Homemade Japanese Valentine's Chocolate
Delight your loved ones with personalized Homemade Japanese Valentine's Chocolate, a perfect blend of dark and milk chocolate that’s great for gifting and celebrations.
Ingredients
Chocolates
- 200 g dark chocolate Chop into small pieces for melting.
- 100 g milk chocolate Chop into small pieces for melting.
Other Ingredients
- 1 tablespoon butter Can substitute with coconut oil for a dairy-free option.
- decorative sprinkles or edible glitter For decorating the finished chocolates.
- molds for shaping Silicone molds are preferable for easy release.
Instructions
Preparation
- Start by chopping the dark and milk chocolates into small, uniform pieces to ensure they melt smoothly.
- Melt the chopped chocolates together with the tablespoon of butter in a double boiler or microwave.
- If using a microwave, heat them in short bursts, stirring in between until everything is completely smooth and well combined.
Cooling and Molding
- Once melted, remove the chocolate mixture from the heat and let it cool slightly to help it set properly.
- Pour the melted chocolate into your chosen molds, and tap the molds gently on the countertop to release any air bubbles.
- Place the molds in the refrigerator to chill for at least 30 minutes or until the chocolate has fully set.
Decorating and Packaging
- Once the chocolates are set, gently remove them from the molds and get creative with the toppings.
- Sprinkle decorative sprinkles or drizzle some melted chocolate over the top.
- Allow the decorations to set in the fridge for another 10–15 minutes before packaging.
- Once fully hardened, package your Homemade Japanese Valentine's Chocolate in a beautiful box or a clear bag tied with a ribbon.
Notes
Store chocolates in an airtight container at room temperature or refrigerate if it's warm. Freeze for up to three months, separating layers with parchment paper.