Make chocolate yourself
Make your own fresh chocolate yourself in 20 minutes
Melt cocoa butter
Put the dry ingredients (cocoa mix) in a bowl
Liquid ingredients (cocoa butter and agave syrup) add
Mix for 1-2 minutes
Pour into the molds with a tablespoon
Do you have any questions about making chocolate yourself?
Yes it is really easy. A little patience and a look at the instructions are enough. Because there you will also find tips on avoidable mistakes. The most important thing is not to melt the cocoa butter too hot and not to let a drop of water get into the chocolate. Then it is only stirred briefly with a normal spoon, poured into a chocolate mold - ours or another one - put in the refrigerator and after 15 minutes the chocolate is ready.
Shelf life of the chocolate
The finished chocolate tastes best freshly prepared. Chocolate made fresh the day is a special treat. In Belgium the best chocolatiers offer “Chocolat du Jour” - there it is a delicacy!
What could go wrong
The production of our chocolate is very simple. For a perfect, smooth chocolate mass, however, there are three important things to consider:
- Not a drop of water should get into the chocolate.
- Chocolate shouldn't get too hot. The cocoa butter or the mixed chocolate mass should be taken out of the water bath or from the warmer as soon as the cocoa butter has melted or the chocolate mass is liquid. Then it is guaranteed not to be too hot. So don't leave it standing on the heat source.
- At the very end, add the cocoa butter to the other ingredients. Otherwise the chocolate will become lumpy and can no longer be processed optimally. But even if one of the points mentioned happens, the chocolate still tastes good, it just doesn't look so nice anymore.
That's how often you can use the chocolate molds
While you are making chocolate, you can use a mold several times: Fill the molds with chocolate, ideally put the mold in the freezer for about 5-10 minutes or in the refrigerator for 15-20 minutes, very carefully press the chocolate out of the mold (It's very easy) and fill it up again with chocolate straight away - without washing off. After use, you can easily rinse the molds by hand in lukewarm water and let them dry.
Please do not put the forms in the dishwasher! The heat deforms the material and the forms can no longer be used.
How many grams of chocolate you can get out of the molds
Depending on the chocolate shape, you can get a different number of chocolates out of a 240g set.
24 thalers (approx. 10g chocolate per thaler)
8 panels (approx. 30-40g chocolate per bar depending on the toppings and other ingredients)
6 squares (approx. 60g chocolate per square depending on the filling)
How can it be closest to milk chocolate in terms of taste?
With approx. 240g chocolate mass you add a higher proportion of agave syrup (e.g. 1-2 tablespoons more) and approx. 1 tablespoon of white almond butter and 1 tablespoon of coconut butter as an additional ingredient. You get a nougat flavor with 2 tbsp dark Hazelnut butter. It also tastes extremely fine Almond Tonka Cream from Rapunzel (also about 2-3 tbsp). Experiment as you like, but be careful not to add more than 2-3 tablespoons of creams or sauces per 240g of chocolate mass. Please do not add any water-based ingredients, because chocolate does not tolerate water!
When water has got into the couverture
Even the smallest amounts of water in the chocolate or cocoa butter ensure that the chocolate coagulates. The special taste in the chocolate is retained, but the chocolate no longer looks so nice.
This is the best way to transport and package your chocolate
With the purchase of our chocolate molds you get here in our online shop bespoke sachets and decorative labels for your tablets and coins. These are made of food-safe material and do not evaporate.
Yes! Thanks to our principle and our selected ingredients, everyone can make their own chocolate at home without having any experience of making chocolate themselves. You don't need any special equipment or kitchen gadgets either. A bowl, a spoon and a saucepan are sure to be found in your kitchen.
How quickly is CHOCQLATE chocolate prepared for you to make yourself?
It takes around 20 minutes to get your finished chocolate: 10 minutes to prepare and 10 minutes to cool in the freezer.
Our ChocQlate chocolate molds were designed by us and manufactured in Germany. Here, too, we stand for the highest quality with our Q in ChocQlate. The molds are food-safe and, unlike silicone molds, do not evaporate. This way, your chocolate is guaranteed to be free of any secondary flavors. We also have extra for the molds and the resulting chocolates bespoke sachets and decorative labels can be produced. You can order these from us here.
That's how long our ingredients can be kept
If stored in a cool and dry place, the ingredients can be kept for at least 6 months.
ChocQlate ingredients do not need to be refrigerated
The ingredients should be stored in a cool and dry place, but not necessarily in the refrigerator.