Chocolate

Making Your Own Chocolate would be one small example of our passions and main theme of this page.  After reading what was in commercial Easter Bunnies, I learned very fast how to make my family much better chocolate at a fraction of the price.  Once you learn it, you will never forget how to do it.  This page aims to keep it simple. Click here for our melt and pour molds.  We even have chocolate spoon molds, and the spoon itself is chocolate!  OUR WHOLESALE CHOCOLATE CLICK HERE

To make high quality chocolate you would buy what the professionals call "coins" or "wafers."  They come in Dark, Milk Chocolate and White Chocolate. White Chocolate actually has no Cocoa in it.  It consists of mainly cocoa butter, a commodity we are already accustomed to working with at Mabel.  Do not good chocolate with courverture or compound chocolate that is "commercial" or "craft grade."     Click left photo to see our real mocha spoons!

The quality melt and pour chocolates we use come already mixed, so we know we are working with dark, milk or white.  In buying the professional grade coins, we skip all of the fermenting, processing and tempering that chocolate needs to go through to be ready for melt and pour.  The difference is we know our final ingredients are not loaded with paraffin wax, or other cheap fillers to keep it firm and cut price corners. 

Decadent Chocolate Made Easy

Chocolate Truffles have to be the most expensive to buy an easiest to make in yoru own home.  Retail, they cost at least $1 if not $5 each in the Chocolate stores. When you make your own truffles they cost around .43 cents to make at the most.

We just melt and pour using the microwave for most techniques.  This topic is so powerful--we have waited a very long time to endeavor.  Why?  We love it so much we would have to eat some just to write about this easy and rewarding craft.  And we knew it a year ago.  Filming the "Hot to Make Chocolate DVD" was mesmerizing enough.

With the holiday nearing, it would be wise to learn how to make this simple melt and pour divine treat and recipients will always be putting you on their radar for more.  It only takes minutes, yet guests assume you must have knocked yourself out.  Chocolate is by nature oil based.  Emily Dickenson.  When making chocolate, any of our flavor oils mix in well, such as Raspberry, Strawberry, and my all time favorite Key Lime.  If Willie Wonka and the Chocolate Factory did not inspire you as a child, the movie Chocolat (2000) was proof I could fall in love again with just this project. 

Storage of Chocolate:  Most companies do not ship to sell bulk chocolate during the summer months because shipping trucks can exceed 120 inside.  Typically they stop shipping from April to October.  If shipped mid-summer, the recipient most likely receives a warm pound plastic bag of chocolate  instead of coins, wafers, bars.  Some companies will sell, as long as a waiver is clear.  Since it is already melted and idea to use, we simply cut the corner of the bag as a cake decorator would and pour the chocolate into a mold, keeping the room under 70 degrees.

Chocolate is very sensitive to temperature and humidity. Ideal storage temperatures are between 15 to 17 Celsius (59 to 63 Fahrenheit), with a relative humidity of less than 50%. Florida, for example, is very humid, exceeding 80% humidity outdoors, at times.

Chocolate should be stored away from other foods as chocolates can absorb different aromas. Ideally, chocolates are packed or wrapped and then placed in proper storage areas with the correct humidity and temperatures.  Putting chocolate in a refrigerator is not a good idea unless you have no A/C under 70 Degrees.  The Cocoa Butter will float up and make it look funny.  Still good--just an appearance issue.