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Recipes for making sweets at home. The best recipes for healthy candy from natural products with your own hands at home: description

For many centuries, the traditions and recipes for making modern sweets have been passed from one generation to the next. Being a wonderful family treat, they add some special warmth to any festive or family table.

"Bird's milk" do it yourself

Product set:

  • Butter (100 grams)
  • Dark chocolate (1 bar)
  • Sugar (to taste)
  • Gelatin (15 grams)
  • Fresh chicken proteins (4 pieces)

Cooking technique:

  1. Pour a spoonful of gelatin with 100 milliliters of boiled water (it should be at room temperature). After waiting for swelling, place the composition on the stove and bring to a boil.
  2. Now you need to beat the whites with sugar well (the amount of sand is adjusted to taste). In parts, enter the cooled gelatin mass.
  3. Break the chocolate bar. Add the butter and melt the sweet pieces in a water bath. If you wish, you can cook homemade glaze - it will adequately replace the purchased dessert.
  4. Separate half of the chocolate mixture. Spread it on the bottom of a deep baking sheet lined with baking paper, and then immediately place the container in the refrigerator.
  5. When the chocolate hardens slightly, it's time to lay out the lush protein mass. On top of it you need to pour the rest of the glaze, preheated to a warm state.
  6. Put the form in the refrigerator and wait for the chocolate shell to completely harden.
  7. Next, the dessert is cut into pieces of the desired shape. Delicate soufflés perfectly harmonize with tea and coffee!

Waffle at home

Product set:

  • Dry infant formula like "Baby" (1 cup)
  • Coconut flakes or cocoa powder (for sprinkling)
  • Butter (80-100 grams)
  • Wafers with any filling (200 grams)

Cooking technique:

  1. Separate waffles into layers. Carefully remove the filling: it must be combined with softened butter.
  2. Pour the baby formula in small parts - the result should be a thick, dense mass. Roll into balls of the same size.
  3. Crumble the “empty” waffles, and use the resulting crumb for breading sweet rounds.
  4. Finally, you can roll in coconut flakes or generously sprinkle with cocoa - be guided by personal taste!

Product set:

  • Citric acid - you can take freshly squeezed juice (half a teaspoon)
  • Milk (1 glass)
  • Honey (45 grams)
  • Butter (a couple of tablespoons)
  • Sugar (one and a half - two glasses)

Cooking technique:

  1. Boil milk in a small saucepan.
  2. Enter 25-30 grams of butter. Add sugar at the same time.
  3. Stir the composition thoroughly and wait for the boil again.
  4. Continue to cook the sweet mass until thickened. Then stir in lemon juice and honey.
  5. After 35-40 minutes, the saucepan can be set aside from the heat. Distribute the candy base among the molds (a container for regular or figured ice is suitable).
  6. Refrigerate the mold until completely set. Tasting the homemade “Korovka”, you will certainly be amazed at the delicate texture and amazing taste of the delicacy!

Product set:

  • Pumpkin puree (1 cup)
  • Ground cinnamon (half a teaspoon)
  • Powdered ginger (at the tip of a knife)
  • Butter (50 grams)
  • Ground nuts (half a cup)
  • Sugar (200 grams)
  • Salt (quarter teaspoon)
  • Cocoa powder (15 grams)
  • Milk (200 milliliters)
  • Vanilla sugar (1 teaspoon)

Cooking technique:

  1. For mashed potatoes, you need to cut the pumpkin into slices, bake in the oven until softened and carefully grind with a blender.
  2. Place the vegetable mass in a saucepan, accompanying with sugar and vanilla. Salt and pour in the milk. After mixing, send the composition to the stove and boil over high heat until boiling.
  3. Now reduce the heat to a minimum and leave the mass to cook for another forty minutes. From the beginning of caramelization, the mixture must be constantly stirred, otherwise it will burn.
  4. In the end, the mass will begin to resemble marmalade and will begin to easily separate from the bottom of the container - it's time to remove it from the stove.
  5. Add a couple of tablespoons of butter and a small portion of crushed nuts. For flavoring, throw fragrant spices - cinnamon and ginger.
  6. Put the homogeneous mass into a bowl. Cool and refrigerate for a couple of hours.
  7. Combine the remaining nuts with cocoa powder and use for breading: separate the candy mixture with a teaspoon, roll into balls and roll generously. Dessert rounds should be stored in the cold.

How to make lollipops at home

Product set:

  • Diluted citric acid (half a teaspoon)
  • Sugar (250 grams)
  • Water (half a glass)
  • Fruit juice (1 tablespoon)
  • Powdered sugar (large amount)
  • Food coloring of any shade

Cooking technique:

  1. Heat sugar and water in a heavy bottomed saucepan. After the syrup boils a little, drop a little liquid directly into a saucer of cold water - when it begins to thicken, the dishes can be removed from the heat.
  2. Mix in any flavor of your choice - it can be fruit / berry juice, milk, cocoa or coffee.
  3. Add food coloring, as well as citric acid dissolved in hot water 1:1. Mix thoroughly.
  4. Level the powdered sugar on the baking sheet - there should be a lot of it.
  5. Now take any rounded object of a suitable diameter (the size of the lollipops will correspond to it). Press into sweet powder for a crisp impression. Make recesses in a checkerboard pattern.
  6. Spread the sticks under the lollipops and fill the holes with syrup.
  7. Wait for the sweets to harden. In the future, so that the sweets do not stick together, they can be generously sprinkled with powdered sugar.

Product set:

  • Light rum (2 tablespoons)
  • Butter (50 grams)
  • Almonds (half a cup)
  • Cherry liqueur (20 milliliters)
  • Chicken egg (1 whole + 1 protein)
  • Dark chocolate (150 grams)
  • Powdered sugar (half a cup)
  • Milk chocolate (20 grams)

Cooking technique:

  1. Boil and peel the egg. Beat the butter until it turns white; then combine with boiled yolk and grind until maximum uniformity.
  2. Add a tablespoon of alcohol different varieties. Liquor can be any, but cherry is still preferable.
  3. Dark chocolate must be melted in a water bath (set aside a few cubes for making marzipan). Further, he also joins the composition.
  4. After thorough mixing, the filling is sent to the refrigerator for the next hour.
  5. In the meantime, peel and crush the nuts to a state of fine crumbs (to easily remove the husk from the almonds, steam them with boiling water for 5 minutes). Pieces of dark chocolate also need to be crushed on a grater.
  6. Enter the remaining rum, sweet powder and raw protein. Stir the mass with a mixer or blender for three minutes, then put in the refrigerator for an hour.
  7. After cooling, you need to make a neat “sausage” from almond marzipan (be sure to spread baking paper on the countertop).
  8. Cut the workpiece into equal parts and roll up rounds. Turn them into cakes, then lay out the filling and fasten the edges, forming sweet balls with filling.
  9. Plan milk chocolate on a grater and alternately roll the sweets. The meal is ready to serve!

Curd with strawberries at home

Product set:

  • Curd (250 grams)
  • Fresh or frozen strawberries (1 cup)
  • Sweet coconut flakes (a couple of tablespoons)
  • Butter (30 grams)
  • Breadcrumbs (for sprinkling)
  • Chicken egg (1 piece)
  • Sugar (75 grams)
  • Flour (1 incomplete glass)

Cooking technique:

  1. Whisk the egg with sugar. Add cottage cheese and butter, still continuing to beat.
  2. Enter the flour and knead the curd dough.
  3. Divide the base into small parts - form cakes out of them.
  4. For each blank, “plant” one strawberry. Roll up rounds, sprinkling flour on your hands for convenience.
  5. Now the "koloboks" need to be immersed in boiling water - so that the cottage cheese "grabs". Keep them on the stove for three minutes after surfacing.
  6. Remove the balls with a slotted spoon. Bread each candy in a mixture of breadcrumbs and coconut flakes.

