Homemade Chocolates | How to make Homemade Chocolates

By Chandrima Sarkar  |  7th Nov 2015  |  
4.8 from 16 reviews Rate It!
  • Homemade Chocolates, How to make Homemade Chocolates
Homemade Chocolatesby Chandrima Sarkar
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About Homemade Chocolates Recipe

You've always loved those shiny, colorful packets of assorted chocolates. But you had this thought that chocolate making is not an easy thing. Completely wrong you were. After reading this post you’ll understand even a kid can make it. This chocolate making requires one main ingredient. So what are you waiting for? Make and gift some chocolates to your loved ones on this festive season. Handmade gifts are always special!

Homemade Chocolates is one dish which makes its accompaniments tastier. With the right mix of flavours, Homemade Chocolates has always been everyone's favourite. This recipe by Chandrima Sarkar is the perfect one to try at home for your family. The Homemade Chocolates recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Homemade Chocolates is few minutes and the time taken for cooking is 60 minutes. This is recipe of Homemade Chocolates is perfect to serve 30 people. Homemade Chocolates is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Homemade Chocolates. So do try it next time and share your experience of cooking Homemade Chocolates by commenting on this page below!

Homemade Chocolates

Ingredients to make Homemade Chocolates

  • Compound chocolate - I used Morde Dark compound 400 gms
  • Dry fruits and nuts of your choice
  • Silicon chocolate mould

How to make Homemade Chocolates

  1. Method of melting chocolate using Double boiler. Chop the chocolate coarsely. Melt the chocolate using a double boiler.
  2. Double boiler is a bowl of hot water, with a lid on top. You need to place the bowl of chocolate pieces on top of the lid. Make sure that the inner part of the lid shouldn't touch the hot water.
  3. Method of melting chocolate using microwave: While chopping the chocolate start to keep them in a microwave safe bowl. Microwave on 60% power for one minute. Stop and whisk in between, that is after every 30 seconds till the chocolate melts
  4. Method of Chocolate making: Take your silicon chocolate mould. With the help of a small spoon start filling each cavity. If you want to make plain chocolates then you need not to do anything more. Just fill the mould.
  5. Tap the filled chocolate mould gently on kitchen counter. This step is very important. By doing this your chocolate will have a smooth finish after unmolding.
  6. Wipe off the edges of the moulds with paper napkin for that clean, sharp edge shop like chocolates. Keep in the refrigerator for an hour or two.
  7. Unmold the chocolates when set and wrap them in colorful chocolate wrapping papers. Store them in an airtight container. Keep them in a cool, dry place.
  8. I made fruit and nut Chocolates this time. For this, first coat the cavities of silicon mould lightly with melted chocolate. The idea is to make a chocolate shell first. Keep them in refrigerator for 15 minutes.
  9. Take out the mould. Put a single piece of nut or dry fruit of your choice in each cavity. Now fill the cavities completely with melted chocolate. Keep refrigerated.
  10. Do the next step as I've mentioned earlier for plain chocolates.

My Tip:

Milk compound, White compound or Dark compound all can be used for making chocolates. Play with different type of essences. You can use vanilla, coffee or cinnamon essence. Mix the essence with melted chocolate, and proceed further.

Reviews for Homemade Chocolates (16)

anita chadhaa year ago


piyali biswas2 years ago


Alka Sharma2 years ago

yup I always do that method for making chocolates and use different type of moulding s

Padmini Chande2 years ago

didn't get the texture as dairy milk chocolate

Neeta Luthra2 years ago

definitely try this

Harshita Bansal2 years ago


Falguni Panchal2 years ago


nandita vijaychandran2 years ago


Mona Bhati2 years ago


Pratibha Bhatnagar2 years ago


Suman Rao2 years ago

The essences used for chocolates is different from what we use for cakes..

Panni Verma2 years ago


Gladys Victoria2 years ago


sangeeta l2 years ago


Vaishali Tandon2 years ago


Bindiya Sharma2 years ago