Fun Time Chocolates
With its ability to change moods and instantly satisfy cravings, chocolate is an all-time favorite. In this quick recipe, I will give you the steps to easily infuse and then temper chocolate so that it remains solid at room temperature and retains its shine and appetizing appeal. This recipe is so simple yet, it requires a few steps to make the results look like a professional made it. All you will need is a candy or chocolate thermometer or, an infrared thermometer. You will also need a double boiler and some silicon molds. As with all confectionaries, it is best to make it on days with low humidity.
Yield: 7 ounces
Difficulty: Medium
Time: 30 minutes
Ingredients:
7oz. dark or milk chocolate
2 tsp. cannaoil
Method:
Place a double boiler onto medium-high heat and bring the water to a gentle boil.
Chop or break the chocolate into blocks.
Place 5 ounces of the chocolate into the top bowl of the double boiler.
Add in the cannaoil at this point.
Turn the temperature down so that the water is simmering gently.
Leave the chocolate to melt while occasionally mixing it with the oil.
It is of the utmost importance that you do not allow any water to contact the chocolate, or it will seize. Not even the steam from the boiler.
Mix gently until the chocolate has melted.
Once the chocolate has melted, insert the thermometer into the chocolate but, make sure it does not touch the bottom of the double boiler.
Monitor the temperature and remove it from the heat once it reaches 115°F (for dark chocolate) or 110°F (for milk chocolate). Never allow the chocolate to go above 120°F.
Once the chocolate hits the desired temperature, remove the top pan from the double boiler and set it aside away from any condensation.
Slowly seed the chocolate by adding the remaining 2 ounces of chocolate a little at a time. Mix in one until it has melted before adding the next one.
Once all the chocolate has melted, insert the thermometer, and try to get the chocolate down to 84°F. You can keep stirring the chocolate and cannaoil until you get to the correct temperature. It can take 10 to 15 minutes so be patient. This step is worth it in the end.
Once your chocolate hits 84°F, place it back onto the double boiler and stir it until it reaches 89°F.
Once you hit that temperature, you are done.
You can now pour the chocolate into dry molds and set aside to cool at room temperature.
After a few hours, you can unmold the chocolates and, if you temper it correctly, they will have a great shine and even color. They will not melt at room temperature, just like store-bought chocolates.
Enjoy.