Product set:

  • Honey (half a cup)
  • Sugar (1.5 cups)
  • Softened butter (100 grams)
  • Sour cream (one and a half cups)

Cooking technique:

  1. Mix sugar and honey and set over medium heat. Wait until it boils while constantly stirring the ingredients.
  2. When the mixture turns a beautiful amber color, remove the pan from the stove.
  3. In a separate container, bring the sour cream to a temperature of 80 degrees. Then add to the sugar-honey mass.
  4. Enter soft butter. After thorough mixing, return the composition to a small fire and boil for several minutes with constant stirring.
  5. You can test the readiness like this: scoop up some of the sweet mixture with a spoon, put it on a plate and wait a bit - the toffee should soon harden. You can add more honey or sugar if needed.
  6. Take baking paper and line the surface of the baking sheet. Process the parchment vegetable oil, lay out the candy mass and smooth it well.
  7. After a quarter of an hour, the toffee will only be cut and served with fragrant tea.

Orange at home

Product set:

  • Semolina (30 grams)
  • Peanuts (50 grams)
  • Orange (1 fruit)
  • Powdered sugar (15 grams)
  • Water (50 milliliters)
  • Sugar (80 grams)
  • Egg white (1 piece)
  • confectionery powder (optional)
  • Lime (1 piece)

Cooking technique:

  1. Rinse the lime and orange well. Remove the zest from the orange fruit, squeeze the juice from the remaining pulp.
  2. Now squeeze the juice out of the lime. In total, for dessert you will need half a glass of fresh juice - mixed with orange and lime.
  3. Pour the juice into a small saucepan or saucepan. Add chopped zest and granulated sugar, add a quarter cup of water.
  4. Heat the composition over low heat with constant stirring. After boiling, keep it on the stove for another three minutes.
  5. Start pouring semolina in small portions. Boil the mass until thickened - usually five minutes are allotted for this.
  6. Crush the nuts with a blender and add to the semolina-citrus porridge.
  7. Roll into balls of any size. Lay the products on a dish and refrigerate until set.
  8. Do delicious icing for homemade sweets - a couple of trifles: just beat chicken protein with sweet powder.
  9. Additionally, colored confectionery powder will help decorate orange balls. Read more: .

Delicious sweets for diabetics at home

Product set:

  • Dried figs (140 grams)
  • Sugar substitute (to taste)
  • Walnuts - optional (half a cup)
  • Chickpeas or lentils (1 cup)
  • Cocoa powder (20-30 grams)
  • Water - can be replaced with cognac (60-70 milliliters)

Cooking technique:

  1. On the eve of cooking, the beans must be soaked in cool water - leave them overnight. It is advisable to do the same with figs so that they soften well.
  2. Pour the washed lentils or chickpeas into a glass of water. Boil over moderate heat for 50-60 minutes, until fully cooked.
  3. Drain the liquid and let the beans dry. Next, you need to chop them with a blender.
  4. When chopping dried fruits, it is recommended to leave some medium-sized slices - this will be tastier.
  5. Nuts are added as desired. If you approve of this product, it will have to be carefully crushed.
  6. Mix chickpea base, figs and nuts. Add sugar substitute and mix well.
  7. When you have an absolutely homogeneous mass in your hands, you can safely form products. Give the candies any shape you like.
  8. For greater beauty, dessert yummy should be generously sprinkled with cocoa.

It would seem, why do we need prescriptions chocolates if these sweets are presented in abundance on the shelves? Of course, in stores now there is a real paradise for the sweet tooth - an assortment list confectionery will take up dozens of pages. But do homemade chocolates compare to store-bought ones? Firstly, you cook them only from proven ingredients, and secondly, you make dishes with love, which undoubtedly affects the taste.

Recipes for homemade cocoa chocolates

Sweets "Chocolate balls"

Ingredients:

  • Vanilla crackers - 300 g
  • Milk - 250 g
  • Butter - 200 g
  • Walnuts - 100 g
  • – 100 g
  • Powdered sugar - 50 g
  • Sugar - 250 g

Cooking:

Mix cocoa powder with sugar, pour over hot milk and cook until the sugar dissolves. Pass vanilla crackers through a meat grinder, fill them with hot milk mixture, mix thoroughly and refrigerate. Add softened butter, mix well until homogeneous mass. Make balls and roll them in the crushed walnuts, powdered sugar and cocoa. Place chocolates with cocoa prepared according to this recipe for hardening for 1 hour in the refrigerator or freezer.

Homemade chocolate sweets "Sweet tooth"

Ingredients:

  • Dried apricots -100 g
  • Raisins - 100 g
  • Dried figs - 100 g
  • Walnuts - 100 g
  • Sweet almonds - 100 g
  • Lemon - 2 pcs.
  • Honey - 200 g
  • Cocoa powder - 100 g

Cooking:

Mince dried apricots, raisins, figs, walnuts or sweet almonds and lemons. To the resulting mass, add such an amount of candied honey to get the consistency of a stiff dough. Form balls, roll them in cocoa powder or powdered sugar. Let the homemade cocoa chocolates prepared according to this recipe dry out at room temperature 3-4 hours and refrigerate.

Chocolates with almonds

Ingredients:

  • Butter - 100 g
  • Powdered sugar - ½ cup
  • Cocoa powder - 100 g
  • Almonds - 50 g

Cooking:

Before preparing such chocolates, melt the butter in a saucepan, add powdered sugar, cocoa powder, mix thoroughly, let cool. Shape into balls, put crushed sweet almonds (or raisins) inside each ball, roll in powdered sugar, let dry at room temperature. Place in the refrigerator for final hardening.

Sweets "Almonds in chocolate"

Ingredients:

200 g almonds

100 g chocolate (bitter, milk - whichever you prefer)

4 tbsp. cocoa spoons

1 st. a spoonful of powdered sugar

Cooking:

Preheat the oven to 100°C.

1. For this recipe for homemade chocolates, you need to pour the almonds on a baking sheet and dry in a preheated oven for

30–40 minutes.

2. Melt the chocolate in a water bath, do not stir!

3. Sift cocoa on baking paper with a thick layer.

4. Dip almonds in chocolate, roll in cocoa.

5. Put the almonds in a sieve and shake gently to get rid of excess cocoa.

Serve sprinkled with powdered sugar.

How to make handmade chocolates: recipes with photos

Chocolates "Antoshka"

Ingredients:

  • 1 can of condensed milk with cocoa or 1 can of regular condensed milk and 3 tablespoons of cocoa
  • 1 cup chopped walnuts,
  • 2 tablespoons flour or breadcrumbs
  • a sheet of foil or thick parchment,
  • some thick berry jam.

Cooking:

Place a closed can of condensed milk in a saucepan, cover with water and cook over medium heat for 2 hours. If the water boils away, top up so that the jar is in the input. Then turn off the gas, wait until the jar cools down a bit, and open the jar. Pour the contents into a bowl. Add a glass of chopped nuts and stir. If it was condensed milk without cocoa, add 3 tablespoons of cocoa. Place a sheet of foil or parchment on a baking sheet, sprinkle it with breadcrumbs or flour. Gain candy mass with one teaspoon, remove it on a baking sheet with the other. Spread at a distance of 2 cm from one another. Place a jam berry on each cake. Chocolates prepared according to this recipe self made dry in the oven on medium heat for 15 minutes. Let them cool directly on the baking sheet, then carefully remove with a knife and arrange on a saucer.

