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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how do i make chocolates??-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do i make chocolates??),it will help you,my kids.

i want to make milk chocolates..nothing extraordinary..i have cocoa powder, butter, milk, sugar..tell me how to make milk chocolates adding any other ingredients if needed

Answers:
Start with the link below.

Other Answers:
no idea how to make them but i can eat them for u

i dont know eat lots of fiber

Christina's Chocolate Truffles Copyright, 2002, Janette Barber and Christina Deyo, all rights reserved



Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Inactive Prep Time: 1 hour 15 minutes
Yield: 24 truffles
User Rating:




8 ounces semisweet chocolate, coarsely chopped
1/2 cup heavy cream
4 tablespoons unsalted butter, at room temperature
1 tablespoon amaretto
1/2 cup coarsely chopped milk chocolate
1/4 cup unsweetened cocoa
1/4 cup finely ground almonds

Put the semisweet chocolate in a medium-size mixing bowl and set aside.
In a small saucepan, heat the cream over medium heat until hot but not quite simmering. Pour the cream over the chocolate and let stand for 3 or 4 minutes. Stir until smooth.
Using a hand-held electric mixer, beat in the butter and amaretto until the mixture is light and creamy. Refrigerate until firm, about 45 minutes.

Use a teaspoon or melon baller to scoop up heaping teaspoons of the chocolate mixture, then use your hands to roll them into smooth balls, about 3/4-inch in diameter.

Melt the milk chocolate. Line a baking sheet with waxed paper. Coat some truffles in the melted chocolate, some in cocoa powder and some in almonds, setting them>******************************...

Petit Gateau
Recipe courtesy Elizabeth Falkner


Recipe Summary
Difficulty: Medium
Prep Time: 40 minutes
Inactive Prep Time: 12 minutes
Cook Time: 40 minutes
Yield: 6 servings
User Rating:


Mint Chocolate Mojito:
Cocoa genoise, recipe follows
1 cup brown sugar
1/2 cup water
12 fresh mint leaves
1/2 teaspoon coriander seeds, crushed
1/2 teaspoon cardamom pods, crushed
1/4 cup rum
2 teaspoons fresh lime juice
1 cup chocolate ganache, recipe follows
12 chocolate cookies, recipe follows
2 sheets gelatin (1 teaspoon powdered gelatin)
Mint Bavarian Mousse:
1 cup mint cream anglaise, recipe follows
3 sheets gelatin (1 1/2 teaspoons powdered gelatin)
2 cups heavy cream, whipped
To make the mint chocolate mojito: Use 12 rings to cut out 3-inch circles in the cocoa genoise and place them at the bottom of each mold. Place the brown sugar, water, mint and spices in a medium saucepan and bring to a boil. Let the mixture cool and steep overnight. Strain and add the rum and lime juice. Reserve half of the liquid for the glaze. Brush a little of the syrup onto each cake. Pipe a tablespoon of chocolate ganache onto each cake and press a round chocolate cookie onto the ganache and fill with mint Bavarian mousse.
To make the mint Bavarian mousse: Soak the gelatin leaves in water for 5 minutes, squeeze out excess water and microwave for 1 minute or until gelatin is dissolved. Stir in a spoonful of cream anglaise and then mix in the rest. Fold in the whipped cream. Fill entremet rings with the mousse and refrigerate until set, about 2 hours.
To finish the cakes melt 2 leaves of gelatin and add to reserved syrup. Place a spoonful on each cake and garnish with chocolate shard or shavings.
Cocoa Genoise:
8 eggs
11 ounces sugar
1 tablespoon melted butter
3 ounces pastry flour
2 ounces cocoa powder
Preheat the oven to 350 degrees F.
Combine the eggs and sugar together in a mixing bowl. Over simmering water, whip the eggs with a whisk until sugar is dissolved. Place the warm eggs in the bowl of an electric mixer and whip on high until ribbon forms. Fold the butter and sifted dry ingredients into the whipped eggs. Pour onto a greased, parchment lined half sheet pan and bake for 15 to 20 minutes. Cool completely.
Ganache:
1/2 ounce glucose
1/2 ounce cocoa powder
4 ounces cream
1 ounce bittersweet chocolate, chopped
1 ounce milk chocolate, chopped
Combine the glucose and cocoa powder in a saucepan and stir over low heat until smooth. Temper in the cream and stir until cream comes to a boil. Pour over chopped chocolate. Stir until smooth. Allow to cool.
Chocolate Cookies:
7 ounces butter
7 ounce sugar
1 teaspoon vanilla extract
2 eggs
1 egg yolk
8 ounces pastry flour
1/2 teaspoon salt
2 ounces cocoa powder
Cream the butter and sugar together. Add the vanilla and eggs to combine. Add the flour, salt, and cocoa and mix until just combined and smooth. Wrap and chill for at least 2 hours.
Preheat the oven to 350 degrees F.
Roll out and cut into desired shapes and bake for 10 to 12 minutes. Cool.
Mint Creme Anglaise:
4 ounces milk
4 ounces cream
1/2 vanilla bean
2 tablespoons crushed mint leaves
3 egg yolks
1 1/2 ounces sugar
Combine the milk, cream, vanilla bean, and mint in a saucepan and set on medium heat to bring just to a boil. Combine the yolks and sugar together just before the liquid is hot.
Temper the hot milk/cream into the yolks and return to the stove to cook until thickened, and the mixture coats the back of a spoon. Strain and chill completely.

Episode#: AD1A02
Source(s):
http://web.foodnetwork.com/food/web/searchResults?searchString=milk%20chocolates&site=FOOD&searchType=Recipe you need real milk chocolate to make any type of milk chocolate, you have to heat it to a certain degree, and then cool it and heat it again, it's called tempering, i watched the process on Food Jammers the other night,


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