Chocolates are considered to be a favorite delicacy of adults and children. Today, store shelves are dotted with various desserts, but they are all crammed with flavor stabilizers and emulsifiers. Experienced housewives prefer to make chocolates on their own, and this is not surprising. In the end, you will get a completely natural product that will appeal to all family members. Consider the most delicious recipes.

Features of making chocolate

1. First of all, it is worth remembering that chocolate in all its diversity does not like water. For this reason, it is recommended to be extremely careful in the process of making chocolate-based sweets. Keep dishes always dry. During the heating of the product in a water bath, the liquid from the pan should not fall into a bowl of chocolate. If water gets into the composition, the candies will curl into lumps, and the base itself will be too thick.
2. Milk chocolate thickens much faster than white or black. Therefore, it is easiest to prepare sweets from the last two ingredients, this will help you control the consistency and find the right shape. The milk mass is overly sensitive to various factors, whether it be temperature changes or high humidity.
3. If you plan to cook truffle at home, first keep the filling in the refrigerator. After forming the sweets, also place them in the chamber so that the finished product dries out after glazing.

Truffles

• icing sugar - 45 g.
• dark chocolate - 225 gr.
• fat cream (15-20%) - 65 gr.
• cognac - 30 ml.
• hazelnuts - 45 gr.
• cocoa powder - 85 gr.

1. Pick up a small enameled pan, wash and dry it. Even one drop of water can ruin the consistency of the finished product. Break the chocolate into small cubes, place in a container, place the dishes on the stove. Stir constantly so that the composition does not stick to the walls.
2. In a separate bowl, combine powdered sugar and cream, knead until a homogeneous consistency. Put the container on the stove, also warm it up. Pour in a thin stream to the chocolate base, mix with a wooden spatula.
3. Fry hazelnuts in a dry pan without vegetable oil. Chop it into small pieces, mix with cognac and add to the previous mixture. Mix again, put in the refrigerator for 1.5-2 hours.
4. After the specified period you receive a composition that resembles plasticine in consistency. Blind from the mass of circles, roll them in cocoa powder. Put the finished truffles on a tray or chopping board, leave in the refrigerator for 1 hour.

Sweets with walnuts

• walnut (kernels) - 55 gr.
• dark chocolate - 25 gr.
• honey - 20 gr.

1. Fry walnuts in a dry pan, grind them in a coffee grinder or blender. Mix the chips with honey, form circles.
2. Break the chocolate into small squares, place in a saucepan and melt in a water bath. Dip the finished balls into the melted mass, put on a tray.
3. Send the finished candies to the refrigerator until they completely harden. They usually harden in 2 hours. You can replace walnuts with almonds or hazelnuts.

• cream (fat content 20%) - 110 gr.
• butter - 55 gr.
• vegetable oil - 10 ml.
• dark chocolate - 45 gr.
• iris sweets - 210 gr.
• hazelnuts - 45 gr.

1. Remove the butter from the refrigerator, leave it at room temperature. Place the iris in a deep bowl, melt in a water bath. After that, grind the liquid mixture with cream and butter with a fork or blender.
2. Heat a frying pan, put hazelnuts on it and fry well. Remove the peel from the nuts, prepare a candy mold and grease it with vegetable oil.
3. Put one whole hazelnut in each section, pour the melted iris mixture on top. Put the workpiece in the refrigerator, wait a quarter of an hour.
4. Break the chocolate into small squares, melt in a water or steam bath, stirring constantly. Take out the iris sweets, fill them with chocolate icing, put the treat in the freezer.
5. After about 6 hours, the candies will harden, you just have to get them and move them into a hermetically sealed container. The shelf life of iris Toffey is 10 days.

Condensed sweets

• cocoa powder - 25 gr.
• white chocolate - 55 gr.
• butter - 15 gr.
• condensed milk - 410 gr.

1. Remove the oil from the refrigerator, chop it into small cubes, put in a deep bowl. Melt the mixture to room temperature, then pour in cocoa powder and pour in milk (fat content from 3%).
2. Prepare a water bath, melt the composition to a liquid consistency. Stew the mixture for no longer than 10 minutes, otherwise cocoa will lose its flavor.
3. Turn off the stove, cool the mixture first under natural conditions, then put it in the refrigerator for half an hour. At this time, grind white chocolate on a grater, pour it into a flat dish.
4. Remove the creamy mass from the refrigerator, roll the balls out of it. Roll the resulting sweets in grated white chocolate, put on a tray. Put the treat in the cold for 1 hour.

• granulated sugar - 55 g.
• milk chocolate - 75 gr.
• hazelnuts - 90 gr.
• butter - 25 gr.

1. First of all, place the hazelnuts on a dry frying pan, fry it until brown. Grind in a coffee grinder or chop into pieces.
2. Pour granulated sugar into a thick-bottomed pan, melt it on the stove. Make sure that the composition is not burnt, collect the mass from the walls of the tank.
3. After you cook the sugar syrup, add chopped hazelnuts to it. Put the finished mass on parchment paper, cool.
4. When the mixture has hardened and cooled, move it to a blender and grind. Next, add pre-melted butter at room temperature, whisk the composition. Begin to slowly add sugar syrup with nuts.
5. In the end, you get a thick paste, form cubes or circles out of it. If desired, add one whole hazelnut to each candy. Put the finished candies in the refrigerator for a quarter of an hour.
6. Melt the chocolate in a water bath, dip the formed sweets into it. Put the dessert on a tray, place in the refrigerator until completely frozen.

Chocolates with Mascarpone

• soft cheese (“Mascarpone” is suitable) - 145 gr.
• milk chocolate - 85 gr.
• dark chocolate - 90 gr.

