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How to make choclates?

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How to make choclates?

Travel Tips

get your recipe and decide what kind of chocolates you want...
Recipe
This recipe is from the Chocolate Society.
Equal quantities of good quality dark chocolate and double or whipping cream
A small amount of unsalted butter (optional) which gives the truffles a longer shelf life
Cocoa powder to finish
Finely chop your chocolate, trying to get all pieces the same size. Leave them to come to room temperature (around 20C/68F) before you start; the smaller the pieces, the more quickly this will happen.
If using it, cut butter into hazelnut-sized pieces and again let it come to room temperature, but without allowing it to melt.
Warm a mixing bowl to about 37C/98F or a little higher.
Heat whipping or double cream gently until just boiling.
Immediately drizzle a quarter of the cream into the centre of your chocolate and mix it firmly.
Add a little more cream at a time, gradually working outwards.
Blend in softened butter when the mixture reaches about 37C/98F, until it reaches the consistency of mayonnaise.
Cool the mixture, known as ganache, at 15C/59F - overnight is best.
Form ganache into small balls, then roll in cocoa powder. If you want to keep the truffles for more than two days, you can dip them in liquid tempered chocolate before rolling in cocoa powder.

Others
buy some kakoa and melt it