Be Your Own Chocolatier

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February 9, 2010

We turn to Belgian chocolatier, Benoit Nicolay, for a guide to making truffles, bars, and more.

By: Yummy

Everybody loves chocolates, but only a few attempt to make their own. As Benoit Nicolay shows you, it's actually not so hard to do.

See demonstration below

Melting chocolate can be done in two ways, either through a double boiler or a microwave. If you're using the first method, remember that the water should never touch the bottom of the bowl and it should stay at a simmer; any hotter and it will scorch. Also, be careful not to get even a drop of water into the bowl of chocolate. Water is chocolate's worst enemy since chocolate contains fat.

Never melt chocolate on full power. The ideal microwave is that with a power of 800 watts. If yours has a higher wattage, use only 60 percent power and melt for 1 minute. Check the chocolates then continue cooking in increments of 30 seconds until a few pieces of unmelted chocolate remain. At this point, stop using the microwave and use the rubber spatula to stir the and distribute heat evenly, which will melt the remaining chocolate pieces.

Once chocolates are melted, check that the temperature has reached the ideal melting temperature. (See Quick Temper Guide on page 2) for the complete list) If it hasn't, reheating it in the microwave or by using a hair dryer. It is better to be under the working temperature range than over because it's easier to bring the temperature up. If you go over, you have to repeat the melting process all over again.

Once the chocolate has reached the desired melting temperature, add the cocoa butter, other ingredients, and flavors. If the chocolate is not yet in the proper working temperature, stir it until it cools, before using it in any of the recipes. To keep it warm at the same temperature, put the bowl on a pan of warm water or use a warming machine if you have one.