Recipe for candies in nuts in tartlets with chocolate and coconut crumbs

Ingredients:

30 pieces of tartlets, a handful of hazelnuts and peanuts, 3 tbsp. l. sour cream, 2 tbsp. l. cocoa, 2 tbsp. l. sugar, 40 g butter

Cooking:

Products, the amount of which is indicated in tablespoons, take without a slide. From nuts, you can take walnuts, and cashews, and pistachios. However, hazelnuts and peanuts are the most common confectionery nuts.

Lightly roast the nuts over moderate heat to peel off the brown shell. Without it, the dessert will turn out tastier and more aesthetic.

How to make chocolate icing for sweets

According to this recipe for making chocolates in cezve, you need to measure the products for chocolate icing. You can use a different recipe if you have your own favorite in this matter. There are options with the use of milk, condensed milk, ready-made chocolate.

We set the cezve on a minimum fire. Stir the contents periodically. When the mass becomes homogeneous and gives out a couple of "gurgles", remove the chocolate icing from the heat, let it cool slightly. Arrange the tarts on a flat dish.

Hazelnuts are large, so one nut per tartlet will be enough. But the peanuts are too small, so we put 3 pieces each.

Pour the nuts in tartlets with the cooled (but not frozen) glaze. So the waffle will not soften, it will retain its shape. The icing does not flow, but literally slides out of the spout of the cezve in small portions. With the edge of a teaspoon, we collect coconut crumbs, which we crush on top of the chocolate mass. Chocolate glaze hardens in tartlets in just 20 minutes, but remains soft.

Look at the photos of handmade chocolates according to these recipes - the result is not inferior in its own way. appearance and palatability purchased items:



Easy recipes for making chocolates at home

Candies "Prunes in chocolate"

Ingredients:

  • Prunes (pitted) - 200 g
  • Chocolate - 100 g

Cooking:

To prepare chocolates according to this simple recipe, wash the prunes, pour boiling water for 20 minutes, drain in a colander, let the water drain. Melt chocolate in a water bath, pour into a cup. Pierce prunes on a fork and dip in melted chocolate, then place on parchment paper to set. Repeat the process several times if the chocolate layer is uneven.

Candies with walnuts in chocolate

Ingredients:

  • Walnuts - 300 g
  • Cookies - 100 g
  • Honey -100 g
  • Orange - 1 pc.
  • White wine (grape) - 20 g
  • Chocolate - 50 g

Cooking:

To make these chocolates at home, mix honey with ground walnuts, add grated orange peel, pour in Orange juice and wine. Add crushed biscuits and mix thoroughly. Form small balls, roll them in grated chocolate, dry for 2-3 hours.

Candies "Rillage in chocolate"

Ingredients:

  • Walnuts - 1 kg
  • Melted butter - 50 g
  • Sawn sugar - 1 kg

Chocolate glaze

Cooking:

To make your own chocolates, dissolve the sugar in a thick-walled saucepan, add finely chopped walnuts and ghee, mix thoroughly. Put the mass on a greased baking sheet, roll out 7-10 mm thick, cut into pieces. Cover the chilled semi-finished products with chocolate icing.

Recipe for making chocolates on a stick

Chocolates on a stick

Ingredients:

For the recipe for chocolates on a stick, you will need 2 chocolate bars (you can use 1 milk and 1 white), lollipop sticks, foil, ribbons (optional).

Cooking:

Melt the chocolate in a steam bath. When melted - cool. Then pour into molds and refrigerate. After an hour, remove from the refrigerator and insert the sticks - one into each candy.

As you can see in the photo, chocolates according to these recipes are not at all difficult to prepare, but they look very appetizing:

Recipes for making homemade chocolates "Truffle"

Handmade truffles with dried cherries

Servings: 8

Time for preparing: preparation of ingredients (8–12 hours); actually cooking - 2 hours +

You will need:

  • 250 g chocolate of excellent quality (with a cocoa content of at least 75%)
  • 250 ml cream with a fat content of at least 35%
  • 50 g butter
  • 35 dried cherries
  • 75 ml French cognac
  • almonds, pistachios and cherries for garnish
  • 4 tbsp. l. cocoa

Glaze:

  • 150 g chocolate

Cooking method:

Preliminary:

1. To make chocolates according to this recipe, pour cognac on part of the cherry (23 berries), cover cling film and leave for at least 12 hours for impregnation.

2. Chop the chocolate very finely and place in a bowl. Pour the cream into a saucepan and bring to a boil. Pour the boiling cream over the chocolate and stir well until the chocolate has completely melted. Add butter and chill. Cover the mass with cling film and refrigerate for 8 hours.

On the day of submission:

3. Remove the blanks from the refrigerator. It is better to get it in parts so that the mass does not have time to melt.

4. If there is liquid left in the cherry, discard the berries in a colander, and then dry with paper towels.

5. From the frozen chocolate mass, roll into balls the size of Walnut. Place a cherry in the center of each ball. To keep the candies the same size, use the same spoon when pinching off the mass.

6. Put the finished truffles on parchment-lined plates or on a silicone mat and refrigerate for at least 15 minutes.

7. Decorations: Finely chop a few dried cherries, almonds, and pistachios. Be sure to remove the dark skin from the nuts first.

8. Glaze: melt the chocolate in a double boiler and let it cool - it should not be hot, otherwise the truffles will start to melt. Prick the truffles on skewers and dip into the glaze. Transfer to a wire rack (excess icing will drip off) and garnish with cherries and nuts.

9. Leave until the chocolate sets. This amount of icing should be enough for 20 candies. Roll the remaining chocolate mass in cocoa. Candies with different textures look amazing in one box!

10. Place candies in parchment-lined containers and refrigerate for at least 1 hour.

11. Truffle chocolates prepared according to this recipe in 30 minutes. remove from refrigerator before serving.

Sweets "Sharman" - chocolate truffles with cedar condensed milk

Ingredients:

  • 200 g walnut;
  • 200 g dates;
  • 100 g of figs;
  • 50 g cocoa beans;
  • 2 tablespoons ;
  • 4-5 tablespoons of honey;
  • 100 g poppy seeds for sprinkling;
  • 2-3 tablespoons of dried apricot syrup;
  • 100 g of cedar cake;
  • lemon peel.

Cooking:

To prepare chocolates at home according to this recipe, grind the walnut in a mortar, food processor or meat grinder to a state of large crumbs. Break some of the nuts into small pieces with your hands. Add chopped dates and figs. If sweetness is not enough, add honey to taste, as well as cocoa butter and lemon zest. Grind the cocoa beans in a coffee grinder or high speed blender to a flour and place in the candy dough. Knead thoroughly, shape into balls and roll them in poppy seeds. Use your finger to make indentations on the top of the candy.

Prepare cream. Whisk cedar cake with sugar dried apricot syrup in a blender or with a wooden spoon. Add honey to taste Mix until thick condensed milk. Put the finished cream into the recesses of the sweets.

Sweets "Chocolate truffles"

Ingredients:

  • A glass (with a top) of granulated sugar,
  • 5 tablespoons cream (you can milk or water),
  • 4 tablespoons of butter,
  • 1 egg white
  • half cup cocoa
  • half a glass of dry milk;

For sprinkling:

  • 1 tablespoon of powdered sugar.
  • 1 tablespoon crushed toasted walnuts.

