Are you looking for a smooth chocolate drink to spice up those Friday and Saturday night get togethers? Check out Godiva White Chocolate Liqueur. This smooth creamy drink with a sweet taste of white chocolate is perfect alone or in cocktails. Personally I could go for a scoop of vanilla ice cream, a little vodka, a little more Godiva white chocolate and some chocolate shavings on top…then again you could just go for a splash over a few ice cubes and it’d taste just as delicious. Find Godiva White Chocolate Liqueur in your local liquor store, it might be a little pricier than you’re used to paying but believe me when I tell you, it’s completely worth it.
Making professional looking chocolate at home is not as difficult as many people believe. With as many of you who are searching my blog for ‘how to bake chocolate in molds’ I thought I’d spend this afternoon addressing this question with a step by step of a how to! So prepare to be amazed at how easy molding your own chocolate can be!
Step One : Purchase molding chocolate, this is sold in blocks or small disks and is usually available at craft and baking stores. Molding chocolate is NOT the same as baking chocolate and using baking chocolate will result in a disaster.
Step Two : Purchase your chocolate mold, these are usually clear plastic molds and come in a wide variety of styles. Take a look at Amazon.com if you are looking for ideas. Chocolate molds are generally cheap and can be purchased for under $3 each.
Step Three : Using a double boiler, melt your chocolate. Double boilers can be purchased from your local crafts store, Walmart or from Amazon.com. Milk chocolate and white chocolate should be melted to 113 degrees and cooled to 82 degrees to be properly tempered. Dark chocolate should be melted to 113 degrees and cooled to 88 degrees to be properly tempered.
Step Four : Using a brush, coat the inside of your chocolate molds with the tempered chocolate evenly. Place your mold in the freezer for five minutes in order to cool the chocolate coating.
Step Five : Brush on another layer of chocolate in to the mold and freeze the mold again as you did in the previous step. You may have to do this step a few more times to ensure a chocolate shell inside the mold without any holes or thin spots.
Step Six : If you want a “center” to your chocolate this is when you will place your nuts, fruits, creams and ganaches inside the chocolate shell. Fill the rest of the mold with chocolate until they are filled to the top and then place your mold back in to the freezer. It will take at least three hours to harden your chocolates but you can leave the mold for longer if they don’t feel ‘set.’
Step Seven : Remove the chocolates from the mold by turning the mold upside down and gently dropping them out. If chocolates get stuck gently tap the mold until the chocolates are freed.
