Chocolate Recipes for Basic Varieties
published by meenohara on Jun 1, 2011
Basic varieties of chocolates are the ones where you just add you favourite ingredients such as dry fruits and nuts or honey or flavours such as cinnamon, rum, rum soaked raisins. Know the proportions for adding these and how to get the best taste and texture.
Rum and Raisin:
For best results, the raisins must be soaked in rum for a week. If the chocolates needs to be prepared in a hurry, soak them for not less than a day. Take chocolate in a cup, mix the soaked raisins. Take care to remove excess rum from the soaked raisins because rum makes the chocolate hard. Use 30 raisins for each 100gms. Fill this mixture in moulds, refrigerate and unmould.
Almond Chocolates:
Roast almonds in a microwave using the grill option. Roasting in microwave retains the color but makes the almonds crisp. Let them cool before adding to the molten chocolate, else this will rid the almonds of the crispiness. You may have to break the almonds into bits based on the mould you are using. If the mould is little bigger pour the chocolate and slip the whole almond into it. Else pound them into bits and mix in the chocolate then pour into moulds.
Cashew chocolates: Same as above replace almonds with cashew nuts.
Hazelnut chocolates: Same as above replace almonds with hazelnuts.
Flavoured chocolates:
Use only oil based flavours. Use 3 drops for each 100gm. Flavours that can be used are mint, strawberry, mango, orange, coffee, pineapple.
Honey chocolates:
Melt 100 gm chocolate and add 10ml honey to this. Honey makes the chocolate a little hard. Mould into desired shapes.
Rum liquer chocolates
Melt 100gms of chocolate in a microwave and 3 drops of rum essence. . Mould into desired shapes.
To know about basics of chocolate preparation and storage visit Chocolate Basics- Preparation and Storage
