Making good-quality chocolate in the comfort of your home is a fun adventure, but it also requires a lot of patience. If you’ve never done it before, make sure to take baby steps and avoid rushing these three stages of the chocolate-making process.
Burnt Chocolate
Burning your chocolate as you try to melt it is not that uncommon, and it always happens for the same reason. You should heat your chocolate slowly and avoid turning the temperature up too high. Stir the chocolate as you go along and give it time.
Cool Down
You’ll be tempted to pour your melted chocolate into the molds right away, but that’s usually not the best idea. Let it cool down a little bit and stir it occasionally before it reaches the right temperature. Also, remember to dry your molds in case they’re wet because moisture and chocolate don’t mix well together.
Using the Freezer
Many people pop their chocolate molds into the freezer to speed up the process, but this is another common mistake. The oils will separate and leave you with grainy chocolate if you try to cool it too quickly, so it’s much better to play the waiting game.