Cooking:

Pour cream into a saucepan, add sugar. Place the saucepan over low heat, stirring, heat to a boil, boil for 3 minutes. Remove the pot from the heat, turn off the gas. Add butter, cocoa to the hot mass (leave two tablespoons), powdered milk. Mix everything well. Whip the protein into a strong foam, add it to the mass. Rub the mass for 10 minutes until smooth. To thicken the mass, put it in heat for half an hour. Prepare the sprinkle by mixing the powdered sugar, walnuts and cocoa residue. Cool the thickened mass in a cool place. Gain mass with a teaspoon and, helping with a knife, sculpt sweets (you can put pieces of nuts, cherries from jam inside), rolling them in sprinkles. When all the sweets are ready, put them in the cold (but not in the cold and not in the refrigerator). Tomorrow the candies are ready!

Here you can see photos for the recipes for homemade chocolates suggested above:

Recipes for making sesame chocolates

Finally, learn how to make homemade chocolates with sesame seeds.

Chocolates with sesame seeds

Ingredients:

  • 300 g sugar
  • 50 ml water
  • 50 g cocoa powder
  • 75 g butter
  • 2 tbsp. spoons of infant formula ("Baby" or "Baby")
  • 2 tbsp. spoons of sesame

Chocolate candies with sesame seeds recipe are prepared as follows:

1) Pour water into a stainless steel pan, add sugar. We put on medium fire. Stirring, bring to a boil, then cook for 5 minutes;

2) Put the oil into the boiling syrup. Let the mass boil for 1 minute;

3) Add cocoa powder to the hot mixture, mix thoroughly;

4) Add dry milk mixture;

5) Fry sesame seeds in a dry frying pan until golden, add to the candy mass;

6) We cover the saucepan with a lid or put it in a bag. When the mass has cooled, we collect the mixture with a teaspoon and form sweets.

Look at a selection of photos for DIY chocolate candy recipes presented on this page:





If you want to open your own small business in the future and compete with store-bought sweets with preservatives, emulsifiers, flavors and other chemical components of unknown origin, try making natural sweets.

For those who cannot live without chocolate, or simply love it, it will be interesting to learn the basics of the profession that makes sweets, tiles, decor and other miracles from chocolate. Even if you do not make sweets for sale, the issue of an unusual handmade gift for all occasions will be resolved for you.
What is the best place to start?

Step 1 Tools

Cooking thermometer.

You will definitely need a tool for the job:

  1. The bowl in which you will melt the chocolate is better to use a plastic one.
  2. Cooking thermometer with measuring range up to 200 degrees Celsius. Chocolate does not need to be heated above 45 degrees, but if you get carried away with the process, you may want to make caramel and other sweets. This is where such a thermometer is indispensable and it is better to stock up on it right away. Now there are many offers of inexpensive Chinese thermometers on the Internet, they are quite suitable for a start, although you can also use alcohol with the desired measurement range.
  3. Spatula for tempering chocolate (we will talk about this process later). A medium-width stainless steel spatula can be selected at a hardware store.
  4. A microwave oven or a small marble (granite) slab, which will also be needed for tempering.
  5. Parchment, ready-made sweets are laid out on it until the chocolate has completely solidified and crystallized.
  6. As you gain experience and want to make a variety of candies, you will need chocolate forks, pallets (narrow long spatulas), chocolate molds, disposable piping bags, and many other tools.

Step 2. Choice of chocolate

The next step is choosing the chocolate to work with. If you want to make exclusive candies, try different types professional Belgian, Italian, French chocolate, which are now easy to order via the Internet. This chocolate is sold in blocks or small tablets that are easy to work with and can cost more than bars found in stores. Since you are still a novice chocolatier and you are afraid to ruin expensive products, try melting a few shop tiles first.

Step 3. Making chocolate

Step 3.1. Introduction

Chocolate is loved by adults and children. It's no secret that a store-bought chocolate bar contains various additives: preservatives, dyes, hardeners, etc. Favorite delicacy can be prepared at home. True, it takes a little effort. There are several varieties of chocolate: milk and bitter. You can add nuts, cookies, it all depends on your preference and taste.

The Indians learned about chocolate thousands of years before our era, later the Mayan tribes considered cocoa fruits to be the “food of the gods” and drank chocolate during various rituals. The first European was Columbus, who tried this drink, and the Spanish monarchs rated it with the highest score. Joseph Fry in the 20th century prepared the first chocolate bar, which: improved mood, stabilized blood cholesterol, had a positive effect on the skin of the face and body, pancreas, heart muscle, strengthened the immune system. So far, bitter chocolate has clearly performed its functions.

Step 3.2. Master class for home

Let's start, without further ado, making chocolate, which requires: butter, honey or sugar, and of course cocoa. To make chocolate, you should not be stingy, buy quality products, and the result will please. We decided on the products, the mold for chocolate can be silicone (for sweets and marmalade) or you can pour it into a mold for ice. Now about proportions. Have to take:

  • 100 g cocoa or cocoa butter (if you can find it!);
  • butter-50 g.
  • three tablespoons of sugar;
  • 5 tablespoons of water;
  • 15 g of vanillin;
  • two tablespoons of any liqueur (optional).

  1. water is mixed with cocoa and sugar;
  2. then put it on a small fire;
  3. stir this mixture all the time until it boils;
  4. add butter, stir, bring to a state of thick sour cream;
  5. cook for another 1-2 minutes;
  6. Pour the mixture into the prepared molds, greased butter;

  1. then put in the refrigerator until completely cooled. If there is a desire to add nuts, raisins, cookies, lemon or orange zest, liquor, cognac, then you need to add this at the stage of pouring into the mold. Top with any chopped nuts.
  2. The chocolate poured into the mold is placed in the freezer, when frozen it will be hard, and if it is simply put in the refrigerator, it will be soft.

At home, real dark chocolate cannot be made, due to the lack of cocoa butter or grated cocoa. But it doesn’t matter, in any case, we got a tasty and healthy dessert.

Step 4. Glazing fresh fruits, nuts

You have prepared chocolate for work, what to do with it next. To get started, try glazing fresh fruits, candied fruits, nuts, apple chips. To do this, you can simply dip them in chocolate with a fork, let the remaining chocolate drain and put on parchment. Candied fruits look beautiful, partially dipped in chocolate, when their tip is visible (in this case, forks are not needed). French chocolates - mediants also look spectacular. To prepare them, you need to pour a small amount of chocolate (a tea or dessert spoon) onto parchment and decorate with nuts, pieces of candied fruits, raisins, let it harden and start tasting. All together it is very impressive, delicious in taste and makes it possible to create chocolate delights.

Now you are no longer afraid to work with chocolate, you want to learn new types of sweets, do not be afraid, experiment, look for new information, purchase literature, come up with your own recipes.

Not a single holiday, gathering, significant or insignificant event is complete without candy or chocolate. In stores today there is an incredible number of attractive multi-colored boxes with a wide variety of sweets with all kinds of fillings.

Prunes in chocolate

Ingredients:

  • 200 g dark chocolate 100 ml cognac
  • 24 prunes
  • 24 walnut halves

Cooking:

  1. Pour prunes with cognac and leave to soak for 10-12 hours, preferably overnight. Then discard in a colander, let the liquid drain and dry.
  2. Gently peel the walnuts from the shell so that halves are obtained. Fry for 5-7 minutes in a hot frying pan without oil, stirring constantly and vigorously. Transfer to a plate and chill.
  3. With the tip of a knife, make an incision in each prunes to make a pocket, and put half a walnut inside.
  4. Finely break the chocolate and melt in a water bath or in the microwave. Cool slightly so that it acquires the consistency of thick sour cream.
  5. Dip the prunes into the melted chocolate with a fork. Lay out on foil or parchment. When the first layer of frosting has hardened, dip each fruit once more into the chocolate and dry. Keep refrigerated.

