Boxed Chocolates

1. 01 Introduction: Thank you for taking this class. In this class, I hope teach you how to make these different chalk and put them into different types of gift boxes for you to give to family and friends. First, I will teach you how to make Peppermint Patty's. Next, I will teach you how to make almond butter, chocolate truffles. Then I will teach you how to make chocolate Peppermint fudge. Next, I will show you how to make carbonyls. After that, we move on to eggnog truffles. Next, I will show you how to make field chocolates with two flavors, lemon and raspberry. We now get to package our candy for our friends and family. I am a self taught Baker, cake decorator. Many years ago, I decided I wanted to open up my own bakery so that I could make cakes and other t-shirts. For other people. They're special occasions. So I read a lot of books, watched a lot of videos, took some classes, and of course did a lot of practice until I felt like my cake decorating skills with the level that I could make beautiful cakes for other people. I then open up my own home. I had this business for several years, making cakes and other t-shirts. One thing I did with my businesses, I went to different festivals throughout the year and farmers markets. One of the festivals I went to was a Dickens festival at Christmas time. And my candies were a big hit. I had this bakery for many years and tell my husband got a job offer in New York City. We felt like this was a good fit for us and so I closed my bakery and we moved across the country to New York City. Now here in New York City, I do not want to go through the steps to open up another bakery, but I still love baking cookies. And as we type teacher, I like teaching others. So I decided to share my skills on Skillshare. This class is for the cook who would like to learn how to make different types of candy and put him into chocolates to give to friends and neighbors for the holidays. I am excited to teach you the skills in this class. Let's move on to lesson number one, making the peppermint Patty chocolates. 2. 02 Peppermint Patties: We're ready to make the peppermint Patty type of chocolates. The first thing we wanna do is get the chocolate melted because this is very small. I've divided the amount of chocolate into thirds. So I have one cup of chocolate chips and two-thirds a teaspoon of shortening here. And we're just waiting for this to melt. Once it melts, I'll show you what we do. As you can see, this is most of the way melted. So I'm going to turn the heat down so that it stays melted, but it doesn't keep cooking. Then what I'm gonna do is I'm going to take this paint brush and dip it in the chocolate. Then paint and fill in my chocolate mold. And I want it thick enough that I do not see any of the details that's on there. So if you look real carefully, you'll see it's painted all the way up to the top of the sides. And I'm just going to continue to do that on all of them. Hated all the way up to the top. Making sure it's thick enough that I don't see the bottom, the imprint because this is a Smiley face. And I want that to come through in the chocolates. But I don't want to see it on the inside. So I'm going to continue to paint until I have all my chocolate molds filled with the chocolate. The reason we're using a paintbrush is because the paintbrush will help make it a fairly thin layer. And we can spread it there because we want to have room in the cavity for the candy that's the flavor besides chocolates. So we don't want it a very thick layer. I just finished coding all of those with the chocolate. I'm now going to stick this in the fridge so that chocolate can set up hard. Before I add the peppermint feeling to it. Then we'll be ready to start making the peppermint filling. In this bowl. I'm going to add my three-fourths cups, sweetened condensed milk, my one teaspoon, peppermint extract, and my one-eighth teaspoon of the vanilla. Then half of the powdered sugar doesn't have to be exact because it's all going to get added in there. The main thing is, is we don't want the powdered sugar fluffing up too much. Then I'm going to turn this on. Low speed is I can then I'm going to add more. I'll be not all of it yet, but lot of it because a lot of it felon. And I want to start over here right. Then I'm going to add that last little bit. We're ready. I want to kind of get this all in one big mound. We're ready to start putting this into our little chocolate. Let me move this to our smaller bowl. We're now going to get the chocolate molds. So they've been sitting in the fridge out and fill them with our mint candy. You can see the chocolate is hard. I'm just going to take a piece of this candy, roll it in Nepal to begin with. And then Misha down into that mold. And I want to do that till I have all of them filled with the candy. You notice, it's not a very big ball. That, that one might be a little bit bigger than I want it to be. So I'm going to take it out, roll it again. You just want it to come to the top there. I'm going to continue until I have all of these cavities filled with this mint. With that done, I'm now coming back to my chocolates and I use the spin this time. I just want to spoon it on top and totally cover that with the chocolates. And I just keep doing this until I have all