Setting up a little station makes the creations easier and more organized.
You will need:
1 lb. dark chocolate, tempered. I’m using Callebaut intense bittersweet callets
variety of raw nuts
flaked unsweetened coconut
roasted cacao nibs
freeze dried strawberries and raspberries
dried rose petals
bee pollen, optional
I get asked the question if chocolate chips can be used? My answer is preferably not. Because chocolate chips are made to hold their shape during baking. Melting chocolate chips will leave you with a thick melted blob. You must add coconut oil, oil or shortening to thin the chocolate chips down enough to dip or mold. The flavor just isn’t worth the effort in my opinion.
Don’t let chocolate scare you. Just be patient and always temper your chocolate before you dip or mold. Even with strawberries or pretzels. For a beautiful sheen and snap, temper the chocolate. If you just don’t want to mess with tempering, start by using a molding chocolate and then work your way up to a fabulous couverture.
Make sure the mold you are using is at the 68 degree room temperature for cooling. If the mold is too cold, it will harden too quickly. This can cause cracking and white bloom.
If the temperature is cool outside, I just open a door and try to cool my kitchen to a little less than 68 degrees.
I just happened to have a few polycarbonate chocolate molds, so I made some large bars as well.
DO NOT…I repeat…DO NOT place the molds in the refrigerator. The chocolate will harden too quickly and can cause cracking, white bloom or crumbly chocolate. I have watched a few Youtube videos on making chocolate bars and all the them place the chocolate in the refrigerator for 5 minutes to harden. Don’t do it. Be patient and let the cool room temperature harden the chocolate for you.
Now the chocolate has released itself from the mold. Gently tip the mold over and the chocolate will drop right out.
This was so much fun. I loved making the different flavor combinations. My favorite combo was strawberry, rose, pistachio and a hint of bee pollen.