Kit Kat chocolates , originally created in United Kingdom and now been produced globally are chocolate coated wafer bars. Each bar usually contains 2 to 4 wafer fingers. Handmade Kit kat Chocolates are one of the tastiest chocolates and you can easily make them with just 3 ingredients in 15 to 20 minutes.
Who doesn’t like chocolates? Right from 80 years olds to 7 years olds we enjoy them equally and don’t require special occasions to munch them. And there are all different kinds of chocolate nowadays, there’s private label cbd chocolate, Turkish Delight chocolate, and orange-rose-infused chocolates, just to name a few.
Of course the classic kinds of chocolate are often the best, and what could be more classic than Kit Kat wafer chocolates?
Kit Kat is a chocolate-covered wafer bar confection created by Rowntree’s of York, United Kingdom, and is now produced globally by Nestle, which acquired Rowntree in 1988, with the exception of the United States where it is made under license by H.B. Reese Candy Company, a division of The Hershey Company. The standard bars consist of two or four fingers composed of wafer layer, separated and covered by an outer layer of chocolate.(Source : Wikipedia) . They also come in different flavors each one of them is equally tasty.
Homemade chocolates are real fun and I always wanted to replicate kitkat at home and got a huge success when my son said “Mom it tastes just like store bought ones”. Really, when he says these words, it’s a big achievement for me . So just want to share how to make Handmade Kit kat Chocolates . While making these chocolates always take 4:1 proportion of chocolate compound. Meaning 4 parts of milk chocolate compound for 1 part of dark chocolate compound. If you want them little bitter, just increase dark chocolate compound, accordingly reduce milk chocolate compound.
Preparation Time: 10 Minutes
Setting Time : 5 Minutes
Yields : 15-16 Chocolates
- 400 Grams Milk chocolate compound
- 100 Grams Dark chocolate compound
- Few Chocolate wafers
Melt the chocolates using double boiler method. For that cut the chocolates roughly and take them in a deep pan . Keep the pan on a stand kept in a deep skillet filled with water and heat.
Stir the chocolates in between as they melt. Once the chocolate is of pouring consistency, remove from stand.
Pour the chocolate into kitkat moulds half the way . Give a tap to spread it out.
Place the wafers. I have vertically cut each wafer into halves to make kitkat fingers.
Again pour the chocolate on top to cover the wafers and give a tap . Let the chocolate spread out nicely over wafers and cover them fully.
Refrigerate the mould for 5-6 minutes .
Remove and just flip out all the chocolates.
Store them in container in cool place .