How to Make Homemade Chocolate Without Tempering
Creating chocolate from scratch can be a labor-intensive process, but there’s a quicker way to make gorgeous and delicious treats in no time. In this guide, we’ll explore how to make homemade chocolate without tempering, using simple techniques like melting, molding, and adding your personal touch. Let’s get started.
Live & Age Well Over 60 Interview: Patricia
“There is an easier way to make chocolate at home that doesn’t include tempering. It all depends on how much time and effort you want to invest. This method, which I call the “easier way,” uses just three ingredients to achieve great results. While it may not be as smooth as store-bought options, it’s every bit as delicious.”
“The process called tempering, is the next level if you’re aiming for smoother chocolate. However, it involves a more complex process with significantly more mixing, stirring, and added time. Ultimately, it depends on your preference and effort. We will be using the simpler method that skips tempering for this experience.”
“Making chocolate without tempering is a quick and simple method, taking just 15 to 20 minutes before it’s ready to pour into the mold.”
Peanut Butter Cups
Ingredients and Tools You’ll Need
Before starting, gather all your supplies to ensure a smooth and enjoyable process. For this experience, we’ll be making peanut butter cups and chocolate mint bars. The first step is to make the peanut butter mixture.
Step 1: Preparing the Peanut butter filling
Ingredients:
1/4 cup of unsalted butter at room temperature
1 teaspoon of vanilla extract
1 1/2 cups of confectioner sugar
Tools:
Medium Size Bowl: For mixing the peanut butter filling ingredients.
Hand mixer: To mix the ingredients.
Mix peanut butter and butter together in a medium size bowl with a hand mixer. Once the mixture is blended and creamy, add in the confectioner sugar and the vanilla extract. Use a hand mixer to blend into a crumble consistency. It will not be smooth. Set the bowl aside.
Step 2: Preparing the Chocolate
Ingredients:
1/2 cup (110 grams) of cocoa butter or coconut oil-make sure the cocoa butter is an edible variety
3 tablespoons (24 grams) of whole milk powder
1/3 cup (35 grams) of cocoa powder (Hershey’s unsweetened)
3/4 cup (90 grams) of powdered sugar
Tools:
Double Boiler or Glass or Metal Bowl: For melting the chocolate.
Silicone or Plastic Molds: To shape your chocolate.
Spatula or Spoon: To stir and spread the melted chocolate.
Food scale that measures in grams: For more precise measuring (optional)
Measure the cocoa butter or coconut oil, milk powder, cocoa powder, and powdered sugar and add to the top of the double boiler. Make sure the bottom pot has enough water to boil, but not so much that it touches the top pot.
Live & Age Well Over 60 Interview: Patricia
“The most challenging part of the chocolate making process is blending the ingredients to achieve a smooth consistency. The simplest part is placing them in the refrigerator and waiting for the results.”
“My first attempt was definitely interesting. I didn’t fully understand the process at first, but the biggest lesson I learned is to ensure the coca butter melts slowly. If it melts too quickly, it doesn’t allow enough time for the crystals to properly break down and settle, essential for achieving the right texture. Be sure to keep the burner on low to allow the cocoa butter to melt gradually.”
“Also, add the powdered sugar gradually instead of all at once, giving it time to absorb properly. When added too quickly, the end result can turn out grainy, as the sugar doesn’t have enough time to melt and blend smoothly.”
Step 3: Adding Flavors and Extracts
A few drops of vanilla extract, peppermint oil, or even orange zest can enhance the taste and add a personal touch. Be mindful when adding liquids, too much can affect the consistency. We added a touch of peppermint oil to the bars after pouring the chocolate into the molds, ensuring only selected pieces carried the minty flavor while leaving the rest of the batch unflavored.
Step 4: Molding the Chocolate
This is the fun part where you mold the chocolate and bring your creations to life.
Using Molds:
1. Pour the melted chocolate into silicone or plastic molds.
2. Tap the mold on the counter to remove air bubbles.
3. If you want to layer flavors (we added peanut butter filling), let the first layer set slightly before adding the next.
Step 5: Adding Toppings
Toppings make your chocolate look fun and introduces new flavors and textures to your chocolate. We used sprinkles and fun icing shapes for our treats. Here are some more ideas you can try:
Crunchy: Crushed pretzels, cookies, or granola.
Nutty: Toasted almonds, hazelnuts, or pistachios.
Fruity: Dried cranberries, apricots, or freeze-dried strawberries.
Sweet: Marshmallows, caramel bits, or sprinkles.
Savory: A pinch of sea salt or chili flakes for a contrasting flavor.
Live & Age Well Over 60 Interview: Patricia
“The trick is to add toppings midway through the chocolate setting process, ensuring they stick properly as the chocolate finishes setting.”
Step 6: Setting the Chocolate
Place your homemade chocolate in the refrigerator to set, ensuring it cools evenly and hardens properly. This helps the chocolate maintain its shape and gives it a smooth, glossy finish.
Step 7: Removing Chocolate from Molds
Carefully remove the chocolate from the molds once it has fully set, gently pressing or tapping to release it without breaking. If the chocolate sticks, placing the mold in the refrigerator for a few more minutes can help.
Step 8: Storing Your Homemade Chocolate
Store homemade chocolate in an airtight container in a cool, dry place to maintain its texture and flavor. Avoid direct sunlight and high temperatures to prevent melting or blooming.
Conclusion
Making chocolate at home without tempering is a simple and rewarding process, perfect for beginners. With just a few steps and some creativity, you can enjoy delicious, homemade treats that are perfect for eating or sharing.