Let’s get comfortable, perhaps with a steaming cup of tea in hand, because today I want to tell you how this recipe was born!
It’s part of one of my many kitchen experiments! And as is normal, some succeed and some don’t! Today’s one immediately won over my boyfriend’s heart!
I don’t know if it’s ever happened to you, but there are days when the walls of my home — or rather my kitchen — seem to crave a special scent, something that smells like comfort and care.
Or maybe it’s just my subconscious urging me to get cooking when my motivation is practically zero!!
Anyway, in one of those moments these dark chocolates with a delicious orange marmalade center were born 🍊🧡 A real temptation!
And since Moreno (that’s my boyfriend’s name) loves chocolate, what better treat could I give him?!
I tried making chocolates at home in an easy, quick, non-professional version so everyone can prepare them without any fuss.
These homemade chocolates are not just sweets; they’re a small gesture of love you can give to yourself or someone you love.
They remind me of those elegant boxed chocolates, but when made by your own hands they taste completely different.
Making them is relaxing… the chocolate melting, the citrus aroma of the marmalade… almost therapy!
This was my first experience with homemade chocolates and I assure you they lasted very little!
Before you start melting the chocolate, here are a few more tasty recipes to try:
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Cuisine: Italian
Ingredients
- 7 oz dark chocolate (50% cocoa)
- to taste orange marmalade (or whichever you prefer)
Tools
- Chocolate mold
- Brush
- Spatula
- Small bowl
Steps
A necessary clarification before starting!
Master chocolatiers use the tempering technique to make chocolate shiny and crisp. I’m not a pastry chef nor a chocolate master and like most of you, between work, home and a thousand commitments, I don’t always have the time (or patience!) for thermometers and scrapers.
This recipe is designed for those who want delicious homemade chocolates in a simple, home-style and stress-free way.
The result? They will be dull, maybe less ‘shop-window’ perfect, but I assure you the taste will make you forget any technicalities!
To prepare these chocolates you only need a bit of patience, but seeing the final result is hugely satisfying!
First, break the dark chocolate into pieces and let it gently melt in a bain-marie, or for a few seconds in the microwave.
Once you have a smooth, glossy mixture, take your mold (silicone is best) and, with a kitchen brush, generously brush the bottom and sides of each cavity.
Don’t be afraid to be generous: this layer will be the “shield” that will hold our orange center.
Once this is done, let the mold rest in the freezer for at least 15 minutes.
This step is fundamental to ensure the chocolate “sets” and becomes solid, ready to hold the filling without melting.
Take the mold from the freezer. You’ll notice that the chocolate has become dull and firm: perfect!
Now, using a teaspoon, place a small amount of orange marmalade in the center of each cavity.
Be careful not to fill them to the brim: leave a couple of millimeters of space for the final chocolate “cap”.
Take the remaining melted chocolate. If it has stiffened a bit in the meantime, don’t worry: put it back over the bain-marie for a few moments until it becomes fluid again.
Pour it now over the marmalade to seal the chocolates. If you see chocolate overflowing the edges, don’t worry!
Gently run a kitchen spatula across the surface of the mold to level everything and remove excess. This will give your chocolates a nice flat base.
Put the mold back in the freezer for at least 30 minutes, or until the base feels completely hard.
At this point, you can carefully unmold them 🍫
Your delicious chocolates are ready! Keep them in a closed container and enjoy a moment of pure bliss whenever you fancy. 😉
🌿 The recipe I’ve proposed today is allergy-friendly.
The great thing about these chocolates is that, with very small adjustments, they can be enjoyed by almost everyone!
For those with Celiac disease: pure dark chocolate and fruit marmalade are naturally gluten-free. However, it’s essential to advise readers to always check that the chocolate package displays the crossed grain symbol or the wording “gluten-free” to avoid the risk of cross-contamination during industrial production.
