Chocolate has the power to calm us down and brings us a feeling of unparalleled joy! And it's no wonder that homemade chocolates are a real success all year round, but when the Easter season arrives, the consumption of this temptation increases a lot, especially if you have children at home, the little ones are fascinated by this delight. !
Chocolates are all good, aren't they? I don't know a person who doesn't like chocolate, be it white, milk, creamy, bitter or stuffed with different flavors, which can please even the most demanding palates.
You want to gift your girlfriend, wife or a special friend, but you have no idea what to buy, bet on homemade candy accompanied by a beautiful package, I have no doubt, that the person who receives it will be super satisfied. Due to the lack of jobs, many people are looking for an extra income and the sale of homemade stuffed chocolates can be a great opportunity for you who are looking to earn extra money, but don't have much money to put in the initial investment.
To start making chocolates you will need simple and cheap ingredients, molds as well as household items you already have at home. Producing your own bonbons at home can be a delicious, economical and super fun task as you can get the whole family into the game after all, you don't need to have so much skill in the kitchen besides being a great way for them to learn the real meaning of doing things with your own hands.
Homemade Candy Easy to make (Best Recipes to Sell)
For you to have an idea of how you can survive and support your family with the production of chocolates here, in my city there is a man who sells chocolates, brigadiers in short, several divine sweets and amazingly he supports his two daughters and his wife only, selling these treats and it's the biggest hit! If I'm not mistaken a box with 8 large brigadiers was costing R$ 10.00 if you want to follow this example have persistence and don't give up on the first difficulty you encounter.
Call your friends, brothers and sisters and have fun making these chocolate delights! Below you can check out the best recipes for homemade bonbons of various flavors, from the traditional strawberry, chocolate and passion fruit to the most refined, thus being able to please the most varied styles of customers.
Homemade sweetened condensed milk recipe
300g chopped semisweet chocolate
2 cans of condensed milk
4 tablespoons of powdered chocolate
1 teaspoon of butter
1 – Melt the chocolate in a bain-marie or microwave and set aside
2 – Bring the remaining ingredients to the boil, stirring constantly until they release from the bottom of the pan.
3 – Place on a plate to cool
make balls and dip in melted chocolate
4 – let dry and serve.
Make an extra version, add some chopped strawberry pieces in the filling and make your candy even more delicious!
Homemade bonbon with nest milk filling
1 can of powdered milk
1 glass of coconut milk
1 glass of toddy or nescau
1 tablespoon unsalted margarine
1 can of sugar the same size as the can of powdered milk
1 can of condensed milk
1 egg yolk
1 packet of shredded coconut
1 spoon of butter
Step by step
Knead everything very well, without taking it to the fire and set aside.
Mix all the ingredients of the stuffing, take it to the fire until it detaches from the pan, or 6 minutes or less in the microwave.
Then roll the stuffing, then take the dough and knead, make balls and put the stuffing inside.
Homemade Passion Fruit Candy
passion fruit cream
2 cans of condensed milk
2 tablespoons unsalted margarine
1/2 cup of concentrated passion fruit juice
In a pan, cook the condensed milk, margarine and passion fruit juice until it detaches from the bottom of the pan. let it cool down
500 g milk or white chocolate
Chop the chocolate and melt in a water bath, pour the chocolate into the chocolate mold, vibrate the mold and remove the excess chocolate. Place in the fridge for 10 minutes. Repeat the operation once more. Fill with the passion fruit cream leaving space for the base. With the spoon cover the bottom with chocolate, remove the excess using a spatula or a knife and take it to the fridge until the mold is whitish. Unmold carefully so as not to break.
Homemade candy with peanut filling
Homemade pineapple and coconut candy
– 3 large slices of pineapple
– 100 g coconut flakes
– half a cup of sugar
– 1 tablet of Nestlé milk chocolate frosting (500g)
Chop the pineapple into cubes and place them in a pan with the coconut, sugar and half a cup (tea) of water. Cook until well blended, stirring occasionally. Remove from heat and let cool. Temper the chocolate according to the package instructions. Choose your favorite chocolate mold and fill it with Chocolate. Turn the mold with the cavities down, removing the excess of Chocolate and leaving only the coating of the cavities. Keep the mold upside down and take it to the fridge to dry the Chocolate.
