Making Perfect Chocolates

Would you like to make chocolates or offer homemade creations? Are you hesitant to get started because it seems too complicated?

In this article, we present the essential equipment and key ingredients for making perfect chocolates. We also explain, step by step, how to properly temper your chocolate to achieve a result that is both shiny and crispy. And to answer all your questions, a detailed FAQ is available at the end!

Ingredients

Our different chocolates

Quality chocolate is essential for making perfect homemade chocolates. We recommend reference brands such as Callebaut, Valrhona, Carma, Lindt or Felchlin (vegan), which guarantee exceptional results. Pistoles melt more quickly, making them easier to use.

Couverture chocolate is specially designed for pastry and chocolate-making. Thanks to its high cocoa butter content, it offers optimal crystallisation, easier tempering and a result that is both shiny and crispy. Its pure, intense flavour makes it a preferred choice for coating chocolate bonbons, moulding tablets, pralines, chocolate bunnies, mirror glazes, ganaches, mousses and chocolate decorations. In addition, it generally contains less sugar, giving it an ideal fluidity and a perfectly smooth texture.

On the other hand, absolutely avoid using store-bought chocolate! It does not offer optimal quality, contains fewer cocoa crystals and there is a risk of overheating it.

White Chocolate

- Mild and creamy

- Made from cocoa butter, sugar and powdered milk

- Smooth, melting and creamy texture

- Sweet and milky taste

Dulcey Chocolate (blonde)

- Mild and creamy

- Made from cocoa butter, sugar and powdered milk

- Ultra-melting texture, slightly creamier than white chocolate

- Caramel flavour, adding an ultra-indulgent touch

Milk Chocolate

- Mild and smooth

- Made from cocoa mass, cocoa butter, sugar and powdered milk

- Melting and creamy texture

- Mild and milky taste

Dark Chocolate

- Intense and refined

- Made from cocoa mass, cocoa butter and sugar

- Firm and crispy texture, melts slowly in the mouth

- Intense, full-bodied and slightly bitter taste

Find all our couverture chocolates on the dedicated page.

Tempering chocolate

To obtain shiny and crispy chocolates, tempering is an essential step. Poorly tempered chocolate may develop white spots and be difficult to unmould.

The secret? Scrupulously follow the temperatures to guarantee a smooth texture, a perfect shine and easy unmoulding.

Some tempering techniques require professional equipment, such as a marble slab to cool the chocolate, which can seem complex and daunting. But good news: there is a simple, quick and effective method, accessible to everyone!

1. Melt 2/3 of the chocolate in the microwave at 600 Watts, in 30-second intervals, mixing well between each step.
2. Heat to 45°C for dark and milk chocolate, or 42°C for white and blonde chocolate.
3. Add the remaining 1/3 of unmelted chocolate and mix gently until reaching 29-30°C for dark and milk chocolate, and 31-32°C for white and blonde chocolate.
4. Your chocolate is ready to use!

With this method, no need for complex equipment: you get shiny, fluid and perfectly tempered chocolate with ease!

You can follow our homemade chocolates recipe.

Fat-soluble colouring

To colour your chocolate, it is essential to use fat-soluble (oil-based) colourings, such as Colour Mill, which offer a wide range of colours. You will also find in our shop liquid fat-soluble colourings from Decora as well as powder colourings.

Warning: Never use water-based (water-soluble) colourings, as they do not mix with chocolate and may even cause your preparation to seize.

Filling

Treat yourself with the filling of your choice! Caramel, chocolate ganache, praline, ganache based on fruit puree, nuts or crunchy fillings — the possibilities are endless. Personalise your chocolates according to everyone's tastes and preferences.

Discover our video on making chocolates with crunchy fillings.

Decoration

There are many ways to elevate your chocolates with a touch of original decoration!

Chocolate pens

Draw directly in the mould before pouring in your chocolate, as in our chocolate bunnies recipe. This technique allows you to add colours and refined details to your creations.

Edible decorations (sugar, chocolate, dried fruits, etc.)

Before the chocolate sets, sprinkle it with dried flowers, nuts or dried fruits, as in our chocolate tablet recipe.

Once unmoulded, decorate them with sugar or chocolate decorations. You can also use chocolate pens to create beautiful striped patterns by making quick back-and-forth movements. We tested this method for Easter chocolate tablets, but it is perfect for all occasions: Christmas, Valentine's Day, etc.

Guitar paper

Use guitar paper to create delicate chocolate decorations. Find all the tips in our article "Guitar paper".

Equipment

Cotton wool

Cotton wool is essential for cleaning your polycarbonate or PET moulds before use. It helps remove limescale and dirt, ensuring perfectly shiny chocolate.

Moulds

Moulds are an essential tool for making beautiful homemade chocolates. Find all our chocolate moulds in our dedicated category!

You will find a wide choice of models: tablet moulds, themed moulds for every season (Christmas, Easter, Halloween...), as well as moulds for small chocolates such as truffles, pralines, florentines or petit beurres.

If you want to make more impressive creations, opt for large piece moulds, such as a large Easter egg or a chocolate heart.

The choice is vast, there is something for every taste and every occasion!

Polycarbonate

Pros

- Produces shiny chocolate

- Very sturdy

- Easy to unmould

- Used by professionals

Cons

- Rigid

- Higher price

- Not dishwasher safe

Discover our video on making chocolate tablets, made with polycarbonate moulds.

Silicone

Pros

- Easy to unmould

- Versatile

- Resistant to high temperatures

- Dishwasher safe

- Mid-range price

Cons

- Chocolate is less shiny, as the flexible surface does not promote optimal crystallisation

- Risk of air bubbles, as it is harder to tap the mould

PET

Pros

- Produces shiny chocolate

- Affordable price

- Lightweight

Cons

- Less resistant

- Limited lifespan

- Not dishwasher safe

Thermometer

The thermometer is an essential tool for properly tempering chocolate. Without it, it is difficult to control temperatures, which can compromise the shine, texture and unmoulding of your chocolates.

We recommend an infrared thermometer for optimal accuracy, but a digital thermometer will also work.

Chocolate spatula

The chocolate spatula is a versatile tool, essential for scraping excess chocolate from the moulds and ensuring a clean and neat finish.

Cooling rack

A cooling rack is necessary to remove excess chocolate. Place the mould upside down on a rectangular cooling rack so that the surplus drains off, which makes the work easier and improves the presentation.

Piping bag

A piping bag is ideal for filling your chocolate moulds with precision, while making the work easier.

Baking paper

Perfect for protecting your work surface, because chocolate does stain ;-)

Brush

Although not essential, a brush is very useful for detailed moulds. Applying a thin layer of tempered chocolate helps avoid air bubbles and achieve sharper patterns.

Steps to make your delicious chocolates

1. Cleaning the moulds

Polycarbonate moulds:

Clean them with lukewarm water using a soft sponge. Do not use soap, as it can leave a greasy or chemical film that will affect the chocolate's finish. Dry them with cotton wool to remove any remaining impurities and limescale.

Silicone moulds:

Wash them with hot soapy water, then dry them thoroughly with a clean, dry cloth. Do not use cotton wool, as silicone retains fibres.

PET moulds:

Rinse them with lukewarm water without soap, then dry them thoroughly with a clean, dry cloth. If residue persists, use cotton wool to remove it gently.

Warning: make sure your moulds are completely dry before using them, as any trace of moisture could affect the appearance of the chocolate.

2. Temper your chocolate

Temperatures vary depending on the type of chocolate used. Refer to the instructions higher up in the article. Make sure to monitor temperatures with a thermometer throughout the process.

3. Filling the moulds

- Fill the mould cavities using a piping bag, then tap the mould gently on the work surface to bring air bubbles to the surface.

- Pour the excess chocolate into a bowl.

- Scrape the mould with a spatula to remove the excess and obtain clean edges.

4. Crystallisation of the chocolate

- Place the mould upside down on a cooling rack and let it rest for at least 5 minutes.

- Scrape the mould again to remove any chocolate residue.

- Place the chocolates in the freezer for 5 minutes.

5. Filling and closing the chocolates

- Fill your chocolates with the filling of your choice.

- Close them by pouring a thin layer of chocolate.

- Scrape one last time to achieve a clean finish.

6. Unmoulding and tasting

- Place the mould back in the freezer for 10 minutes to finalise the crystallisation.

- Unmould your chocolates... and enjoy! ;-)

Storing your chocolates

For optimal storage, place your chocolates in an airtight and opaque box, away from moisture, in a cool place. They can be kept for up to two weeks. You can also store them in a cellar or a space where the temperature does not exceed 18°C.

If your chocolates contain a filling based on cream or fruit puree, their shelf life will be reduced by a few days.

Warning: A non-airtight box may let moisture in, which could affect the appearance of the chocolate and cause white spots to appear.

FAQ

Why temper chocolate?

- Produces a shiny result

- Gives a crispy texture

- Prevents white marks from appearing

- Makes unmoulding easier, as well-tempered chocolate shrinks slightly from the mould

How do I know if my chocolate is well tempered?

Place a small amount on a sheet of baking paper and let it set. If the chocolate is well tempered, it will harden quickly and be shiny.

What mistakes should be avoided?

- Never add water to chocolate, as it would cause it to seize and become unusable.

- Using poor quality chocolate can affect the texture and taste.

- Do not melt chocolate directly in a saucepan: use a bain-marie or several quick bursts in the microwave.

My chocolates won't unmould, what did I do wrong?

Several reasons may explain this problem:

- The mould was not cleaned properly.

- The temperatures were not followed correctly.

- The chocolate was poured at too high a temperature, creating uneven thicknesses.

- The chocolate was not distributed evenly in the mould.

Why has my chocolate turned white?

- It was stored in an environment that was too humid.

- The tempering was done incorrectly, causing white marks to appear.

- Your chocolate is too old.

My chocolate has burned, what are the consequences?

- Its texture becomes pasty and grainy.

- Its taste becomes bitter and burnt.

- Tempering is no longer possible.

- Its appearance is dull and may show white marks.

Unfortunately, burnt chocolate can no longer be used. To avoid this, melt your chocolate at a low temperature, in the microwave or in a bain-marie.

How do I avoid fingerprints on my chocolates?

Use cotton gloves to handle your chocolates and thus avoid any fingerprints.

Can I reuse already tempered chocolate?

Yes, but you need to melt it gently and temper it again before using it.

Can I freeze my chocolates?

It is not recommended to freeze your chocolates, as this may affect their texture and cause blooming upon thawing.

Discover our video in French with all our tips for obtaining shiny chocolates.