Prep Time 15 minutes minutes
Chilling time 6 hours hours
Total Time 6 hours hours 15 minutes minutes
1. I used Carrefour's in-house brand of patisserie chocolate meant for desserts (they also have baking chocolate). It is available in 52% or 64% and 72% cacao (percentage of cocoa to milk solids in the chocolate). The higher the percentage, the bitter the chocolate. Unless you like really bitter chocolate you can stick to the 52% cacao variety. You can use any chocolate that is meant for desserts as it will have a really thin and flowy consistency. You can also use chocolate chips but the texture and consistency will be slightly thicker.
2. Depending on where you live (hot or cold weather) the setting time of the chocolate will vary. I leave the chocolate mould at room temperature as my house has central AC. If you live in really warm weather then maybe you could refrigerate the mould but it will begin to melt at room temperature.
3. It is very important that you don't let any moisture get into your chocolate during the process of melting it. This is because chocolate contains no moisture but contains sugar that will want to melt when it comes in contact with water. Even a drop of water will seize the chocolate, harden it beyond control and you cannot use it to make chocolate. However, if this unfortunate incident happens, just keep that hardened chocolate aside to be used later. The hardened chocolate is not a complete waste - you can add some fresh cream and make a ganache out of it to frost your cakes with or you can use it as fondue and dip some fresh fruit or cake as a wonderful party dessert or even add some milk and make a chocolate smoothie! It is just that you need perfectly melted chocolate that will harden and turn brittle when you make homemade chocolates
4. The chocolates when turned out of the mould are pretty and glossy. During my photoshoot they began to melt and hence the glossy finish doesn't appear in the pictures above