For those lactose intolerant and vegans: high-quality dark chocolate (the kind with a high percentage of cocoa) usually does not contain milk. It’s therefore a perfect treat for those who are lactose intolerant or follow a vegan diet.
Again, a quick look at the label will make your gift 100% safe!
Variations:
Add a pinch of cinnamon to the orange marmalade before filling.
Before pouring the first chocolate layer, put some chopped hazelnuts on the bottom of the mold for a crunchy effect!
If the chocolates are for adults only, stir one teaspoon of Cointreau or Grand Marnier into the marmalade.
FAQ (Questions & Answers)
Why did my chocolates turn white or dull?
Don’t be alarmed, it’s perfectly normal! Without tempering, cocoa butter tends to rise to the surface creating that light dull film. The taste doesn’t change at all: they’re still delicious. To minimize the effect, store them in a cool, dry place, but avoid the refrigerator if possible.
How can I unmold the chocolates without breaking them?
The trick is patience! Use silicone molds, they’re magical for this kind of preparation. Make sure the chocolate is completely solidified (better to leave them a few extra hours than one hour less) and then gently press from the bottom of the mold.
Which marmalade is best to use?
For a perfect result, I recommend a bitter orange marmalade with some zest pieces inside. I make it almost every year and it’s amazing, but you can also buy it. If the marmalade is too runny, you can heat it for a minute in a small saucepan with a pinch of cornstarch to thicken it, so it won’t slide away when you seal the chocolate.
Which chocolate should I choose for a perfect result?
Not all dark chocolate is the same, especially when working it at home.
For these chocolates, my advice is to aim for a cocoa percentage between 55% and 70%.
50-55% dark (the most balanced)
It’s the ideal choice if you like milder flavors. With a slightly higher sugar content and a good amount of cocoa butter, it melts very easily and is more fluid to brush into the mold. It pairs wonderfully with orange marmalade without overpowering it.
70% dark (for true cocoa lovers)
If you want a strong contrast between the bitterness of the chocolate and the tanginess of the citrus, this is your percentage. It gives a crisp shell that “crunches”.
Warning: the higher the cocoa percentage, the less cocoa butter there is (proportionally). This means the melted chocolate will be thicker and more viscous. If you find it hard to brush, add one teaspoon of rice or coconut oil to make it more fluid.
I don’t recommend exceeding 80-85%. Above that threshold, chocolate becomes very difficult to work with without tempering (it tends to become grainy).
💡Tip:
Check that cocoa butter is listed among the first ingredients and that there are no other hydrogenated vegetable fats. Good chocolate will give the shell a nicer sheen even without tempering!Can I use milk chocolate?
Certainly! Milk chocolate is sweeter and pairs wonderfully with orange. Keep in mind, however, that milk chocolate is more delicate to melt: do it in a bain-marie over very low heat to avoid ruining it.
How should I store homemade chocolates?
The ideal place for chocolates is a cool, dry spot (about 61-64°F), like a wine cooler or a cool pantry. However, since this is a home-style recipe without tempering, the chocolate remains more sensitive to heat.
If your home is above 68°F, store them in the refrigerator on the least cold shelf (the fruit drawer), well sealed in an airtight container to protect them from humidity.
Take them out 10 minutes before eating; they’ll return to the perfect texture and the shell will be pleasantly crunchy!How many chocolates do I get with these amounts?
With 200 g (about 7 oz) of dark chocolate and a few tablespoons of marmalade, the yield depends a lot on the shape of your molds.
If you use classic molds (praline type) you’ll get AROUND 12-15 chocolates, while with small molds (heart-shaped or mini-gems) you could reach 18-20 pieces.
If it’s your first time making them, always keep a spare chocolate bar in the cupboard. It’s better to have a little extra melted chocolate to properly seal the chocolates than to run out at the last moment!
If you have leftover melted chocolate, you can always pour it onto a piece of parchment with some nuts and pop it in the freezer for about ten minutes. You’ll have created delicious snacks in no time!
