Homemade Chocolates at Home | Easy Candy Making Tutorial

In this tutorial: Melting Chocolate the Right Way · Understanding Chocolate Transfer Sheets · Making Almond Bark with a Transfer Sheet · Unmolding and Finishing

Making beautiful homemade chocolates does not require tempering or professional equipment – just the right chocolate coating and a few simple techniques. In this tutorial from his Simply Chocolate DVD series, Chef Alan Tetreault of Global Sugar Art demonstrates how to melt compound coating chocolate safely, create almond bark with decorative chocolate transfer sheets, and unmold polished, gift-ready pieces in minutes.

What You'll Need

• Merckens compound coating chocolate (dark and milk) – no tempering required; simply melt and use –
• Chocolate transfer sheets – acetate sheets printed with cocoa butter designs; available in dozens of themes –
• Whole almonds – for the bark filling; roasted is best
• Glass microwave-safe bowl – for melting chocolate
• Water bath setup – a small burner or pot of warm water to keep melted chocolate at working temperature
• Large spoons – for stirring and portioning
• Cotton candy gloves – to prevent fingerprints on finished chocolate –

Melting Chocolate the Right Way

▶ Watch this section (0:01)

The key advantage of using Merckens compound coating chocolate is that it does not need to be tempered – it simply needs to be melted properly. Chef Alan demonstrates a quick microwave method that produces smooth, ready-to-use chocolate in just a few minutes.

↪ Microwave Method

1. Place a couple of pounds of chocolate coating wafers in a glass bowl.
2. Microwave at 50% power for 2 minutes.
3. Remove and stir – the chocolate may look unmelted on the surface, but stirring will reveal that it has already begun to soften underneath.
4. Return to the microwave for 30 seconds to 1 minute at 50% power.
5. Stir again until smooth and free of lumps.

↪ Keeping Chocolate at Working Temperature

Once melted, place the bowl on a warm water bath to maintain the right consistency. The water should be warm but not hot – if steam is visible, the temperature is too high. Lower the heat until the water is just warm enough to keep the chocolate fluid without overheating it.

↪ Why Stirring Matters

As chocolate is stirred, tiny air bubbles are incorporated into the mixture. These bubbles can cause small pits on the surface of molded pieces. When filling molds or pouring bark, tap the mold or sheet on the counter to bring air bubbles to the surface before the chocolate sets.

Understanding Chocolate Transfer Sheets

▶ Watch this section (3:25)

Chocolate transfer sheets are thin acetate sheets printed with designs made from colored cocoa butter. When melted chocolate is poured onto the printed side, the cocoa butter dissolves into the chocolate. Once set, the acetate peels away and the design remains permanently bonded to the surface.

Transfer sheets come in a wide variety of themes and patterns:

• Baby shower designs (bottles, bibs, storks)
• Fruit slices (oranges, lemons)
• Geometric patterns (crosshatch, speckled)
• Holiday motifs (snowmen, Christmas themes)

↪ Identifying the Right Side

Each sheet has a smooth acetate side and a printed cocoa butter side. The printed side feels slightly textured. Always pour the chocolate onto the cocoa butter side – pouring onto the wrong side will produce plain chocolate with no design transfer.

Making Almond Bark with a Transfer Sheet

▶ Watch this section (4:38)

Almond bark is one of the simplest chocolate confections to make, and adding a transfer sheet elevates it from a basic treat to a visually impressive gift.

↪ Roasting the Almonds

For the best flavor, roast the almonds before folding them into the chocolate:

1. Spread whole almonds in a single layer on an ungreased sheet pan.
2. Bake at 350°F for 10–15 minutes, watching carefully.
3. The almonds should turn a dark golden brown and develop a rich, nutty aroma.

↪ Assembling the Bark

1. Spoon melted dark chocolate into a separate bowl.
2. Fold in the roasted almonds and stir until evenly distributed.
3. Lay the transfer sheet on a flat surface, cocoa butter side up.
4. Pour the chocolate-almond mixture onto the transfer sheet.
5. Spread evenly with a spoon – not too thin, or the bark will be fragile.
6. Place the sheet in the freezer for about 5 minutes to firm up quickly. Alternatively, leave it on the counter at room temperature – the freezer simply speeds up the process.

Unmolding and Finishing

▶ Watch this section (6:56)

Once the chocolate is fully set (5–10 minutes in the freezer, depending on thickness), remove the bark and flip it over. Peel away the acetate transfer sheet to reveal the decorative design on the bottom of the bark.

↪ Breaking and Presenting

Bark is meant to be broken into irregular pieces by hand – that is part of its charm. Wear cotton candy gloves while handling the finished chocolate to avoid leaving fingerprints or melting the surface with body heat.

↪ Variations to Try

• Different chocolates – Use milk, dark, or white chocolate coating, or combine two for a marbled effect.
• Different mix-ins – Substitute pecans, hazelnuts, dried fruit, toffee bits, or candy crunches for the almonds.
• Different transfer sheets – Match the design to the occasion: snowmen for winter holidays, baby themes for showers, or elegant patterns for weddings and dinner parties.

This tutorial is part of Global Sugar Art's library of free cake decorating videos by Chef Alan Tetreault. Browse all tutorials →