For the chocolate, melt the cocoa butter in a bowl in a warm water bath at about 30° – 35°. Add the cocoa powder and stir (at least 15 minutes, longer does not hurt) until a thick mass is formed.
Be careful not to let the chocolate get too warm. The optimal temperature is around 32°. Add honey, mix well and pour into any silicone molds. To prevent the chocolate from turning gray, let it stand at room temperature for at least 1 hour and then put it in the refrigerator.
Preparation Tip:
Homemade chocolate is a nice souvenir.
Related Recipes:
Tropic Chocolate Mousse CakeFor the Tropic chocolate mousse cake, first prepare the chocolate base. To do this, cream butter with powdered...
Dark Chocolate LiqueurFor the chocolate liqueur, melt chocolate in a water bath. Combine sugar and cocoa and stir in water so that...
Mocha Egg Liqueur TruffleFor the canache, boil the whipped cream, in the meantime stir the sugar and egg yolks. Remove the saucepan...
Pumpkin Mango Mousse Cake with “ZottoladeBeat butter with sugar until fluffy. Add eggs gradually, then incorporate the melted chocolate coating. Then...
Truffle CakeFor the truffle cake, heat whipped cream with instant coffee, but do not boil. Chop cooking chocolate...
Old Viennese Chocolate CakeButter the bottom of a cake springform pan. Preheat the oven to 180 °C. Beat the yolks with the vanilla...
Kahlua Ice Cream CakeBreak half of the cookies and put them in the hand mixer form. Prepare into fine crumbs. Do the same with the...
Advent BrowniesChop 50 g of chocolate into small pieces, melt the remaining chocolate with the butter. Sift baking powder...
Pear Dumplings with Klopp Ham – Mecklenburg-Western PomeraniaPut the ham in the milk seasoned with freshly grated nutmeg and pepper for 2-3 hours. For the pear dumplings...
Aftereight Cake with StrawberriesFor the Aftereight cake with strawberries, grease a round cake pan (26 cm Ø) and preheat the oven to 180°C...