Beautiful chocolate candies can be made right in your kitchen. There's no need to pay boutique prices either, and in the case of gifts, chocolates made by you will be that much more special. I made the chocolates in this picture myself yesterday, and they are not only beautiful, but they are YUMMY! (If I do say so myself)
Once I decided that tempering chocolate by hand was not my forte, I opted for a professional tempering unit. They can be costly, but I decided I'd save plenty of money over the long haul by avoiding the destruction of expensive ingredients.
The chocolates pictured above, were made with my Revolation I Tempering Unit. I poured the chocolate into oval shaped magnetic molds that hold transfer sheets (for that beautiful swirl design on the tops) in place. These pieces are filled with ganache, and popped out of the mold perfectly shaped, shiny, and smooth!
