Homemade Chocolates

I make my own chocolates because mass-produced chocolates contain solid vegetable oil and a lot of chemicals, and they taste poor.

I make different types of chocolate, but I strongly recommend this recipe.

Materials

• 200gr Milk Chocolate Couverture (mass)
• 4 dessert spoons tahini (sesame seed paste)
• 4 dessert spoons honey
• 2 dessert spoons cinnamon
• 1 teaspoon vanillin (white powder)
• 4 heaped tablespoons crushed hazelnuts

Preparation

Melt the couverture chocolate in the microwave for 2 minutes or in a double boiler.
Stir it in a thin metal saucepan on a cold marble worktop for 2-3 minutes to bring its temperature down to 25 °C. This is the best temperature for starting good-quality (type IV) chocolate crystals (google “chocolate tempering” for more details)

Then add the other ingredients to the chocolate. The mixture will be thick but moldable.
Put the mixture into silicone molds. I use silicone ice cube molds; they are cheap and easy to clean. Leave them in the refrigerator for 2 hours before unmolding. If the chocolate is still sticky, put the molds in the freezer to harden. After unmolding, keep the chocolates in the refrigerator for a day; they will be firmer after 24 hours.

Enjoy.