Chocolate Alchemy

With only a few days remaining before Valentine's Day, you begin to rack your brains trying to imagine the perfect gift for your valentine. Flowers? Dresses? Diamonds? Then it suddenly dawns on you: Why not chocolate? It’s always safe and a never out-of-date choice for a romantic moment. Of course, no one can resist a box of self-made chocolate. 

 

In order to make your own chocolate for that big day, you'll need:

A double-boiler

Several bowls and spoons

Candy moulds (plastic or metal)

Moulding chocolate

Small cellophane bags

Plastic gloves (rated for food handling)

 

Instructions:

MELTING THE CHOCOLATE

Remember to place water in the lower pan of the double boiler and bring it up to a temperature of between 45 and 55 degrees ºC. The chocolate goes in the smaller pot on the top, which sits in a hot-water bath. Make sure no water mixes with the chocolate or this batch will be ruined. Stir the chocolate until it's melted.

 

FILLING THE MOULDS

Pour a small amount of chocolate into each mould. Tap the mould gently on the counter to eliminate any air bubbles. (If there are any stubborn bubbles, pop them with a toothpick.) Then, fill the moulds to the brim.

 

COOLING THE CHOCOLATE

Place the entire mould in a freezer for about 15 minutes. The favours (chocolates to be) are ready when they start to pull away from the mould. Remove the favours from the freezer and immediately place each chocolate on a sheet of wax paper for some time.

 

PACKAGING THE FAVOURS

Put each chocolate morsel into a cellophane bag and close with staples or by tying it with a pretty ribbon.

 

If you find it too complicated to make chocolate at home, the Diosa Chocolate Bar is the right place to go. Located at 7309A, Building 7, Jianwai SOHO, the bar provides professional equipment, materials and guidance for making chocolate. So do not hesitate! Be an alchemist for love and make your own chocolate and a Valentine’s Day full of magic.