Q&A for How to Make Chocolate

When chocolate seizes, the sugars and fat separate. This can happen if you overheat the chocolate or add cold ingredients or any liquids to the mixture as you're making your chocolate. If your chocolate has seized, try adding more cocoa butter.

Yes, you can! Microwave the cocoa butter for 20-30 seconds to melt it. If it still hasn't melted, keep microwaving it in 10-second intervals.

Although this is often added as part of the process of making chocolate commercially, you don't need to add it when making chocolate at home. If you do want to add vanilla as a flavoring, don't use vanilla extract as the liquid will cause the chocolate to seize. Instead, use powdered form instead.

Chocolate can be tempered by seeding or tabling. Both methods can be found in this wikiHow: How to Temper Chocolate .

Winnowing is the action of removing the outer shells of roasted cocoa beans. Once the roasted cocoa beans have been winnowed, you're left with the cocoa nibs. At home, winnowing can be done by crushing the roasted cocoa beans inside a resealable bag, then use something like a cool hair dryer to blow away the shells and leave behind the nibs.

Cocoa beans are not as temperature sensitive as chocolate. However, they still need to be kept in proper conditions to ensure they remain at their best. Store unroasted cocoa beans in a cool and dry place, like the base shelf of a pantry or similar. Keep the beans away from any strong odors and away from roasted beans and other foods, as they can harbor bacteria before being roasted. Roasted cocoa beans need to be kept in an airtight container, again in a cool and dry place.

You can it any way you like. If you want to eat the molten chocolate, though, make sure it cools enough to be safe.

Sure! Homemade chocolate is perfect for making your own pralines or chocolate truffles.

Yes.

Yes, powdered sugar and icing sugar are the same thing. You might also find it sold as "confectioner's sugar" instead.

Chocolate moulds (or molds) can be purchased from various places such as kitchenware stores, online traders (auction site stores/sellers, chocolate-making suppliers, sites that sell kitchen items) and craft stores that include candy-making supplies. In some cases, moulds may be available from thrift stores or charity shops.

This is standard practice when melting chocolate in a double boiler. If the water boils, the chocolate will get too hot and start to burn. You also risk water (in the form of steam or droplets) getting into the chocolate; this can cause the chocolate to "seize."

I personally prefer salted butter, but you can pretty much use any kind of butter you want -- unsalted, vegan, etc.

It can be if you just take out the milk step. If you add milk, it's milk chocolate.

Yes. That's what makes it chocolate!

Yes, just store it in an airtight container in a cool, dark place. It will harden, just melt it again as needed.

If you do then your chocolate will be bitter; you need the sweetness of powdered sugar.

The article clarifies that the portions are variable. You can add a little more sugar if you prefer.

That depends if you want the flavor of the ingredient or the ingredient itself. Marinate your ingredients in the chocolate liquor for the flavor or add them in during the hardening stage to have them in the chocolate.

No, otherwise your chocolate will have hard sugar crystal bits. You can just mix the sugar in a mixer, then it will be powdered.

That is just the time it takes to harden. "Active cooking time: 10 minutes" - that's how long you'll actually be cooking.

You can't because cocoa butter comes straight from the cocoa beans.

The cocoa powder method is the quickest, but I feel I get the best quality with the cocoa bean method.

It will be like fudge.

Is it chocolate milk? If so then add the other ingredients and freeze longer.

Store it in the fridge, but not freezer.

This is so that you don't have to hold them because if you hold them for long, the chocolate will melt. You can use any clean surface though.

Yes, if you want the best results, a "snap" to the chocolate, a shiny coat and a higher melting point.

I suggest that you set it in the freezer for 4 more hours. If it's still not hard, let it set for 5-6 more hours.

No, but if you have it in thin layers it will harden better.