How to create the best advent calendar?

45 min
For advanced
How to create the best advent calendar?
Do you want to make your own advent calendar this year, but don't know how and what to put in it? Delicious homemade chocolate with several flavors that melts on the tongue and is fun to make!More information
Ingredients for this recipe250 g of cocoa butter120 g of cocoa from unroasted beans80 g of cane sugarA pinch of saltChocolate mold
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Description

Let yourself be tempted and create your own advent calendar, you will see that you will be excited! And not only with the sweet tasting of melting chocolate, but also with fun production!

First you need to make small chocolates. You can make just one type of chocolate, which you then divide into 24 parts, or you can conjure up multiple types of chocolate. That way you will have a more interesting calendar!

First we make the basic chocolate

What will be needed?

- 250 grams of cocoa butter

- 120 grams of cocoa from unroasted beans

- 80 grams of sugar (palm, coconut, cane sugar or perhaps maple syrup or xylitol)

- A pinch of salt

How to do it?

We have to melt the cocoa first. It is best to dissolve it in a water bath. But if you are impatient like me, let it dissolve directly. Transfer the liquid cocoa butter to a blender and add all the other ingredients to it, then blend for about 30 seconds.

And now there is room for experimentation! Try replacing sugar with xylitol, palm sugar or maple syrup. So you can create ten different types of chocolate. Any sweetener will change the taste of the chocolate.

You can also add nuts (ground or whole), dried fruit (pieces of raisins, cranberries, prunes, apricots, figs, dates or even goji) to the mixed chocolate. Also try chili or grated coconut.

You can make chocolate without a mixer, but it won't be as smooth. In that case, mix the cocoa thoroughly into the melted butter.

Then pour the chocolate into a stainless steel bowl. Transfer the stainless steel bowl with the chocolate to a larger bowl of cold water or ice. Stir the chocolate thoroughly, just by hand, until the temperature of the chocolate drops to 32°C. It is important to stir the chocolate as it cools, because then it is beautifully stiff and creamy. Once the chocolate has cooled to a temperature of 32 °C, pour it into the prepared molds and let it harden.

And now you can have a good time again! Use different types of molds according to your current inspiration, taste and mood.

Then just put the finished chocolates in suitable bags. Number them or decorate them. You can hang them on a pine branch, for example.

Raw materials
250 g of cocoa butter
Cocoa butter, 500 g
(1)

Cocoa butter, 500 g

29,04 EUR
120 g of cocoa from unroasted beans
80 g of cane sugar
A pinch of salt
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