@Learn_With_Ra
Dear Bakers,
"Welcome to Chocolate Masterclass by Learn_With_Ra!
Get ready to make 20 Different & yummy chocolate varieties that will
melt hearts instantly. From simple classics to stunning designer
chocolates, I’ll walk you through every step with tips, tricks, and lots of
chocolaty love .
Before we dive into the recipe, here are a few tips to ensure you get the
best results:
1. Always make sure the compounds are in room temperature
before using
2. Avoid water contacts, keep the vessels dry
3. Use only oil soluble Candy colours
4. Always use Hand gloves to maintain hygiene
5. Use Butter Paper lined Packing Sheets
6. If you courier the chocolates, Please Request your customer to
store the chocolate in Fridge for 30 mins before use
7. While sending chocolates via courier, please focus more on
packing, as the chocolates may get damaged in transit, hence
bubble wrap the package
8. Always clean the mold with tissue before using
9. Tap the mold after pouring chocolate to ensure that chocolate is
spread all over equally
10. Chocolate thickens in room temperature quickly, hence reheat
accordingly
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@Learn_With_Ra
PRODUCT LINKS
Pack of 8 Oil Candy Colour - LINK
Gold Dust - LINK
300 Pc Multi Colour Wrapper - LINK
Liquid Glucose - LINK
Transfer Sheet - LINK
Rice Crispers - LINK
Set of 5 Sprinklers (Gold, Silver, Rainbow etc) - LINK
Morde Dark Compound - LINK
Morde Milk Compound - LINK
Morde White Compound - LINK
Thank You Sticker - LINK
Heart Shaped Packing Box - LINK
Corrugated Packing Box - LINK
Set of 4 Mold (Heart, ABC, Flower & Bar Bold) - LINK
Pinata Set (Heart & Round with Hammer) - LINK
Lollipop Mold - LINK
Mini Pinata Mold - LINK
Multi Design Mold - LINK
Mini Bar Mold - LINK
Couple Mold - LINK
Kunafa Mold - LINK
Spatula & Brush Set - LINK
Bowl Set - LINK
Weighing Machine - Link
Parchment Paper - Link
Bubble Wrap - LINK
Cling Wrap - LINK
Aluminium Foil - LINK
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@Learn_With_Ra
1.CRISPY CHOCOLATE
Step 1 : Melt 50 Grams of Milk Compound in Double Boiler Method and
wait till it reaches room temperature
Step 2 : Pour the Melted Milk Compound into the Bar Mold
Step 3 : Tap Gently to remove air bubbles and ensure uniform spreadness
of chocolate
Step 4 : Add Rice Crispers and tap gently again
Step 5 : Place the mold the in Freezer for 10 Mins and our Crispy
Chocolate is ready now
2. MARBLE CHOCOLATE
Step 1 : Melt 30 Grams of White Compound in Double Boiler Method and
wait till it reaches room temperature
Step 2 : Add 2 to 3 Drops of Oil Candy Colour, Just mix it two, three times.
Now, you would have got the Marble Texture. DON’T OVERMIX the
Chocolate and Food Colour.
Step 3 : Pour the chocolate mixture into the Round / Square Mold
Step 4 : Tap Gently to remove air bubbles and ensure uniform spreadness
of chocolate and Place the mold the in Freezer for 10 Mins and our
Marble Chocolate is ready now
3. RASAMALAI CHOCOLATE
Step 1 : Melt 30 Grams of White Compound in Double Boiler Method and
wait till it reaches room temperature
Step 2 : Add 2 to 3 Drops of Yellow Oil Candy Colour and mix it well
Step 3 : Add one or two drops of Rasamalai Essence and mix it well
We can add Dried Rose Petal and Almonds to enhance the flavour.
