The project was created in collaboration with the online store peki.si.
This time, Tamara, an excellent cake and pastry artist—also known as Yammy Tammy and I decided to explore the world of chocolate and its many forms, making Halloween the perfect theme for our creations.
What did we create this time?
In this blog post, you’ll learn all about chocolate tempering, which is the foundation for making a variety of chocolate treats. We’ll explain why it’s important and how you can do it using basic kitchen tools. Don’t worry—we’ll share plenty of tips to achieve silky, smooth chocolate without any drama or mess.
We’ve also prepared three gift ideas perfect for Halloween:
- popular chocolate pumpkins (choco bombs),
- homemade hot chocolate powder,
- chocolate skulls.
As a special touch, we’ve included an idea on how to decorate your hot chocolate.
So, as the days grow shorter and colder, I think it’s only right to warm up and treat ourselves to some really good hot chocolate every now and then.
Everything You Need to Know About Chocolate Tempering for Perfect Desserts
Tempering chocolate might sound like something best left to professional pastry chefs, but with the right tips and a little practice, you can master this technique at home. It’s essential for achieving shiny and crisp chocolate coatings for pralines, cookies, and decorations that not only look amazing but also have that perfect texture that melts in your mouth.
What is chocolate tempering?
Tempering is the process of heating and cooling chocolate to stabilize its crystalline structure, giving it a smooth, glossy appearance and a satisfying snap when broken. Properly tempered chocolate doesn’t melt at room temperature, making it ideal for coating, molding, and decorating desserts.
Why is tempering important?
Untempered chocolate can be grainy, dull, and lack that signature crisp texture. You may notice white streaks, known as “bloom,” caused by the separation of cocoa butter. Tempering ensures that the cocoa butter crystallizes in a way that keeps the chocolate shiny, smooth, and delicious.
What you’ll need:
- Chocolate: Use high-quality chocolate. It should contain at least 32% cocoa butter, which is essential for proper tempering.
- Double boiler or heatproof bowl: This allows you to melt the chocolate gently without the risk of burning it (bowl over a pot method).
- Spatula: A silicone or wooden spatula will help you stir the chocolate evenly.
Chocolate Tempering Method
This method is perfect for home kitchens, as it doesn’t require a marble slab or special tools.
Step-by-step instructions:
- Chop the chocolate or use chocolate chips: Finely chop the chocolate into small, even pieces. If using chocolate chips, you can skip this step. You’ll use about ⅔ of the chocolate for melting and the remaining ⅓ for tempering.
- Prepare the double boiler: Fill the bottom pot with just enough water to cover the base, ensuring the top bowl doesn’t touch the water. Start with a higher heat to bring it to a boil, then reduce to medium heat.
- Melt the chocolate: Add ⅔ of the chopped chocolate to the top bowl and stir until it melts and reaches around 45°C for dark chocolate, 40°C for milk chocolate, and 38°C for white chocolate (for accuracy, you can use a kitchen thermometer).
- Temper the chocolate: Remove the bowl from the heat and gradually add the remaining ⅓ of the chopped chocolate. Stir continuously until all the chocolate melts and the temperature drops to approximately 27-28°C for dark chocolate, 26-27°C for milk chocolate, and 25-26°C for white chocolate.
A few important tips for tempering chocolate:
- Always monitor the temperature and ensure that no water comes into contact with the chocolate, as even a single drop can cause it to seize.
- To achieve properly tempered chocolate (meaning it sets at room temperature and remains firm), avoid adding any oil, milk, or butter.
- To check if the chocolate is correctly tempered, spread a small amount onto a cool surface using a spatula. If it hardens and becomes matte within two minutes, you’ve successfully tempered it.
- If making glazes for cakes, cake pops, or hedgehog cookies, you can add oil or butter to the chocolate for a smoother and more fluid texture.
For a visual demonstration, check out the video:
Reheating Tempered Chocolate
If your tempered chocolate begins to thicken after sitting for a while, you can bring it back to life with these simple steps:
Gentle Heating: Place the bowl of chocolate back over the double boiler, but ensure the water is only gently simmering, not boiling. Stir the chocolate continuously as it heats to ensure it melts evenly. It’s crucial that the chocolate temperature doesn’t rise too much (above 32°C for dark chocolate or 30°C for milk/white varieties), as it could disrupt the crystal structure.
Adding More Chocolate: If the chocolate doesn’t return to a fluid state despite reheating, you can add a small amount of fresh chocolate to the bowl. This will help stabilize the temperature and consistency.
Stir and Test: Once the chocolate has softened again, stir it and check if it’s still tempered. Spread a small amount onto a surface and see if it hardens and becomes matte within a few minutes.
By following these steps, you can reuse the chocolate while maintaining its smooth and glossy texture.
Popular Choco Bombs
A delicious trend that enhances any hot chocolate experience
Chocolate bombs have recently become a huge hit among sweet treat lovers and hot chocolate enthusiasts. Essentially, they are chocolate spheres filled with various ingredients that beautifully melt when you pour hot milk over them, creating a magical, delicious, and visually appealing moment. Chocolate bombs aren’t just delightful desserts; they also make fantastic gifts or treats you can easily make at home.
What exactly are chocolate bombs?
Chocolate bombs are hollow chocolate spheres filled with hot chocolate mix and various add-ins like mini marshmallows, crushed cookies, candies, or even fragrant spices. When you place the sphere in a cup and pour hot milk over it, the chocolate melts, and the contents disperse, creating a rich, creamy hot chocolate with extras that add a special touch.

