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For years I have made homemade goodies for our neighbors, this year I am making specialty chocolates. I made a quick batch to see if it was worth accomplishing, and they were a great hit at the party we went to last weekend! I made Whiskey (Screwball) peanut butter chocolate bon bons. I am thinking of making several options based on what the individuals like, Godiva, whiskey, bourbon, and of course red wine.
What about the naysayers who think chocolate is candy and not a good gift (I don’t know who you are, but stay away) Here is some good news for you, according to Scripps.com;
“When you think of heart-healthy foods, chocolate may not make your list right away. But this scrumptious treat — dark chocolate in particular — has been touted for many years to have health benefits. So is dark chocolate actually healthy?
Studies show that dark chocolate — when it is not loaded with sugar and saturated fat — is indeed a heart-healthy chocolate treat and more.
Dark chocolate is rich in disease-fighting antioxidants. Studies show it can help reduce blood pressure and lower your risk of heart disease.”
Citation Scripps
You are welcome my friend, now go eat chocolate!
I’m so excited for my video equipment to arrive, but in the meantime, I’ll just use photos to show the steps. This one’s gonna be messy, so get ready to get all covered in chocolate!
Now that I have spent the entire afternoon and evening making these, I can tell you the does and don’ts that I am now familiar with. Only based on my very limited experience.
First off, when I made these last weekend, I just went with my gut and it turned out surprisingly well. Everyone loved it! I checked online recipes afterward and apparently what I did wasn’t supposed to work. So, I tried other versions, and they were a total disaster. After cleaning up, I almost gave up and decided to do something more in my comfort zone… like, just chill on the couch with some wine while pondering the mess I’d made. But then I thought, what the heck, and tried my original method from last weekend — and boom, it worked like a charm again. So, to all the experts out there itching to tell me what I did wasn’t technically right, save your breath. I already know it wasn’t. But hey, IT WORKED. So, based on my limited experience, do not use gelatin for the alcohol filling. It tasted terrible and had a weird texture (if that’s even a thing, but you get what I mean, right?). Also, stick to semi-sweet chocolate only and don’t worry about it seizing when you add liquid, because I’m about to blow your mind.
At the end of the post, I’ll share what I used. I was gonna do a recipe card, but honestly, I didn’t measure anything because, you know, it’s all about personal taste when it comes to the booze. This is a super easy recipe, but let’s be real, it’s also a hot mess in the making. Who doesn’t love getting covered in chocolate, right?
When melting the semi-sweet chocolate, it’s important to do so gently to avoid burning it. You can use a double boiler or melt it in the microwave at a low power setting, stirring frequently. As the chocolate melts, the rich aroma fills the air, and you can almost taste the decadent sweetness. The addition of extra bags of chocolate depends on the quantity of sweets you intend to make. The more chocolate you add, the richer and more indulgent the final result will be. Experimenting with the amount of chocolate allows you to customize the sweetness of your treats to suit your preferences or those of your intended recipients.
When preparing chocolate for use, achieving a smooth consistency is key to ensuring the best results in your culinary creations. It’s fascinating how chocolate maintains its texture when exposed to the right conditions. For instance, simply leaving it over hot water can sustain its smoothness for an extended period. The process of melting more chocolate becomes effortless by adjusting the heat and adding more, making it a simple and convenient method.
When selecting molds for chocolate-making, it’s important to consider the ease of chocolate removal to ensure a smooth and enjoyable process. In my experience, the molds from Lidle and FabFitFun proved to be effective, providing convenient handling and maintaining the chocolate’s shape impeccably. On the other hand, the Ikea mold posed some challenges with chocolate extraction, resulting in a less than ideal outcome.
In light of this, opting for straightforward molds such as heart or round shapes can significantly improve the chocolate-making process, contributing to better results and an overall positive experience. These molds not only facilitate the removal of chocolates but also add a delightful touch to the final product.
To ensure that the chocolate sets properly, it’s important to handle the molds with care and precision. When filling the molds, gently tap them on the counter to remove any air bubbles and ensure that the chocolate reaches every crevice. Holding the molds over the chocolate bowl allows any excess chocolate to drip off, preventing thick and uneven coatings. Once the excess has been drained, carefully invert the mold and lightly tap it to release any remaining chocolate, helping to create smooth and beautifully-shaped chocolates. Taking these simple yet crucial steps will result in professional-looking and delicious treats that are sure to impress!
