Mmmmh! There is nothing better than homemade chocolate! With the Barretta Circle chocolate bar chocolate mold by Decora you can make six 6 chocolate bars. Create homemade chocolate bars with a delicious filling for your friends and families to share. Become a Chocolate Master and pour your own chocolate bars with this high-quality polycarbonate chocolate mold.

Making your own chocolate is not difficult at all! It takes a little patience and practice until it works perfectly. On our blog you will find detailed instructions on how to melt couverture and chocolate to the right temperature:

The art of chocolate making.

Melt the chocolate couverture at 45-48° C. To accelerate the cooling of the couverture, you can pour 2/3 of the melted chocolate onto a cold work surface, preferably marble. Spread the melted couverture with a palette and combine it again and again until the chocolate has cooled to 28 ° C.

Mix the cooled chocolate with the still hot chocolate and, while stirring, reheat to the processing temperature of 32° C (dark chocolate), 30° C (milk chocolate) or 29° C (white chocolate).

Fill the tempered chocolate into a piping bag and fill the chocolate mold made of polycarbonate or coat it with a thin layer. Tap the chocolate mold a little so that there are no air bubbles. Then put the professional chocolate mold in the cold for approx. 10-20 minutes.

When the chocolate has hardened completely, carefully knock the chocolate out of the mold. Now you can decorate your self-made chocolates and pack them in a stylish way.