Easy to prepare with very unusual taste, these sweets will please everyone, of course! Their uniqueness combined sweet stuffing with salted peanut caramel and crunchy chocolate, which gives them sophistication and piquancy. These sweets will be appreciated by everyone!

Ingredients:

  • 1 1/2 cups pitted dates
  • 1/2 teaspoon sea salt
  • 1/4 cup salted peanut butter
  • 1 cup dairy-free bittersweet or dark chocolate, chopped
  • 1 tablespoon softened coconut oil.

Cooking method:

  1. If the dates are dry, soak them in hot water for 15-20 minutes, wring out and put in a blender. If they are soft, then put in a blender without soaking. Beat until you get a homogeneous, loose mass. It should turn out so that you can sculpt balls.
  2. If the mixture is too dry, add some water and beat again. But try to add water a little at a time, otherwise the mixture may turn out to be liquid and the sweets will fall apart.
  3. Add salt and mix well.
  4. Now form small balls, put them on a cutting board covered with parchment and put in the freezer for 20-30 minutes.
  5. Mix peanut butter with half a tablespoon of coconut oil and melt in microwave oven or in a water bath. Then apply on top of our candy to get like 2 layers. Put in the freezer for 15-20 minutes. Peanut butter should be semi-soft.
  6. Melt the chocolate in a water bath or microwave. Add coconut oil and stir.
  7. Take the candies out of the freezer and carefully, using a fork, lower them into the chocolate, shake off a little and put them back on the parchment. Cool down. Now you can decorate with chocolate, to do this, dip the fork into chocolate and pour on top of the sweets to make “stripes”.
  8. Place the candies in the freezer for about 30 minutes. Then take out and treat yourself to delicious and unusual sweets.

Store sweets in the refrigerator in a closed container.

These are summer, light, delicious fruit candies! Each has only 40 kilocalories, so even those who follow the figure can eat them. They are very fresh and flavorful. Serve them as an accompaniment to the main dessert or dessert wine, in any case, everyone will like these sweets. They are perfect for warm summer evenings with family and for a festive table.

Ingredients:

  • 2 medium bananas, peel and cut each banana into 10 slices
  • 2-3 large strawberries, cut in half and sliced ​​to make 20 slices in total
  • 6 tablespoons dark chocolate chips
  • 1 tablespoon coconut oil
  • nut butter (optional)
  • 5 cups grated coconut(coconut flakes)
  • 2 tablespoons finely chopped walnuts.

Cooking method:

  1. Arrange paper cupcake liners on a baking sheet.
  2. Melt chocolate with coconut oil in a steam bath or microwave. Mix well so that the mass is without lumps.
  3. Prepare coconut flakes, nuts and nut butter(optional).
  4. Prepare the fruit and arrange in molds as follows: put a slice of banana, a slice of strawberries on top. Drizzle each candy with melted chocolate. You need to water carefully, try not to stain the paper molds. Now sprinkle each candy with nuts, coconut, or peanut butter, if desired.
  5. Let the candies freeze for about 15 minutes. After the time has elapsed, take the sweets out of the refrigerator, let them stand at room temperature for a while and you can try.

Original sweets from almonds with peanut filling will be a wonderful table decoration. Tender, sweet and salty chocolate flavor They are not only tasty, but also beautiful. These sweets perfectly complement the taste of coffee and reveal all the facets of taste. good wine. We have no doubt that they will become your favorite dessert!

Ingredients:

Filling:

  • 1/4 cup hercules
  • 2 pitted dates
  • 1/2 cup raw almonds
  • 1/2 cup roasted salted peanuts
  • 1/2 cup roasted peanuts without salt.

Shell:

  • 18 pitted dates
  • 3 tablespoons of peanut butter,
  • 1/2 cup dark chocolate chips
  • 1/2 cup hercules.

Cooking method:

Filling:

  1. Grind oatmeal in a blender to get a homogeneous, lump-free mass. Add dates and mix again. Pour into a bowl and set aside.
  2. Place the peanuts and almonds in a blender and grind well. Add peanut butter, stir.
  3. Pour the rolled oats and dates mixture into the nut mixture and stir until you have a loose, smooth mixture. If the mixture seems dry, add some more dates, if not, add some oatmeal.
  4. Roll into small balls, take a mixture of about 1 teaspoon. Place on a parchment-lined cutting board and place in the freezer to set for 15 minutes.

Shell:

  1. Grind the dates in a blender. Add rolled oats, chocolate chips and peanut butter. And mix. You don't need to grind hard. Grains of oatmeal and chocolate should remain.
  2. Remove the filling balls from the freezer. Form into cakes from the shell mixture, take about 1 tablespoon of the mixture for this.
  3. Now we form sweets, for this we put a cake on the palm of our hand, put a ball of filling in the center from above and form a candy. For convenience, lightly dampen your hands with water. In this way, make all the sweets.
  4. Lay the candies back on the parchment paper and place in the freezer to harden for about 15 minutes.

You can store sweets at room temperature for no more than a week, in the refrigerator, sweets will be stored longer.

Almond truffles with chocolate and pepper

The light aroma of cinnamon, the pungency of pepper and the taste of almonds will give you an unforgettable experience when you try these truffles. Surprise your guests! Serve these sweets with a glass of dry wine and guests will wonder for a long time what is in the composition of these sweets that gives them such a piquant taste.

Ingredients:

  • 2 cups almonds
  • 2 tablespoons cocoa powder
  • 2 tablespoons chocolate chips
  • 12-13 pitted dates soaked in water for 15 minutes
  • 1 tablespoon strong coffee or coffee liqueur
  • 1 tablespoon date water
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon nutmeg.

Cooking method:

  1. Place the almonds in a blender and grind very well.
  2. Add cocoa powder, chocolate chips, crushed dates and spices. Mix everything well.
  3. Add coffee and stir. Pour in 1 tablespoon water from the dates if the mixture is dry.
  4. Transfer to a bowl and place in the freezer for 15 minutes.
  5. After the appointed time, remove the mass from the freezer and roll into balls about 2 centimeters in diameter.
  6. Roll the sweets in cocoa powder and put them back in the freezer for a short while.

Sweets can be eaten either chilled or at room temperature. Sweets at room temperature reveal more flavors and aromas.

These sweets will decorate any holiday. Soft peanut filling harmoniously combined with a crispy chocolate shell, which gives unforgettable taste. You will definitely want to cook them again.

Ingredients:

  • 1 cup peanut butter
  • 3.5-4 tablespoons maple syrup
  • 2-3 tablespoons of coconut flour
  • sea ​​salt to taste
  • 6 tablespoons rice flakes
  • 3/4 cup chocolate chips
  • 1/2 tablespoon coconut oil.

Cooking method:

  1. In a large bowl, quickly combine the peanut butter and maple oil for 30-60 seconds. The mass should thicken.
  2. Add coconut flour. Keep an eye on the consistency, it should not be quite stable and not dry. If the mixture is dry, add some syrup.
  3. Salt and add rice flakes. Stir.
  4. Roll up candy balls.
  5. Place the chocolate chips and coconut oil in a small saucepan and heat over low heat, stirring frequently. When half of the chips have melted, remove the pan from the heat and wait for everything to melt. Stir the mass so that it has a uniform, smooth texture.
  6. Gently, on a fork, dip the candies one at a time into the chocolate, shake off the excess and place on a parchment-lined cutting board. Save the rest of the chocolate.
  7. Place the balls in the freezer for 6-8 minutes.
  8. Dip a fork into the remaining melted chocolate and drizzle chocolate from the fork onto the tops of the balls for a fun and creative decoration.
  9. Put the candies in the freezer for another 15-20 minutes.

