You can make delicious and impressive homemade chocolates for your family and friends, whether you are celebrating Easter or any other day. Easter chocolate molds can be purchased at most discount or specialty stores. You also have the option to buy a variety of chocolates from your local supermarket. You can make beautiful homemade chocolates with a little patience and a little bit of time.

Different types of chocolate

Dark chocolate is made with cocoa liquor, cocoa butter and sugar. It's stronger and more rich than white chocolate, and it is often the preferred choice when cooking.

Although milk chocolate has the same ingredients as dark chocolate, it contains milk solids. It's sweeter, creamier and softer than dark chocolate.

White chocolate does not contain cocoa solids. It only contains cocoa butter mixed with sugar, milk solids, and flavourings such as vanilla. It's richer, creamier and sweeter than milk chocolate.

You can eat dark, milk or white chocolate for cooking. There are three types of dark chocolate: bitter, semi-sweet, and sweet. Bitter chocolate can contain as much as 80% cocoa liquor, butter and very little sugar. Sweet chocolate contains more sugar and vanilla than cocoa butter.

You can find high-quality cooking chocolate in supermarkets' baking aisles. Although it tastes similar to eating chocolate, a small amount has been made up of vegetable fat. This makes it melt faster and easier to set. It is cheaper than regular eating chocolate.

You can find compound chocolate in buttons or blocks in supermarkets' baking aisle. Cocoa butter has been replaced by vegetable fat or oil. This makes it easier to melt and set at room temperature, without the need to temper. Although it lacks the taste and texture of other chocolates this is still a great choice for children's cooking.

Melting Chocolate

There are many ways to melt chocolate, including in the microwave and on the stove.

Stove Top – Place chocolate in a clean, dry bowl that is heatproof and placed over a saucepan of simmering hot water. The chocolate may seize if there is any steam or water in the bowl. Continue stirring over medium heat to melt the chocolate.

Microwave: Place chocolate in a microwave-safe bowl. Stir and cook for one minute on medium/high heat. Continue to stir for 30 seconds, then cook on medium/high heat.

Stove - Preheat oven to 160 C. Place chocolate in a clean, dry and heatproof bowl. Turn off the oven and place the bowl in the oven to bake for 10 minutes. Stir, then remove the bowl from the oven and stir.

Tips for Melting Chocolate

Before melting the chocolate, break it into small pieces.

* Use a metal spoon for stirring chocolate. Plastic and wooden spoons retain moisture which can cause chocolate to seize.

To melt chocolate, always use a ceramic, metal or glass bowl.

Making Homemade Chocolates

1. To melt the chocolate (see above), stir well to get rid of any lumps.

2. Melt chocolate in the molds until it reaches the top.

3. To remove air bubbles from chocolate, tap the moulds using your fingertips.

4. Let the chocolates set until they become hard.

5. Once your chocolates are fully set, remove them from the mold.

6. To trim excess chocolate from the edges, use a butter knife.

Use Chocolate Moulds: Tips

Do not wash chocolate molds in soapy water. Soapy water can dull the mold's shine, making it more difficult to remove the chocolate. Use hot water to wash.

After washing, dry the molds thoroughly. You may also experience water spots that cause the chocolate to not release from the mold easily.

* To prevent molds from sticking, lightly coat them in vegetable oil.

You should not touch the chocolate while it is still wet if you make a mistake or extra chocolate drips into the wrong places. You can place the chocolates in the freezer or fridge to harden. Then you can easily pick out the pieces you don't like.

How to store chocolate

Alfoil should be used to wrap chocolate and place it in an airtight container. Keep it in a dry, cool place and away from direct sunlight. Avoid storing in the fridge.

Unopened chocolate can last for 12 months, while properly wrapped and stored chocolate can last for 3 months. It would not last as long in my home, however!

Chocolate Terms

Take a look at the Seize - When chocolate is mixed with small amounts of liquid, it will become a hardened mass that can't be melted or used again.

Chocolate Bloom - This is a white spot that appears on chocolate when it has been heated or cooled too fast. It can also happen when chocolate is stored in the refrigerator. This does not affect its quality and can be eaten.

Tempering - This is a technique that stabilizes chocolate with high cocoa butter contents by melting and cooling it. The chocolate will then set firm at room temperature. For more detail visit https://ommushroomofficial.com/product/polka-dot-mushroom-chocolate-bars/