For a step-by-step guide to making homemade chocolate shards, click here.
There is a trick to making homemade chocolates: you have to temper it to make sure it will set properly. Untempered chocolate will be flabby and rubbery, refusing to snap when you break it. It's essential for the proper chemistry to use the best and freshest chocolate you can buy: fragrant and glossy with no trace of a gray bloom on the surface. This method of stirring chopped chocolate into the melted chocolate insures that the chocolate will harden properly and break into pretty shards.
You can improvise endlessly on this formula, devising unique combinations of chocolate and flavorings to embellish the chocolate. You can also simply stir the embellishments right into the melted chocolate before pouring.)
Makes about 1 & 1/2 pounds
•1 pound fragrant premium chocolate such as Valhrona or Sharfenberger, bitter sweet (70% cacao), or milk chocolate
• About 1 1/2 cups chunky embellishments, in any combination of the following:
• nuts: pistachios, pine nuts, pecans, hazelnuts, peanuts, roasted and coarsely chopped, or t oasted coconut)
• dried fruit: raisins, currents, or cherries
• candy bars: peanut butter cups, peppermint patties, nut brittle, nougat or torrone, diced or coarsely chopped