Handmade chocolate can make a gift that little bit more personal - whether you have made the chocolates yourself or not.
Handmade chocolate can be expensive but in general they will be made to a high standard and so are usually worth that extra bit of expenditure. In spite of this, no matter how well the chocolates are made, their taste can be spoilt if they have are not fresh so, if possible, make sure you check how long ago they were prepared. Some chocolate shops actually include eating instructions with their hand made chocolates, stipulating that they must be eaten within a specific number of days after purchase.
Obviously, the best way to achieve ultimate freshness is to hand make the chocolates yourself. This isn't as difficult as you might first think - so why not try impressing your friends with this easy-to-follow recipe for chocolate truffles.
Handmade chocolate truffles
Ingredients
250g fine chocolate (at least 60% cocoa solids)
125g cream
3 tbsp of your favourite alcohol (brandy and Southern Comfort are a good choice)
Cocoa powder/chocolate flakes
Method
In a medium-sized bowl, melt the chocolate over a pan of simmering water.
Gradually add the cream until it has completely blended in with the chocolatex.
Let the mixture cool, and then add the alcohol (be careful not to add too much alcohol as the truffles may become too soft for the setting process to work properly).
Let the mixture set, overnight if you have time, and then roll into individual balls.
Roll the balls in the cocoa powder/chocolate flakes, or an different covering if you prefer.
Alternatively, you could make shapes instead of rolling the truffles into balls. How about little egg shapes for Easter, or tiny Christmas trees during the festive season?
Think that's complicated? Have a look at this complex ancient Mexican recipe for handmade chocolates.
Take six pounds of good quality cacao beans-equal quantities of at least three different varieties.
Roast the beans in a metal pan studded with holes until the cacao beans just start to release their oil.
(Don't remove the beans from the heat too quickly as this will discolour the end product. But you must also be careful not to let the beans burn as this will give the chocolate a very bitter taste).
Next, rub the beans through a fine sieve to remove the husks.
Heat your 'metate' (grinding stone) on hot coals and then grind the chocolate.
With a large mallet, grind six pounds of sugar and add to the ground chocolate to create a paste.
Roll out the paste and make dividing lines on the surface with a sharp knife.
Place on a rack to air.
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