Q&A for How to Make Homemade Chocolate

Well, ganache is typically a combination in one to one ratio of chocolate and heavy cream. You can make it by microwaving them together in a bowl to fully melt everything and mix them.

Yes. You can. Butter is almost the same as cocoa butter. However, if you use cocoa butter the taste of the chocolate will be slightly different. You can try making a bit of each and see which is nicer before you decide which on to use. However, if you are unable to find cocoa butter, you can use regular butter.

Put the chocolate mixture into heart shaped ice cube trays or a heart shaped candy mold. Then, before it cools, add sprinkles, edible glitter or other edible decorations which will harden on the chocolate. You can also drizzle a different color candy on the hearts after they harden and you remove them from the mold.

Yes, you may. I do this all the time and it works out just fine.

You can use packet milk which is highly accessible. However, when you add the milk to the mixture, you will have to stir the mixture for a long time repeatedly before your chocolate is ready to be consumed. There will also be lumps in the chocolate so you will have to eliminate the lumps before you freeze the chocolate.

Yes, you could do that.

Yes! The recipe would work great for any shapes you want to make.

No, cocoa butter and cocoa butter lotion are not interchangeable. Cocoa butter lotion is not edible.

The major difference between cacao and cocoa is that cacao is cold pressed and cocoa is processed with heat. For most recipes, you shouldn't have any problems substituting raw cacao powder for cocoa powder. If you do encounter any issues, in baked goods, for instance, try adding a teaspoon of baking powder or soda to the recipe.

You can use plain butter instead of cocoa butter for milk chocolate, but preferably not for dark chocolate.

Nope, those are completely optional and dependent on your taste.

It should be okay, as long as you use the double boiler. You can also remelt store bought chocolate into other shapes.

Yes. You could grate it and see what happens.

No. Hot chocolate powder and cocoa powder are not the same thing. Hot cocoa mix has sugar and milk.

Maybe you need to add more milk or be sure you followed the instructions correctly.

The consistency is different. It is made to hold its form, so the melting factor will be off. If you sit real butter and margarine out, real butter melts much faster, you see, so stabilized margarine will mess with the recipe's creaminess.

Canned milk will make for a lot longer heating period, and if it is condensed, it will make it sweeter (more milky) milk chocolate. Creamer has stabilizers in it usually and would most likely separate. It is recommended that you experiment with both, if you don't mind some not working out.

Reheat, on a low, low temperature. Don't let the melting pan touch the water. Add cocoa butter a bit at a time, slowly, until it becomes glossy, stirring it the whole time. The most important thing is not to overheat. It'll take more butter than you probably think because you've dehydrated the oil from your first effort.

You can store these chocolates in an airtight container and put them in a cool, dry place.

Properly stored, handmade gourmet chocolates will last for about 2 to 3 weeks at normal room temperature. When exposed to overly warm or humid temperatures, chocolate may develop a white film - this affects appearance only; the chocolate will still be safe to eat.

Try using a little less butter, and/or more cocoa powder. If that doesn’t work, then make it again and try to see what you did wrong

Let it sit in the fridge or put it in the deep freezer. If that does not work, then you probably added too much sugar.

Yes, none of the listed ingredients are derived from any grains, aside from some icing sugars which may have cornstarch, but corn itself has no gluten.

Unlike saturated fats, oils are liquids at room temperature, which will make it more difficult for the chocolate to solidify and cause it to melt as soon as it leaves the fridge.

Add more cocoa butter/ normal butter. It makes the mixture smooth and spreadable but still solid.

The recipes above do not use regular milk. However, yes, chocolates can be made by regular milk. Be careful to add just enough milk for the right consistency.

Yes, you can but the taste will change a bit. If you use butter, then the taste will be richer but margarine is kind of tangy so the taste will change. It's down to personal preference.

The milk powder called for above is powdered milk. Use that recipe and it'll be right for your needs.