1. Prepare paper or silicone candy molds in advance; they should not be large. Melt the dark chocolate in a water bath or microwave (Defrost mode, 15 minutes).
2. Lubricate the walls of the molds with chocolate, send them to the refrigerator for 25 minutes. After this period, grease the molds again with chocolate, again place in the cold for half an hour.
3. While the base hardens, break the milk chocolate into squares, send to the container and melt in a water bath until smooth. Cool for 7 minutes, add soft cheese.
4. Beat the mass with a mixer or blender, remove the molds from the refrigerator. Try to separate the frozen chocolate from the walls so that you get forms with sides.
5. Pour the resulting mixture of cheese and milk chocolate into a pastry bag. Click on it to fill the chocolate molds. Put the sweets on a tray and refrigerate for 1 hour. Shelf life - 5 days.

• peanuts without salt - 50 gr.
• hazelnuts - 60 gr.
• fat sour cream - 100 gr.
• cocoa powder - 55 gr.
• granulated sugar - 55 g.
• butter - 45 gr.
• white chocolate - 80 gr.
• coconut flakes - 30 gr.

1. If desired, you can replace peanuts or hazelnuts with other types of nuts, for example, cashews, walnuts, pistachios. Heat a non-stick pan, pour peanuts and hazelnuts, fry until brown.
2. When the shell begins to separate, remove the product from the heat and clean. Grind it in a blender until flour or chop it into pieces with a knife.
3. Remove the butter from the refrigerator, cut it into small cubes, melt in a water bath. Slowly pour cocoa after sifting the powder.
4. Continuing to stir the mass, add granulated sugar, bring the composition to complete dissolution of the granules. Remove the mixture from the heat, cool to room temperature, add sour cream.
5. Pour the composition into a blender or beat with a mixer, add nuts, send to the refrigerator for 1 hour. At this time, melt white chocolate in a water bath, pour coconut flakes into a flat dish.
6. Remove the creamy mass, roll the balls from it, roll in melted white chocolate. Then immediately sprinkle with coconut flakes and place on a tray. Leave in the cold until it sets completely (about 3 hours).

Almond Sweets

• icing sugar - 80 g.
• butter (60-72%) - 110 gr.
• cocoa powder - 80 gr.
• almonds - 60 gr.

1. Cut the butter into cubes, transfer to a saucepan, place on a stove and melt in a water bath. Sift the cocoa, start pouring the powder one teaspoon each, stir at the same time. Do the same with powdered sugar.
2. As a result, you should get a creamy mass. Remove the product from the cooker when the mixture is homogeneous. Cool to room temperature, then refrigerate for half an hour.
3. When the specified time is up, form balls from the mass by placing inside one roasted almond nut. Sprinkle the candies with powdered sugar mixed with cocoa powder in equal proportions.

Sweets with boiled condensed milk

• walnut - 150 gr.
• wheat flour - 40 gr.
• condensed milk - 300 gr.
• cocoa powder - 85 gr.
• berries from jam (whole) - for decoration

1. Remove the label from the tin can with condensed milk. Put it in a pan and pour boiling water so that the water covers the tank completely. Simmer for 2.5 hours, then turn off the burner and cool the composition.
2. When the condensed milk has cooled to room temperature, uncork the jar, transfer the contents to a deep bowl. Sift cocoa through a kitchen sieve, mix with condensed milk.
3. Line a baking sheet with parchment paper or food foil, sprinkle with wheat flour. Take two teaspoons, the first of them collect the mixture, the second remove the composition, laying it on a baking sheet. The distance between the candies must be at least 3 cm.
4. Place one berry on top of the mixture. Preheat the oven to 180 degrees, adjust the power so that it does not fluctuate. Send the baking sheet inside, bake the product for a quarter of an hour.
5. When the specified period has passed, turn off the oven, remove the pan and cool the contents to room temperature. Gently pry each candy with a spatula, put on a tray and place in the refrigerator for 1 hour.

Dried Fruits

• sweet almonds - 90 gr.
• dried apricots - 110 gr.
• seedless raisins - 80 gr.
• dried figs - 120 gr.
• lemon - 1.5 pcs.
• honey - 210 gr.
• walnut - 100 gr.
• cocoa - 115 gr.
• milk chocolate - 100 gr.

1. Fry almonds and walnuts in a hot frying pan, peel and grind in a blender / coffee grinder. Combine raisins, dried apricots, lemons, figs. Send the dried fruits into a meat grinder, scroll 2 times.
2. Mix the two masses into one composition, add honey and mix well. Put the mixture in the refrigerator for half an hour, then apply cocoa powder on your hands and begin to form balls.
3. When the candies are ready, roll them again in cocoa. Melt the chocolate in a water bath, bring to uniformity, cool. Dip the finished products into the mass, put them on a flat dish.
4. Put the candies in the cold. When the chocolate has a crust, start eating. The shelf life of home sweets is 10-14 days.

• coconut - 0.5 pcs.
• white chocolate - 100 gr.
• icing sugar - 55 g.
• butter - 110 gr.
• cocoa - 80 gr.
• almonds - 175 gr.

1. Cut the butter into small cubes, melt in a water bath. Slowly start pouring icing sugar while stirring the product.
2. Remove from heat, add sifted cocoa powder. Beat the mass with a mixer and refrigerate for 45-60 minutes.
3. At this time, peel the coconut, grate half the fruit on a fine grater. Fry the resulting chips in a dry hot pan for 1 minute. Move it to a flat dish.
4. Remove the creamy mass from the cold, form small balls, put the pre-fried almonds inside. Melt the chocolate in a water bath, let cool.
5. Dip the candy one by one into the chocolate icing, then sprinkle with coconut flakes and gently press with your hands. Put the finished candy on a cutting board.
6. At the end of all manipulations, place the finished product in the cold for 1.5 hours. Serve with unsweetened coffee or tea. Store no longer than 5 days.

Caramel sweets

• butter - 30 gr.
• oatmeal - 90 gr.
• granulated sugar (brown) - 50 gr.
• hazelnut (whole) - 110 gr.
• dark chocolate - 90 gr.
• white chocolate (milk can be) - 100 gr.