of the cavities cupboard. Again, it's very important that you cover all of that white. We can always break some of the chocolate off. When we take it out of the mold. We don't want any of the white showing. We're now going to stick this back in the refrigerator to set up for five to 10 min so that we can remove it from the candy, from the silica. So we'll be back in about five to 10 min when the chocolate has set up. I checked this out of the fridge. It sat for quite awhile. Now I'm just going to push chocolate out with the chalk itself. I'm just going to come around with a knife and cut the excess off. Still a little bit soft on the bottom. I'm sorry, I've cut that excess off. Smooth it. I'm trying not to touch the face because I want to keep that happy face there. I'm going to let these I'll set up more, get harder. You can tell I didn't get enough chocolate on that one. You begin to see where I didn't quite get enough chocolate. So I'm going to love these setup more. I'm gonna get the next one started. We're back to the paintbrush. We're going to paint. You want to make sure all the way up. Notice on the last one there was a couple of spots where it wasn't there wasn't enough chocolate on it. So I want to really make sure that this one has enough chocolate. And part of that is making sure I see not none of the eyes are smiles on the bottom. Because if I see some of that, then it's not going to have enough chocolate. You'll notice I'm making sure the top going up the sides has plenty. Then I double-check to make sure that the bottom has enough. And each time I do this, I am getting 15 pieces of candy. Because there are 15 mol in my silicone mold. You can see one batch of this is going to make a lot of candy. Because when I get done with this one, it's gonna be up to 30 pieces of candy. We're now going to put this in the fridge or the freezer for about 5 min. This is now SAP in the fridge. I went ahead and wrap this in Saran wrap so it would stay fresh and soft and not go crusty. So just again, just a little bit off. Roll it in the fall and push it down. Do that for all of them. There's our last one in there. This time. I'm going to try using the paintbrush on this, see if we can get less excess chocolate. So I'm just going to paint the top of this, making sure I seal it. Try not to go way over like I did with the spoon on. We'll see how this works. We'll decide after this one's done, which way we're going to do the others. I came to me looking at it right now and how it's working. I'm betting I'm going to do it this way from now on. Because it just does not seem as messy as mooning over. I'm just going to keep going until I have them all covered. Then I will put this in the fridge or freezer. You can do either one until it sets up part. In though I do want to make sure there is no white showing. I have all of the white cupboard. And as you can see, we're getting for the second set, almost completely done because we have all the bottom part and now we're getting close to the top part done. And I'm still on that first cup of chocolate. Okay, we have this cell done. Now we're going to stick this in the fridge and let it set up, and then we'll be back. We've let this sit. So now we're going to go ahead and fill this out. Then let's see which way we like it better. I'm not saying as big of a mess with it this way. I'm still having to come and clean a little bit off, but not near as much. So I think I'm going to use the paintbrush on the rest of them, then I can just pick up a little bit there. Instead of a whole lot. You can kind of go like this and the heat of your finger will smooth that. Just rubbing along their light that just kinda smooth it out. Gives it that lip I like. Keeping my fingers all down. They're not up on the face. Let's see what happens when you don't get enough of the chocolate in there. And you can see it doesn't have nearly as much chocolate, but it's still going to be okay. People will enjoy it. You go ahead and decide which way you want to do it either way is fine. Then we'll move on to our next candy in our next lesson, I'm going to continue to fill my moles and get it cold and do this until I have all my candy done. And then our next lesson will be our new camp. 3. 03 Almond Amaretti Chocolate Truffles: We're ready to start making the Ahmed, who read TO chocolate truffles. We need to start by cutting up our bittersweet chocolate. I have my chocolate. And with these already having those divided spots, I'm mainly just going to cut it where the dividing spots are. And it may cut a little bit smaller than that and that's okay. Let's see if we can cut that down the middle there. Then we're just going to put this in our home. We have two more packages of bittersweet chocolate for the total of 12 oz. And there we have. The last. Else. With this. We're not going to go to the stove to heat up the cream and butter. I'm going to turn the heat on to immediate. And then I'm going to add the butter and the heavy cream. And we're going to bring this to a simmer, coconut on a medium heat. And we want to start a little bit because we don't want it to burn on the bottom. You don't need to start constantly, but you do need to start every few minutes. We will be back when this is coming to a simmer. As you can see, the butter is pretty much