Making homemade chocolate can be a fun and sweet culinary adventure, but it’s not the right fit for people who like to rush things. Patience is key when it comes to making chocolate at home, and here are the three most important parts of the process that you should take as slowly as possible.
Use Low Heat
Melting chocolate takes a lot of time and patience, and you can ruin everything by trying to speed things up. Most people do this by turning up the heat, but that’s a huge no-no because you should use low or medium temperature and occasionally stir your chocolate as it melts.
Before pouring your melted chocolate into the molds, make sure to wait until it cools down. Pouring hot chocolate inside isn’t the best idea, and it’s also important to check if your molds are completely dry because the chocolate will suck up the moisture if that’s not the case.
You’ll want to taste your chocolate as soon as possible after going through all the previous steps, but good things come to those who wait. Putting your chocolate inside the freezer may be the fastest way to cool it down, but it could also make it grainy as the oils separate, so it’s best avoided.