When it's dry, put a portion of the pineapple filling and close the bonbons covering them with more tempered chocolate. Level with a spatula and refrigerate until the bottom of the pan is opaque.
White Brigadeiro and Strawberry Candy
1 can of condensed milk.
1 tablespoon of margarine.
Margarine to grease your hands.
400 g of fractionated milk chocolate.
Method of preparation White Brigadeiro and Strawberry Candy:
Start by leaving the (whole) strawberries more beautiful, without beats, soaking in water only.
Don't take the hairs off.
Meanwhile, prepare a white brigadeiro with the can of condensed milk and the margarine in the microwave for 6 minutes on high power, stirring every 2 minutes.
Place on a platter and wait for it to cool. Reserve.
If you prefer, you can prepare it in a pan, always stir until the bottom of the pan appears.
Remove the stems from the strawberries and let them dry on a paper towel. Book the cables separately.
Then, grease your hands with unsalted margarine and take a portion of the already cold brigadeiro (do not put it in the fridge).
Roll out the dough finely and place the dried strawberry inside.
Close it calmly, without letting the fruit appear.
Repeat this until you run out of strawberries, placing them on a plate greased with margarine.
Place in the fridge to firm up.
To the roof
I placed the fractionated milk chocolate in a large bowl in the microwave, melting every 30 seconds, until it became a very smooth and uniform syrup.
Carefully bathe the strawberries and glue the stems, taking advantage of the chocolate to be still soft.
Wait for them to dry to taste.
Homemade candy stuffed with grapes
1 can of condensed milk
Same measure of concentrated grape juice
1 tablespoon of butter
Seedless green grapes
Way of doing:
In a pan, place the condensed milk, grape juice, butter and cook stirring until it leaves the bottom of the pan. cool. Shape the sweets with buttered hands and fill with a grape. Roll in granulated sugar and place in paper cups.
Homemade bonbon stuffed with kiss
1 can of skimmed milk
1 bar of chocolate (can be white, dark, or semisweet)
1 bag of shredded coconut
1 tablespoon butter or margarine
4 tablespoons powdered milk (or less)
Place the condensed milk, powdered milk, butter and coconut in the pan.
Remove from the heat when it comes out of the pan (brigadeiro point)
Reserve on a plate
Take the chocolate bar and melt it on the fire with 1 glass of milk, or in the microwave
Make balls with the kiss and dip in chocolate.
Place in the freezer on a plate until the chocolate hardens.
Homemade paçoca candy
– 650 grams of paçoca + a little more to decorate the bonbons
– 60 grams of melted butter
– A little chocolate
Mix the melted butter and paçoca until obtaining a homogeneous mixture. You can use more or less butter so the mixture is more or less dry. Make 2.5 cm balls and take the fridge for 20 minutes or until they are hard.
Break the chocolate into a bowl with a little butter. Microwave the chocolate for 60 seconds, stopping every 15 seconds to check and mix.
Remove the balls from the freezer and dip in chocolate. Let it rest on wax paper, finish with the crushed paçoca and let the chocolate harden. Take it to the fridge if necessary.
Ferrero Rocher Chocolates: Homemade
100 g hazelnut wafer cookies, crushed
150 g of hazelnuts
200 g of nutella
250 dark chocolate (milk chocolate)
Start by turning on the oven. It must be preheated to 180ºC. Set aside a baking sheet and spread the hazelnuts on it. Toast them in the oven for about ten minutes. When they start to release their characteristic aroma, they will be ready. Remove from the oven, and let the hazelnuts cool.
Then rub them with a dish towel in order to remove the skin. When the skins are gone, chop them fine. Separate the already crushed wafer cookies and mix with the chopped hazelnuts. Add the nutella and mix all the ingredients with your hands, until they are very well mixed. Then, with a teaspoon, separate the small balls. With this amount of ingredients you should get between 30 and 40 balls, depending on the size.
You will need to roll each one of the balls to give the shape of a bonbon, and if the dough is not firm enough for you to roll it, let it rest for about half an hour in the fridge. Once you've managed to make all the little chocolate balls, put them in the fridge. Let it rest in the fridge for about 45 minutes. After that, melt the milk chocolate (make it in a bain-marie) and let it cool. Dip each of the balls into the melted chocolate, until they are well coated, and you're done! If it's too hot, store them in the fridge.