1. Prepare silicone or paper candy molds. Melt the dark chocolate in a water bath, then cool and pour into the compartments of the mold. Leave to freeze in the refrigerator for 15 minutes.
2. Chop the butter into cubes, leave at room temperature until soft. Pour granulated sugar, grind the mass with a fork. If the granules do not dissolve, resort to a water bath.
3. Grind oatmeal in a coffee grinder or blender, add to the previous mixture. Fry the hazelnuts in a dry frying pan, chop into small pieces with a knife, and transfer to a creamy oatmeal mass.
4. Pour the composition into an enameled pan, put on a fire and melt until caramelized. You will feel a characteristic smell, the mass will become brownish.
5. Remove the chocolate molds from the refrigerator, pour the cooled mixture over them. Melt the white chocolate in a steam bath, pour it over the base.
6. Put the mold in the refrigerator for 3 hours. After that, you can wrap each candy in foil and decorate with a ribbon. Store no longer than a week.

The shelf life of homemade chocolates is quite short, this is due to the completely natural composition and lack of preservatives. Storage in the refrigerator is limited to two weeks, in other conditions - 6-7 days.

Video: Bounty Chocolates

Do-it-yourself sweets at home: recipes and photos

Chocolate ... how much of this word! Each of us has a favorite taste, familiar from childhood or found already in adulthood. And who doesn’t be “hooked” by an advertisement with pouring liters of sweets, a fountain or fondue with liquid glaze? All this is very simple to cook on your own, causing guests to be surprised at a family celebration, the joy of the birthday person from such a gift, or simply creating a small celebration for yourself.

Belgian chocolate

Historically, sweets appeared in Belgium, in the 19th century - in 1839. Then the confectioner Stolwerk began to make together accepted by that time form tiles from local, Hanseatic gingerbread cookies. In fact, the word candy means shaped small tiles
In the same Belgium, in 1912, confectioner Jean Neuhaus, who founded the Neuhaus confectionery brand, saw the opportunity to make a case filled with sweets.

The first such sweets had the filling “praline” - a mixture with a base in the form of nuts, as well as cocoa, powdered sugar and milk powder. They were made manually. In 1915, the process of starting treats was mechanized. In a few years, Neuhaus's wife also invented a rectangular box of ballotins, in which most gift treats will now be sold.

Chocolate recipes with cocoa - photo

Everyone loves sweets, but everyone prefers different types of goodies. Of course, chocolates, cakes, cookies and cupcakes come first. Sweets can be useful, homemade!

To cook tasty and interesting, you don’t need to have a lot of appliances, cutting-edge kitchen gadgets or expensive dishes. An unusual duck in apples is successfully baked on an ordinary baking sheet in foil, gourmet coffee with syrup can be prepared in an inexpensive but beautiful Turk, and a bouquet of sweets requires only sleight of hand.

Filling

The made filling (fondant, pulp, pralines, etc.) is placed in silicone molds. Then the sweets are glazed, usually sprinkled with hot cocoa glaze. Those that do manually, on the contrary, dipped in glaze.

The hardest filling is roasting. It is made from sugar and roasted chopped nuts. This is one of the most expensive varieties; in the Soviet Union they were considered elite, but they are easy to make on their own.

Please note that there should not be large sugar crystals in the roasting - if so, then the roasting filling was done carelessly, the technology was broken.

Chocolate balls

Homemade sweets compares favorably with factory sweets with the complete absence of chemicals. Paradoxically, the delicacies prepared at the factory are the more expensive the more natural the ingredients. We pay less to factories so that sweets are produced in larger quantities and can wait for their consumers. But we are ready to pay more for naturalness.

However, believe me, all this is easy to do at home!

So, the components for your first masterpieces:
Vanilla rusks - 300 g;
Milk - 250 g;
Butter - 200 g;
Sugar - 250 g;

This is the basis not only for this recipe, but also for any desserts.

We add cocoa - 100 g so that the sweets are with cocoa beans (or you can leave it as it is — there will be “white icing”, or add glucose balls instead of cocoa to the powder);
Walnuts - 100 g;
Powdered sugar - 50 g - for sprinkling.

This dessert will look like a mini-cake "Potato", familiar and loved by everyone since childhood.

Get their butter in advance of the refrigerator.
Heat the milk in a saucepan until hot. Stir the cocoa and sugar, then put in a saucepan with milk and cook until sugar dissolves.
Crush crackers with a mortar or in a meat grinder. Put the prepared crumbs in a container with milk, cocoa and sugar, stir.

During this time, crush (chop in a food processor) walnuts.
Combine walnuts, powdered sugar, and leftover cocoa to sprinkle future sweets.
Now add butter to the main mass for sweets (you can warm it up a little in the microwave, mix the mass in a container until it becomes homogeneous).
Blind balls and roll them in a mixture of nuts, powder and cocoa.

Here's a treat and you're almost done! It remains to hold the balls for about an hour in the refrigerator or half an hour in the freezer.

Hedgehog chocolates - joy in the house

This is a super healthy treat! Fruits and dried fruits do not cause much enthusiasm among many, but what can you say if you are offered an unusual and healthy treat?

The main composition of "Hedgehogs" is that, as we know from children's books, hedgehogs love fruit.
Dried apricots -100 g;
Raisins - 100 g;
Dried figs - 100 g;
Lemon - 2 pcs.

Add some nuts with honey:
Walnuts - 100 g;
Sweet almonds - 100 g - you can have one kind of nuts;
Honey is as much as all previous ingredients by weight.

For sprinkling:
Cocoa powder - 100 g or Icing sugar - 100 g, or glucose colored balls for sprinkling.

You can keep proportions by changing the weight of the ingredients.
Grind the first 4 ingredients and nuts in a meat grinder. Add to them in a ratio of 1: 1 (the same amount) of honey - better than candied, not flowing. You need the consistency of a good sticky dough.
Now roll balls from it, roll them in powder, cocoa or balls. These sweets need to dry. They should stand in the room for about 3-4 hours, then in the refrigerator for about an hour.

Surprise almonds chocolates - make at home

The ingredients are similar to our first recipe, the only difference is the absence of crackers.

Butter - 100 g;
Powdered sugar - ½ cup;
Cocoa powder - 100 g;
Almonds - 50 g, (You can use raisins instead of almonds).