Chocolates with cherries

If someone's birthday is coming up, and you are thinking about a gift, or maybe you just want to please a loved one, prepare original do-it-yourself sweets with cherries. These chocolates have a cherry pie flavor, subtle almond and walnut flavors. They will not leave anyone indifferent.

Ingredients:

  • 1 cup walnuts, toasted and chopped
  • 1 cup dried cherries
  • 2 tablespoons agave nectar (or other liquid sweetener)
  • 1.5 cups chocolate chips
  • 3/4 cup whole coconut milk
  • 1/4-1/2 teaspoon salt
  • 1/2 teaspoon almond extract
  • 1/2 cup + 2 tablespoons grated coconut
  • 12 drops red food coloring

Cooking method:

  1. Preheat the oven to 160 degrees, put the nuts on a baking sheet and roast for 12 minutes. Set aside.
  2. Soak cherries in water for 10 minutes. Drain the water. Put the cherries in a blender, add syrup and chop everything.
  3. Melt the chocolate chips in a medium saucepan, add the coconut milk and stir well. Add nuts, cherry mixture and almond extract. Mix well. Salt a little.
  4. Transfer the mixture to a bowl and place in the freezer for 90 minutes. Stir the mixture every half hour. After 90 minutes, stir again and place the cup in the refrigerator for another 20 minutes.
  5. In a small bowl, mix the coconut flakes with the dye, you should get pink coconut flakes.
  6. Roll the candy mixture into balls and roll them in the shavings.

Candy can be stored in an airtight container in the refrigerator or freezer for up to a week.

You will love this unusual pumpkin candy recipe. Autumn is coming - it's time to harvest, including pumpkins. Be sure to try to cook these sweets, because they are not only tasty, but also healthy. This is the very rare case when you will not forbid children to eat a lot of sweets!

Ingredients:

Candies:

  • 1/2 cup pumpkin puree
  • 1/2 cup maple syrup
  • 2 teaspoons coconut oil or veggie oil
  • 1 teaspoon pumpkin pie spice or 1/2 teaspoon cinnamon
  • a pinch of salt,
  • 1-1.5 cups of flour.

Topping:

  • 2 tablespoons of granulated sugar,
  • 2 teaspoons ground cinnamon.

Cooking method:

  1. Put the pumpkin puree, maple syrup, oil, and spices in a saucepan over medium heat. Heat and cook for 3-4 minutes until the mass begins to thicken.
  2. Cool the mixture and add 1 cup flour, mix. Knead the dough, it should be soft and smooth. If the dough is runny, add a little flour.
  3. Make candy from the mixture. Separately, in a bowl, mix cinnamon and sugar in the resulting mass, roll the sweets on all sides.
  4. Store sweets in the refrigerator for up to 5 days.

Beet candy

Another interesting recipe. This time we offer to make beetroot sweets with your own hands. Despite the fact that they are made from beets, they are very tasty and have a delicate aroma of spices and orange. You and your children will definitely enjoy these sweets.

Ingredients:

  • 7.5 tablespoons raw sugar or palm sugar
  • 3.5 tablespoons of water
  • 1/2 teaspoon orange zest,
  • 1 tablespoon grated beetroot
  • 1/4 teaspoon cardamom
  • 1 cup extra grated fresh coconut, do not toast
  • 2 tablespoons flaked coconut.

Cooking method:

  1. In a saucepan, mix sugar and water and bring to a boil, add the zest, beets and spices and cook on a low soft consistency (a drop of syrup in cold water forms a soft ball and does not mix with water). Add grated coconut and stir.
  2. Simmer over low heat for 15-20 minutes until the mixture is thick enough.
  3. Transfer the mixture to a parchment-lined tray and let cool for 10 minutes, then cut into squares, or cut into hearts, or roll into balls.
  4. Roll the finished candies in shavings.

Enjoy your meal!

Homemade truffles: simple and delicious

Truffles are one of the most common types of candy. They got their name because of the similarity in shape with the mushrooms of the same name. They can be either solid or semi-liquid. Delicious and satisfying homemade truffles are obtained, the recipe of which is quite simple.

Ingredients:

  • butter - 100 g;
  • dark chocolate - 300 g;
  • sugar - 100 g;
  • egg yolks - 3 pcs.;
  • cognac (optional) - 1 tablespoon;
  • cream 20% fat - 100 ml;
  • cocoa powder - to taste.

Cooking:

  1. Chop the chocolate into pieces and place on water bath.
  2. Add sugar, butter, cognac and cream. Stirring, bring to a homogeneous state.
  3. Cool and add yolks.
  4. Keep in the refrigerator for 3-4 hours.
  5. After wetting your hands in cold water, form balls and roll them in cocoa.
  6. Truffles are best stored in the refrigerator.

Bird's milk: tenderness in a chocolate shell

bird's milk associated with a delicate and unique taste. In stores, more and more often you can find some kind of incomprehensible sweetish mass, in the form of the same filling. And so I would like something close to a natural product. Bird's milk sweets, the recipe of which is offered below, can be made at home.

Ingredients:

  • eggs - 2 pcs.;
  • chocolate - 100 g;
  • milk - 100 ml;
  • sugar - 4 tablespoons;
  • butter - 2 tablespoons;
  • gelatin - 1 tablespoon.

On average, one person consumes 5.5 kg of chocolate per year. Up to 7 billion US dollars is spent annually on the purchase of a variety of tiles and bars.

Cooking:

  1. Gelatin pour 50 ml of milk and leave for 15 minutes.
  2. Break the chocolate and leave 1/3 of the mass to fill the bottom of the sweets, melt the rest and grease the candy molds. Then send the molds to the refrigerator.
  3. Separate yolks and whites. Beat the yolks with sugar. Whisking continuously, add milk. Put the resulting mass in a water bath and keep until a slight thickening. Then remove and add butter.
  4. Heat the gelatin in a water bath until completely dissolved. Do not boil.
  5. Slowly pour warm gelatin into the cooled cream, constantly stirring the mass with a spoon.
  6. Whisk the egg whites into a stiff foam, add them to the jelly-yolk mass.
  7. Fill the molds with frozen chocolate with the resulting mass and send for 15 minutes in the refrigerator (but not in the freezer).
  8. Melt the remaining chocolate and pour over the candies.
  9. Send to the refrigerator (not the freezer) for 4-5 hours.

Chocolates with cherries

This recipe is for those who want to try themselves as a confectioner. A soft combination of chocolate and cherry will not leave guests indifferent.

Ingredients:

  • candied cherries - 22 pcs.;
  • black chocolate - 100 g;
  • cocoa powder - 45 g;
  • butter - 90 g;
  • macaroons, with coconut - 180 g;
  • coconut shavings - ¾ cup;
  • powdered sugar - 60 g;
  • sour cream - ½ cup;
  • rum, preferably dark - 2 tablespoons.

For the frosting you will need:

  • black chocolate - 250 g;
  • butter - 125 g;
  • for decoration, chocolate chips or gold leaf are suitable.

Cooking:

  1. Chop the chocolate, add sour cream and melt. Cool in the refrigerator for about an hour.
  2. Coat the cherry with the resulting mixture at the rate of 1 tsp. for a berry.
  3. Put the cherry on the form, covered parchment paper and place in the refrigerator for 30 minutes.
  4. Mix powdered sugar, crushed cookies and cocoa. Then add melted and chilled butter, rum, coconut. Coat the cherry at the rate of 1 tsp. for cherry. Send to the refrigerator for 30 minutes.
  5. For glaze, melt chocolate with butter and 50 ml of water. Cool the mass so that it thickens slightly.
  6. Using a skewer, dip the candies into the icing and place back on the paper. Send to the refrigerator, where the glaze should harden.
  7. You can decorate to your taste. For example, chocolate chips or gold leaf.

