Introduction: Chocolate Tray

Picture of Chocolate Tray

Most of the chocolates are soft-centered chocolates.

Step 1: Little Beads Buttons

Picture of Little Beads Buttons

These are the only non soft-centered chocolates on the tray :) Super easy and super quick to make. All you need, to make at least 5 buttons

50 gram milk chocolate

Little Beads

Round bottom chocolate mold

Melt chocolate in microwave, at 30 seconds intervals, stirring each time

Place little beads on mold's cavities and pour melted chocolate covering the beads

Chill until harden and unmold

Step 2: Nutella Cream Chocolates

Picture of Nutella Cream Chocolates

100 g dark chocolate (or semisweet or bittersweet)

Filling (this is a base creamy filling that you can flavor as you wish either with food flavoring or homemade jam/custard/preserves):

700 g soft curd cottage cheese, either homemade or store bought

1 envelope vanilla sugar (at No Frills or Safeway)

a couple drops of lemon oil

10 g gelatin bloomed in 50 g water, heat in microwave for 10 seconds

5 tbsp icing sugar

Beat everything in a mixer until creamy then chill in the fridge for half hour before using

Mix 2-3 tbsp of filling (reserve the rest for other pastries/cakes/chocolates/breads/sweets) with generous 1-2 tbsp Nutella until combined

Melt dark chocolate and fill up mold, tap upside down, chill in freezer for 5 minutes

Fill up cavities with Nutella mixture and pour melted chocolate

Chill until harden.

Step 3: Double Chocolate Cranberry

Picture of Double Chocolate Cranberry

Dried cranberries, as many as you'd like to make

100 g dark chocolate or milk chocolate

100 g white chocolate chips

Melt dark chocolate and dip dried cranberries. Place on parchment paper and chill to harden (or room temperature is fine as well)

Melt chocolate chips and fill mold cavities, turn upside down and tap, chill in freezer for 5 minutes

Drop a cranberry into each cavity and pour chocolate chips covering it

Chill in freezer for 15 minutes

Step 4: Dark Chocolate With Lemon Creme

Picture of Dark Chocolate With Lemon Creme

100 g dark chocolate

From the previous creamy filling base, take about 1-2 tbsp and add a pinch or two grated lemon rind and mix

Melt dark chocolate, fill up mold, tap upside down and chill in the freezer for 5 minutes

Fill up cavities with filling and pour more chocolate on top

Chill in the freezer for 15 minutes

Step 5: Chestnut Filled

Picture of Chestnut Filled

100 g white chocolate chips

Enough of chestnut puree

Melt chocolate chips and fill up mold, tap upside down and freeze for 5 minutes

Fill up cavities with chestnut puree and pour melted chocolate on top, freeze for 15 minutes

Comments

nancyjaneyoung (author)2017-11-25

My mouth is craving chocolate now!!!! You have some very interesting fillings for your chocolates. I am wondering if could create Christmas hostess gifts of chocolates. Would it be possible to make these batches one at a time, refrigerate them and create the sampling box/tray just before leaving my house? Could you perhaps suggest some other chocolate goodies that could be added? And finally, how would you identify the various chocolates ingredients [allergies, you know? I will need at least 10 gifts. Thanks for any help you could suggest.

klinong (author)nancyjaneyoung2017-11-30

Absolutely. I do store my chocolates in the fridge, but of course, the longer they stay in the fridge, the condensation create the discoloring of the chocolate (not white chocolate). Since the filling was cottage cheese (farmer's cheese), they always have to be stored in the fridge.

That is good that you ask about allergies. I have since living as vegan, which means I no longer really make chocolate, especially the white ones as cocoa butter is hell expensive. I have fudges recipe on one of my ibles too, perhaps they might interest you?

All I could suggest is make a sticker or write down the ingredients, of which chocolate is which and stick it to the goodie-box or bag?

Fathomlis (author)2016-02-17

This is amazing!

klinong (author)Fathomlis2016-03-03

many thanks!

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