Help, I Need To Make Chocolate Sweets,anyone Done This?

[Bobbisox1]

I’ve bought the tiny foil cupcake foils and a temperature probe , I thought all I had to do was melt the chocolate but apparently not, these are for my ‘ toxic’ sweets for a holiday game

[rockyracoon]

If you've got some cream in the fridge, just make some truffles.

[Bobbisox1]

I want to add stuff like garlic, pepper, beetroot etc to them Rocky ,all I thought I had to do was to get a large bar of Galaxy , melt it down and put in the foils but apparently the chocolate looks grey so there a method, sound tedious to me but hey ho :0/

[Tilly2]

Well, it's going to look red, if you put beetroot in...:-)

[Mamyalynne]

Something like this but replace the caramel with your chosen fillings.

https://charlotteslivelykitchen.com/caramel-filled-chocolates/

[Bobbisox1]

I’m hoping to syringe beetroot juice in the base Tilly
Thank you mamya , I’ll look at this

[Bobbisox1]

I’m saving that link Mamya, it’s very informative

[pastafreak]

I thought you were doing this for your girlie week away?

[Bobbisox1]

A two week girlie time Pasta, I’d like a dummy run on the chocolate though ( around now) as we are away in £ weeks

[Bobbisox1]

3 weeks ,not £

[pastafreak]

You need real chocolate...not galaxy, or any similar bars.
Does this help...?

https://sallysbakingaddiction.com/homemade-chocolate-truffles/

[pastafreak]

Or this from BBC Good food

https://www.bbcgoodfood.com/recipes/easy-chocolate-truffles

[Bobbisox1]

Thank, I’ll save the two links, it make take a bit more than one dummy run :0{

[pastafreak]

Are you testing them on your husband...? ;))

[Bobbisox1]

Maybe...but without the added flavours , haha

[Barmaid]

You need high cocoa solid choc. You then have to temper it (different choc needs diff temps to temper). It's a serious pita. It's not worth doing a small quantity. Getting the seed right is important.

However as it's only a joke I'd just melt chocolate and then stir in desired flavours. Tempering it only means you get a glossy finish. Use a tiny drop of alcohol to prevent it going hard. It'll probably be disgusting but that's the desired effect!

[Bobbisox1]

Arhhh, that sounds good, I’m reading all about tempering to make it shiny and attractive to eat...er what!!!!
Thanks BM