Coating your favorite fillings with melted chocolate is the easiest way to make homemade bonbons. To do this first prepare the filling, that can be made out of vanilla cream, fruit or other flavors such a nougat, liqueur, etc. Melt the chocolate, and then use a fork with two prongs such as a fondue fork for example, and submerge the fillings in chocolate. Then let the extra chocolate to drip over the chocolate bowl and put the submerged piece to dry over a piece of wax paper so that it does not stick.
Keeping Chocolate in the House
Chocolate with milk can be kept for a period of up to six months and pure chocolate can be kept for up to a year as long as it is kept in a fresh and dry place, away from the sunlight and from strong odors. The ideal temperature to keep them in is 12 to 18 degrees C. Refrigeration is not necessary, and this can actually slightly deteriorate the flavor. Despite the mold, the chocolate might start to form a layer similar to chalk powder on the surface that should not affect the taste too much, and there is nothing to worry about health wise concerning this factor.
Desserts Recipes Harvesting Cacao Manufacturing Chocolate Pure Chocolate Elaboration of Chocolate Home Made Bonbons Easter Eggs