Chocolate hazelnut roasting

Ingredients:

  • 500 g dark chocolate
  • 1 medium orange
  • 1 cup shelled walnuts
  • 3 tablespoons runny honey
  • 1 teaspoon cognac

Cooking:

  1. Crush the nuts in a mortar.
  2. Put honey in a bowl or deep cup with a wide bottom, add chopped nuts and mix thoroughly until smooth.
  3. Cut the orange in half, squeeze out the juice and mix it with the nut-honey mass. Transfer it to a small saucepan with a thick bottom, put on low heat.
  4. When the mass boils, remove the pan from the stove, pour in the cognac, stir vigorously. Leave in a cool place for 1.5-2 hours.
  5. Roll the chilled mass into small balls and roll them in grated chocolate. Cool down.

Ingredients:

  • 150 g dark chocolate with at least 51% cocoa
  • 500 g granulated sugar
  • 500 g cane sugar
  • 50 g butter
  • 200 ml condensed milk
  • vanilla on the tip of a knife

Cooking:

  1. To prepare toffee, you will need a fairly large and deep saucepan, as the syrup gives a lot of foam. Pour 310 ml of warm water into it, pour out all the sugar and put on fire. Without stirring, heat almost to a boil - the sugar should dissolve.
  2. Add condensed milk and half the butter. Boil. Boil on low heat for 5-7 minutes. After that, you need to check the readiness of the syrup: scoop it up with a teaspoon and pour it into a cup of cold water. When the syrup is ready, it should turn into a ball.
  3. If the syrup dissolves, boil it for another 3-4 minutes and check again.
  4. Remove the finished syrup from the stove, add the remaining butter and vanilla. Stir and let steep for 10-15 minutes.
  5. Put the chocolate broken into pieces in a saucepan and melt in a water bath or in a microwave. Pour it into the main mass and mix vigorously.
  6. Grease the form with a little oil or cover with oiled parchment. Pour the finished mixture, smooth with a knife and leave to cool in a cool place.
  7. When the mixture cools down a little and thickens, use a sharp knife to make longitudinal and transverse recesses on it, so that later you can break the toffee into squares.

Sweets "Raffaello"

Ingredients:

  • 1 can of condensed milk
  • 200 g coconut flakes
  • 2 foot spoons of butter
  • whole almonds

Cooking:

  1. Place condensed milk and butter in a small saucepan. Heat in a water bath until the butter is completely melted. Remove from stove.
  2. Add 2/3 of the coconut flakes and mix well. Put in the refrigerator overnight.
  3. Take a tablespoon of the mixture and roll into balls, putting almonds inside.
  4. Roll the finished sweets in the remaining coconut flakes. Read more:

Ingredients:

  • 500 g milk chocolate
  • 400 g condensed milk
  • 200 g shelled nuts (hazelnuts are best)
  • salt,
  • vanillin to taste

Cooking:

  1. Break chocolate into small pieces.
  2. Finely chop the nuts or crush them in a mortar.
  3. Put chocolate in a bowl, pour in condensed milk, add a pinch of salt and put in a water bath, stirring constantly, until the chocolate has completely melted.
  4. Add vanilla and mix thoroughly. Remove from fire.
  5. Line the bottom and sides of the mold with wax paper, oiled parchment or cooking foil. It is advisable to take a square container measuring approximately 20 x 20 cm. Pour the sweet mass. Smooth the surface with a knife and refrigerate for 2-3 hours.
  6. When the mass hardens, cut into pieces, such as squares or diamonds.
  7. Transfer candies to a flat plate. Store in a cool place or refrigerator.

Some psychologists associate the love of sweets with disorder, stress and lack of love. We, the sweet tooth, will not enter into discussions with embittered people, but simply smile and unfold a delicious chocolate candy. Let unromantic lovers of pickles know - we are ready to give our loved one the last piece of chocolate. Sometimes we are so overwhelmed with warm feelings for loved ones and ourselves that we can make chocolates at home with our own hands.

Chocolate psychotherapy

New Zealand psychotherapist Murray Langham has been studying chocolate for many years and even wrote several books about it. According to the author, one can determine the character of a person by his favorite type of chocolate.

Murray Langham, a chocolate therapist, is a certified medical doctor, but he has worked as a chef for many years and his conclusions have practical implications. Now Landham has his own confectionery company. Here are some secrets from a hypnologist-chocolate therapist.

Candy shape:

  • If you like round candies, you are a social extrovert.
  • Balanced, honest and reliable people choose squares.
  • Those who prefer oval sweets easily converge with people, feel great in a new society and often become the soul of the company.
    • Lovers of rectangles know how to listen to the interlocutor and always remain calm.
    • Can't take your eyes off the strange candies wrapped in spirals? This gives you a personality that is very energetic, but disorganized.
    • Diamonds attract those who dream of wealth.
    • People of triangles have little interest in the feelings of others, but they are easy-going.

Type of chocolate:

  • Milk chocolate is made for sentimental romantics.
  • Dark chocolate lovers strive for innovation in all areas of life.
  • Those who prefer white chocolate are endowed with a heightened sense of justice, but they also lack courage.
  • Gourmets and connoisseurs of comfort cannot resist bitter chocolate.
  • If you are not too worried about the type of chocolate, then you are a flexible person and always ready to compromise.

Candy filling:

  • Nuts in the filling are liked by tactful people with a developed sense of style.
  • Passionate and dreamy natures will not refuse coconut flakes.
  • Fans of mint taste are distinguished by a lively imagination.
  • Coffee filling for the impatient.
  • Reliable and faithful people love sweets with orange jam.
  • Spirituality is manifested in the love for Turkish Delight filling or jelly.
  • Chocolate fudge will delight sensitive individuals.

Homemade chocolates are good because you can choose the color, shape and filling yourself. Sweetness, prepared with your own hands, will allow you to express yourself and show your culinary skills.

Secrets of making homemade chocolates

Cooking chocolates is a simple task, you just need to know a few rules:

Chocolate does not like heat and temperature changes.

The temperature in the room should not exceed 20 ° C. It is also necessary to observe temperature regime when melting chocolate, otherwise the candies will be dull and "gray". The ideal temperature for dark chocolate is 32 o C, for milk chocolate - 30 o C, for white - 28 o C. When the sweets are ready, leave them to harden at a temperature not exceeding 20 o C. minutes, but not in the freezer.

Not a drop of water

The molds must be completely dry. The water in the melted mass will provoke crystallization, and the sweets will be spoiled.

Correct melting

Chocolate candies home cooking can be made from cocoa, drops or bar chocolate without fillers. Drops are easier to melt, the tiles should be crushed by hand or grated on a coarse grater. You can melt chocolate in the microwave or in a water bath, but in the first case it is difficult to control the temperature. It is not recommended to heat the mass in a saucepan over a fire, as the chocolate will burn and everything will be spoiled. Heat the chocolate in the bath to about 45 ° C and bring down the temperature by adding cold drops or crumbs.

Use molds

Dry silicate or polycarbonate molds - perfect option. Candies will be attractive and glossy. You can pour chocolate into the packaging left over from the finished sweets, but you won’t get a spectacular gloss. You can give shape without molds, and provide gloss with glaze.

Choice of toppings

Chocolate goes well with prunes, dried apricots, nuts, nougat, ganache, marzipans. Ganache is made from chocolate, cream, rum or cognac. Nougat must be heated to 25 ° C before filling. Too hot filling spoil the chocolate.

You can also put inside fresh berries, but it is better to use jam. In combination with ganache, the filling will be very tasty. Ganache does not harden like chocolate, it always retains a plastic consistency.

