How to Make Chocolate: Simple Steps and Pro Tips for Beginners

Welcome to the ultimate chocolate-making course. In this comprehensive guide, you'll learn everything from the essential ingredients and equipment to detailed recipes for delectable fillings and perfectly molded chocolate. Whether you're an aspiring chocolatier or simply passionate about chocolate, this step-by-step tutorial has got you covered.

Indulging in the art of chocolate-making is more than just a delicious experience-it’s a craft that combines precision, creativity, and passion. In this step-by-step guide, you’ll learn how to create professional-grade chocolates right from your kitchen, complete with rich pralines, creamy fillings, and glossy finishes.

Before we begin, it’s helpful to understand the caloric content of the ingredients used. Here's a quick overview:

Ingredient	Approx. Calories per 100g
Sugar	387 kcal
Glucose Syrup	315 kcal
Nuts (average)	600–700 kcal
Butter	717 kcal
Milk Powder (full-fat)	496 kcal
White Chocolate	539 kcal
Cocoa Powder	228 kcal
Wafer Biscuits	500–520 kcal
Potato Chips	536 kcal

Keep in mind, a single chocolate piece filled with praline can range from 50 to 120 calories, depending on size and ingredients.

Whether you’re dreaming of peanut praline bites or floral lavender treats, this guide walks you through each stage-beginning with the fundamentals of praline, advancing to custom fillings, and culminating in perfectly molded artisan chocolates.

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1. The Foundation: Making Praline

Praline is the heart of chocolate fillings. It's a rich, nutty blend made with sugar, glucose, water, and your choice of nuts.

Ingredients:

Water – 150g

Glucose – 150g

Sugar – 1500g

Nuts – 1500g (Cashew, Almond, Pistachio, Hazelnut, Peanut, Pecan)

Method:

1. Heat a thick, non-stick pan on the stove.

2. Add water, glucose, and sugar. Cook until the mixture reaches 175°C or turns a golden brown.

3. Stir in your preferred nuts and cook briefly.

4. Pour the hot mixture onto a silicone mat to cool.

5. Once cooled, cover with another silicone mat and crush into pieces.

6. Grind the praline in a mixer or benchmark blender in 3–4 batches, adding vegetable oil as needed to achieve a smooth, thick liquid.

7. Strain and store in a clean container.

2. Preparing the Base: Basic White Cream

This white cream acts as the base for all the chocolate fillings.

Ingredients:

Butter – 4500g

Full-fat Milk Powder – 1500g

Skimmed Milk Powder – 2750g

Whey Powder – 750g

Sugar – 1000g

Lecithin – 60g

Method:

1. Melt the butter and pour into a grinder machine.

2. Start at low speed, gradually adding full-fat milk, skim milk, whey powder, sugar, and lecithin.

3. Increase to full speed and grind continuously for 24 hours.

4. Reduce the speed, then slowly mix in your chosen praline.

5. After 30 minutes, stop the machine, and divide the mixture into 3 kg or 4 kg portions in plastic containers.

3. Flavorful Fillings

Here are several delicious filling options using the base white cream and pralines:

Peanut Filling:

3 kg Peanut Praline + 1 kg White Chocolate

Almond Filling:

3 kg Almond Praline + 1 kg White Chocolate

Pistachio Filling:

3 kg Pistachio Praline + 1 kg White Chocolate

Hazelnut Filling:

3 kg Hazelnut Praline + 1 kg White Chocolate + 520 g Cocoa Powder

Pecan Filling:

3 kg Pecan Praline + 1 kg Hot Chocolate

Cashew Filling:

3 kg Cashew Praline + 1 kg White Chocolate

Strawberry Filling:

30 g Strawberry Oil + 30 g Red Color + 1 kg White Chocolate

Lavender Filling:

25 g Lavender Oil + 30 g Blue Color + 10 g Black Color + 1 kg White Chocolate

Chips Filling:

1 kg Wafer Biscuits + 1 kg Potato Chips + 520g White Cream + 260 g Hazelnut Praline

4. Chocolate Melting & Tempering

Use a chocolate melting/tempering machine to melt and prepare the chocolate for molding. These machines can hold 25–30kg of chocolate, available in coin or bar form.

Tempering Process:

1. Melt chocolate to 45°C

2. Cool to 28°C

3. Reheat slightly to 31°C

This process ensures glossy, firm, and smooth chocolate.

Note: The filling should be at 28°C when used.

5. Molding and Filling Chocolates

Molding:

1. Pour tempered chocolate into plastic molds of your choice.

2. Scrape off excess chocolate and place molds on a vibrating plate to remove air bubbles.

3. After 5–10 seconds, pour out the excess to create a chocolate shell.

5. Let the shell dry and harden.

Filling:

1. Add desired filling (e.g., cashew praline), starting with nut pieces and topping with the filling mixture.

2. Leave 2–3 cm of space at the top.

3. Chill the mold for 10 minutes.

4. Cover with more tempered chocolate and scrape flat.

5. Chill again for at least 15 minutes.

To check if chocolates are ready, shake the mold gently—if you hear a "crack," they’re done. Tap the mold on a cutting board to release.

6. Storing the Chocolate

1. Place chocolates on a butter-paper-lined tray.

2. Cover with butter paper, label with the manufacturing and expiry date.

3. Store at room temperature (28°C) for 2–3 days.

4. Move to a cold room (22°C) afterward.

5. Chocolate packing should be done in a room kept between 18°C–22°C.

Final Thoughts

Crafting artisan chocolate takes time, precision, and passion. With the right equipment, quality ingredients, and this guide, you can create stunning chocolate treats worthy of any chocolatier’s showcase. Whether you're making a sweet gift or expanding your culinary skills, remember: the magic is in the method.

Making chocolate at home may seem like a sweet dream, but with the right tools, patience, and this guide, it becomes an achievable reality. From crisp shells to melt-in-your-mouth fillings, each step brings you closer to chocolatier mastery. Store your creations with care, package them beautifully, and don’t forget to share the joy. Whether it's for a special occasion, a small business, or pure passion-every chocolate tells a story. Now it's time to create yours.

Happy chocolate-making!

(Chef - Chocolate)