Cocoa beans and nothing extra. How to make chocolate | Master classes

Ingredients

To make milk chocolate from dark, you will need:

2 bars of dark chocolate;
200 grams of milk of any fat content (you can use boiled homemade milk);
100 grams of butter;
4 tsp Sahara.

Whole milk can be replaced with condensed milk, then there is no need to add sugar. Instead of whole milk, you can take dry milk and then add cream. There are many options, just experiment to find your taste. However, it is not recommended to combine butter with cream and whole milk with cream.

Home cooking technology

Before making milk chocolate from dark dark chocolate, choose a heating method and break the bar into pieces. You can do this in the microwave, in a water bath and in the oven.

In the first case, gently heat the container with chocolate until it melts. After you remove the plate from the microwave, immediately stir the resulting thick liquid.
To melt chocolate in a water bath, take 2 saucepans of different diameters. Pour 2-3 glasses of water into a large one and put on fire. When the water boils, insert the second pan with the chocolate and stir it constantly until it is completely melted.
If you decide to use the oven, preheat it to the lowest setting and melt the chocolate in a heatproof dish. This will take approximately 15 minutes.

Once the chocolate has become liquid, add butter, sugar and milk. Stir this mixture and simmer over low heat until thickened (5-7 minutes).

Making classic dark chocolate

What could be better than a bar of dark chocolate? That's right, a homemade dessert. Homemade chocolate will surprise your household with its exquisite taste. And such a delicacy can become a gift for a loved one.

Products you will need:

70 gr. grated cocoa;
60 grams of cocoa butter;
powdered sugar to your taste.

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Anastasia Titova

Confectioner

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Tip: to dilute the taste of the dessert, during the cooking process you can add a little cognac, dried fruits or chopped nuts.

Cooking process:

Grind the grated cocoa and cocoa butter into small pieces and place the ingredients in a dry bowl. Place the dishes in a water bath.
When the liquid becomes homogeneous, add powdered sugar sifted through a sieve. It is important to gradually introduce the dry ingredient so that no lumps form in the chocolate mass.
Stir the sweetness, boil for a few minutes and remove from heat.
Pour the chocolate mixture into the prepared baking dish.

This is one of the simplest, but no less delicious dark chocolate recipes. True chocoholics will certainly be delighted with a dessert prepared at home.

How to make your own milk chocolate at home?

Some housewives are interested in the question: how to make milk chocolate at home? It is considered the king of all desserts; its delicate taste is amazing and memorable for a long time. Many sweet tooths prefer it. Homemade milk chocolate is very tasty and healthy, it is not difficult to make. Self-prepared dessert is not inferior in taste to store-bought counterparts, and sometimes surpasses them.

Figure 1. Milk chocolate dessert.

How to make milk chocolate using simple recipes?

To make milk chocolate, use simple recipes.

100 g cocoa powder;
2 tablespoons milk;
50 g butter;
1 teaspoon sugar;
1/4 teaspoon vanillin (vanilla sugar).

The less cocoa contained in the dessert, the softer its taste. To prepare the dessert, melt the butter over low heat or a water bath. When it becomes liquid, milk, cocoa powder, granulated sugar, and vanillin are gradually added to the product.

Figure 2. Petal-shaped chocolate dessert.

The resulting mixture must be brought to a boil with constant stirring. After boiling, the product is cooked for 2-3 minutes. After this, the dessert is removed from the heat.

After a few minutes it is poured into pre-prepared molds. When the dessert reaches room temperature, place it in the refrigerator and cool it. If desired, you can make dessert with coffee.

First, coffee is brewed in the usual way. When boiling, add zest to the drink and cook for another 5 minutes. Then melted butter is poured in, cocoa powder and sugar are added.

The dessert is distributed into pre-prepared forms, cooled to room temperature, and placed in the refrigerator. The finished dessert may look like the one in the picture. 1.

Milk chocolate recipes

To make chocolate at home, you need the following ingredients:

100 g butter;
150 ml water;
100 g cocoa powder;
500 g sugar;
250 g milk powder.

Take a saucepan, add sugar and water. The syrup is cooked over low heat. When the liquid begins to boil, powdered milk powder and cocoa are added with constant stirring. Then butter is added. The mixture must be thoroughly mixed. Once the butter has melted, remove the pan from the heat. The liquid product is poured into a pre-prepared mold greased with butter. The chocolate surface is quickly and thoroughly leveled with a knife greased with butter. The dish is left to cool to room temperature. Then cut into slices and figures (Fig. 2).