Step 4 : Pour the chocolate mixture into Mold
Step 5 : Tap Gently to remove air bubbles and ensure uniform spreadness
of chocolate and Place the mold the in Freezer for 10 Mins and our
Rasamalai Chocolate is ready now
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@Learn_With_Ra
4. NUTTY BAR
Step 1 : Melt 100 Grms of Dark Compound & 50 Grms of Milk Compound
(Always use 2:1 while using Dark Compound to adjust the bitterness) in
Double Boiler Method and wait till it reaches room temperature
Step 2 : Add Nut (Full) of your taste In Bar Mold (Layer 1)
Step 3 : Pour one layer of the melted Chocolate into the Mold (Layer 2)
Step 4 : Add Chopped Nuts (Layer 3)
Step 5 : Pour another layer of melted Chocolate into the Mold (Layer 4)
Step 6 : Add remaining chopped nuts (Layer 5)
Step 7 : Tap Gently to remove air bubbles and ensure uniform spreadness
of chocolate and Place the mold the in Freezer for 20 Mins and our Nutty
Bar is ready now
5. HOT & SWEET CHOCOLATE
Step 1 : Melt 30 Grams of White Compound in Double Boiler Method and
wait till it reaches room temperature
Step 2 : Add 2 to 3 Drops of Red Oil Candy Colour and mix it well
Step 3 : Add Chilli Flakes into the mold / Chocolate Mixture
Step 4 : Pour the chocolate mixture into Mold
Step 5 : Tap Gently to remove air bubbles and ensure uniform spreadness
of chocolate and Place the mold the in Freezer for 10 Mins and our Hot &
Sweet Chocolate is ready now
6. LOLLIPOP
Step 1 : Melt 30 Grams of Milk / Dark (2:1 ratio) / White Compound in
Double Boiler Method and wait till it reaches room temperature
Step 2 : Fix the Lollipop Stick into the Lollipop Mold
Step 3 : Pour the melted chocolate into the Lollipop Mold
Step 4 : Tap Gently to remove air bubbles and ensure uniform spreadness
of chocolate and Place the mold the in Freezer for 10 Mins and our
Lollipops are ready now
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@Learn_With_Ra
7. BOUNTY BAR
Step 1 : Take 10 Grms of Dessicated Coconut, add 20 Grms of Milk Powder
and mix well
Step 2 : Add required condensed milk to the above mixture and mix it well
till reaches the consistency of Roti Dough
Step 3 : Now shape the Coconut, Milk Powder and Condensed milk
mixture to your required shape (Bar, Round or Square) (Layer 1)
Step 4 : Keep the Dough in Freezer for 10 Mins
Step 5 : After 10 Mins, coat the Dough with melted White / Milk / Dark
Chocolate, and keep it in freezer for 10 more mins (Layer 2)
Step 6 : Then, We can decorate the Bars with Melted chocolate /
Sprinkles. If Chocolate is used for decoration, keep it in freezer for 10
more mins to set. Now, our Tasty Bounty Bar is ready
8. 5 STAR
Step 1 : Take Bar Mold, use Milk / Dark Compound to put first Layer and
store it in Freezer (Make sure all the sides of Mold are fully convered in
the chocolate
Step 2 : Take 50 Grms of Melted Milk Compound, add 1 Table Spoon of
Glucose Syrup, and mix it using cut and fold method until getting the
chewy consistency
Step 3 : Once Layer 1 is ready, add the Chewy mix in layer 2
Step 4 : Add Caramel Sauce as Layer 3, Again Add Chewy Mix in Layer 4
Step 5 : For Layer 5, Pour the melted Milk / Dark Compound
Tap Gently to remove air bubbles and ensure uniform spreadness of
chocolate and Place the mold the in Freezer for 10 - 20 Mins and our 5
Star Chocolates are ready now
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9. TOFFEE BITE:
Step 1 : Take 50 Grms of Melted Milk Compound, add 1 Table Spoon of
Glucose Syrup, and mix it using cut and fold method until getting the
chewy consistency
Step 2 : Add a pinch of Instant Coffee Powder to the above mixture and
mix well till all ingredients binds together
Step 3 : Now shape the chewy chocolate as per your taste and keep it in
freezer for 10 Mins. Now, our Toffee Bites are Ready.
10.CARAMEL FILLED CHOCOLATE:
CARAMEL PREPARATION:
Step 1 : First, Measure 100 Grms of White Sugar, 100 Grms of Fresh
Cream, 25 Grms of Butter & 25 Grms of Glucose Syrup
Step 2 : Turn on the Stove and keep the flame to the lowest possible. Use
Aluminium / thick base utensil to prepare caramel sauce. Add the 100
Grms of white sugar and wait till it melts (It may take 3 to 5 mins to
dissolve completely)
Step 3 : Once sugar dissolved, Add 25 Grms of Butter to the sugar and mix
continuously.
Step 4 : Then Add 100 Grms of Fresh Cream and mix continuously. Once,
Sugar, Butter and Fresh Cream mixed well, add 25 Grms of Glucose syrup
and mix well.
Step 5 : Now turn of the stove and leave it to reach room temperature.
Store this syrup in air tight container.
Caramel Filled Chocolate Preparation:
Step 1 : Take the mold of your choice, use Milk / Dark Chocolate and
prepare 1st Layer, Keep the mold in freezer for 10 Mins.