melts it. If you look around the edges, we're starting to get bubbles. So it's almost to that similarly stage. So we want to start a little bit more frequently so it doesn't burn on the bottom. As you look at it. Starting to get more bubbles all the way around. And we're even bubble starting to form in the center. Basically there to summary. We're going to go ahead and turn the heat off. And we're going to take this over to that chocolate that we cut up. We're now going to pour this hot liquid onto our chocolate. Make sure all of the chocolate or as much of it as you can, is covered by the milk. We're now going to let it sit for five to 10 min so that chocolate can completely melt. So we'll be back in five to 10 min. This has been sitting for about 10 min. Now I'm just going to stir and get all of that chocolate milk mixed together. And as we stir it, it's going to look more and more chocolate and less and less milky. You can see we're getting a lot more of the chocolate look in a lot less of the milk. We do want this to be completely smooth and be completely chocolaty. None of the milk. So I just keep stirring until we get there. Almost there. You can see how smooth enrich the skin Nationalists. Now, what we want to do is we're gonna stir in almond butter. Almond extract, the vanilla. And we want to stir this until it's again a nice, smooth and shiny ganache. You can see that's now a nice smooth, shiny ganache. I sprayed my container down so that this won't stick as it cools and hardens. And now I'm just going to pour my ganache into this container and spread it out. We're now going to cover this. With that covered, we're going to refrigerate this at least 3 h so that it can become very firm. Then we'll be ready to start forming the truffles and rolling them in that the crushed cookies. So we'll be back in about 3 h when these have firmed up. Our candy has sat in the fridge for about 3 h. We're ready now to finish it up. I'm going to put these cookies. And I'm going to start by just doing half. I can always, I can do the other half if I need it for I don't know for sure how many cookies it's going to take because it's just the coating on the outside. So I'm going to put the cookies in the food processor so you can see it. And I want to make them grinded up very well. As you can see, the open that up. We have a fine powder. We're now going to just dump our powder or our cookie crumbs into this bowl. Here is our truffle mixture and our bread crumbs. And then our Pam to let them sit in when we do it. So I thought very small scoop, that's just one tablespoon. If you don't have a script like this, you could just measure it with a regular spoon. So I wanted to just scoop up. And then I'm going to in my hand like that. If I have too much in there. The reason I want to put up my hand is because I want to roll this to be a nice ball. And then I'm going to cover it with those cookie crumbs and stick it on my pan like that. And I just continue to do that until I'm done. And I like using the scoop because I feel like I have better size control and they may not all be exactly the same, but they're going to be pretty close to the same. So just continue to do yours and I will continue if your mind, until I have them all done. I have rolled out all of the candy and coded them in the ground up cookies. Now what I wanna do is I just want to cover them with plastic wrap. With them covered with plastic wrap. I'm going to put them in the fridge to let them set up for at least an hour. And then I will put them in a small airtight container to store until I have all the candies made. And we're ready to put together our chocolate boxes. 4. 04 Chocolate Peppermint Fudge: We're ready to make our chocolate Peppermint. But the first thing we need to do is get the PAM ready. I have my band and I have my foil. And I'm going to put my foil and my coil to go to the corner of the pen. Also come up as far as it can come up. Now, I'm going to spray the pan down. Now this is ready when we're ready to put the sludge candy in there. In Japan, we have our heavy cream and we're going to add three tablespoons of corn syrup. Already have one in there. There's 2.3. Then we're going to add our sugar or salt. Half a teaspoon, and a two tablespoons of water. One. We're turning the heat on to a meeting heat. We're going to stir this. We want to stir it constantly until the sugar and everything dissolves. You can see that the sugar is dissolved. Now we're going to add the chocolate. We're going to stir it until it is melted and the mixture is smooth. You can see the chocolate is melted a little bit more to go on the melt, but it's getting there. Once a chocolate has melted, we're going to bring this mixture to a boil. You can see that it's coming to a boil. So we're going to stick or a candy thermometer in. We want it in their chocolate, but not touching the bottom. And now we're going to bring this to 38. And at this point, we're going to take this burnout and we're going to turn the heat up to medium high. And we're gonna use this pastry crust that we have sitting in cold water or sitting in water to brush down the sugar coming up on the edges so that we don't have the sugar crystals forming and ruining our fudge. So we'll just keep brushing that down as it comes up. And we already have