Saint Valentine Chocolates

A great recipe to treat yourself or your partner. Perfect for Saint Valentine and every other special day of the year. This step by step recipe will get you those shiny sweet chocolates that you can buy in stores in a fun delicious way.

We thank you for using this website to find your recipe. This is one of our first posts so if you like it to keep an eye for new more complicated or even more simple recipes that might interest you. Thank you and HAVE FUN!!!

Ingredients

- 600 grams of chocolate (the darker it is, the easier it is to use)

- Milk caramel

- Small pot

- Heatproof bowl (preferably transparent)

- Water

- Hard mold for chocolates

Recipe

1) Place 400 grams of chocolate (in small pieces) and cook them slowly with a low fire in a bain-marie.

2) Once fully melted (make sure there are no hidden solid pieces of chocolate), place two-thirds of the chocolate on a tray and move it around with a spatula.

3)Before the chocolate solidifies, place it back with the original chocolate. This mix of hot chocolate with the now cooler chocolate we mixed will make the chocolates be shiny.

4) Place the mix on the hard mold and fill every chocolate to the top.

5) RIGHT AFTER, hit the table with the mold multiple times to take any air bubbles away from the chocolate, and then immediately flip the mold until there is only a thin layer of chocolate left.

6) Cool the mold with the chocolate for 15-20 minutes in the refrigerator.

7) Take the mold out and fill each chocolate with milk caramel.

7.1) The best part about chocolates is that you can be creative and experiment to find new recipes. We recommend you use the different rows in the mold to try different things inside the chocolates. Praline with nuts or cereals works very well together. Even praline with some rum makes a good combination. Note that you would have to mix the praline with the other ingredients using the same technique we used for the chocolate but without doing the temperature changes.

7.2) If you use a liquid, you won't be able to make the final layer of the chocolate so make sure the praline or whatever you used solidifies before continuing. It can't be hot either since it can cause the layer to melt.

8) Repeat steps 1 to 3 with the remaining 200 grams of chocolate. Place that mix on the mold to close the chocolates and place the mold back in the refrigerator to cool down.

9) Eat the chocolates and be proud of your amazing cooking skills while bragging to your friends and family about your accomplishment.

Food Fetish Team