Step 2 : Once the 1st Layer is Set, Add Caramel in the middle of first layer
and keep it fridge for 10 more mins.
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Step 3 : Now pour the Milk / Dark Compound on the top. Tap Gently to
remove air bubbles and ensure uniform spreadness of chocolate and
Place the mold the in Freezer for 10 Mins and our caramel Filled
Chocolates are ready now
11.ICECREAM BITES
Step 1 : Take the mold of your choice, use Milk / White / Dark Chocolate
and prepare 1st Layer, Keep the mold in freezer for 10 Mins.
Step 2 : Once the 1st Layer is Set, Add Your Favourite Icecream
Step 3 : Now pour the Milk / White / Dark Compound on the top. Tap
Gently to remove air bubbles and ensure uniform spreadness of chocolate
and Place the mold the in Freezer for 10 Mins and our Icecream Bites are
ready now
12.ROYAL DATE DELIGHT
Step 1 : Take Arabian Black Dates (For Good Taste and Size), Deseed the
Dates
Step 2 : Now place one Almond inside the Dates and cover it well
Step 3 : Now coat the Dates with Melted Milk / Dark Chocolate.
Step 4 : Place the chocolate on Plate lined with Butter Paper and keep it in
Freezer for 10 Mins
Step 5 : After 10 Mins, decorate the Dates with Gold Dust or Sprinkles.
Our Royal Date Delight is ready.
13.LAYER CHOCOLATE
Step 1 : Melt 50 Grms of White Chocolate in Double Boiler Method and
wait till it reaches room temperature
Step 2 : Split the Melted chocolate in three difference bowls
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Step 3 : Add the colours as per your taste / required in each bowl
Step 4 : Add 1st Layer of chocolate, Tap Gently and keep it in freezer for 10
mins to set
Step 5 : Add 2nd Layer of chocolate, Tap Gently and keep it in freezer for 10
mins to set
Step 6 : Add 3nd Layer of chocolate, Tap Gently and keep it in freezer for 10
mins to set. Our Layer Chocolate is ready. You can increase or decrease as
per your requirement.
14.Printed Chocolate
Step 1 : Melt 30 Grms of White Chocolate in Double Boiler Method and
wait till it reaches room temperature
Step 2 : Cut the Transfer Sheet according to the size of the Mold you use.
Place the shiny side of transfer sheet in the bottom
Step 3 : Now pour the chocolate on the rough side of the Transfer Sheet,
Tap Gently and keep it freezer for 10 mins to set.
Step 4 : Once the chocolate is set, remove the transfer sheet. Our
beautiful printed chocolate is ready
15.PINATA TYPE 1
Step 1 : Melt 250 Grms of White / Milk / Dark Compound in Double Boiler
Method and wait till it reaches room temperature
Step 2 : Add the Candy colour, if White chocolate is used. Otherwise
adding colour is not required
Step 3 : Now, pour the chocolate into the Mould to make coating. Make
sure the chocolate spreads all over the Mold, All Corners and ends are
covered (Layer 1). Now remove the excess chocolate.
Step 4 : Keep it in freezer for 10 mins to set.
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Step 5 : After 10 mins, give second coating. This time concentrate more on
the ends (Layer 2). Remove the Excess Chocolate. Keep it in freezer for 10
mins to set.
Step 6 : Now, give Final Coating (Layer 3) and keep it in freezer for 10
More mins. Our Pinata is ready now.
16. PINATA TYPE 2
Step 1 : Melt 50 Grms of White / Milk / Dark Compound in Double Boiler
Method and wait till it reaches room temperature
Step 2 : Add the Candy colour, if White chocolate is used. Otherwise
adding colour is not required
Step 3 : Pour the Chocolate into the Mold, add the required toppings or
sprinkles, Tap Gently to remove air bubbles and ensure uniform
spreadness of chocolate and Place the mold the in Freezer for 10 – 15
Mins.
17. TYPREWRITER CHOCOLATE
Step 1 : Melt White Compound and Dark / Milk Compound Seperately in
Double Boiler Method and wait till it reaches room temperature
Step 2 : Now fill the inner side of mold (where alphabets are shown) with
White chocolate using piping bag. Tap it gently and set it in freezer for 10
mins.
Step 3 : Once the inner layer is set, fill the outer portion with milted Dark
/ Milk Compound. Tap it gently and set it in freezer for 10 mins.
Typewriter chocolates are ready now.