an up to 200. So it moves up pretty quickly. We wanted to get to 238. It is reached to 38. So I'm going to turn the heat off. And I want to very quickly pour this into our bowl. Not scraping the bottom now, scraping the sides, just pouring that into the bowl. Now I'm gonna take my candy thermometer and clean it. I cleaned my candy to monitor. And now I'm just going to put it in the bowl. And we want this to come down to 110 degrees. Now, right now it says 125 because I just cleaned it, but it's gonna go up. Now that it's back in the candy. But we want it to come down 110 degrees. And that should take 30-40 min. Before we let it sit, we want to put our butter little dabs on top. Just break your butter up, put it on top. We're not going to stir it and just sticking it on top. Now, we'll let it sit for that 30 to 45 min until this moment it gets down to one tenth. So I measured out my puffs and then I put them in this nut grinder, grinding the Cambrian. And because they're peptides, so not as colored as regular candy canes. So they actually grind up quite nicely in this grinder. Once I have this ground up, this will be ready for the function. Now we just need to wait for that fudge mixture to come down to 110 degrees and then we'll be back. Eye candy is registering 110 degrees. I'm going to go ahead and take the thermometer out. And I'm going to add two teaspoons of vanilla and one teaspoon of peppermint. Now we're going to repeat this with the hand. First, I want to mix it all in. Then I'm going to turn it off. Now. We're going to go ahead and pour this into rpm. Then we want to spread it around so that it's even thickness and smooth or smooth as we can get it. Now we're going to sprinkle this peppermint that we ground up on top. And then we're just going to kind of push it down into our fetch. With that done, I'm going to take some plastic wrap and I'm going to cover this. And we're going to let it set up at room temperature for about 4 h before we cut it. Then we'll be back. When it came time to cut the fudge and stored. It was getting pretty late at night and I forgot to record how to do that. So let me just quick tell you what I did. Here's my container fudge. What I did is I lifted the foil out of the pan, set it on the calendar using a knife. I cut it into the 1 " strips and then cut it the other way into the 1 " strips. Then I would get fudge that licked. This size, ready to go and our chocolate boxes, as easy as that. Go ahead and cut this up and get it ready for the chocolate boxes. 5. 05 Chewy Caramels: We are ready to make our caramels for our chocolate caramel sauce pan. We're going to combine the butter, brown sugar, sweetened condensed milk. The coin, a pinch of salt. When I turn the heat on, medium heat. And we wanted to bring this to a boil and we want it stirrup constantly. Although you'll notice while the butter is still in very big chunks, it does not stir up very well. So we're just trying to keep it moving somewhat. As the butter melts, it will be easier to stir. And of course it doesn't need to be a vigorous stir. We just want to stir it enough that it does not stay in one spot and burden. And it will become easier to stir as that butter melts. As you can see, the butter is almost completely melted. With the butter melted, I'm now going to stick my candy thermometer. And I want to make sure it is not touching the bottom, but it is into the liquid. And I'm going to keep stirring. This is going to come to a boil and we want to cook it till it gets to 240 degrees. You can see now it's starting to boil. Still want to be stirring it because we don't want it to burn. It doesn't need to be vigorous, stir just enough to keep it moving. It's about 35. And we wanted to get to 40. And then we're going to be cooking it for 2 min. So since it's a 235 to 40, I'm going to set the timer for 2 min. Basically a 240 and 234-40 disposed to time it for 2 min. Now I'm gonna kick it for 2 min. Well, I'm kicking into 2 min. I'm gonna go ahead and remove the candidate monitor because it does make it harder for me to stir and we're no longer looking at what the temperature is. We're just doing that to minutes. The time was just gone off. I'm going to turn the heat. Now. We're going to store in that 1.5 teaspoon of vanilla. That in. Once we have that stirred in, we're now ready to go and pour this into our panel. We just want to pour this into our pen. And we're going to let this cool. Wow, are caramels or cooling. We're going to melt some chocolate and get silicone mold ready for the caramels to go into. I have my chocolate melting here. Now. If you don't have a chocolate melter, you can melt it in the microwave. 