How To Make Chocolate

Confess: Do You Hide Chocolate in Your Drawers? This Recipe is for You

Have you ever found yourself secretly devouring chocolate, with that guilty pleasure that only a true chocolate lover knows? You're not alone - millions of people around the world share your passion for this sweet delight. Today, we're going to turn that addiction into something positive: you'll learn how to make your own homemade chocolate.

The best part is that once you learn to make your own chocolate, you won't need to hide it in drawers anymore because you'll be proud to show off your creations. Just imagine everyone's face when you tell them that the spectacular chocolate they're tasting was made by you in your own kitchen. Yes, that chocolate that makes your eyes sparkle and your mouth water can come from your very own hands.

Temperature Guide for Working with Different Types of Chocolate

Before we dive into the fascinating world of chocolate tempering, you should know that temperature is the master key to achieving that bright and perfect chocolate you so admire. It's like a precise dance where each type of chocolate has its own rhythm.

Tempering Temperatures

Dark chocolate (70-85% cocoa) requires a precise process: heat to 45-50°C for complete melting, then lower to 27-28°C and finally raise to 31-32°C for working.
Milk chocolate starts by melting at 40-45°C, then carefully cooling to 26-27°C and finally raising to 29-30°C for proper handling.
White chocolate needs special treatment: start by melting at 40-42°C, then reduce temperature to 25-26°C and finish by raising it to 28-29°C for perfect texture.
Coating chocolate demands precision: initially melt at 45°C, reduce temperature to 27°C and finish by raising it to 31-32°C to achieve that professional shine.

Important Tips

The working environment must be constantly maintained between 20-22°C to ensure successful tempering and prevent the chocolate from behaving erratically.
Time is crucial: once tempered, you have approximately 15-20 minutes of optimal working time before the chocolate begins to thicken and lose its ideal malleability.

Key Ingredients

To create exceptional homemade dark chocolate, you'll need a careful selection of high-quality ingredients. Each element plays a fundamental role in the texture, flavor, and final consistency of your chocolate.

Cocoa butter (250g): Provides the smooth texture and characteristic shine of chocolate, as well as being the base for proper tempering.
Unsweetened cocoa powder (200g): Contributes the intense flavor and characteristic deep color of chocolate.
Powdered sugar (150g): Integrates better than granulated sugar and prevents a sandy texture in the final chocolate.
Soy lecithin (5g): Helps all ingredients blend perfectly and improves the final texture.
Vanilla powder (2g): Enhances cocoa flavors and adds depth to the final taste.
Fine salt (1g): Intensifies all flavors and balances the chocolate's sweetness.
Refined coconut oil (15g): Helps improve the chocolate's flow and texture.
Deodorized cocoa butter (25g): Improves stability and melting point of the chocolate.

How to Make Homemade Chocolate from Scratch

Get ready for a magical experience in your kitchen. Following these precise steps, we'll transform simple ingredients into professional-quality artisanal dark chocolate.

Step 1: Mise en place

Weigh and prepare all ingredients precisely: cocoa butter (250g), cocoa powder (200g), powdered sugar (150g), coconut oil (15g), cocoa butter (25g), lecithin (5g), vanilla (2g), and salt (1g).
Ensure all your utensils are completely dry and clean, as any drop of water will ruin the chocolate.

Step 2: Initial Melting

Melt the cocoa butter and deodorized cocoa butter in a double boiler until reaching 45-50°C, monitoring with a thermometer.
Add the refined coconut oil and maintain constant temperature while it fully integrates.

Step 3: Incorporating Dry Ingredients

Mix cocoa powder with powdered sugar in a separate bowl to avoid lumps.
Gradually incorporate this mixture into the melted ingredients, stirring constantly with a silicone spatula.

Step 4: Emulsifiers and Flavorings

Add soy lecithin when the mixture is at 40°C, stirring gently until completely integrated.
Incorporate vanilla powder and fine salt, mixing until achieving a homogeneous mass.

Step 5: Tempering

Cool the mixture to 27-28°C using a reverse double boiler, stirring constantly.
Reheat to exactly 31-32°C to achieve perfect dark chocolate tempering.

Step 6: Molding and Crystallization

Pour chocolate into completely dry molds, tapping gently to eliminate air bubbles.
Let crystallize at room temperature (20-22°C) for 2-3 hours without moving the molds.

Step 7: Unmolding and Storage

Once crystallized, gently flip the mold onto a clean, dry surface; the chocolate should release easily.
Store in an airtight container at room temperature (18-20°C), away from direct light and strong odors, for up to 2 weeks.

You've successfully completed your first artisanal dark chocolate. Remember that precision in temperatures and patience are your best allies in this process. With practice, you'll achieve chocolate with perfect shine and that characteristic snap when breaking.

Secrets for Achieving Shiny and Crisp Chocolate

The characteristic shine and snap of professional chocolate is achieved through a meticulous crystallization process. Here we reveal the fundamental secrets to achieve it.

Temperature Control

Maintain the working environment between 20-22°C, avoiding air drafts and humidity that can affect crystallization.
Use a digital precision thermometer to constantly monitor the chocolate's temperature.

Tempering Process

Heat dark chocolate to exactly 45-50°C to melt all cocoa butter crystals.
Cool to 27-28°C while stirring constantly to form stable crystals.
Carefully reheat to 31-32°C to maintain only beta crystals.