Heat and melt the butter in a saucepan until hot. Mix cocoa and sugar, then put in a saucepan with butter and cook until sugar dissolves.
Refrigerate at room temperature for half an hour.

Almond Time! Sculpt the balls from the cooled mass by putting a nut or zest in the core of each.

The real yummy with a surprise is almost ready! It remains to hold the treat for about an hour in the refrigerator or half an hour in the freezer.

Chocolate almonds - a favorite and unforgettable treat

Do you want to make glazed nuts yourself? Tired of looking for your favorite treat in the shops? Now you don’t have to give a lot of money for sweets, do it yourself and remember the taste, loved from childhood! It’s quick and easy, but this recipe requires purchased tiles. However, you can make the icing yourself according to the recipe above.

200 g of almonds;

Baking paper.

cocoa - 4 tablespoons;

Preheat the oven to 100 ° C.
Dry the almonds, sprinkled on a baking sheet, in a preheated oven for about half an hour.


Now nut by nut dip the almonds in the liquid, then roll in cocoa.

Chocolate Raisins, DIY Sea Pebbles

Such a familiar children's treat - sea pebbles! This is a multi-colored icing sugar. Can be made in icing from liquid cocoa with sugar.
200 g raisins;
100 g of tiles (for melting; choose the taste yourself - milk, bitter, white).

For Sea Pebbles, you just need sugar (although raisins in glaze made from melted white tiles with food coloring can get this name).

Baking paper;
For sprinkling, it is desirable, but not necessary;
cocoa - 4 tablespoons;
powdered sugar - 1 tablespoon.

Preheat the oven to 100 ° C.
Dry the raisins, sprinkled on a baking sheet, in a preheated oven for about 15 minutes.
Melt the tiles in a saucepan or “in a water bath”. It is important not to stir it at this time!
Pour cocoa onto baking paper.
Now dip the raisins in a liquid, then roll in cocoa.
Ready candies should be shaken in a sieve to remove excess cocoa powder. Leave to dry.
Sprinkled with icing sugar, you can put it on the table for guests.

For Sea Pebbles, melt sugar or a white tile in a saucepan, add food color to it (in the ratio written on the packaging of the product you purchased). Do not roll in cocoa and powder.

DIY sweets with condensed milk

Eating - condensed milk with chocolate! We independently combine the two best goodies in the world!
You will need:
Bank of boiled condensed milk with cocoa;
OR
A can of boiled condensed milk plus three large (tablespoons with a hill) spoons of cocoa;
walnuts - 1 cup, crumble in a mortar or meat grinder;
2 tablespoons flour or crumbled breadcrumbs:
foil or parchment (thick);
Jam berries to taste - in quantity to taste.

According to this recipe, you must first cook condensed milk. But since on average 10% of Russians have a negative experience with the explosion of condensed milk - we advise you to never do this! Why wash the wallpaper and curtains when you can just buy boiled condensed milk?
So, in a jar of boiled condensed milk, add the crushed nuts (and cocoa, if condensed milk was usual). Shuffle.
Sprinkle foil or parchment of the appropriate size (about a sheet on the baking sheet of the oven) with flour or breadcrumbs. Gather a mass of condensed milk with nuts with a teaspoon or a spoon for ice cream in the form of balls, It is better if it is moistened with water. On a foil or parchment, you will have to lay it out with the help of a second spoon (otherwise you will have to shake it off, otherwise the shape will change).
Put the balls of condensed milk on a sheet. Between them there should be a distance of about 2 cm. For each scone ball, put a berry from jam or zest.

Drying at room temperature is not enough for these sweets - you need to dry them directly on the foil or parchment in a preheated oven for about 15 minutes at a temperature of 100. After removing from the oven, let the candies cool, so remove (skip) with a knife or spoon from the baking sheet.

Coconut and Nuts Goodies Recipe

This is an unusual dessert recipe in the form of tartlets with icing and coconut.

You will need
tartlet blanks - 30 pcs;
2 tablespoons of hazelnuts and peanuts or any other nuts to taste;
3 tablespoons of sour cream;
2 tablespoons of cocoa;
2 tablespoons of sugar;
40 g butter.

It is important to take the volume of tablespoons without a slide.
To diversify the recipe, you can take cashews, walnuts and pistachios: the choice of peanuts and hazelnuts is due to their relative prevalence and the fact that they are not expensive, as well as the fact that they are most often taken for confectionery.

Roast nuts with husks (hazelnuts, peanuts) over moderate heat without vegetable oil until the husks are gone. With roasted nuts, tartlets will be tastier. You can just buy roasted nuts.

Do-it-yourself chocolate

We continue to make tartlets using the universal method of glaze preparation. Of course, there are recipes with factory glazed melted tiles, condensed milk or milk. But we will take the standard recipe with what every housewife always has in the kitchen. We will cook in a large cezve or steel ladle.

We put the capacity on a minimum fire. Pour the ingredients, stir the contents until smooth. The mass will not boil, but after the start of the "gurgling" you need to immediately remove it from the heat. The icing is ready. Such glaze can be used for almonds in the glaze, and for pouring biscuit, and for glazing cookies.

In our case, let the mass cool slightly - it is important not to miss the moment of solidification! At this time, we arrange the purchased (or baked in advance) tartlets on a wide plate. Now put our nuts on the tartlets. Moreover, if larger nuts (hazelnuts, cashews, almonds, pistachios) - then one nut on a tartlet is enough, small nuts - 3-4 each (pinecones, peanuts).

Fill the tartlets with nuts with the cooled icing. Try to wait and not overexpose the chilled glaze in a consistency when it “moves” out of the spout of a ladle or cezve in large drops. Then it will not moisturize the tartlet too much, the latter will not soften. Try one of them and, if all is well, work with the others.

Now you can take on coconut crumbs. With a pinch or teaspoon, pour it on top of the tartlets, on top of the chocolate glaze.

Candies will be ready after the glaze conditionally hardens (becomes shiny and almost solid) on tartlets. This will happen in 10-15 minutes, it may take a little longer.

