Chocolate is meant to bring a smile to your face… but what if it doesn’t? Well, you are not alone. The chocolate-making process is sometimes not so sweet!

While making chocolate may seem simple, it can be very technical to work with. Preparation, attention to detail, and the way you handle chocolate will have a huge impact on the end result.

To prevent your chocolatey treat from turning into a cocoa-tastrophe, here are 6 big mistakes to avoid when making homemade chocolate.

1. Using the wrong chocolate type

If you want to see the proof in the pudding, you need to use the best quality chocolate. Many brands use little cocoa butter and substitute the fats with vegetable oil and a hardening agent.

Though these chocolates might still work, their texture is gritty and leaves the palette feeling waxy. Look for chocolate that contains real cocoa butter and has no extra additives - this will give you the smooth velvety texture you’re after.

2. Rapidly melting your chocolate

Chocolate must be melted cautiously as it has the tendency to burn. When heating chocolate using the microwave, make sure to heat it in small increments, stirring each time to ensure the chocolate melts slowly.

Remember to take note of the bowl you use. Glass bowls retain heat and continue to raise the temperature of the chocolate. It is therefore critically important to heat the chocolate until it is 80% melted and to stir frequently to avoid scorching.

3. Throwing a temper tantrum when tempering

Tempering chocolate means the chocolate is brought to an optimum temperature to allow the fats to be evenly distributed. While this may sound simple, the science behind tempering chocolate is bound to cause temper tantrums.

Getting the correct tempering temperature is the pressure point of any choccie-inspired recipe. Do not forget that different chocolates have different desired temperatures.

• 88-90°F. for dark chocolate
• 86-88°F. for milk chocolate
• 82-84°F. for white chocolate

We recommend resting it on a cool countertop (far away from the oven) slowly stirring until it reaches the perfect temperature. In a typical home setting, this will take between 5 and 10 minutes. Take extra care and be patient; this is the difference between a dull grey and a glossy finish.

4. Using molds that are not fully dried

Chocolate and water are not friends. Avoid rinsing the molds right before using them as it is difficult to dry them completely. Any moisture will result in grainy chocolate.

For the A-type personalities, there is no need to wash between uses on the same day. Simply wipe with a soft absorbent towel and continue.

5. Trying to be too cool

At this point, you might think you’ve nailed it - but please resist the urge to put your chocolates in the refrigerator or freezer. Dropping the temperature too quickly will undo the tempering process and make the oils separate, leaving you with that dull color.

It’s best to let the chocolates rest at room temperature in a cool dry place (away from the reach of animals and children). This way you can expect the perfect texture and flavor!

6. Improper Storage

Chocolate can last a while, provided it isn’t devoured in one go and is stored correctly. We recommend an air-tight container away from moisture and odors that will impact the flavor. Keep at optimal room temperature between 65°F - 68°F to ensure there is a glossy sheen and a satisfactory snap when you bite in.

Making chocolate at home is a fun-filled activity if you know what you’re doing. Avoid these common mistakes and you’re bound to make the perfect chocolate treats every time.

Perfect For (virtual) Summer Parties!

In 201 Fun Chocolate Facts and Chocolate Trivia Quiz you get all the facts and chocolate trivia questions to stump your friends, whether you're together in person or hanging out on video!

CLICK HERE for the low-cost ebook from Amazon.

• Author
• Recent Posts

Rae Oliver

Writer at Truly Experiences

Rae is a 20-something professional digital nomad, most days hunched over her laptop, furiously smashing out helpful hacks and witty words. Her work has received starred reviews from her mother, her cat and her local chocolate bar.

Latest posts by Rae Oliver (see all)

• 6 Big Mistakes to Avoid When Making Homemade Chocolates - June 30, 2020