50% power for thirty-seconds. Well, the first time you would probably do a minute. And then 30 s after that at 50% power and staring in-between, the only problem with that is you would occasionally have to go and do another ten, 15 s to remelt it because it would not stay melted, it would slowly cool. Having a chocolate melts through here. Once it melts, I can turn the heat down to a warm and it stays melted, so I don't have to continually heat it. So we're just going to wait for this to melt. And instead of a spoon this time I just have this little secure because I don't want a big spoons sticking in there. This is to stir it. Once it melts, I will use my paintbrush. As you can see, it is mostly melted. There's still a couple of chunks in there, but those couple of chunks will melt down as we work. So I'm going to take my paintbrush and I'm going to paint the bottom and up the sides. I want to make sure there's no green showing in there at all. Painting up the sides and that there's enough on the bottom. Then I'm just going to continue on filling in all the cavities in tune up the side and feeling in the bottom. Sometimes you do need to turn it so you can see all angles of it. Being square. Those corners can sometimes get missed. So turn it to make sure that you have all parts of it. I'm just going to continue until I have all of these done. I have filled in all the cavities here. You'll notice the first ones have already started to harden. But I am going to stick this in the freezer for about 5 min before I start putting the caramels in. We've taken our caramel out of the pan. It's still on the map that we have. Now what we wanna do is our chocolates or 1 " square. So I've got this measurement. And I'm just going to mark 1 " there. I know. And mark it down here. And then I got to put this so it's lined up there. And I want to cut this all the way through that 1 " mark. And now as you can see, it's the right. For now, I'm just going to put this on there and cut at 1 " intervals. I'm going to stick the car animals in there and I'm just going to lay this down here. Go 1, " 1 ", stick them in there. Get a little bit out of shape, just push him back in so that they fit in nicely. Because the Cardinals are soft and we want it to be soft. What makes some really good when you eat them? I'm just going to continue doing this until I have all of my containers here full. Then I'll come back and show you what we do next. I have failed all the cavities with the caramel. Now I'm just going to take my paintbrush and I'm going to paint the chocolate to the edges. And if it goes down to fill in, that's fine too. We want this to be completely covered. We don't want it to come outside. Dislike that. I'm gonna go ahead and do that with all of them. Some caramel seemed to be a little bit smaller than others. Which case they end up getting more chocolate because the chocolate goes down and fills in the side, which is what we want. Because we want to be a nice, perfect square. When it's done, you go ahead and do your chocolate, getting that chocolate in there to encase the caramel. And then when you have them all done and I have mine all done, we'll come back here and I'll show you what we do next. I have covered all of the cardinals. You can see it takes a while because these have already starting to look like they've set where these are still very moist. I'm going to now stick this in the fridge or the freezer for about I'm going to probably give it a half an hour so that it can be come really firm. And then we will pop them out and show you what they look like. These have been sitting in the freezer for probably about a half an hour. So they should definitely be set up. We're now just going to turn this over and push our karmas, all the criminals out of our moles. Now we just wanted to turn it right side up. I'll need to take this mold and do at least one more batch because I think I only did about half of the kernel. So here are our chocolate caramel. 6. 06 Eggnog Truffles: We are ready to make the eggnog truffles. Let's go ahead and begin. We're going to start by melting these 8 oz of chocolate in the microwave. To do that, I'm going to cook it in the microwave at 50% power for 30 s and then stir it. It has bent seconds. I'm gonna go ahead and check this out. We want to stir it. As you can see, thirty-seconds was not that long. And the chocolates not that melted. We're going to put this back in the microwave for another 30 s and then start. And we'll get to continue to do that until it melts. I've done this a couple of times now. I'm thinking this is probably going to be yes. Let's check it and see. As you can see, that chocolate is melting. So there's no chocolate melts left is just the liquid form. So this is ready. We're now going to dump into this bowl or cream cheese, our confectioner's sugar, or nutmeg, and our rum extra. This is not a very big bowl. But then we're not making a whole lot. I want to turn this on a low speed, which you can see it. I'm going to add this melted chocolate and I'm gonna beat it until it is well-mixed. Just want to taste that mixture. It tastes, try it. Tastes really good. Now, I want to cover that well. First I want to scrape down the bowl, makes sure it's all mixed in. And it looks good. Now I'm going to cover this. Let it chill for about 4 h. Then we'll be ready to finish up the candy. The egg not truffle mix has been sitting in the fridge for about an hour-and-a-half, which is probably good for what we're going to be doing. I am now ready to melt the chocolate and prepare the molds for the truffles. This is the mold I'm using for my truffles, has a little pattern on this side, which is the top. But it's pretty deep so I can make these a little bit bigger. I also have my chocolate right here and I just barely printed in there, so it hasn't had time to really announce. As soon as it melts, we will start painting our chocolate on our mold, and then we'll be