We have prepared photos of tartlets according to this recipe - as you can see, your works will not be wasted, and the sweets of homework will not yield to either the taste or beauty of the sweets from the store.

DIY prunes in chocolate

Want to make your own prune in the glaze, tired of looking for your favorite treat in stores? Now you do not have to give a lot of money for sweets, do it yourself and remember the taste that has been loved by many since childhood! Today it is a very exquisite treat for adults. It is simple and quick, but in this recipe you need purchased tiles. However, you can cook it yourself according to the recipe above.

200 g pitted prunes;
100 g of tiles (for melting; choose the taste yourself - milk, bitter, white);
Baking paper;
For sprinkling - it is desirable, but not necessary:
cocoa - 4 tablespoons;
powdered sugar - 1 tablespoon.

Preheat the oven to 100 ° C.
Dry the prunes, sprinkled on a baking sheet, in a preheated oven for about half an hour.
Melt the tiles in a saucepan or “in a water bath”. It is important not to stir it at this time!
Pour cocoa onto baking paper.
Now berry after berry dip prunes in the icing, then roll in cocoa.
Ready sweets should be shaken in a sieve to remove excess cocoa powder. Leave to dry
Sprinkled with icing sugar, you can put it on the table for guests.

Prunes in the icing of the house

As an option of the previous recipe, melt sugar or white chocolate in a saucepan, add food coloring to it (in the ratio written on the packaging of the product you purchased). Dip the prunes in such icing and do not roll in cocoa and powder. Leave to dry.

Sweet Walnuts at Home Alone

Glazed walnuts are quick and easy, but in this recipe you need to purchase a tile. However, you can cook it yourself according to the recipe above. In addition, you can use any liquid sweetness for pouring to taste.

200 g of walnuts;
100 g of tiles (for melting; choose the taste yourself - milk, bitter, white);
Baking paper;
For sprinkling - it is possible, but not necessary:
cocoa - 4 tablespoons;
powdered sugar - 1 tablespoon.

Preheat the oven to 100 ° C.
Dry the walnuts, sprinkled on a baking sheet, in a preheated oven for about half an hour.
Melt the tiles in a saucepan or “in a water bath”. It is important not to stir it at this time!
Pour cocoa onto baking paper.
Now dip in nut after nut in chocolate, then roll in cocoa.
Ready candies should be shaken in a sieve to remove excess cocoa powder. Leave to dry.
Sprinkled with icing sugar, you can put it on the table for guests.

Chocolates

Our grandmothers, who were so fond of scarce chocolate roasts, had a secret-ingredient recipe for making it ... if you can’t find out this recipe from your granny right now - read ours and follow our advice.
Components of the goodies:
250 g of walnuts;
10 g butter;
250 g of granulated sugar.

Melt sugar and butter in an aluminum or steel bowl, add walnuts and butter crumbled in a mortar or mixer. Stir the mass. Now put the future sweets on a sheet of parchment or baking paper or just on a baking sheet, anointed with butter or vegetable oil. With a rolling pin, make it about half a centimeter thick and cut into pieces.

For glaze, you can melt the tiles in a saucepan or in a water bath, or you can cook the glaze yourself.

3 tbsp sour cream;
2 cocoa;
2 sugars;
40 g butter.

It is important to take the volume of tablespoons without a slide. Of course, there are recipes with factory tiles, condensed milk or milk. But we will take the standard recipe with what every housewife always has in the kitchen. We will cook in a large cezve or steel ladle.

We put the capacity on a minimum fire. Pour the ingredients, stir the contents until smooth. The mass will not boil, but after the start of the "gurgling" you need to immediately remove it from the heat. The icing is ready. Such icing can be used for almonds in chocolate, and for pouring biscuit, and for glazing cookies.

Pour the ready-made roasting sticks with icing and let cool for an hour.

Gift set

Any kind of sweets can be given - especially if they are made independently. Pick up a craft gift box, tie it with a ribbon of straw: this way you emphasize the naturalness, usefulness of goodies. You can wrap each sweet in corrugated or golden paper, thin foil, and tie a thin same ribbon. Inside for beauty, put sesal, artificial grass for floristry, etc.

Serve in a vase or on a wide dish. You can also decorate it by putting sweets in corrugated or golden paper sockets.

Delicious chocolates can not only be bought at the store, but also made at home on their own. In this case, they will also be useful, because the composition of the treats will be only high-quality chocolate and other natural ingredients without dyes, flavors and preservatives.

Do-it-yourself Chocolate Balls

Ingredients: can of undigested condensed milk, 4 tbsp. l cocoa powder, 1.5 tbsp. l high fat butter, any sprinkle.

1. The butter is cut into pieces and sent to the stewpan. It is brought to a liquid state on the smallest fire.
2. Uncooked condensed milk is poured to the oil.
3. All cocoa powder is added there. The ingredients mix well until the mass is uniform.
4. The finished "dough" is poured into a bowl and left to cool for 6 - 7 hours.
5. Small balls are molded from the non-hot mass. This should be done with hands lubricated with oil, otherwise the mixture will stick strongly to the fingers.

The resulting sweets are crumbled in any suitable sprinkle. To do this, you can take ordinary grated chocolate or coconut.

Dried Fruit Chocolates

Ingredients: 130 g of figs and dates, 1 tsp. thick natural honey, cocoa powder, a handful of light sesame seeds, a bar of dark chocolate.

1. Dried fruits are well washed, get rid of seeds, hard tails and cut into small pieces.
2. Sesame seeds are sprinkled on a dry frying pan and lightly fried. They must change color. After this treatment, sesame seeds will have a pleasant nutty flavor and aroma.
3. Dried fruits are crushed in a blender. Sesame and honey are added to them.
4. Sweets are molded from the resulting mass. In each you need to stick a toothpick.
5. Chocolates are cooled for a quarter of an hour and then poured with melted chocolate.
6. The balls are laid out on parchment and again removed in the cold.

Toothpicks are extracted from the resulting goodies. You can make such chocolate sweets with your own hands from any other dried fruits.

