Step 1: Break dark cooking chocolate into small bits (wrapping it in newspaper and whacking it a bit with a hammer is just the way to do it). Then put it into a double boiler and stir with a wooden spoon till it is all melted. You can use any kind of chocolate – dark, milk, white but if you want a good finish, couverture chocolate is best. (Couveture in French means covering).
Step 2: Now, you need to temper the chocolate so it doesn’t melt at ambient temperature and holds its shape when moulded. Here is a great video that explains how to do it.
Step 3: With a spoon, fill the moulds – about one third. (Optional: If you want a thin covering, paint on the chocolate with a brush).
Step 4: Put in your filling – we’ll give you a choice of fillings later.
Step 5: Cover the filling and make sure the mould is full.
Step 6: Leave it to harden and when it does, gently slip them out of the mould.
Step 7: Wrap in thin foil – optional.
- Powder a few Polos or any mints, mix with an equal quantity of icing sugar, add a few drops of cold water and bind together. Make little balls out of these.
- In half a cup of brandy, put in 1/3 cup raisins and leave aside for an hour to soak.
- Caramelise half a cup of sugar, put in some powdered nuts – almonds, walnuts, cashew nuts, macadamia nuts, hazelnuts or a mix of whatever nuts you want. Roughly powder the nougat and use as filling.
- Melt some milk chocolate with a little butter, cool and use. You can add any liqueur you want.
- Crumble a piece of cake – never mind if it is dry or stale. Add melted chocolate – enough to bind it loosely and use.
- Buy a cheap and cheery glass or plastic bowl, put in a few chocolates, add a bit of confetti, wrap with cling wrap.
- Wrap the chocolates in a shimmering piece of gauze and tie with a huge satin ribbon.
- Make your own chocolate boxes. Here’s a good one to start off with: