The following chocolate recipes for filling chocolates and bonbons are basic in nature and included to give you a platform to make your own handmade chocolates.

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Ingredients: 

8 oz     250g     Dark* Chocolate (chopped fine)

1/3 cup 75mL    Whipping cream

*Click here if you want to substitute Milk or White Chocolate

Recipe:

1. Bring cream just to a boil in a heavy saucepan. Remove from heat.
2. Beat cream into the chocolate by hand or using a hand-held emulsion blender. Beat until smooth and all chocolate is melted.
3. Chill in refrigerator until firm (approximately 1-3 hours).
4. Scrape spoon or melon-ball cutter across surface of mixture; quickly press with fingertips into 1-inch (2.5cm) balls. Freeze well wrapped in plastic.
5. Store your handmade chocolates on refrigerator well wrapped in plastic for 1 week or freeze in plastic wrap for 1-2 months.

Ingredients:

2 1/2 cups    500 g     Granulated Sugar

1 cup           250 ml    Water

1/2 tsp            2 ml     Lemon Juice

Recipe:

1. Bring the sugar, water and lemon juice to a boil in a sauce pan and boil rapidly until the syrup reaches the Soft Ball stage or 234°F (112°C). 

2. Carefully pour the syrup onto a clean, cool surface. A marble slab works perfectly for this purpose. Allow the syrup to cool for one minute.
3. Begin working the cooled syrup with a metal or wooden spatula in a back-in-forth or figure-eight motion. Scrape the edges toward the center from time to time. 
4. As the syrup cools, it will become paste like and harder to work. It is ready when the entire mass has become opaque and a paste. 
5. The mass can then be colored using one drop of food coloring at a time, kneading well until the desired color is reached and flavored with liquor or oils to taste. Again make sure and add a small amount of flavoring at a time, kneading well until the desired taste is achieved.
6. To make centers for chocolate enrobing either spread the mass into a smooth layer about 1/2 inch thick and cut in squares, rectangles or triangles; or roll small tablespoon size bits into balls.
7. Store your hand-made chocolates indefinitely in an air tight container in the refrigerator.

Ingredients:

1 cup      250 g      Nuts blanched, toasted and still warm

2/3 cup   150 mL    Water

2 cups    500 mL    Sugar

Recipe:

1. Bring sugar and water to a boil stirring constantly to dissolve all sugar. Brush down sugar crystals from around edge of pan during this time. 

2. When syrup boils stop stirring and boil until temperature reaches 320° - 330°F (160° - 165°C). Syrup will be a light caramel color. 
3. Immediately remove from heat and put bottom of pan in cold water to stop cooking. Add warm nuts - shaking pan carefully to mix quickly.
4. Pour nuts and syrup onto parchment paper or oiled counter, spreading quickly with a spatula to make a thin layer.
5. When brittle has cooled, it can be broken into pieces and dipped in chocolate. 
6. Store your hand-made chocolates in an airtight container immediately as the praline tends to get sticky if left at room temperature.

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• Founding Member Fine Chocolate Industry Association Executive Steering Committee Chair
  
  
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