I was just going through some of the recipes in my collection when I came across a recipe for making chocolates at home. This recipe is from an old newspaper cutting dated 1991! My daughter was looking over my shoulder just then and she wanted the both of us to make some. So our chocolate making pro

Home-made Chocolates

Home-made Chocolates

I was just going through some of the recipes in my collection when I came across a recipe for making chocolates at home. This recipe is from an old newspaper cutting dated 1991! My daughter was looking over my shoulder just then and she wanted the both of us to make some. So our chocolate making project was born.

I have made these before and they are not too difficult to do. The ingredients are also easily available. The dough and filling can be made a little ahead, refrigerated, and assembled after a day or two.

If you are looking for the taste and feel of regular chocolates, you may be disappointed. But if you approach these with an open mind and without preconceived “chocolatey” notions, you will be pleasantly surprised. If it is any consolation, these chocolates are a bit lower in calories as there is hardly any added fat in this recipe!

The full taste of these chocolates come through the day after they are made. They keep and so are ideal for gifting and do not need refrigeration.

This is what you need and here is how to make them. The amounts given here are small so you could try making the chocolates in small quantities before proportionately increasing the quantities for larger batches, should you wish to.

Summary

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    Ingredients

    For the milk chocolate:
    Icing sugar
    2 tbsps
    Milk powder
    1 tbsp
    Drinking chocolate
    2 tbsps
    Cocoa powder
    1 tbsp
    Lemon juice
    ½ tsp
    For chocolates with centres:
    Coffee Centre:
    Icing sugar
    1 ½ tbsps
    Milk powder
    1 tbsp
    Instant coffee powder (use more for a stronger flavour)
    ½ tsp
    Coconut Centre:
    Icing sugar
    1 ½ tbsps
    Milk powder
    1 ½
    Dessicated coconut (I used fresh coconut, pulsed once in the blender)
    4 tbsps
    A colour (optional)
    drop or two
    Marzipan Centre:
    Icing sugar
    2 tbsps
    Milk powder
    1 tbsp
    Almond or cashewnuts, blanched and ground
    3 tbsps
    A colour (optional)
    drop or two

    Steps

    1. To assemble:
    2. Take a bit of the milk chocolate dough and press and shape into cups. Put in the desired filling and cover with the chocolate dough, pinching together the joints and roll between palms to smoothen. Lightly grease your palms if needed. Allow the chocolate balls to dry for a few hours and place in paper cups or wrap in decorative foil and pack as desired. They are ready to be eaten. My pictures do not really do them justice.

    Happy Chocolate Making!!

    This is going across to Bindiya for My Favourite Things- Chocolate. I am also sending this in to Deepz for January's JFI- Chocolate