ready to put the center. So we'll be back once our chocolate has melted. While the chocolate is still melting, we're starting to get parts of it that have melted enough that as I put my paintbrush in there, it's coming on the paintbrush. So I'm going to go into that. I want to paint the bottom of my chocolate. And then I want to come up the sides, totally covering this with chocolate. So you can see that it is totally covered with chocolate. There's none of the mold showing through. Just going to add a little bit more. I want a little bit of thickness to the sides. And then I'm just going to go on to the next one. First I'm covering that bottom. I want the bottom to be so that I do not see the pattern on the bottom. I can see the pattern, it's not thick enough. And then I just paint up the sides. Once I have that bottom enough. I'm just going to continue to do all my cavities. Once I have all of them completely painted, the bottom and the sides. Then I'll be back. You go ahead and do yours also. Then we'll be back once we have all this painted. As you can see, I have filled in all of them. I'm not going to stick this in the freezer or fridge for about 5 min so that this can set up. If I put the filling in, I have my eggnog truffle mix and I'm just going to take a little bit out. It's a little bit sticky still. And I'm going to stick it in my cavity, which use a spoon, stick it in. And I want to fill that cavity up to the top and it'll continue to set as we put it back in the fridge. But it's kind of nice to have it a little bit softer when you fill in the cavity. Because then it goes into all the crevices. It is a little messy. That's okay. Just expect you can have a little bit of a mess as you do. So just get a little on the spoon and then get it in there. Once I think I have enough in there, kind of use the spoon to spread it around, feel the cavity. So it's kind of a mixture of the spoon and my fingers. You can't let this sit in the fridge a little bit longer and get firmer and it wouldn't be quiet, just messy. I find it doesn't really need to sit in the fridge longer because it's going to sit as the chocolate soon. So keep doing it till you get all of them failed. And I will keep doing mine. And then we'll be back after all of them are filled. Okay. I have failed all of the sensors up. Now, if you want, you can come back and you can wipe and get a lot of this excess saw. It's really up to you on how many chew on it. I cleaned my hands up and I got some damp paper towels. With the damp paper towels, I'm just going to come, I'm cleaning up around the candy so that I don't have any of the truffle mix really out there. And it doesn't have to be perfect. I'm just trying to get it so that when I paint the chocolate on, it's going to sell. I'm trying to guess Bessie around the candy things. I have my chocolate again. I'm just going to take my chocolate and start by putting it in the middle and spreading it out to the edge ceiling that at the edge. So I don't see any of that feeling. And I'm going to do that for all of them. I like to start at the middle because then I have more control as I take it to the edge. You see I had a little bit truffle there over the edge. So I'm taking the chocolate there over the edge to totally ceiling in. Go ahead and do yours like this. When you're completely done. Back in, I'll show you what we do next. I have covered the top of each of them. I'm now going to stick this in the fridge or the freezer for at least 10 min. If in the freezer in the fridge, probably at least a half an hour. And then we'll be back and I'll show you how to finish these up. These have sat in the freezer about a half an hour. So I'm now going to just turn these over and push these out. Still soft. Seeing how soft that is, this one turned out get this one did not. Anyway, we are pushing this out. Some of them are not coming out as smoothly as I thought they would. Now, the one thing you can do, you don't want a much chocolate on your paintbrush. But the one thing you could do is you could come back here with the chocolate and fill in those little spots. That came off. Won't be quite as pretty. It'll still work. Some of them came out fine, so I don't need to do anything to others. I need to just a little bit of fixing up. Now with that part done, I'm just going to take my eight max seasoning. I'm going to do just a quick little sprinkle on top of eggnog. And as this one's up to room temperature, that eggnog who go into chocolates, I'm gonna go ahead and finish it up. And you go ahead and finish yours up to you. 7. 