Sastojci: 100 g tamne cokolade ili mlečne čokolade, 30 g kokosovog ulja ili kakao putera, 1 kašičica vanila ekstrakta, prirodne boje za hranu (kurkuma – žuta, cvekla u prahu – crvena, spirulina – zelena, kakao – braon).
Priprema:
1. Na pari ili u mikrotalasnoj, zajedno sa kokosovim uljem otopi čokoladu, dok ne postane potpuno glatka.
2. Dodaj vanila ekstrakt.
3. Ako želiš šarene bombonice, podeli čokoladu u nekoliko činija i dodaj prirodne boje po želji.
Prvi sloj (osnova):
4. Na pleh obložen papirom za pečenje stavljaj male kapljice čokolade (veličine M&M bombonice).
5. Pusti da se malo stegne u frižideru 5–10 minuta – samo da ne budu potpuno tečne.
Prelivanje čokoladom u boji*:
6. Preko svake kapljice nanesi tanko sloj čokolade u boji, koristeći kašičicu ili kesicu za ukrašavanje.
7. Lagano protresti pleh da se boja ravnomerno rasporedi oko osnovne kapljice.
Stvrdnjavanje:
8. Pusti bombonice da se potpuno stegnu u frižideru 20–30 minuta.
Čuvanje**:
9. Kad se stegnu, pažljivo ih odlepi sa papira i čuvaj u zatvorenoj kutiji u frižideru.
Saveti:
- Ako želiš intenzivniju boju, dodaj malo više prirodne boje u otopljenu čokoladu.
- Koristi tanku čokoladnu “kesu” za nanošenje sloja boje.
Napomena 1 za prelivanje čokoladom u boji
Rešenje (3 načina):
1. Najlakši trik
Okretanje u toku rada
- napravi kapljicu
- pusti da se malo stegne (ali ne skroz)
- okreni je
- pa oboji i drugu stranu
Dobiješ skoro ravnomerno obloženu bombonicu.
2. “Kupanje” u boji (bolji rezultat)
Ovo je bliže pravim M&M bombonama:
- napravi kuglicu (unutrašnjost)
- potpuno je ohladi
- stavi je u otopljenu obojenu čokoladu
- izvadi viljuškom i ocedi
Cela bombonica je u boji (gore + dole)
3. Valjanje (najjednostavnije za početnike):
- kuglicu stavi u činiju sa obojenom čokoladom
- lagano je “valjaj” kašikom
- izvadi i stavi na papir
Neće biti savršeno glatko, ali je cela obojena.
Mali trikovi da izgleda kao prave M&M bombonice:
- koristi gušću čokoladu (ne previše tečnu)
- radi na papiru za pečenje
- ako želiš sjaj → na kraju može kap kakao putera u boju***
Napomena 2 Kako čuvati m&m bombonice?
Rok trajanja domaćih M&M bombonica
🕒 Na sobnoj temperaturi (do ~20–22°C):
- 5 do 7 dana
- držati u zatvorenoj posudi, dalje od svetlosti i toplote.
Ako je toplije u prostoriji → može početi da se topi i menja teksturu.
❄️ U frižideru:
- 2 do 3 nedelje
- u hermetički zatvorenoj kutiji (da ne povuče mirise).
Izvaditi 5–10 min pre jela da omekšaju.
🧊 U zamrzivaču:
- do 2 meseca
- dobro zatvoreno (najbolje dupla ambalaža
Odmrzavanje polako u frižideru da se ne stvori kondenzacija.
Kako znaš da više nisu dobre?
- promenjen miris (užeglo)
- bela patina (nije opasno, ali znak lošeg čuvanja)
- čudna tekstura (previše mekano ili mrvičasto)
Napomena 3 za dodavanje kakao putera u obojenu cokoladu
Kako kakao puter daje sjaj?
Kakao puter je prirodna mast iz kakaa. Kad se doda u glazuru on:
- popunjava sitne neravnine
- stvara glatku površinu
- reflektuje svetlost → zato vidiš sjaj
Bez njega: površina je mat.
Sa njim: površina je sjajna.
🧪 Kako se koristi?
U glazuri (dok radiš boju):
- dodaj bukvalno par kapi rastopljenog kakao putera u obojenu smesu i promešaj.
Rezultat:
- glazura se lakše razmazuje
- sloj je ravniji i manje “kredast”
Ingredients: 100 g of dark chocolate or milk chocolate, 30 g of coconut oil or cocoa butter, 1 teaspoon of vanilla extract, natural food coloring (turmeric - yellow, beetroot powder - red, spirulina - green, cocoa powder - brown).
Preparation:
1. Melt the chocolate together with the coconut oil on steam or in the microwave, until it becomes completely smooth.
2. Add vanilla extract.
3. If you want colorful candies, divide the chocolate into several bowls and add natural colors as desired.
First layer (base):
4. Place small drops of chocolate (the size of an M&M candy) on a baking sheet lined with baking paper.
5. Let it harden a little in the refrigerator for 5-10 minutes - just so that they are not completely liquid.
Colored chocolate topping*:
6. Apply a thin layer of colored chocolate over each drop, using a teaspoon or a decorating bag.
7. Lightly shake the tray to distribute the color evenly around the base drop.
Hardening:
8. Let the candies harden completely in the refrigerator for 20-30 minutes.
Storage**:
9. When they harden, carefully peel them off the paper and store them in a closed box in the refrigerator.
Tips:
- If you want a more intense color, add a little more natural color to the melted chocolate.
- Use a thin chocolate "bag" to apply a layer of color.
Note 1 for topping with colored chocolate
Solution (3 ways):
1. The easiest trick
Turning during the process
- make a drop
- let it harden a little (but not completely)
- turn it around
- then color the other side as well
You get an almost evenly coated candy.
2. "Bathing" in color (better result)
This is closer to real M&Ms:
- make a ball
- cool it down completely
- put it in melted colored chocolate
- remove with a fork and drain
The whole candy is in color (top + bottom)
3. Rolling (the easiest for beginners):
- put the ball in a bowl with colored chocolate
- "roll" it lightly with a spoon
- take it out and put it on paper
It won't be perfectly smooth, but the whole thing is colored.
Little tricks to make it look like real M&M candies:
- use thicker chocolate (not too liquid)
- work on baking paper
- if you want shine → at the end you can add a drop of cocoa butter to the color***
Note 2 How to store m&m candies?
Shelf life of homemade M&M candies
🕒 At room temperature (up to ~20–22°C):
- 5 to 7 days
- keep in a closed container, away from light and heat.
If it's warmer in the room → it can start to melt and change texture.
❄️ In the fridge:
- 2 to 3 weeks
- in a hermetically sealed box (so as not to absorb odors).
Take out 5-10 minutes before eating to soften.
🧊 In the freezer:
- up to 2 months
- well closed (preferably double packaging
Defrost slowly in the refrigerator to avoid condensation.
How do you know they are no longer good?
- changed smell (rancid)
- white patina (not dangerous, but a sign of poor storage)
- strange texture (too soft or crumbly)
Note 3 for adding cocoa butter to colored chocolate
How does cocoa butter add shine?
Cocoa butter is a natural fat from cocoa. When added to the glaze it:
- fills small bumps
- creates a smooth surface
- reflects light → that's why you see the shine
Without it: the surface is matte.
With it: the surface is shiny.
🧪 How is it used?
In the glaze (while making the color):
- literally add a few drops of melted cocoa butter to the colored mixture and stir.
Result:
- the glaze spreads more easily
- the layer is flatter and less "chalky"
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