How to Make Chocolate Bombs at Home
Since Halloween is just around the corner, Tamara and I at peki.si chose a pumpkin-shaped mold for our chocolate bombs. But if you prefer ghosts, good news—we also have a ghost-shaped mold available!
Ingredients:
- 500 g of high-quality dark, milk, or white chocolate
- Hot chocolate powder mix (recipe follows below)
- Various add-ins (orange sprinkles, black sprinkles, toppings, mini marshmallows, candies)
Tools:
- Half-sphere molds for chocolate bombs in the shape of pumpkins
- Brush or spoon for applying the chocolate
- Silicone spatula
- Heatproof bowl and double boiler for melting the chocolate


Step-by-step Instructions:
- Melt the chocolate: Melt the chocolate pieces or chips following the chocolate tempering instructions above.
- Apply chocolate to the molds: Using a brush or spoon, apply a thin layer of melted chocolate to the inside of the silicone molds. Make sure the chocolate is evenly distributed and not too thin to prevent breakage. Turn the molds upside down and allow the excess chocolate to drip onto a tray. Place the molds in the refrigerator for 10-15 minutes to set.
- Add a second layer: We recommend adding another layer of chocolate and chilling again.
- Remove the pumpkin halves from the molds: Once the chocolate has completely set, carefully remove the pumpkin halves from the molds.
- Prepare fun fillings: Prepare all the necessary fillings for the pumpkins in advance.
- Melt the edges of the halves: On a non-stick pan over medium heat, lightly melt the edges by placing each half on the pan for a few seconds and gently pressing. This will melt and even out the edges.
- Fill the spheres: In one half of each chocolate pumpkin, add a spoonful of hot chocolate mix, some mini marshmallows, and other fillings.
- Join the pumpkin halves: Assemble the two halves together and smooth out the outer edge with your finger to hide the seam.
- Decorate as desired: You can decorate the chocolate bombs with melted chocolate or colorful sprinkles for an extra visual effect.
If you’d like to make orange or black pumpkins, Deco Melts in orange and black will help you achieve that.
For a visual demonstration, check out the video:
How to Use Chocolate Bombs
Once your chocolate bombs are ready, store them in a cool, dry place. When you’re ready to enjoy hot chocolate, simply place a chocolate bomb in a cup and pour hot milk over it. Watch as the sphere melts, releasing mini marshmallows and other add-ins, creating a rich and delicious hot chocolate.
Tips for Perfect Chocolate Bombs
- Use high-quality chocolate: Chocolate with higher cocoa butter content ensures a smoother and shinier texture.
- Monitor the temperature: Temperature is key when tempering chocolate, so use a thermometer for the best results.
- Experiment with flavors: Besides classic mini marshmallows, try adding cinnamon, orange zest, crushed cookies, or candies to create unique flavor combinations.
Choco bombs make a charming and original gift for any occasion. You can pair them with a stylish mug to create a warm and sweet moment for someone special.