Storage conditions

The shelf life of homemade sweets depends on the filling. If you used dried fruits, ready-made sweets can be stored in the refrigerator for no longer than a month. The ganache filling can go bad faster. If the sweets contain nuts, the shelf life increases, and the fresh fruit filling cannot be stored even for a couple of days.

Homemade Chocolate Candy Recipes

Making candies with your own hands is not difficult, it all depends on the chosen recipe and your confectionery experience. Start with the most simple recipes, and pretty soon you will be able to cook chocolate masterpieces.

Chocolates from cocoa "Balls"

Compound:

  • 100 g cocoa powder
  • 300 g dry biscuits
  • 250 ml milk
  • 200 g butter
  • 100 g walnuts
  • 250 g sugar
  • 50 g powdered sugar

Cooking:

  1. Mix cocoa with sugar.
  2. Pour in warm milk, stir and cook until the sugar is completely dissolved.
  3. Grind cookies in a meat grinder, coffee grinder or by hand.
  4. Pour hot cocoa over cookie crumbs. Mix thoroughly so that there are no lumps. Leave to cool.
  5. Add soft butter and knead into a smooth paste.
  6. Form into balls and roll in crushed walnuts. Sprinkle with powdered sugar.
  7. Chill in the refrigerator for an hour.

These simple candy similar to the potato cake. Even a child is able to cook them, and adults and children love this delicacy.

Cocoa sweets with almonds

Compound:

  • 100 cocoa powder
  • 100 g butter
  • Half a glass of powdered sugar
  • 50 g peeled and toasted almonds

Cooking:

  1. Melt the butter.
  2. Add powdered sugar. Slowly add cocoa, stirring constantly.
  3. Let the mass cool and form candies.
  4. Place a nut in the middle of each.
  5. Sprinkle with powdered sugar
  6. When the sweets have cooled, send them to the refrigerator for a couple of hours.

Sweets with condensed milk and powdered milk

Compound:

  • Powdered milk - 150 g
  • Boiled condensed milk - 200 ml
  • What-powder - 100 g
  • Powdered sugar - 50 g
  • Butter - 50 g
  • Walnuts - 150 g
  • Banana - 1 pc.

Make sweets from milk powder at home to please yourself and the children. From this amount of products, approximately 30 candies are obtained.

Cooking:

  1. Heat the oil in a water bath and dissolve the powdered sugar in it.
  2. Mix with boiled condensed milk.
  3. Add dry milk and cocoa. Mix the mass with a mixer in a container with high edges. Place in refrigerator.
  4. Roast the nuts in a dry frying pan. Walnuts can be replaced with any other. Select some of the nuts for the filling, make crumbs from the rest to roll the sweets.
  5. Cut the banana into slices about 2 cm thick and divide each into three parts.
  6. Lubricate your palms with butter so that the chocolate mass does not stick to your hands.
  7. Take the mixture with a teaspoon and roll into balls with your palms. Flatten the ball with a cake, put a slice of banana and a nut. Close up and roll up the ball.
  8. Roll sweets in crushed nuts and send to a cool place for several hours.

Powdered milk sweets with banana at home will be delicious, but they do not need to be stored and prepared for the future for a long time. Sweets in the fridge fresh fruit can be stored no more than 2 days.

Prunes in chocolate

Everyone's favorite prunes in chocolate at home will be even tastier. Prepare the prunes in advance: rinse, pour boiling water for 20 minutes, remove the seeds, lay them on a board to dry the fruits.

Compound:

  • 200 g pitted prunes
  • 100 gram dark chocolate bar
  • Roasted almonds, peanuts, walnuts or any other nuts - approximately 150 g

Cooking:

  1. Roast the nuts in a dry frying pan.
  2. Put a nut into each swollen and dried prunes.
  3. Melt the chopped chocolate in a water bath.
  4. Prick the prunes on a fork and dip into the chocolate.
  5. Lay the candy on the parchment.
  6. When the first layer of chocolate hardens, repeat the procedure.

Truffle sweets with "drunk" cherries at home

Compound:

  • Dark chocolate (not less than 75% cocoa) - 250 g + 150 g for glaze
  • Heavy cream - 250 ml
  • Butter - 50 g
  • Dried cherries - 35-40 pieces
  • Cognac - 75 ml
  • Almonds or walnuts for garnish
  • Cocoa - 4 spoons

Cooking:

  1. 12 hours before making sweets, pour cognac over the cherries, cover with a lid or film.
  2. Chop the chocolate.
  3. Boil the cream, add the chocolate and stir until it dissolves.
  4. Add butter, cool and refrigerate for several hours.
  5. Remove the cherries from the cognac and dry them with paper towels.
  6. Roll the balls the size of a walnut from the cold chocolate mass. Put a cherry in the middle.
  7. Put the finished sweets on a plate and refrigerate for 10-15 minutes.
  8. Chop the peeled and toasted nuts. Finely chop the remaining cherries.
  9. Melt chocolate for icing in a water bath, let it cool.
  10. Prick the truffle on a fork or skewer, dip in cold glaze, place on a wire rack and garnish with nuts and cherries.
  11. Glaze is not enough for all the sweets, roll the rest in cocoa. On the same dish or in a box, candies with different surfaces will look interesting.
  12. Ready truffles should cool in the refrigerator for at least an hour.

Truffles made from cocoa and milk powder

Compound:

  • glass of sugar
  • 100 ml cream
  • 100 g butter
  • Egg white - 1 pc.
  • Cocoa - 100 g + 25 g for sprinkling
  • Powdered milk - 100 g
  • Tablespoon each of powdered sugar and crushed nuts for sprinkling

Cooking:

  • Add sugar to the cream, heat over low heat and cook for three minutes.
  • Remove from heat, add butter, milk powder and cocoa. Stir until smooth.
  • Beat the chilled proteins in a thick foam.
  • Mix with chocolate mass and leave warm for 30 minutes. During this time, the mass should thicken. After that, send it to the refrigerator.
  • Mix the crushed hazelnut powder, powdered sugar and cocoa.
  • Shape the candies into traditional truffle slides or balls. To prevent chocolate from sticking to your palms, grease them with butter. If desired, you can put a filling in the middle of each candy.
  • Truffles should stand in a cool place for several hours.

Sweets "Bird's milk" at home

Everyone knows delicious sweets since childhood. Do-it-yourself "bird's milk" will be even better, although you will have to tinker.

Compound:

  • 180 g sugar
  • 150 g condensed milk
  • 100 g butter
  • 3 egg whites
  • 15 g gelatin
  • 100 ml water
  • 300 g dark chocolate

Cooking:

  1. Pour sugar and gelatin with water and put on a small fire. Stir until everything is dissolved. Do not bring to a boil.
  2. Beat the warm butter with a mixer, gradually pouring in the condensed milk.
  3. Whip the whites into a thick foam.
  4. Pour the gelatin into the egg whites in a thin stream, continue beating.
  5. Add condensed milk with butter. Beat until smooth.
  6. Pour the mixture into molds and refrigerate for 3 hours.
  7. Melt the chopped chocolate in a water bath and cool to room temperature.
  8. Prick the frozen soufflé on a fork and dip in chocolate. Place candies on a plate.
  9. "Bird's milk" will be ready when the chocolate hardens and becomes solid.

The idea of ​​making truffle or "Bird's Milk" sweets at home may seem strange - the choice of chocolate in stores is huge. Each chocolate girl has her own arguments - some like to invent own recipes and find new tastes, others want to be sure of the composition of products, others are not satisfied with the traditional design of sweets. Experiment and please yourself and your loved ones!