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A few years ago my husband and I dabbled in the art of making chocolates. We took a three-month chocolatier course that basically just gave us a taste of what a true art form making chocolates is all about. Even though we were eating a high raw diet at the time (and now) we wanted to understand everything there was to know about chocolate. Having a bit of that knowledge helped me feel a bit more comfortable in my kitchen yesterday. But I will say that there are some major differences when it comes to dealing with raw chocolates. With raw, you don’t dabble with the whole tempering process so coming up with a hardening chocolate that retains a bit of a shine is a challenge. I tried three different recipes until I finally found this one which can be found in the dessert book from Cafe Gratitude. The other two recipes that I tried didn’t meet the criteria that I was searching for but they didn’t go to waste. I popped them in the freezer and will use them later in cookie and cake recipes, where the texture won’t be noticed. I created the recipe for the minty filling in these candies, which I must say came out pretty darn good. With Valentine’s just around the corner these would make wonderful gifts that can be individualized to your sweethearts liking!
Ensure all utensils and the bowl are dry before the ingredients are added as water can cause the mix to separate.
It is best to have everything ready before you begin making your chocolates. Place your bowl of chocolate at your clean workstation. Keep your soft fillings in the refrigerator until right before you are ready to use them. Prepare your candy molds. Make sure they are clear of any debris and water.
Embed the Cookie
Top off the Mold
Level the Chocolate
Un-mold Your Chocolate Covered Cookies
Caring for you chocolate molds:
The molds should never be washed. Soap scum can mare the taste of the chocolate if not thoroughly removed. Most of the chocolate can be flaked off with a soft cloth. Use a soft dry cloth or 100% cotton batting (polyester leaves tiny “hairs” on the plastic) to wipe out the cavities after each use. After the finished chocolate is removed from the mold it leaves a light film of cocoa butter with is then polished by the soft cloth or batting and makes the next chocolate gleam even more. The following recipe presents a step by step process for molding. The chocolates can be solid chocolate or filled with truffle or fondant centers.