1. Handmade chocolate is not difficult to make. The tools needed are beautiful chocolate molds, thermometers, a basin or glass bowl, and a pot that can hold water for heating. Knife and chopping board will do. Dark chocolate is chopped with a knife so that it can melt when heated. 3. Put the cut chocolate in a pot, and the pot can be heated with water. The basin or bowl of chocolate should be deeper to avoid water in the process of making. 4. Stir while heating, and heat the chocolate to 50-55 degrees. 5. When the temperature reaches, turn off the fire, take out the basin and continue stirring until the temperature drops to about 27 degrees. 6. Then reheat. I hardly have any chocolate, so when I put it in the newly heated water, the temperature can reach 30-32 degrees. 7. Melted chocolate, sparkling. 8. I poured it on the shelf. 9. Cut the flower nozzle into small mouths, start to squeeze from the bottom of the die, and lift it slowly, not too high, so as to avoid bubbles of 10. Just pinch it when you close the door. The chocolate in the mold may be uneven, and the mold will flatten with a little vibration. The temperature of white chocolate is slightly different. 12, chopped 13, heated to 45-48 14, cooled to 26℃ 15, heated to 29-310℃, and put in a mold for refrigeration. It takes about 1-2 hours to demould. 16. Put a paper towel on the table and gently tap the mold, and you can easily demould it.