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18. FERRERO ROCHER
Step 1 : Fill the 3/4th of Ferrero Rocher Shells with Nutella
Step 2 : Add 1 Hazelnut in one side of shell
Step 3 : Now, seal two shells together using Milk Compound (As shown in
our video), Place it in a plate lined with Butter Paper and keep it in freezer
for 10 mins to set.
Step 4 : Chop the Hazelnut into small chunks and add it to the melted milk
compound
Step 5 : Once the shells are set, coat it with Chocolate+Hazelnut mixture
and keep it in freezer for 10 more mins to set. Our tasty and Rich Ferrero
Rochers are ready now.
19. KUNAFA CHOCOLATE:
Stuffing Preparation:
Step 1 : Take 50 Grms of Kunafa, 50 Grms of Pistachio and 30 Grms of
Condensed Milk
Step 2 : Add 2 spoons of butter and roast the kunafa in stove, keep the
flame to the lowest possible. Once the Kunafa got golden brown colour
and crispy texture, turn off the stove and wait till the kunafa reaches
room temperature
Step 3 : Grind the Pistachio in mixie
Step 4 : Mix the Roasted Kunafa with Pistachio, Add few drops of Green
Candy color and 30 grams of Condensed Milk and mix well till all the
ingredients are binded together. You can adjust the quantity of condensed
milk according to the texture of the mixture. Kunafa Stuffing is ready
Kunafa Chocolate Preparation:
Step 1 : Take the mold of your choice, use Milted Milk / Dark Chocolate
and prepare 1st Layer, Keep the mold in freezer for 10 Mins.
Step 2 : Once the 1st Layer is set, add the kunafa stuffing
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Step 3 : Pour more chocolate on the top and cover the chocolate
completely. Tap Gently to remove air bubbles and ensure uniform
spreadness of chocolate and Place the mold the in Freezer for 10 – 15
Mins.
Step 4 : Demould it carefully. Our Tasty and Rich Kunafa Chocolate is ready
now.
20. WEDDING THEMES DESIGNER CHOCOLATE:
Step 1 : Melt 50 Grms of White Chocolate in Double Boiler Method and
wait till it reaches room temperature. Then Pour the Melted Chocolate to
the Couple Mold and Tap Gently to remove air bubbles and ensure
uniform spreadness of chocolate and Place the mold the in Freezer for 10
mins. Once the Chocolate is set, demold it carefully.
Step 2 : Melt 50 Grms of White Chocolate in Double Boiler Method and
wait till it reaches room temperature. Add the colour of your Choice to
the chocolate and mix well. Then Pour the Melted Chocolate to the Hearts
Mold and Tap Gently to remove air bubbles and ensure uniform
spreadness of chocolate and Place the mold the in Freezer for 10 mins.
Once the Chocolate is set, demold it carefully.
Step 3 : Melt 150 – 200 grms of Milk / Dark Compound in Double Boiler
Method and wait till it reaches room temperature. Now Pour the
chocolate into the Big Bar Mold, tap gently to remove air bubbles and
ensure uniform spreadness of chocolate.
Step 4 : Now place the mold in Fridge for Just 1 to 2 Mins. And remove it
from fridge.
Step 5 : Now place the Demolded Couple Chocolate and Heart Shaped
Chocolate on the Bar. Before placing it add some melted chocolated on
the back of Demolded Couple Chocolate and Heart Shaped Chocolate and
affix it on the Bar Mold.
Step 6 : Decorate it with Golden Dust and Sprinkler
Step 7 : Keep it in freezer for 20 mins to set completely.
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Step 8 : Demold it carefully, now our wedding themed Designer chocolate
is ready.
Your can replace couple mold with flower mold, animal mold, baby mold
etc and customize in according.
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Storage:
Once the Chocolates are set, Wrap it with butter paper and store it.
Shelf Life
Type of Chocolate At Room Temperature At Fridge
Crispy, Marble, Upto 1 Month Upto 2 Months
Rasamalai, Nutty Bar,
Hot & Sweet, Lollipop,
Toffee Bite, Date
Delight, Layer
Chocolate, Printed
Chocolate, Pinata Type
2, Typewriter
Bounty Bar One Week Upto 2 Weeks
5 Star, Caramel One Week Upto 1 Month
Chocolate, Kunafa
Ice Cream Bytes - Expiry of Icecream or
Chocolate used,
whichever is earlier
Pinata Type 1 - One or Two Days
Wedding Themed (Storing it for more
Designer Chocolates days may texture, so
prepare it a day before
or same day of
delivery)
Ferrero Rocher One week One Week
(Otherwise the shells
will become saggy)
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