Homemade Almond and Cocoa Treats

Ingredients: 90 ml of purified water, 200 g of skimmed milk powder, 3 tbsp. l peanut butter, the same amount of flour from black sesame seeds and almonds, 2 tbsp. l Jerusalem artichoke syrup, a bar of dark chocolate, cocoa powder.

1. Water is sent to the blender bowl. 150 g of milk powder and all sesame flour are poured to it, peanut butter is added.
2. The mass is crushed, then laid out in a mold and removed in the cold for solidification.
3. Almonds are fried in a dry pan and cut into slices. Nuts are combined with Jerusalem artichoke syrup and remaining milk powder.
4. Chocolate is melted.
5. A nut mixture is laid on top of the first hardened layer and the resulting layer is cut into pieces.

Each candy is poured with chocolate and generously sprinkled with cocoa powder. Dessert is removed in the cold until completely solidified.

How to make Snickers at home

Ingredients: 400 g unsalted peanuts, half as much cream as cream, 1 tbsp. granulated sugar, 4 tbsp. l cream for whipping, 2 tbsp. l butter and cocoa powder, a bar of dark chocolate.

1. Cream is poured into the stewpan, cocoa and all sand is added. On low heat, the mixture is brought to a boil, immediately removed from the stove and cooled.
2. The peeled peanuts are fried in a dry skillet. Nuts are chopped in any convenient way. You can simply chop them with a knife or use a blender.
3. Nut crumbs are poured into chocolate milk. Dry cream is gradually added. After mixing, a thick elastic mass will appear in the stewpan.
4. Sweets are formed from the resulting composition with wet hands. They are covered with a bag or cling film and cleaned in the cold.

It remains to pour frozen sweets with melted chocolate. Chilled tea is served.

Condensed sweets

Ingredients: a can of undigested condensed milk, 25 g of high fat butter, 3 tsp. quality instant coffee, a handful of whole hazelnuts (roasted), dark chocolate for glaze.

1. All undigested condensed milk is poured into a small stewpan. Pre-softened butter and dry coffee are added to it.
2. On medium or low heat, the mass is cooked until thickened. You need to stir it often. Usually the whole process takes from 25 to 35 minutes. The exact time depends on the intensity of the fire.
3. The mixture is poured into a plate and cooled to a dense consistency.
4. Small balls are molded from the resulting sweet mass, which are laid out on a cutting board. One roasted hazelnut is pressed into the middle of each of them.
5. Chocolate dissolves in a water bath. All sweets are dipped into it one at a time.

The treat is cleaned to cool.

Cocoa and Milk Powder Truffles

Ingredients: 1.5 tbsp. granulated sugar, ½ tbsp. drinking water, half a pack of butter, 6 tbsp. l cocoa powder, 400 g of milk powder, 90 g of walnut kernels.

1. Immediately all the sugar in the stewpan is poured with drinking water. Capacity is put on fire. After boiling, the mixture is cooked for 3 to 4 minutes with frequent stirring.
2. The stewpan is removed from the stove. Cocoa powder and oil dissolve in the still hot syrup. The ingredients are mixed, milk powder and chopped nuts are added to them.
3. The resulting mass is cleaned in the refrigerator for an hour. Small balls are molded from it, each of which is crushed in cocoa.

The treat can be served immediately with tea or coffee.

Do-it-yourself Bird Milk Cooking

Ingredients: 3 egg whites, ½ tsp. citric acid, 200 ml of drinking water and granulated sugar, 25 g of gelatin, half a can of undigested condensed milk, half a packet of high fat butter, a bar of milk chocolate, a pinch of salt and vanillin, 2 tsp. milk. How to make Bird Milk chocolates is described in more detail below.

1. Gelatin is poured with 100 ml of cold water and set aside.
2. 100 g of softened butter is beaten with a mixer until splendor and lightening.
3. Condensed milk is gradually pouring into it, while beating continues. Work with a mixer at medium speed for at least 2 minutes.
4. Sugar and vanillin are poured into the stewpan. They are filled with the remaining water. After 5 - 6 minutes of cooking the syrup, a "lemon" is added to it, and after 3 - 5 minutes it will be completely ready.
5. Salted proteins are whipped to a thick lush foam. Checking their readiness is very simple. Turn the container upside down - the finished mass should not fall out of it.
6. Syrup is poured into a lush mixture in a thin stream. The mixture in the process is whipped with a mixer.
7. The cream is processed to cool.
8. Gelatin dissolved during heating is poured into it.
9. The oil cream is gradually transferred to the protein cream. Beating continues.
10. The mass is poured into a silicone mold and left in the cold until solidified.
11. For the glaze, the chocolate is melted with the remaining butter and milk. It spills over the already frozen souffle.

It remains to cool the sweets and gently chop.

Chocolate nut treat

Ingredients: 90 g of dark chocolate, 35 g of butter, 1 tsp. ground cinnamon, 7 hazelnut kernels, cocoa powder, 90 g almonds.

1. Almonds turn into crumbs.
2. Chocolate breaks and melts with butter in a water bath.
3. The resulting mass is combined with nut crumbs and cleaned in the cold for half an hour.
4. The mixture is divided into 7 equal parts.
5. A cake is rolled out of each, inside of which a hazelnut nut is placed.
6. Cocoa and cinnamon are mixed on a flat plate. Sweets are crushed in the resulting mixture, stacked on a baking sheet, covered with a film and put away in the cold until solidified.

With fondant

Ingredients: 300 grams of dark chocolate, a can of undigested condensed milk, 60 g of high fat butter.

1. Condensed milk goes to the stew-pan and slightly heats up.
2. Butter is melted in it.
3. Pieces of broken chocolate are added. It turns out a dense homogeneous mass.
4. It is poured into a silicone mold and sent to the refrigerator to solidify.

The layer is cut into pieces. Sweets are immediately served to coffee.

Chocolates Madeleine

Ingredients: 45 g of white chocolate and Kurd from lemon and orange, half a bar of dark chocolate, 60 g of pitted prunes, 1 tbsp. l Roma, 1 tbsp. l coarsely chopped almonds, 60 ml cream for whipping.

