Posts Tagged ‘homemade chocolate bar’


It’s Spring in Sydney, and the mild weather is ideal for chocolate making. I love watching the shiny tempered blocks pop out of their moulds.

The large bar below was a birthday present for Tim, made from Belgian milk chocolate.  Once you learn how to temper chocolate, you’ll never be caught short for a gift again.  This gorgeous mould came from Candyland Crafts in the US and I’ve used it at least a dozen times, more than justifying the $1.99 I paid for it.


A bowl of tempered dark chocolate (Callebaut 811, 54% cocoa) became a chorus of chocolate frogs, studded with roasted cacao nibs…

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…a cluster of plain dark chocolates in assorted shapes (each one small enough to be an acceptable accompaniment to morning coffee)…

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…and some very special truffles, filled with a caramelised white chocolate ganache.  The end result was reminiscent of a burnt caramel truffle.  I’d offer more detailed tasting notes, but Big Boy ate most of them while my back was turned!

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Trivia of the day:

Did you know that a group of frogs is known as a chorus, a colony or an army?  By contrast, the collective noun for toads is a knot.

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