Patience is a Virtue When it Comes to Making Homemade Chocolate

Homemade chocolate
Photo by Tetiana Bykovets on Unsplash

You’re probably familiar with the common phrase “patience is a virtue”, and you should fully embrace it when making homemade chocolate. This process can be a fun adventure, but you shouldn’t rush it if you want to do things right, and here are three cases when you should take things slow.

Using Low Heat

Many people end up burning their chocolate in an attempt to speed up the melting process. They usually do it by turning up the temperature too high, but this is a huge no-no. Keeping the temperature low or medium is your best bet, and you should stir it along the way so it wouldn’t end up burning.

Don’t Pour Hot Chocolate

After melting your chocolate, you shouldn’t pour it into the molds right away and call it a day. It’s important to give it some time to cool down before taking this step. You can use this time to make sure that your molds are clean and dry because moisture won’t do your chocolate any good.

Speeding Up the Freezing Process

The fastest way to freeze your chocolate is to simply place it inside your freezer, but it’s not the best. You should probably let it go solid without using the freezer because the oils will separate and your chocolate will be too grainy if it’s been frozen too quickly.