Handmade Chocolates Video & Recipe


Makes 15 heart shaped chocolates in 3 flavours 
Time: 1hr-1.5hrs 
Skill: Medium 

Ingredients:  

Vegan white chocolate (Sugar, cocoa butter, Rice flour, flavouring, sunflower lecithin, vanilla) Vegan milk chocolate (sugar, cocoa butter, cocoa mass, rice flour, chicory root extract, coconut oil, sunflower lecithin), Vegan organic dark chocolate (Sugar, Cocoa Mass, Cocoa Butter, soya lecithin, natural vanilla flavouring), hazelnuts, raw dried raspberry, Agave Syrup*(80%), Caramel Syrup*(20%) *= Certified Organic Ingredients 

 Allergens: NUTS, SOY 

 Ingredients contained 

  • Trio chocolate bag (40g dark chocolate, 50g milk chocolate & 60g white chocolate) 
  • 20 ml pot Organic agave & caramel sauce 
  • Bag of 1tsp raspberry powder 
  • Bag of 6 whole hazelnuts  

Equipment contained 

  • 15 cavity heart shaped chocolate mould 
  • Chocolate presentation box 
  • Ribbon  

You will need 

  • 1 tsp boiling water 
  • A microwave (if you do not have one a use a bain-marie, contact info@mondessert.co.uk for instructions using a bain-marie) 

 

METHOD: 

 

1. Wash, rinse and dry your mould thoroughly. No wet pockets or you will ruin the   next bit!   

 

 2. Take out your hazelnuts (5) apart from 1. Reseal the bag and crush the remaining hazelnut with a rolling pin. Sprinkle a little crushed hazelnut into 5 cavities of the mould. 

 

 3. Sprinkle another 5 cavities with a tiny pinch of raspberry powder. 

 

 4. Empty the contents of chocolate onto a plate and separate the dark, milk and white chocolates.  Take 4 non-metallic bowls- the narrower and deeper the better. 

 

 5. Arrange the chocolate in the following way:

       i. 2/3 of the white chocolate into the 1st bowl. 

       ii. 1/3 of the white chocolate & raspberry powder into the 2nd bowl.

       iii. all the milk chocolate into the 3rd bowl. 

       iv. all the dark chocolate into the 4th bowl. 

 

6. Place the mould on a tray flat plate that will fit into the freezer. 

 

7. Take bowl 1 (white chocolate) and pop it in the microwave for 20 seconds no more.  Check to see how melted the chocolate is.  You want around 2 pieces that are not melted. Once you have got to this stage stir your chocolate until the whole pieces start to melt into the rest producing a smooth tempered chocolate. 

 

8. Using a teaspoon gently spoon the white chocolate into the cavities with the strawberry powder ¼ of the way up.  Try to push the chocolate up the sides.  Being careful not to smudge the strawberry powder underneath too much.  It is a delicate procedure! 

 

9. Take bowl 2 and pour in 1 tsp of boiling water- pop this into the microwave for 20 seconds, and then 10 second bursts thereafter until your strawberry and white chocolate ganache is completely melted.  

 

10. Take bowl 3 (milk chocolate) and pop it in the microwave for 30 seconds no more.  Check to see how melted the chocolate is.  You want around 3 pieces are not melted. Once you have got to this stage stir your chocolate until the whole pieces start to melt into the rest producing a smooth tempered chocolate. 

 

11. Using a teaspoon gently spoon the milk chocolate into the cavities with the crushed hazelnut ¼ of the way up.  Try to push the chocolate up the sides too.  Being careful not to smudge the hazelnut underneath too much.  

 

12. Take bowl 4 (dark chocolate) and pop it in the microwave for 30 seconds no more.  Check to see how melted the chocolate is.  You want around 2 pieces are not melted. Once you have got to this stage stir your chocolate until the whole pieces start to melt into the rest producing a smooth tempered chocolate. 

 

13. Using a teaspoon gently spoon the dark chocolate into the empty cavities ¼ of the way up.  Try to push the chocolate up the sides too.   

 

14. Pop the mould into the freezer for 10 mins- you can do a bit of washing up during this time. 

 

 15. Once the mould is out spooning the caramel into the dark chocolate cavities equally, followed by 1 hazelnut into each of the milk chocolate cavities and lastly the strawberry ganache into the white chocolate.  Then place into the freezer again for 20 mins. 

 

16. After 15 mins pop bowl 1, 3, and 4 back into the microwave to for 10 seconds or so to melt a little.   

 

17. Take the mould out of the freezer and spoon the tempered chocolate over the corresponding cavities.   

 

18. Take a large flat knife and scrape off any chocolate from the edges.  Put the tray back into the freezer again for 20 mins. 

 

19. Once out pop out of the mould carefully.   

 

20. Place into your chocolate box and give to your beloved or scoff them yourself.  We hold no judgement here! 

The chocolates keep for about 1 week in a cool dry place or the fridge for 2 weeks.  We are certain that they will be gone long before then though. 

Do not forgot to tag us on Instagram with @mondessert #makemondessert.   We would love to know what your favourite flavour was and which chocolates you will be making again or if you are going to try out different flavour combinations!