The ChocQlate family set contains a sufficiently large quantity of the 5 basic organic ingredients in premium quality to create your own favourite chocolate variety.
In less than 15 minutes you become a real ChocQlatier – without any previous experience and without needing complicated gadgets and kitchen equipment. The ChocQlate set enables you to make your own chocolate without complicated processes like conching and tempering.
Simply melt the cocoa butter in a bain-marie, put the cocoa beans, the cocoa powder and the vanilla into a second bowl, add the desired quantity of agave syrup and finally add the melted cocoa butter.
Pour this cocoa mass into a mould, decorate it and put it into the fridge. Enjoy your DIY chocolate creations.
Storage life of the ingredients
The unopened ingredients can be stored up to four months and once opened they can still be used at least three months.
1240 g of chocolate, that is just too much to cope with at once.
True, this would be quite a lot. Therefore you yourself decide how much you want to make, also a quantity of 100 g, if this suits you better.
I have already got cocoa powder in my kitchen.
Different ingredients, be it cocoa powder, cocoa butter or agave syrup, have differing nuances of taste, due to their character as natural products. We take great care to find and to combine exactly the ingredients that perfectly match in taste.
We want our finished chocolates to have the perfect flavour.
This is the amount of chocolate you can get out of one set:
If all the components of the set are fully used you will get 1240 g of chocolate. For those with a particularly sweet tooth we have provided a little more agave syrup than you may need.
Some agave syrup may thus be left over. It can also be used very well to sweeten your daily cup of coffee.
Here are the exact quantities for those who want to know: you can make 124 wafers or 31 bars with the components of this set.
I am sure I cannot do this.
Yes, you can! It is really that simple. A little bit of patience and a glance at the recipe booklet will do. There you will also find some tips on mistakes that you should not make. The most important thing is to melt the cocoa butter with care and to avoid that water gets into the melted cocoa butter. After that it only needs some stirring and pouring.
Sounds easy to do, doesn't it?