Hot Chocolate Powder
Made with love – the perfect gift in a jar
If you’re looking for a simple, heartfelt gift, a homemade hot chocolate powder mix packaged in a cute jar is an excellent choice. This sweet and delicious mix is perfect for cold days and is sure to bring a smile to anyone who receives it. Plus, it’s completely customizable, allowing you to create it to your taste and decorate it in a way that reflects your creativity and affection for the recipient. Today, we’re sharing the basic recipe with you.


Ingredients for Homemade Hot Chocolate Powder
- 110 g powdered milk
- 300 g powdered sugar
- 250 g cocoa powder
- 210 g chocolate pudding mix
- 360 g chocolate
Instructions
- Mix the ingredients: In a food processor with a chopping attachment, combine all the ingredients until you achieve a powdery texture.
- Prepare the hot chocolate: Mix 3 tablespoons of the chocolate powder with a little hot milk or boiling water first to dissolve the powder well and prevent clumping. Then, pour the smooth mixture into 200 ml of hot milk or a plant-based drink.
Decorating the Jar for Gifting
One of the most fun parts of this project is decorating the jar! Here are a few ideas:
- Decorative ribbon: Tie a decorative ribbon or twine around the lid. I chose a copper color, which pairs nicely with the black-and-orange Halloween theme.
- Label: Cut out a piece of paper and write “Homemade Hot Chocolate Powder” along with preparation instructions (e.g., “Add 2-3 tablespoons of the mix to a cup of hot milk, stir well, and enjoy!”). Attach the label to the jar or hang it from the ribbon.
- Mini spoon: For a cute touch, attach a small spoon to the twine, which will be handy for the recipient when scooping the mix.
For a visual demonstration, check out the video:
Homemade hot chocolate powder is not just a delicious gift; it’s also a gift that you can personalize and customize according to the tastes of your loved ones. With a simple jar, a few decorations, and a homemade mix, you can create a sweet present that will bring joy on cold days and show how much the recipient means to you.
Enjoy the creative process and the warm moments over hot chocolate!

Simple Skull-Shaped Chocolate Pralines for Halloween
If you want to prepare a quick, easy, and spooky dessert for Halloween this year, skull-shaped chocolate pralines are the perfect choice! All you need is some high-quality chocolate and a skull-shaped silicone mold. These pralines are delicious and visually appealing—ideal for spooky decorations or a Halloween party.


What You Need:
- 200 g dark or milk chocolate
- Silicone skull-shaped mold
Instructions for Preparation:
- Melt the Chocolate: Melt the chocolate pieces or chips using the tempering chocolate instructions provided above.
- Pour the Chocolate into Molds: Once the chocolate is fully melted, carefully pour it into the skull-shaped silicone molds. Use a spoon or small brush to ensure the chocolate is evenly distributed throughout the mold. Save a little chocolate for later, as you’ll use it as glue for decoration.
- Refrigerate: Place the molds with the chocolate in the refrigerator for about 30 minutes, allowing the chocolate to set completely.
- Remove the Pralines from the Molds: Once the chocolate has set, gently remove the pralines from the silicone molds. If the praline doesn’t come out easily, gently push from underneath or slightly twist the mold.
- Decorate: The most creative part is decorating the skulls. This is where you can let your imagination run wild! Take a bit of melted chocolate and use a toothpick to apply it where you want to attach the decorations.
For an additional demonstration, check out the video:
Additional Tips:
- Decoration: To make the pralines even more decorative, you can drizzle melted white or red chocolate over the surface to create a spiderweb effect or “bloody” streaks.
- Flavor Additions: You can also add a few drops of flavor, such as orange, pistachio, or caramel, to the chocolate.
- Filled Pralines: If you want pralines with a filling, first fill the molds only halfway, then add a little cream (e.g., hazelnut cream or caramel) and cover with the remaining chocolate.
Making chocolate pralines in the shape of skulls is a simple and fun way to add a spooky touch to your Halloween treats. With just a few ingredients and a silicone mold, you can create delicious and frightening pralines that will delight both kids and adults.

Spooky idea for decorating hot chocolate.
Halloween is the perfect time for a bit of creative fun. I have to admit, I really enjoy this, so I’ve come up with an idea on how to style hot chocolate using everything we’ve learned today.
For the base, I used our homemade hot chocolate mix and prepared it in a slightly different cup that looks more decadent and will be even more interesting.
I chose the following decorations:
- Black cat-shaped candies
- Half a pumpkin
- Orange and black sprinkles
- Candy eyes
- Chocolate crisp balls

