Copyright © Sweet Tooth
Friday, December 1, 2006

Chocolatier Wanna be

After watching the movie Chocolat, staring Juliette Binoche, & Johnny Depp, few years back I have this dream of being a chocolatier with my own chocolatie. I remember watching the movie and looking at those glossy, yummy looking chocolates that Juliette Binoche's character makes, and of course I was staring at Johnny Depp too!

I have no idea what prompted me in making these White Chocolate Candies with Bittersweet Chocolate Ganache inside. So I took out my few collection of chocolate molds, my favorite are the one's that I bought from Cooks Exchange (their branch in SM Mega), few years back. I believe they were for gelatin but I've always used them for chocolates. I know that Chocolate Lovers, its literally a castle located in QC, they have tons of chocolate molds however I found them too shallow and small. This one sits nicely in my palm. Anyway, I use to be a fan of that store used to buy all my chocolates there but one time I bought a kilo of walnuts from them and didn't realized that they are already rancid until I was about to use it for my Lemon Torte, I was so piss off that I only buy non perishable items there like cake boxes and stuff.

Back to my chocolates,
step 1: I roughly chopped white chocolates and zapped it in the microwave stirring ever 10 secs until silky and smooth.
step 2: I let it cool for a few minutes and coat my chocolate molds with it, I fill them up to the rim and let it stand for 10 minutes.
step 3: After 10 minutes have passed I flip the whole thing and put it on top of a wire rack and wait for another 10 minutes.
step 4: I use my offset spatula to clean off the excess chocolates from the rim of the mold to make it neat then I wait for the chocolate to harden.
step 5: while waiting for the chocolate, I made my ganache. I chopped bittersweet chocolates and let it steep in a warm heavy cream and gently stir it till smooth and silking, out it aside till room temp.
step 6: I gently spoon the ganache over the pre-made chocolate shells and wait for the ganache to set before selling it with white chocolate and witing for it to set once more.
step 7: Eat it! Share it! Enjoy it!
Chocolate making is really messy especially the first time I tried it, after few dozen tries, its getting easier but still messy to do. I guess the saying "Practice Makes Perfect" really applies to this.


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