The Ultimate Chocolate Compilation!

Well Easter is almost here which means one thing…. CHOCOLATE! I have been busy experimenting this week with some new chocolates.

Homemade chocolates don’t have to be expensive. Whilst these are fairly easy chocolates to make they make great gifts. A box of homemade chocolate sis not only cheaper then store bought but also taste nicer and such a nice thought.

Some of my popular chocolate recipes:

And some new ones!

Orange Chocolates
By: The road to loving my Thermo Mixer
150g dark cooking chocolate, you may need more depending on the size of your moulds
100g white cooking chocolate
35g sweetened condensed milk
2 drops of orange food colouring
4-6 drops of orange oil or good quality essence, or to taste

Place dark chocolate in bowl.
Blitz on speed 7 for 5 seconds.
Melt at 50 degrees, speed 2 for approximately 4 minutes. The melt time can vary depending on the fat content in the chocolate I have found.
Place a little chocolate into each mould (I use a ziplock bad that has had a corner snipped). Work it up the sides. Place in to the fridge to set slightly. Set remaining melted dark chocolate aside. Work quickly to avoid it hardening.
Wash and dry bowl well (or you can do this in the microwave if preferred).
Place white chocolate in bowl.
Blitz on speed 7 for 5 seconds.
Add the condensed milk and essence.
Melt at 50 degrees, speed 2 for approximately 2-4 minutes. The melt time can vary depending on how warm your machine is from the previous step.
Add colouring.
Mix on speed 4 until incorporated. You may need to scrape the sides down to ensure everything is incorporated.
Remove mould from fridge.
Place a little of the orange fudge in each mould on top of the chocolate.
Top with remaining melted dark chocolate. Do not overfill. Tap mould on the bench to release any air bubbles.
Refrigerate. This made 40 chocolates in my mould.

Peppermint Swirls
By: The road to loving my Thermo Mixer
150g dark cooking chocolate, you may need more depending on the size of your moulds
100g white cooking chocolate
35g sweetened condensed milk
2 drops of green food colouring
4-6 drops of peppermint oil or good quality essence, or to taste

Place dark chocolate in bowl.
Blitz on speed 7 for 5 seconds.
Melt at 50 degrees, speed 2 for approximately 4 minutes. The melt time can vary depending on the fat content in the chocolate I have found.
Place a little chocolate into each mould (I use a ziplock bad that has had a corner snipped). Work it up the sides. Place in to the fridge to set slightly. Set remaining melted dark chocolate aside. Work quickly to avoid it hardening.
Wash and dry bowl well (or you can do this in the microwave if preferred).
Place white chocolate in bowl.
Blitz on speed 7 for 5 seconds.
Add the condensed milk and essence.
Melt at 50 degrees, speed 2 for approximately 2-4 minutes. The melt time can vary depending on how warm your machine is from the previous step.
Add colouring.
Mix on speed 4 until incorporated. You may need to scrape the sides down to ensure everything is incorporated.
Remove mould from fridge.
Place a little of the peppermint fudge in each mould on top of the chocolate.
Top with remaining melted dark chocolate. Do not overfill. Tap mould on the bench to release any air bubbles.
Refrigerate.This made 40 chocolates in my mould.

Raspberry Fudge Chocolates
By: The road to loving my Thermo Mixer
150g milk cooking chocolate, you may need more depending on the size of your moulds
100g white cooking chocolate
35g sweetened condensed milk
2 drops of red or pink food colouring
4-6 drops of raspberry oil or good quality essence, or to taste

Place dark chocolate in bowl.
Blitz on speed 7 for 5 seconds.
Melt at 50 degrees, speed 2 for approximately 4 minutes. The melt time can vary depending on the fat content in the chocolate I have found.
Place a little chocolate into each mould (I use a ziplock bad that has had a corner snipped). Work it up the sides. Place in to the fridge to set slightly. Set remaining melted dark chocolate aside. Work quickly to avoid it hardening.
Wash and dry bowl well (or you can do this in the microwave if preferred).
Place white chocolate in bowl.
Blitz on speed 7 for 5 seconds.
Add the condensed milk and essence.
Melt at 50 degrees, speed 2 for approximately 2-4 minutes. The melt time can vary depending on how warm your machine is from the previous step.
Add colouring.
Mix on speed 4 until incorporated. You may need to scrape the sides down to ensure everything is incorporated.
Remove mould from fridge.
Place a little of the raspberry fudge in each mould on top of the chocolate.
Top with remaining melted milk chocolate. Do not overfill. Tap mould on the bench to release any air bubbles.
Refrigerate. This made 40 chocolates in my mould.

Almond Chocolates
By: The road to loving my Thermo Mixer
200g milk cooking chocolate, you may need more depending on the size of your moulds
24 almonds

Preheat oven to 180 degrees.
Place almonds on to a baking tray.
Roast for 10-15 minutes or until nicely roasted. Be sure not to burn them.
Place chocolate in bowl.
Blitz on speed 7 for 5 seconds.
Melt at 50 degrees, speed 2 for approximately 4 minutes. The melt time can vary depending on the fat content in the chocolate I have found.
Place a little chocolate into each mould. Work it up the sides.
Place an almond in each mould.
Top with remaining chocolate. Tap mould on the bench to release any air bubbles.
Refrigerate.This made 24 chocolates in my moulds.

Peppermint Thins
By: The road to loving my Thermo Mixer
200g cooking chocolate, you may need more or less depending on the size of your moulds
4 drops of peppermint oil or good quality essence, or to taste

Place chocolate in bowl.
Blitz on speed 7 for 5 seconds.
Melt at 50 degrees, speed 2 for approximately 4 minutes. The melt time can vary depending on the fat content in the chocolate I have found.
Add peppermint and blitz on speed 4 to incorporate.
Place a little chocolate into each mould. Be sure not to overfill. Tap mould on the bench to release any air bubbles.
Refrigerate.