Chocolate is perhaps the most desired sweet on the face of the planet, enticing people from all over the world to have that sinfully delightful bite, that deliciously taste of darkness and sweetness, that unmistakably and absolutely irreplaceable chocolaty experience bursting in their mouth.
Chocolate candy makes a perfect gift during valentines season, and a great giveaways at weddings, as party favors, or simply as desserts. And another good thing is they’re easy to make, as chocolate candy molding involves only a three-step process: melting, pouring, and setting.
Chocolate Candy Recipe
Stainless or heatproof bowls
Plastic molds (local ones are priced at P90 each while an imported one starts at P120)
Wooden and stainless spoons
Disposable plastic gloves
A clean cloth
Toothpick, lollipop stick, or plastic straw.
If you have the budget, you may also buy a double boiler and an artist brush for making designs on the chocolate mixture.
To make 44 pieces of almond shaped dark chocolate, you will need:
Bittersweet chocolate, P67 per 500 grams
Peanuts, P3.12 per 40 grams, for fillings. Other fillings may be raisins, marshmallows,walnut, pecans, almonds, or cashew nuts.
For packaging: Fluted paper cups, P10 per 100 pieces
Boxes sized 3.5 x 5.5 x 1 inches, P40 per 10 pieces
Chocolate Candy Procedure:
1. Make sure all your utensils are clean and dry. Put on your plastic gloves and cut the chocolate block into small pieces so they melt faster. Place the chocolate blocks in a pan small enough to fit inside the boiler. If you don’t have a boiler, just use a bigger pan that can accommodate the pan for melting chocolate.
2. Place the boiler containing water over the stove and let the water simmer.
3. When the water simmers, put the pan containing the chocolate blocks inside the boiler, taking care that the water level doesn’t reach the pan’s rim. Stir constantly using the wooden spoon until the chocolate melts completely and becomes smooth and thick.
4. Pour the melted chocolate onto the mold or heatproof plastic containers. Use the stainless spoon to scrape off the sides of the pan.
If you want fillings like nuts, marshmallows, rice crispies, dried fruits, or raisins, pour a tablespoon of chocolate first, then the filling of your choice, and coat with another spoonful of melted chocolate. Tap the mold or use regular straw to fix the fillings and remove air bubbles from the chocolate mold. Make sure the mold is fully covered.
5. Cool for a few minutes and then put the chocolate mold inside the freezer for three minutes. When the three minutes are up, remove the mold from the freezer. Turn a mold upside down on a flat surface and tap gently to remove the candies. (Another way to find out if the candies are ready is to see if the sides of the mold have turned white or cloudy.)
If the chocolate doesn’t come off easily, return the mold to the freezer to allow it to harden more.
6. Place the candies in fluted paper cups and arrange them in a box. Decorate box with ribbon and card. The chocolates can last up to two weeks.
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