I was pondering a simple and customizable way to offer chocolates to my beloved. Rather than the old heart-shaped store-bought treats, I thought I could come up with a way to make him bite-sized pieces of all the flavors he loves. Also, I am in no way a trained nor practiced chocolatier, so I wanted something easy, something without moulds, something with a 100% success rate. No bain-marie, no thermometres, no difficult steps. I decided to make chocolate pastilles.
I compiled a list of add-ins, scoured my shelves for ideas, and collected my findings.
Once all the sprinkled tops were complete, I moved on to the mixed-in ingredients. I only melted a small portion of the chocolate at a time, following the same heat-stir method as above, and then mixed in my ingredients a little at a time, tasting after each addition. I did this to achieve the best flavor as possible, trying not to be too generous and overdoing it. No one wants a cayenne pepper-flavored chocolate pastille that sets your mouth on fire!