Thursday, February 23, 2012

Making chocolate at home using chocolate slabs.

Making chocolate at home using chocolate slabs.
" Try melting chocolate of your choice and then pouring  into the molds ".
There are Chocolate Slabs available in the market. Take one Milk Chocolate Slab and one Dark Chocolate Slab. Place in the microwave for 30 seconds.
Remember to stir the chocolate with a spatula because its very important that both the dark and milk slab mix well with each other. Again put the bowl in the microwave and heat it for another 30 seconds. Continue this procedure till the chocolate is melted fully. If the chocolate has melted then give the chocolate shapes by pouring in molds but before pouring in the molds, one can add Rice Crisp, Butter Scotch, Nuts, Peanuts, Roasted Cashew or anything of your choice.
The chocolate is ready but in the melted form so keep it in fridge section for 5 - 15 minutes to harden or set. When it set take the chocolate out of the fridge and turn upside down, so that chocolate easily come out of their molds.
 In the Microwave the chocolate is put for 30 seconds at a time, and stir between each microwave session to provide even heating. It's important to stop as soon as the chocolate is about to melt. Melting Chocolate in the Microwave is a gr8 way to melt chocolate as easily as possible.
Melting chocolate can be done in a microwave or over a hot-water bath called the Double boiler method. In a Microwave it can melt chocolate more quickly than a double boiler with minimal effort and mess.
For the double boiler, select a heat proof bowl to place your chocolate in and pour about 1/2 mark of the vessel with water, now put another bowl on top of the pot. Make sure the bottom of the bowl doesn't touch the water. Now you have a double boiler. Always remember the chocolate is chopped into uniform pieces to ensure even melting. Never try to melt large bars or blocks. Avoid all contact with water. Stir the chocolate frequently with a rubber spatula. This is ' Tempering of chocolate. '
Some information related 2 chocolate making . . .
Bitter chocolate also known as dark chocolate, Semi-sweet chocolate is having sugar added to make it sweet. Milk chocolate is having sugar, and milk.
White and milk chocolate contain milk solids and butter fat not found in dark chocolate. This lowers the temperature at which they melt.
Tempering is the last step in chocolate making, to ensure that your chocolate is shiny and smooth. Tempering is the process by which stable cocoa butter crystals are formed. This gives chocolate its shine. Tempering also allows chocolate to shrink as it cools and that allows chocolate molding, releasing from the mold as it cools.


  1. chocolate slab
    Hi you have a good blog over here! Thanks for posting this interesting information for us! If you keep up the good work I’ll visit your site again.

  2. thank you so have portrayed in a very short n simple method..which makes it easy to learn.

  3. Hey thnxx a lot for sharing the idea if making chocolates at home keep us updated with ur new ideas of making chocolates. .. thanks