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My Precious…Utterly Moha-licious DIY Chocolates

DIY Dark Chocolates | Wife's Cooking Review
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

2 comments:

  1. The next batch is going to be with better molds, bought from Amazon, more dried fruits and using more sprinkling choices to ensure the presentation is a bit more dynamic, more colorful

    ReplyDelete
  2. We tried baking a cake and the results were a blend of falling flat on our face and some success:
    - tried a chocolate-rich cake
    - made the perfect batter, whisked into submission
    - preheated the microwave properly
    - filled the baking can too much, leaving little room for the batter swelling
    - cake emerge uncooked from within, the core was gooey
    - the crust was charred in places, almost burnt
    - second batch helped save some grace with better all-round dynamics
    - coated with milk chocolate compound and Gems

    ReplyDelete

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