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How To Make Sugar-Free Homemade Chocolate Candy

Updated on September 20, 2013

Sugar-Free Homemade Chocolate Candies Photo

Yummy and delicious sugar-free homemade chocolate candies
Yummy and delicious sugar-free homemade chocolate candies

Sugar-free Chocolate Candies Recipe

Sugar-free Chocolate Candies are perfect gifts and giveaways for all occasion. They are easy to make because chocolate candy making only involves a few steps to make: melting, pouring, molding and setting. Everybody likes to eat chocolates which make it a profitable home-based business. You can ride on the current popularity for sugar-free delicacies and carve your own niche in the consumer market. You don't have to be an expert chocolatier to make delicious, yummy home-made chocolate candies. Ingredients and materials are easy to find, easy to make and can be completed in a few minutes.

Equipments needed:

  • Pan
  • heatproof bowls
  • plastic sheet molds/individual silicon molds
  • wooden spoon or spatula
  • chopping board
  • knife
  • disposable plastic gloves
  • toothpicks
  • double boiler (if available)
  • candy thermometer
  • fluted paper cups
  • boxes for packaging
  • ribbons


  • 500 grams unsweetened chocolate
  • toasted nuts for fillings: pecans/almonds/macadamia/cashew/peanuts

Procedure for Nut-filled Chocolate Candies:

  • Make sure all utensils and molds are clean and dry.
  • Put on your disposable plastic gloves.
  • Finely chop the chocolate so it will melt evenly and quickly.
  • Place water in bottom of a double boiler. don't let water touch the bottom of the upper pan to avoid overheating the chocolate.
  • If you don't have a double boiler, use a smaller pan than the heatproof bowls, put water and let it simmer. Place finely chopped chocolate in top of double boiler or the heatproof bowl on top making sure that the water beneath doesn't touch the bottom of the bowl.
  • Stir constantly using the wooden spoon or spatula until the chocolate is completely melted.
  • Stir until the melted chocolate reaches 120°.
  • Use extra care not to let any water drop into the melted chocolate to avoid ruining your melted chocolate.
  • Let the chocolate cool down 83° ( working temperature).
  • The melting and cooling of the chocolate to working temperature is called "tempering" to avoid the chocolate from developing gray streaks and dull as it hardens so it will look nice and shiny.
  • Fill each mold cavity half-full with melted chocolate, then tap the mold to eliminate bubbles.
  • Place a nut at the center of each cavity coated mold. Use a toothpick to fix adjust nut and remove air bubbles underneath.
  • Fill remainder of cavity with more melted chocolate making sure the nut is fully covered. Tap again lightly to remove remaining air bubbles. Refrigerate for 5 minutes.
  • Remove from refrigerator and check if the sides of the mold had turned cloudy. Turn the mold upside down on a flat surface and tap gently to remove the candies. (Refrigerate further if chocolates don't come out easily).
  • Place the candies individually in fluted paper cups and arrange them in a box.
  • Decorate box with ribbon.
  • Chocolate will last for two weeks without refrigeration.

molded sugar-free dark chocolate candies
molded sugar-free dark chocolate candies
Molded Sugar-free Nut-filled Chocolate Candies
Molded Sugar-free Nut-filled Chocolate Candies

Costing Idea

To determine your selling price for your sugar-free, nut-filled chocolate candies: add the total production cost and add a 100 percent mark-up to cover your overhead cost. Divide the total with the total number of finished products.

customized chocolate coated pulvorons
customized chocolate coated pulvorons


Submit a Comment

  • CraftytotheCore profile image

    CraftytotheCore 4 years ago

    I think these are beautiful. I have dabbled in candy making in the past, but never thought to put nuts in them. I've always used liquid flavorings and cream centers. Wonderful variation.

  • glorgeousmom profile image

    Glo L Bernadas 5 years ago from Philippines

    @Donna Thompson: Looking forward to share my recipe for sugar-free chocolate sweetened with Isomalt (will be doing a separate hub for sugar subtitute in the very near future)Thank you for dropping by and reading my post.

  • profile image

    Donna Thompson 5 years ago

    Would love to have your recipe for sweetened/sugar free chocolate. Bother milk and dark would be great! Thanks

  • glorgeousmom profile image

    Glo L Bernadas 5 years ago from Philippines

    @Cat: thank you for your comment and concern. I am sorry I forgot to mention that the unsweetened chocolate are to be used only when making a cream-filled chocolate candies. I forgot to mention that the filling (i.e. ganache) is to be sweetened with Isomalt or sugar substitute. My fault. I forgot to include the recipe here, i was thinking to write a separate article about it but I totally forgot about it. My sincere apology.

  • profile image

    Cat 6 years ago

    Are you seriously suggesting a recipe for chocolates with no sweetener at all, artificial or otherwise? Sure they're gorgeous, but they will taste bitter and horrible. I think you'd better test drive this yourself before suggesting it to others...