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The most common treat he makes in his chocolate workshop are chocolate bars.
They are made very simply and each of us can make them without any problems.
The only thing you need from the tool is a pouring mold that you can find in almost every "Everything for $ 1" store. The ideal casting container is a plastic mold for making ice. Here's what mine looks like.
When it comes to chocolates, we distinguish between two basic types, those that have a shell from chocolate and those that do not.
Before you embark on your first attempt at making chocolate bars, it wouldn’t be bad to know what the volume of your mold is. You can do this by filling it with water and measuring the amount of water with a measuring cup. Another way is to measure the empty container, then reset the scale, fill it with water and read the weight. This will allow you to know how much ingredients to take for preparation. My mold that you see in the photo receives 300 grams of material.
Chocolate and peanut bars
These bars are one of my favorites and at the same time they are very easy to make. To make them, you only need 200g of chocolate and 100g of roasted, unsalted peanuts. You can also change the ratio, but up to a maximum of 150g of peanuts and 150g of chocolate. Don't put more peanuts than chocolate because you will get a product that will not be able to keep its shape, it will crumble a lot. Instead of peanuts, you can use any other nuts, nuts, pistachios, hazelnuts, almonds ... and you can also make a mixture of them. I also add a teaspoon of honey, for seasoning. You can add whatever you like, or combine two or more seasons, like cinnamon, vanilla and so on ...
When i make this for myself i like to add hot chilly powder, because i adore chilly chocolate.
The making process is really simple. Chop the peanuts, melt the chocolate, mix well and pour into a mold.
Leave in the fridge for 30 minutes for the chocolate to harden and that’s it.
Filled chocolate bars
Making these chocolates takes a little more time. To start, you need to make a chocolate shell. They will do this by melting the chocolate, filling the mold, waiting a few minutes and then pouring. Then leave the mold in the fridge for 10 - 20 minutes for the chocolate to cool and harden. You can fill the shells prepared in this way with whatever you want. My favorite variant is to fill them with vanilla cream and raspberry jam. Care should be taken not to fill them to the top as it is necessary to close the shells with melted chocolate.
The trick I use when I want to make fruit chocolates is to heat the fruit jam and mix it with melted chocolate. Very simple but very effective.
I hope you liked the recipe, if you are a fan of cooking you can look at my other recipes about chocolate on the links: