 assorted bags of the same brand for $100) gives you freebies, it varies from brand to brand.. Sometimes they give away appliances, bags, other stuff..
If you go to Duty Free, better to pay in cash, either peso, USD or SGD. Since USD is quite unreliable nowadays, better to pay in peso.
Take note that upon arrival, you will have only one chance to go to Duty Free Philippines (main branch in Parañaque). You’ll have to register at the entrance that you are a returning Filipino. Though, you have up to 3 days from the day of your arrival to do this.
Hope this helps! 
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I would like to have a go at making chocolates at home but I’m not too sure how to make this filling porperly.
Basic truffle mixture:
5 oz (150 g) very best quality dark chocolate (at least 75 per cent cocoa solids)
5 fl oz (150 ml) thick double cream
1 oz (25 g) unsalted butter
2 tablespoons rum or brandy
1 level tablespoon Greek yoghurt
For the plain truffles:
1 level dessertspoon cocoa powder
For the ginger truffles:
¾ oz (20 g) preserved ginger, very finely chopped, plus some extra cut into small pieces
For the toasted almond truffles:
1 oz (25 g) flaked almonds, very finely chopped and well toasted
For the chocolate-coated truffles:
2 oz (50 g) dark chocolate (at least 75 per cent cocoa solids)
½ teaspoon groundnut oil
a little cocoa for dusting
You will also need some paper sweet cases and, for the chocolate-coated truffles, a sheet of silicone paper (baking parchment).
For the basic truffle mixture, break the chocolate into squares and place it in the bowl of a food processor. Switch on and grind the chocolate until it looks granular, like sugar. Now place the cream, butter and rum or brandy in a small saucepan and bring these to simmering point. Then, with the motor switched on, pour the mixture through the feeder tube of the processor and continue to blend until you have a smooth, blended mixture. Now add the yoghurt and blend again for a few seconds. Next transfer the mixture, which will be very liquid at this stage, into a bowl, allow it to get quite cold, then cover it with clingfilm and refrigerate overnight. Don’t worry: it will thicken up after several hours.
Next day divide the mixture equally among four small bowls, and keep each one in the fridge until you need it. Then proceed with the following to make four different varieties. Make sure you have all the little paper cases opened out ready before your hands get all chocolatey!
Plain Truffles
For these, you simply sift 1 level dessertspoon of cocoa powder on to a flat plate, then take heaped half teaspoons of the first batch of truffle mixture and either dust each one straight away all over, which gives the truffle a rough, rock-like appearance, or dust your hands in cocoa and roll each piece into a ball and then roll it in the cocoa powder if you like a smoother look. Place it immediately into a paper case. Obviously the less handling the better as the warmth of your hands melts the chocolate.
Ginger truffles
Mix the finely chopped ginger into the second batch of truffle mixture using a fork, then proceed as above, taking small pieces, rolling or not (as you wish), and dusting with cocoa powder before transferring each one to a paper case.
Toasted almond truffles
Sprinkle the very finely chopped toasted almond flakes on a flat plate, take half a teaspoonful of the third batch of truffle mixture and roll it round in the nuts, pressing them to form an outer coating.
Chocolate-coated truffles
For these you need to set the chocolate and oil in a bowl over some hot but not boiling water and allow it to melt until it becomes liquid, then remove the pan from the heat. Now spread some silicone paper on a flat surface and, dusting your hands with cocoa, roll each truffle into a little ball. Using two flat skewers, one to spike the truffle and one to manoeuvre it, dip each truffle in the chocolate so that it gets a thin coating and then quickly transfer it to the paper. If the chocolate begins to thicken replace the pan on the heat so that it will liquefy again. Leave the coated truffles to set completely then, using a palette knife, quickly transfer them into their waiting paper cases.
Now arrange all the truffles in a box or boxes and cover. Keep them refrigerated and eat within three days. Alternatively, truffles are ideal for freezing.
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70s psychedelic jazz-funk song by johnny hammond so good….ladies put your make up and your dresses on and dance!!
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