From the page: Leftover chocolate, sweet possibilities
Idea 3
Shells and filled candies
Molding melted chocolate is one of the oldest techniques in modern confectionery: ever since European factories started producing bars in the nineteenth century, chocolatiers discovered that "tempered" chocolate — heated and cooled to the right temperatures — hardens glossy, snappy, and releases perfectly. At home, without a thermometer, you can get great results with the touch trick.
What you need
- Leftover chocolate, chopped
- Ice cube trays, silicone molds, or spoons
- Fillings: nuts, dulce de leche, jam, puffed rice
How to make it
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1
Melt 2/3 of the chocolate in a double boiler or in the microwave in 20-second bursts, stirring often — too much heat burns the cocoa and makes it bitter.
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2
Take it off the heat and add the remaining third, chopped, stirring until melted: this simple trick "tempers" the chocolate, which hardens glossy instead of streaky and soft.
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3
Fill the molds halfway, tilting to coat the walls, or dip nuts and dried fruit directly.
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4
For filled candies: coat the mold walls, chill for 10 minutes, add the filling, and seal with more chocolate.
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5
Chill for 20 minutes and unmold.
Finishing touches
Dipped spoons become "chocolate spoons" for coffee — can you think of a better gift?
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