First Foray into Chocolate Moulds and Making

While my mother and sister were visiting Hong Kong we all visited Shanghai Street in Yau Ma Tei which is the most fantastic place to find all kinds of cooking sundry. From industrial supplies to just regular home cooking items it has everything!  Unfortunately I didn't have a camera so I am going to have to go back and take some photos before we leave Hong Kong at the end of this month.

When we were shopping around there I found a great chocolate mould with little leaves. I have never tried making chocolates and I thought it might be a fun thing to do one afternoon while my husband and I are organizing things for the move...just something else to do than discuss what to take and how to pack - which is getting tedious for me!

Anyways so I watched two you tube videos on tempering - one by an american lady, and one by Howdini Guru, and they were both very helpful. Since I didn't have a candy thermometer (or any kind of thermometer) I just used guess work.

I melted the chocolate over water in a bowl (with the water boiling very low) then moved the chocolate to a plastic bowl that wouldn't retain the heat, then added more of the chocolate pieces to try to cool it down.  Here it is before it goes in the fridge.

Here is the result!  They aren't hard all the way through but they are delicious, and I have put them back in the fridge to try to keep them from melting.