Once you’ve carefully placed the mold upside down in the refrigerator and given it at least ten minutes to set, you’ll have the satisfaction of finding a perfectly formed cup ready to be filled with your desired liquid. The process may feel a bit like magic, but it’s the result of precise preparation and waiting for the transformative power of cooling. After this short wait, you will be rewarded with a delightful vessel awaiting the contents of your choosing.
When it comes to indulging in a delightful treat, the experience is all about balance and harmony. Taking a couple of scoops of rich, velvety chocolate from the bowl sets the stage for a truly exquisite tasting adventure. By adding in a carefully chosen treat, such as the delectable Screwball peanut butter whiskey, the flavor profile elevates to new heights of enjoyment. Pouring the whiskey liberally allows for its distinct notes to intertwine with the chocolate, creating a symphony of flavors that tantalize the taste buds. The art lies in ensuring that the chocolate remains a subtle yet significant backdrop to the delectable center, imparting a luscious and decadent essence to each bite. While moderation is key due to the richness of the combination, there’s something so satisfying about fully embracing the essence of a treat without holding back. After all, a treat should be a moment of unapologetic indulgence, and there’s no harm in savoring it to the fullest.
When it comes to filling chocolates, it’s important to pay attention to the finer details, especially when it comes to preventing any overfilling. The intricacies of the process might not always be immediately evident in a visual guide, so it’s essential to be mindful of the amount of filling used. In my own experience, I’ve found that it’s beneficial to leave some room for the backing to adhere properly to the chocolate. This can make a significant difference in the overall presentation and taste of the final product. Using a tiny spoon to adjust the filling can be a helpful trick in ensuring that the chocolates are perfectly filled without any unnecessary excess.
Ah, the process of preparing a delectable treat! It’s fascinating when the filling starts to take shape and the finishing touches are added. Once the filling is in place, the next step is crucial yet simple: placing the dessert in the refrigerator. Allowing it to cool for a minimum of ten minutes will ensure that it achieves the desired texture and consistency, setting the stage for the final adornments.
Upon removal from the refrigerator, the last bit of the dessert is adorned with a layer of luscious chocolate from the bowl. This step adds not only visual appeal but also a delightful contrast in flavors and textures. Once again, the dessert is placed in the fridge, the cool environment serving to set the chocolate to perfection.
And there you have it – a delightful treat, lovingly prepared with attention to detail and artistry. The anticipation of savoring each bite only adds to the satisfaction of creating such a delightful confection.
Certainly! Handmade products often exhibit unique characteristics that set them apart from mass-produced items. In the case of the described handmade backs, the slight variance in quality compared to those from a typical box can actually be seen as a testament to the artisanal nature of the creation process. The effort taken to manually shape the backs using a small grater demonstrates a personalized touch and attention to detail that cannot be replicated by industrial means. This individualized approach ensures that each piece is truly one-of-a-kind, embodying the dedication and skill of the maker. It's these distinctive imperfections that add character and charm to the final product, distinguishing it as a labor of love and craftsmanship.Use the grater to gently scrape the unwanted chocolate off. What! Unwanted chocolate, say it isn’t so. lol, We here at this blog care about all chocolate! It’s just me but I do =)
I took the liberty of melting some white chocolate and generously drizzling it over half of the chocolates. But then, in a classic kitchen comedy, the darn ziplock bag decided to pop, spreading sweet chaos everywhere!
So with that being said, All I did was melt chocolate (use semi-sweet) add alcohol (stir it in until it is not clumpy) I promise you the seizing part will go away, and if it gets hard just microwave it for 30 seconds.
I will be using these in a little to-go box with other homemade items for our dearest friends/neighbors. Tis the Season.
I hope you enjoyed this amazingly easy method and possibly the fact that you can do this with no problem as well. If I can do it…. haha ok – Enjoy
LauraLovinglife
“I’m just a click away at LauraLovingLife@hotmail.com if you wanna share your wildest thoughts or simply wanna say hi! Don’t be shy, let’s turn this comment section into a party!”
“The only time to eat diet food is while you’re waiting for the steak to cook.”
― Julia Child
Lovely, Laura! What is the shelf life of these chocolates? I assume they need to be kept refrigerated.
Sorry for the late reply, Mine did not last long but I did keep them in the refrigerator in a sealed container. I would assume they would last several weeks as they don’t have anything in the recipe that would cause them to go bad. I hope this helps.