Handling Techniques

Always use completely dry utensils; a single drop of water can ruin the tempering.
Stir the chocolate in a figure-8 pattern during tempering to ensure uniform crystallization.
Avoid sudden movements that could incorporate air bubbles.

Tempering Test

Apply a small amount of chocolate on wax paper; it should solidify in 3-5 minutes.
Well-tempered chocolate should have a uniform color without white spots.
When broken, it should make a clean, dry sound (snap).

Tips to Prevent Chocolate Crystallization

In addition to the basic tips already mentioned, here are additional and specific tricks to prevent unwanted chocolate crystallization.

Specific Movements

Use a silicone spatula to stir in a figure-8 pattern, avoiding circular movements that can incorporate air.
When pouring into molds, do it from a height of 15-20 cm to allow bubbles to naturally rise to the surface.

Stabilizing Additives

Add an extra pinch of soy lecithin (0.5g per 100g) if you notice the chocolate tends to crystallize.
Incorporate a small amount of melted cocoa butter (5%) if the chocolate thickens too quickly.

Preventive Techniques

Slightly preheat the molds (to 27°C) before pouring the chocolate to avoid thermal shock.
Use a hair dryer on cold setting to remove any condensation from the molds before using.

Warning Signs

If small white spots appear, immediately reheat to 31-32°C and re-temper.
If the chocolate suddenly becomes very thick, add 1% tempered coconut oil at the same temperature.

Professional Techniques for Molding Chocolate at Home

Molding is an art that requires precision and patience. Here we share professional techniques to achieve perfectly molded chocolates.

Mold Preparation

Clean the molds with a dry microfiber cloth, never use water or chemical products.
Polish the molds with cotton to achieve a mirror shine that will transfer to the chocolate.

Pouring Techniques

Pour tempered chocolate from a height of 15-20 cm to naturally eliminate bubbles.
Fill the molds to the edge and scrape off excess with a spatula at a 45-degree angle.

Bubble Removal

Gently tap the mold against the surface three times to allow bubbles to rise.
Use a pastry vibrator or electric spatula to vibrate the mold for 10 seconds.

Turning Technique

Turn the mold 180 degrees and hold for 3-5 seconds to create an even layer.
Place the mold face down on wax paper to drain excess.

Professional Finish

Scrape the edges again before the chocolate completely crystallizes.
Keep the mold in a horizontal position throughout crystallization for uniform thickness.

Some Ideas for Decorating Chocolates

Decoration is the final touch that transforms homemade chocolate into an edible work of art. Here I share creative and professional techniques.

Basic Techniques

Create designs with melted white chocolate over dark chocolate using a fine piping bag.
Dust cocoa powder over molds using stencils to create elegant patterns.

Textures and Reliefs

Apply bubble wrap over semi-crystallized chocolate to create geometric patterns.
Use silicone brushes to create brushstroke effects on still-liquid chocolate.

Shiny Finishes

Apply edible gold or silver dust with a dry brush for a metallic finish.
Spray a thin layer of colored cocoa butter to create marbled effects.

Three-dimensional Decorations

Create chocolate curls using a spatula over cold marble.
Form small chocolate flowers using specialized silicone molds.

How to Properly Store Homemade Chocolate

Proper storage is crucial for maintaining quality and extending the shelf life of your homemade chocolate. Here we explain the best practices.

Environment Control

Keep chocolate at a constant temperature between 18-20°C, avoiding fluctuations that could affect crystallization.
Store in a dark, dry place, away from direct sunlight that could melt or cause chocolate to bloom.
Avoid refrigerating the chocolate, as refrigerator humidity can cause condensation.

Proper Packaging

First wrap in aluminum foil or wax paper to protect from moisture and odors.
Place wax paper between layers of chocolate to prevent them from sticking together.
Place in an airtight glass or plastic container with secure closure.

Organization and Separation

Keep different types of chocolate separated to avoid flavor transfer.
Label each container with the production date to monitor conservation time.
Store filled chocolates separately from solid ones to maintain their original textures.

Storage Time and Conditions

Well-stored dark chocolate can last up to 2-3 weeks at room temperature.
Check periodically for signs of bloom or white spots.
Keep the container tightly sealed after each use.

Frequently Asked Questions (FAQs)

Q: Why isn't my chocolate shiny?

A: The shine primarily depends on proper tempering. If your chocolate isn't shiny, the temperature was likely incorrect during the process: make sure to heat to 45-50°C, cool to 27-28°C, and reheat to exactly 31-32°C.

Q: Can I use any type of cocoa powder?

A: It's essential to use unsweetened, high-quality cocoa powder. Dutch-processed (alkalized) cocoa is best for homemade chocolate, as it has a more intense flavor and dissolves better in cocoa butter.

Q: Why are there white spots on my chocolate?

A: The white spots, known as "bloom," appear when chocolate has experienced sudden temperature changes or has been exposed to moisture. To prevent this, maintain a constant temperature throughout the process and store in a dry place.

Q: How long can I store homemade chocolate?

A: Dark homemade chocolate, properly stored in an airtight container at room temperature (18-20°C), away from light and moisture, can last up to 2-3 weeks while maintaining its optimal properties.