Having had fond memories at 1 Caramel previously, I was definitely looking forward to returning –this time, for a Valentine Chocolate Workshop with 1-Caramel Cake Artist and Pastry Chef Ivan.

We learnt how to craft and decorate hand-made praline chocolates using Valrhona chocolates. In this post, I shall share with you 3 recipes, which you can easily attempt at home.

First and foremost, the very basic of chocolate making is the tempering of chocolate.


  1. Do not heat chocolate under direct heat.
  2. Use the double boiling method. (Place the pot of chocolate over a pot of boiling water to heat it up)
  3. Temperature is key; have a thermometer to monitor the chocolate’s temperature. (Do not allow the chocolate to exceed its recommended temperature.)
  4. Chop up your chocolates if they’re in blocks or bars.
  5. Stir gently and consistently as the chocolate melts and heats up, using a rubber spatula.
  6. Chocolate that has been tempered correctly has a smooth and shiny finish.

Truffles 70% (makes 30 pieces)


  • 440gm Valrhona guanaja 70% chocolate
  • 250gm whipped cream
  • 25gm Trimoline
  • 50gm unsalted butter
  • 600gm coated chocolate for shell
  • 300gm cocoa powder


  1. To make the chocolate ganache, temper the Valrhona guanaja 70% chocolate. (Set aside some for the shell)
  2. Stir in whipped cream and trimoline.
  3. Refrigerate it.
  4. To make the coating, temper remaining chocolate.
  5. Stir in unsalted butter.
  6. After the chocolate ganache has set, roll into small balls.
  7. Dip the balls into the chocolate coating before rolling it in cocoa powder.

Hazelnut Milk (makes 30 pieces)


  • 540gm Valrhona equatoriale lactée 35% milk chocolate
  • 60gm trimoline
  • 140gm hazelnut praline paste
  • 130gm unsalted butter
  • 600gm coated chocolate for shell


  1. For the filling, melt the Valrhona equitoriale lactée 35% milk chocolate. (set aside some for the shell)
  2. Heat milk in a separate pot and add into the milk chocolate gradually while stirring.
  3. Mix in hazelnut praline paste and unsalted butter after removing from heat.
  4. Refrigerate for 1 hour.
  5. For the shell, temper the remaining chocolate. After removing from heat, keep stirring while letting it cool down to 31°C.
  6. Scoop the chocolate with a ladle and fill into a mould. Hit the bottom of the mould to release air bubbles. Turn the mould upside down and to remove excess. (We just need the shell to form)
  7. Refrigerate it. (Place the mould facing down so that the chocolate will not slide down)
  8. After an hour, fill a piping bag with the hazulnut milk ganache (made in steps 1 to 4) and fill it into the chocolate mould which a shell has been formed from step 6.
  9. Pour remaining tempered chocolate to conceal the ganache.
  10. Remove excess chocolate with a wide metal spatula.

Almond Crunch (Makes 30 pieces)


  • 200gm Valrhona equatoriale dark chocolate 55%
  • 350gm baked almond strip


  1. Temper the chocolate and let it cool to 32°C while stirring.
  2. Pour in baked almond strip and mix well.
  3. Scoop into mould and refrigerate to set.

If you wish to impress your loved ones this Valentine’s Day, why not try making your own chocolates?

This was an invited tasting.

One Rochester

No 1 Rochester Park

Singapore 139212

Tel: 6773 0070

Fax: 6775 9477

Email: info@onerochester.com


About the Author
Melissa Koh is interior design trained, with a strong passion in photography and food. Her dream is to travel the globe, experiencing different cultures, food and art, documenting every moment on camera. She can be contacted at melissa@hungryepicurean.com

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