Make your own fresh chocolate at home in only 20 minutes, by simply using 5 purely organic premium ingredients.
Everything you need apart from the components of our sets and the recipe booklet can be found in your kitchen:
a pan and a pot for a bain-marie, a small mixing bowl and a spoon. There is no need for conching or tempering.
After melting the cocoa butter in the bain-marie you put it into your mixing bowl together with the other ingredients. Now you stir everything for about 2 minutes with a spoon. Afterwards you pour the liquid chocolate into your moulds, add your toppings and put the chocolate into the freezer compartment for 10 - 15 minutes - finished
The set is sufficient for making 240 g of chocolate. This means that you can produce 6 bars of chocolate by means of one of our bar moulds.
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 for three months.
Storage life of the finished chocolate
Your freshly made chocolate should be stored in the fridge. Thus its aroma is preserved for quite a long time.
We recommend to consume the chocolate within 3 weeks and think you will not have a problem with this, will you?
I have already got some of the ingredients.
Different ingredients, be it cocoa powder, cocoa butter or agave syrup, have differing nuances of taste, due to their character of natural products.
We take great care to find and to combine exactly the ingredients that perfectly match in taste.
Our aim is to offer you the perfect flavour and the perfect taste of our chocolates.
Difference of the yellow and the violet set
The only difference is the coulour of packaging, the components are the same.
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 240 g of chocolate. If you use our bar moulds you would get 6 bars, this means you can use the mould twice to use up all the mass.
Of course you could at first also use only half of the content of this set to get three bars.
I am sure this is much too complicated?
No, it is really very simple. Only 4 simple steps are between you and your home-made chocolate. The biggest mistake you could make is to overheat the mass in the bain-marie or to spill water into the melted chocolate mass.
Do I need one of your moulds?
You can also pour the melted chocolate mass onto a sheet of baking paper. Thus you will get broken chocolate.
Silicone moulds are very soft, with these you cannot make very thin bars. The thinner the chocolate bar the more tender and melting the chocolate you obtain.
A feast for the eyes: our chocolate moulds are made from a highly-polished material that gives your chocolate its wonderful characteristic gloss.