07 Easy Homemade Filled Chocolates: We're ready to make the easy filled chocolates. The first thing we need to do is get the chocolate molds ready. I have two different chocolate molds because I'm going to do two flavors in this chocolates. I also have my chocolate which is, which is melting, and I have parts with melted. So I can go ahead and start filling my molds. And just like with the other, I want to put a nice layer of chocolate down and make sure it comes all the way up to sites. And I don't want to see any of the bottom. And I do like to turn it around from all angles as I'm doing it, to make sure that it is indeed totally covered. Fill all my shell once. And then after I have filled this shell once, I'm going to fill the roles at once. Once I have all of them done, we will be back and I'll show you what to do. I have felt the 2 mol up with the chocolates or painted around it. I'm now going to put these in the freezer so that they can set up and become hard. While I make the filling in this bowl, I'm going to put the white chocolate and the butter. And you'll notice the butter I broke up, right, cut into smaller pieces so that later it will melt faster. I'm now ready to go over to the stove top and use the stove top for the next part of our making candy. This pan, I'm going to put the marshmallows and my evaporated milk. I'm going to turn the heat up to medium high. And we're going to stir this frequently because we want it all to dissolve. We're going to have it dissolve and then come to a boil. We just keep stirring frequently, not constantly. Until this comes to a boil. We will be back when this comes to a boil. It is starting to boil. So I'm going to put the kitchen timer on five-minutes and I want to stir it. Well, it boils for 5 min. We'll be back in 5 min. When this is done. This is bio for almost five-minutes. The time is just about ready to go off. When the timer goes off, we're going to remove it from the heat and part over that chocolate butter mixture that we measured out earlier. Let's go pour that over. The chocolate mixture on the poor had all out over that mixture. And then we're going to stir this until it's all mixed in. Chocolate and butter is all melted and it's all mixed together. You want to be careful when Stern it because this is a very hot mixture. We don't want to burn ourselves. You'll now notice the butter slowly melting and we're slowly getting this to 0 mixin. We want to keep stirring it till it's all the same consistency and basically the same color. You can see it all looks basically the same color and well blended. Now we want to take this because I'm making two flavors and divide it into these tuples. It is hot. So I want to be careful. Suppose of different sizes. That is a little bit hard to decide whether or not you have half. Now we want to add the flavor. So in this big one, I'm going to add lemon. This is a one-and-a-half teaspoon. I'm going to stir that. And then in this one, I'm going to do one-and-a-half teaspoon of the Raspbian. You can choose any flavors you want for your chocolates. These are just the two flavors I picked. Now that I have that, I want them to look like the flavor they tastes like. So in the lemon drop, a couple of drops of the yellow so that we can get this to look yellow. And in the raspberry, my red seems to be a little bit more solid. So I'm sticking a toothpick in there instead and adding the red that way. Let's see if that's enough. But if we need to add more, I'm thinking I want just a little bit more. Little bit more red. Hopefully that'll be enough to give it a much brighter color. We're now going to let both of these cool to room temperature, and then we'll be ready to put them into the chocolate mode. Are chocolates have firmed up and our feelings have cold. I'm just doing a quick stir. Then I'm going to stick the feeling in this bag along to turn my back down so that it's easier to hit your failing all the way down. And then I just hit. My feeling in the bag. Once I have that feeling in your bag, I'm going to push it down. And then I'm going to cut not a really big hole, just a little hole like that. And I'm going to take this and fill in the cavities. And I don't want it going over the top. So you can see I'm filling in the cavities, making sure I stop. So it's not going over the top because I'm gonna be putting chocolate there over the top. So you can see right here is 15. And I still have a lot of feelings. So I'm gonna be doing several batches of this. With that done like that. I'm now going to take my chocolate paintbrush and I'm just going to fail and go to the edges. And I'm going to do that for all of them. So it'll take me a few minutes to do it. You go ahead and do yours. And we'll be back when it's all done. So I'm doing the same with the lemon that I did with the Raspberry. I failed my back like I showed you with the raspberry and I'm filling in the shells. The important thing that I have done with each of these is I have picked a different shape for each flavor that I can use my finger to level these out. It says any sticking up, getting it to go to the edge. Paintbrush will also help to do that. Let's bring the paintbrush. I'm going to push that down. As I put my chocolate. And I do want to seal this up. Chocolates go all the way to the edge. I think I felt these a little bit fuller than I felt the raspberry ones. So it's gonna be a little bit more of an overhang and trying to push it down a little bit. And I am trying to make sure it's completely covered. You go ahead and do your second flavor. And if you chose a third flavor, you can do your third flavor. And then we'll be back. There is our last one. We're now going to take both of these to the freezer. And we're going to let them set up for about 15 min to half an hour. We'll be ready to take them out of the mold and do another batch. These are sad in the freezer. We're now ready to take them out of the mold. So I'm just going to push them out of the mold like this, just like I did on the other chocolates. And then of course I can always break off the edges and smooth it around. And I'm going to do the same with these ones. There. I have the raspberry and the lemon chocolates. In our next lesson, I will show you how to package them. 8. 