We know what you are thinking. Why make my own chocolates when I can just buy them. We will give a good enough reason- Flavors of your choice!! You can also wrap them in your style using creative chocolate gift-wrapping ideas!

Making your own best homemade chocolate is so easy and quicksand requires less time, steps and ingredients. There are many ways to go about this. You can make chocolates from scratch or just use the compound chocolate mix to make new flavours. Both ways are super fun and yield amazing results, so follow your heart!

Recipe -1

This recipe works best with a mix of compound and dark chocolate. We have used 46% cocoa dark chocolate slab and regular dark compound chocolate.

Let’s go step by step and learn how to make fillings for the chocolate.

Custard cream - 

Ingredient - 

• 125 ml fresh cream
• 125 mil milk
• 3 yolks
• 15 g corn starch
• 40 g powdered sugar

Method - 

• Whip the yolk, sugar and cornstarch to ribbon consistency
• Boil cream and milk together.
• Add 4 tbsp of coiled mixture to yolk mixture and stir.
• Then add the rest and mix well
• Put this mixture on heat and keep stirring till it becomes creamy and then take off heat and let it cool.

Coconut cream- 

Take grated coconut and whipped cream and whip together until combined and light.

For chocolates -

• Take 150 gm of dark compound and 25 gm of dark chocolate and melt.
• Take the chocolate and fill your silicon moulds. 
• Tap out the extra chocolate and let it cool 
• Once it is set, fill the moulds and set again.
• After a while pour more chocolate on top to complete the chocolate.
• Tap it out when cold.

Recipe 2-

Most of the recipes online call for coconut oil or butter to make homemade chocolates. But I highly recommend making them with cacao butter, it makes a big difference in taste and texture.

Here is what you have to do for Milk Chocolate

• Cacao butter – 1/3 cup, chopped
• Unsweetened cocoa powder – 2.5 tbsp
• Milk powder – 1 tbsp
• Confectioner’s sugar or powdered sugar - 2tbsp (optional)
• Maple syrup – 1 tbsp 
• Salt – 1 pinch
• Vanilla extract 

Method-

1. Add 2 – 3 inches of water to a small saucepan and bring to a boil over medium-high heat. Then set a nonstick saucepan/medium glass, stainless steel or ceramic mixing bowl on top, making sure it’s not touching the water (“double boiler” method). Bring down the heat to medium.

2. To the mixing bowl, add cacao butter and let it melt, takes about 2 – 3 minutes.

3. Remove it from heat. Sift and add cocoa powder, milk powder and icing / powdered sugar (you can sift them beforehand). Add maple syrup, salt and vanilla extract. Stir for 30 seconds or till smooth (do not over stir). 

4. Pour carefully into silicone chocolate moulds or into mini cupcake liners. Keep in the refrigerator to set for 30 – 45 minutes (or in the freezer for 20 minutes). Gently remove from mould and enjoy!! Store in fridge or at room temperature

For white chocolate

Cacao butter – 1/3 cup

Icing sugar / confectioner/s sugar or powdered sugar – 3 tbsp

Milk powder – 3 tbsp

Vanilla extract – 1/4 tsp (optional)

Salt – A tiny pinch (optional)

 

Method

 

1. Melt the cacao butter in a double boiler as explained above. Stir until smooth, takes about 2 – 3 minutes.

2. Remove it from heat. Add icing sugar, milk powder, vanilla extract and a pinch of salt. Stir for 30 seconds (it may be a bit lumpy or grainy as 3 tbsp milk powder is added. Stir till just combined, do not over stir). Pour into silicone chocolate moulds. Keep in the refrigerator for 30 – 45 minutes (or in the freezer for 20 minutes). Gently remove from mould and enjoy!!

Now you have the best homemade chocolate recipes! Thinking about how to wrap chocolates? Head over to our blog on chocolate gift wrapping ideas!