1. Candies will turn out in two colors. White chocolate is melted, half of it is poured into silicone molds. Then, citrus kurd and the remaining chocolate mass are distributed.
2. For dark sweets, prunes are finely chopped and poured with rum for 15-17 minutes.
3. Cream is heated, but not brought to a boil. Dark chocolate is added to them and a homogeneous mass is mixed.
4. Dark sweets are poured into silicone molds on the principle of white. The chocolate mass is added in two layers, between which are located prunes and almonds.

A treat of two colors goes to freeze in the freezer.

A simple recipe with Nutella

Ingredients: 2 tiles of dark chocolate (bitter), 10 pcs. hazelnuts, 10 pcs. any candied fruit to taste, 2 tbsp. l Nutella.

1. Chocolate bars are melted in a water bath. You can do this in the microwave.
2. Melted chocolate smears the form for sweets and removes for 6 - 7 minutes in the cold.
3. The base for sweets is filled with Nutella. It is also pressed into a nut or candied fruit.
4. The form must be knocked on the table so that excess air comes out of the filling.
5. The rest of the chocolate is poured on top. The treat is cleaned in the cold.

This recipe for chocolates can be improved to your liking. For example, instead of candied fruit, add pieces of fresh fruit or m & m’s inside the treat.

With liquid filling

Ingredients: 220 g raspberries, 160 g dark chocolate (over 56%), 1 tbsp. brown sugar.

1. Raspberry is laid out in a stewpan. You can take both fresh and frozen berries. They are filled immediately with all the sugar. Jam is cooked over high heat for 8 to 9 minutes with frequent stirring. Then the mass is removed from the stove and rubbed through a fine sieve.
2. Jam cleans the refrigerator. There he must acquire a jelly-like consistency.
3. Chocolate is melted. Its temperature should be at least 50 degrees. If this rule is not followed, then white stains may appear on the finished candies or their base will turn out to be too grainy.
4. Chocolate cools quickly. The easiest way to do this is to place a container with it in a bowl of ice water. When the temperature of the mass drops enough, you can remove the cold liquid.
5. Over warm steam, the chocolate heats up again a little, half of it is poured into molds. Raspberry jam is distributed on top. The remaining chocolate is added.

Sweets will solidify at room temperature in a dry place.

White chocolate

Ingredients: 160 g of white chocolate, 2 tbsp. l freshly squeezed tangerine juice, 1 tsp. zest of mandarin, a handful of berries.

1. Chocolate breaks into small pieces and melts in a water bath.
2. The zest is removed from the mandarin with the smallest grater and added to the melted chocolate along with citrus juice.
3. Any berries are laid out on tins. You can take frozen.
4. They are filled with mass from the second step.

Homemade sweets are cleaned in the refrigerator until completely solidified.

DIY bounty in chocolate

Ingredients: ½ cans of uncooked condensed milk, 2 bars of dark chocolate, 1.5 tbsp. coconut flakes.

1. Coconut flakes are mixed with condensed milk.
2. Bars are formed from the dense mass and sent to the cold for 15-17 minutes.
3. Chocolate is melted in the microwave. Each bar is immersed in it.

Dessert is cleaned to cool completely.

Do-it-yourself sweets will be a great universal gift. It will surely appeal to every person and will be relevant to any holiday. It remains only to pick up a beautiful box for homemade delicacies.

Finally, my hands reached this recipe ... What do all adults and children love? What did we receive as the very first gifts for matinees from Santa Claus? What did we eat handfuls and could not stop? 🙂 That's right - candy! The most favorite, perhaps, is sweetness from childhood. But with age, I personally stopped eating purchased sweets, because they are not clear what is crammed with. My preferences are increasingly inclined to something natural. Ideal if it is hand made.

Now there are whole candy boutiques. This is not so common here, but in Europe, for example, quite often you can find shops with a large selection of these sweets. Most of all, Belgium, Switzerland, France and Italy are famous for this. There are whole candy empires. And it's great when you can try completely unexpected flavor combinations. Chocolates with licorice, lavender and even garlic! One single minus is the price. Naturally, handmade and good quality ingredients cannot be cheap. But do not despair. And it is not necessary to go to another country to buy a box of chocolates. You can always make them at home. And the recipe is already with me! 😉

If you want to please yourself and loved ones with delicious homemade sweets, then you need to consider some important points. The most important thing in making sweets is not a recipe at all and not your skills, but the ingredients. Of course, you can neglect the quality and buy the cheapest chocolate. But remember, you do this for yourself and your loved ones, but you can even present a box with truffles as a gift.

So what should be the ingredients and what can be used? The basis of truffles is, of course, chocolate. It can be bitter, with a maximum cocoa content, it is better to take 80-90 percent, not less. Or milk chocolate, if you like a milder and sweeter taste. The third option is white chocolate. I do not urge you to buy the most expensive Belgian chocolate, everyone has different opportunities. But take at least our proven one from well-known manufacturers. For example, I really like “Babaevsky” in terms of taste.

Now about what else can be added to sweets?  There are no boundaries for your imagination. Experiment, combine incongruous and be sure to get unique vivid tastes. I will give you a basic recipe and examples of good proven taste interactions. First about the combinations:

• dark chocolate - rum - dried berries (cranberries or cherries are best)
• white chocolate - coconut flakes - whole nuts (almonds, hazelnuts)
• dark chocolate - Amaretto liquor - crushed almonds
• milk chocolate - whole nut - sprinkle wafer
• dark chocolate - rum - sprinkled cocoa
• white chocolate - lemon juice and zest - lemon liquor - icing sugar for sprinkling
• milk chocolate - popped rice - chocolate chips

The list goes on and on ... There are plenty of combinations! Then I showed the most affordable ingredients. The only thing is that Amaretto liquor can be replaced with a few drops of almond essence in combination with rum or cognac.

And now the basic recipe for chocolate truffles.