08 Packaging The Candy: I bought these small chocolate boxes to fill out chocolates and you could use a much bigger box. If you are just going to do for yourself and you wanted to mix. But if I'm gonna give these two friends and neighbors, I'm not going to want a gray box. The first thing that I'm going to want to do is stick my liners in there. And after I stick the liners, I can go ahead and stick the cambium so I can stick one lemon raspberry. Have to fudge in Carmel. One of our AMR at a truffles eggnog shuffle and I've still got one spot there. I seem to have a lot of this fudge. So maybe I'll stick infection there. I wanted to I could try to put more of these and then I could put another candy and see if I can fit another one in a really big cup right here. So that I have three. The middle row is not as good as the other. Let's put that in there. Then. I could just put the lid on it. Sure. It's clean and it's ready to be given as. Now, maybe you want to give a little bit more, go ahead and stick these. And then we can stick some chocolates. And you just want to randomly put them in there. There is no set way. It has to be. Let's see, what am I missing? With this box with a band deeper? I can put a separate layer and I've got this last paper, which is Christmas. I can see this is a little bit bigger than that, so I'm not going to fold it in half. Fold it put, it actually builds data. I'm going to just turn it up. Then I can go ahead and another road chocolates. And once I have those, I can just stick like candy down. And as you can see, as I start to put the candy, it becomes more stable. I like to try to make sure that I don't get to the next to each other. Then with this, I can also just put the lid on it. And there's a bigger box of chocolates I can give. Maybe you're wanting to make this chocolates to take to a party. So you want to have more than what we had in those smaller box. Here. I have a bigger box. And I'm going to go ahead and line the bottom. Coming up the sides a little bit. It'll work better when I get the chocolates in there. Come up the sides a lot. Nine. It's really coming up the side. And then I can put my cups in here. This is a deep enough box that I will end up putting two rows in. Problem I'm having is that part that I'm going to start putting a role here. Some candy and chocolate. Kernel, one. Mentor. And our morale, notice the weight of that does keep it there. And then I can lay out Laura, my cups. I'm going to have to get the actual chocolates in there. So let's put the next row. Supplement, raspberry and put lemon, raspberry, kernel, peppermint or Morado. And I'm just going to keep filling it till I haven't completely. You can see once you get the candies in there, it stays much easier. So I have that layer totally fall. And because this is a bigger well, in reality, I could probably wanted to I could go in and squeeze Moran and maybe I do want to because that's going to make it more stable. If you squeeze more in on it, you're going to have it more stable. Low of cops do kind of mold in so that you can get more of them in. One of the nice things about it. People take them, they can just take the whole cup. And it's really up to you on how much of each one you want to put in. Maybe you want more, a lot more of one kind in there, really up to you. So this font is pretty much full. So now I'm going to do like I did with the smaller one. I'm going to put two in there because this is not quite the same size as the box. I want this to come up a little bit. And I'm going to do the same with this. Come up a little bit. Then. Head start with the four. Kind of grounded. I'm going to go ahead and mark ups get that. On the bottom. You can see how it's really up to you on how much of each you're going to put in there. So you go ahead and decide how you want to package it. Gift-giving. And then you'll be ready to give these fun little chocolate treats to your friends, families, and neighbors. 9. 09 Final Thoughts: Thank you for taking this class. We had fun making our different gift boxes of chocolates to give to friends and family. We first learn how to make our Peppermint Patty's. We then learned how to make the almond butter chocolate truffles. After that, we learned how to make chocolate Peppermint bunch. We then made caramel, my favorite types of chocolates. Next, we made eggnog truffles and put them in a chocolate. Then we made our field chocolates. I made two flavors with this, raspberry and the lemon with all of our candies made, I then showed you different ways that you could package it. To give away to friends, family and neighbors, to take a bunch to a party to share. I hope you can do is turned out the way that you wanted them to, your project for this class is to make these candies, chocolates. And then in nice packaging to give to friends, family, and neighbors. Please take a picture of your work and posted on our project page. Let us know how it went. Which one was your favorite candy. The recipes for all these candies is in the project section. From my kitchen to your kitchen. Happy candy making.