How to Cook with Chocolate

April, 2011 · By Coryanne Ettiene

If you are celebrating Easter this year, chocolate has no doubt made it on to your shopping list– but rather than buying your confections already made, be adventures in the kitchen by making them yourself. Trust me, time is a commodity in our home, and the mere thought of hand making chocolates before a weekend of entertaining is not for the faint of heart, but if you have a spare 20 minutes (genuinely, only 20 minutes), then reach for the cooking chocolate and whip up something delightful that everyone will enjoy this Easter weekend.

If you are new to cooking with chocolate, start with something simple like chocolate covered pretzel rods and then graduate onto chocolate molds….but trust me, they are simple to make, so roll up those shirt sleeves and turn your kitchen into a chocolatier….if only for a moment.

The basics of cooking chocolate by Coryanne Ettiene

Basic Chocolate Ingredients:

  • 1 bar of milk melting chocolate, 200g will make 8 molded chocolates.
  • 1 tablespoon of clear honey (used to bind the mixture)
  • 1 tablespoon of unsalted butter (used to clarify & soften the mixture)
  • 1 silicone chocolate mold

Directions for chocolate molds:
Break chocolate into small shavings or pieces,  place in glass mixing bowl and double boil. Once it begins to melt, stir in the butter and honey. Stir until just before the batch is fully melted, and remove from the heat, to avoid burning the chocolate. Once melted, use a spoon to ladle the mixture into the molds. Add dried fruit, finely chopped nuts or anything your heart desires to the mold and layer with chocolate to seal them in. Once the molds are done, pop in the fridge, let sit for 2 hours and then remove them from their trays. Leave in the fridge until you are ready to serve.



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