by – Zeba Kohli
One of the things I enjoy most about building LoveFoodFamily is discovering recipes I might never have come across otherwise.
Growing up, homemade chocolates weren’t something we made at home. So every time I read one of Zeba Kohli’s recipes, I find myself fascinated by the craft behind them. There is something so satisfying about seeing a few simple ingredients transformed into beautiful little chocolates with a little patience and care.
This recipe brings together two flavours that have been loved for generations – rich dark chocolate and coffee. The chocolate gives these little treats their richness, while the coffee adds just enough depth to make every bite feel wonderfully balanced.
What I also love is that recipes like these remind me that every family kitchen is unique. Some are filled with recipes that have been passed down through generations, while others are filled with new creations that become tomorrow’s traditions. Both deserve a place in our kitchens, and both deserve to be remembered.
That is what LoveFoodFamily is all about – bringing together recipes from different homes, different cultures, and different generations, so that together they become part of a shared archive of food, memories, and love.
I’m so grateful to Zeba Kohli for sharing this beautiful recipe with us, and I hope it finds a place in your home too.
Makes: Approximately 900 g
Preparation Time: 2 hours
Ingredients
- 40 g instant coffee powder
- 400 g condensed milk
- 500 g dark chocolate, melted and tempered
Method
- In a bowl, combine the condensed milk and instant coffee powder.
- Place the bowl over a pan of hot water and stir until the coffee dissolves completely. Allow the mixture to cool for about 25 minutes.
- Melt and temper the dark chocolate.
- Pour the tempered chocolate into a chocolate mould, coating each cavity completely. Turn the mould upside down to drain off the excess chocolate, creating hollow shells. Reserve the excess chocolate.
- Refrigerate the mould for about 15 minutes until the shells have set.
- Fill each shell with the cooled coffee mixture.
- Seal the chocolates with the remaining tempered dark chocolate.
- Refrigerate for about 25 minutes, or until completely set.
- Gently tap the chocolates out of the mould and serve.
Tips
- Use good-quality dark chocolate for the richest flavour.
- Stir the coffee well so it dissolves completely into the condensed milk.
- Tempering the chocolate correctly will give the chocolates a glossy finish and a satisfying snap.
- Store in an airtight container in a cool place.
Serving Suggestion
These chocolates are perfect with a cup of coffee, served after dinner, or packed into a box and shared with family and friends.
From the Family Kitchen
One of the greatest joys of LoveFoodFamily is seeing how every contributor adds something unique to our growing collection. Some recipes carry memories that have travelled through generations, while others introduce us to new techniques and flavours that inspire us to try something different.
Every recipe shared here becomes part of a larger story – one that celebrates not just food, but the people who lovingly pass it on. Whether it’s a cherished family favourite or a new recipe waiting to create memories of its own, we’re honoured to preserve it as part of our ever-growing archive of recipes and memories.
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