In addition to chocolate, one of the main ingredients that is very often added to get the desired consistency is crushed cookies. It may be the simplest, such as the Jubilee. You can also use waffle chips for this purpose. Only here we mean dry waffles without any additives and layers. You can take wafer rolls, which are sold in almost all stores in the cookie department. In the same waffle crumb, it’s very cool to roll truffles, it turns out a crispy tasty crust.

Still often among the ingredients there is butter. Its quantity is very small, but it is also important for the correct consistency of the basis of sweets. Butter is better to take sweet cream.

Packaging. A good tasty candy should have an appropriate wrapper. But it is best if it is a special corrugated paper cup. Such cups can be bought at pastry shops. Then your truffles will be just like a pro. And it’s certainly not a shame to present a box with such sweets! 🙂

For 18-20 truffles you will need:

For the basics

• 130 g dark chocolate
• 20 g butter
• 100 g of crushed cookies (very, very small, you can grind cookies in a blender into powder)
• 2 tbsp dark rum (can be replaced with cognac or whiskey)

For filling:

• dried cranberries
• whole hazelnut

For boning truffles

• 2-3 tablespoons of cocoa powder
• chocolate chips or chips

We will make half truffles with cranberries sprinkled with cocoa. The other half with hazelnuts sprinkled with chocolate chips. Accordingly, the number of cranberries and nuts can be calculated by the number of sweets.

Cooking truffle basics:

Take two pots with a thick bottom, larger and smaller, for a water bath. Boil 2 cups of water in a large saucepan. Place a small pan on top so that its bottom does not touch the water. Break the chocolate and melt it in a water bath in a small saucepan (you can take a heat-resistant bowl instead of the top saucepan, like mine). When the chocolate melts, add 20 grams of butter and let it melt. Then mix the chocolate with butter until completely combined and uniform. Remove from the water bath.

Add 2 tablespoons of rum to melted chocolate, mix. Add crushed cookies and mix well again. It will turn out to be a fairly dense mass, similar to plasticine. Consistency is needed so that you can safely roll a ball from the mass. She should not stick to her hands. If the base is thin and sticky, add some more cookies until you get the right density.

Now that the base is ready, take 2 flat plates. Pour cocoa in one plate and chocolate chips in another. So it will be convenient to roll truffles. We begin to form sweets. You need to take so much that as a result the truffle fits in a paper cup. About a teaspoon with a slide, given that there will still be a middle in the form of a nut or berries. So, first we create a pancake, on which we put a nut / cranberry.

Close the middle and roll up an even ball between the palms. We do this with the whole mass until it ends.

Now you need to roll each truffle in the appropriate topping.Place the finished balls on a board covered with parchment and put in a cold place for 1-2 hours. Then lay the frozen truffles in paper cups.

This time I made several different types of truffles at the same time. I have here with popped rice, and with chocolate crispy balls, and with coconut. I was just making a few gift boxes.

By the way, you can make sweets with a liquid center. To do this, take caramel and chocolate syrup, for example. And instead of walnut / cranberry, put syrup in the center of the pancake and roll the ball. That's all there is to it! Imagine how your friends or family will be surprised when they taste such sweets.

Chocolate is one of many people's favorite treats. Both adults and children love him. It’s so nice to treat yourself to tea or coffee chocolates. Today, shelves in stores are bursting with an abundance of chocolates. But after all, all people know or surmise that in store sweets there are many different preservatives and harmful substances. But the fact that chocolates can be made with your own hands at home from simple products, few know. We propose to fix this and try this recipe for homemade cocoa sweets.
  Imagine yourself a real chocolatier. Let this recipe become the first basic one, and then try different options and proportions. Find your favorite tastes and your loved ones. Create and experiment.
  Cooking homemade chocolates is a pleasure! Firstly, you yourself are able to choose the shape of sweets. They can be round, rectangular, square or filled in molds. Secondly, you can choose any filling to your liking. It can be nuts, dried fruits, jams and marmalades, coconut flakes, citrus zest, condensed milk. It all depends on your imagination and the availability of ingredients. Thus, you can make different sweets according to this recipe for your home and guests. and the instructions step by step will completely simplify your task. Just be sure to buy quality products. The better they are, the tastier the sweets will be. You can invite children to participate in the cooking process. They will definitely enjoy such an activity together in the kitchen. And then it’s so nice to taste home-made chocolates together. The process does not take you much time and effort. The recipe with the photo is very simple, but also incredibly tasty. So, we prepare delicious chocolate candies with cocoa at home. Proceed soon!

Ingredients:

• 60 g butter;
• 90 ml. water;
• 60 g. Cocoa powder;
• 300 g sugar
• 150 g of milk powder;
• 1.5 cups of nuts (any);
• 0.5 cup coconut.

The process of making cocoa chocolates

1. Sugar is poured into the pan. Regular white sugar can be replaced with cane brown. Then the candies will become even more healthy and tasty.

2. Fill the water and send to a slow fire. Cook sugar syrup after boiling for 1 minute.
  Tip: Pour water strictly according to the recipe. If there is more of it, then excess liquid may prevent the formation of candy, and when you get them out of the refrigerator, they will quickly melt and become covered with sweat.

3. While the syrup is boiling, measure the butter.

4. Now you need to measure the cocoa powder. If you like dark chocolate, add more cocoa and less sugar. The more cocoa in chocolate candies, the more solid and saturated it will be.

5. And also milk powder.

6. When the syrup is ready, it will look like this.

7. You can now add milk powder, butter and cocoa powder in turn. Knead and bring to a boil. Leave to cool (preferably for 10-12 hours).

9. Add chocolate to them.

10. Mix the chocolate mass.

11. Pour coconut flakes into a plate, where we will roll the candies.

12. From the chocolate mass with nuts we make balls that need to be rolled in coconut. Before you start forming sweets, grease your hands with butter. So sweets will not stick to your hands. You can also use a silicone candy mold, an ice mold, or even a chocolate box holder. In this case, the mass must be imposed with a spoon.

13. Ready candies are sent to the refrigerator for several hours. We take out of the refrigerator before serving, so that they are chilled. Call your guests or household for tea. They will definitely like such chocolate delicacies. Homemade Cocoa Chocolates Bon Appetit!