Figure 3. Chocolate figures.

The following dessert is made from the following ingredients:

100 g grated cocoa;
50 g cocoa butter;
4 teaspoons condensed milk;
2 teaspoons milk powder;
raisins, chopped walnut kernels, coconut flakes, waffle crumbs, other fillers.

The recipe is very simple. The crushed cocoa products are placed in a bowl and placed on the stove in a water bath. When the products have acquired a liquid appearance, half of the condensed milk is added to them, the mixture is continuously and thoroughly mixed. Add half of the milk powder into the mixture and continue stirring. Then add the remaining condensed milk, mix and add the second half of the dry milk, stir. Take a whisk and beat the mixture for 5-8 minutes. As you beat, the product becomes thicker. When it thickens completely, add the selected fillers and mix. The finished mixture is poured into molds.

Chocolate dessert with the addition of natural coffee

High-quality chocolate and ground coffee beans go well together. Chocolate dessert with the addition of coffee has a special taste and will appeal to many sweet tooths.

To prepare you will need:

Half a glass of sugar.
1 tsp high-quality finely ground coffee.
100 g regular milk powder.
1 bar of natural dark chocolate.
60 g cocoa butter.
7 spoons of cocoa, without a slide.
1 packet of vanilla.

Cooking steps:

Ground coffee is poured into 70 ml of boiling water and left for at least 10 minutes.
When the coffee has brewed and acquired a rich color, pour it into a small bowl and bring to a boil over low heat.
Cocoa powder is gradually introduced into boiling coffee, stirring constantly.
Next, add sugar, mix the resulting mixture thoroughly and boil it for 2 minutes.
Pour the milk powder into the boiling mixture slowly. The liquid must be constantly stirred.
After all ingredients are completely dissolved, the mixture is removed from the stove.
Place cocoa butter and chocolate, broken into small pieces, into a small container. These 2 ingredients should be melted in a water bath, then added to the coffee mixture and added vanillin.
The resulting mass must be thoroughly mixed, poured into the mold and allowed to harden.

Coffee chocolate prepared according to this recipe has not only a pleasant taste, but also an unusual aroma.

how to make chocolates at home

Homemade chocolate with flour and milk

You can make homemade chocolate with flour and milk, without cocoa butter. Required ingredients:

1 teaspoon flour;
5 tablespoons cocoa powder;
8 tablespoons granulated sugar;
50 g butter;
5 tablespoons of milk;
raisins, nuts, waffle crumbs, coconut flakes, pieces of fresh strawberries, bananas, any fillings to the taste of the hostess.

Milk is poured into the pan, sugar and cocoa powder are added. To avoid the formation of lumps, the products are thoroughly mixed. The mixture is placed on low heat. With constant and thorough stirring, the mixture is brought to a boil. After boiling, add butter. Do not stop stirring, add flour and fillers. Once the mixture is smooth and the flour has dissolved, remove the pan from the heat. The mixture is poured into pre-prepared molds.

While the chocolate has not hardened, you can add banana or strawberry slices on top if you wish. The molds with the dessert are left to cool at room temperature. The molds are then placed in the refrigerator to harden. Before serving, the chocolate is removed from the molds (Fig. 3). It is usually served with coffee and tea.

Pleasant-tasting milk chocolate is very easy to make at home; its preparation technology is simple. The popular dessert is a favorite treat for those with a sweet tooth and is a perfect addition to any holiday table.

How to make chocolate products at home?

You can also make dark or milk chocolate from cocoa beans at home. There are several recipes for creating cocoa treats, but they differ mainly in a different set of additional ingredients.

In addition, homemade chocolates (both with and without filling) will please every family member and will be much healthier than store-bought goods.

However, if nothing was needed to prepare a drink from cocoa beans except a pan and a spoon, then ice molds will be needed to make candy. You can also buy special molds for candies in the store (they are usually either plastic or silicone). A variety of products can be used as filling. This includes various nuts: hazelnuts, almonds, walnuts. You can add dried fruits, for example, pieces of dried pineapple, dried apricots, cherries or prunes. You can also use cream caramel.

To make chocolate or candies, in addition to milk and grated cocoa beans, butter is used. Based on the following proportions: 200 g of natural cocoa powder, about 100 g of powdered sugar, you can add a bag of vanillin. Butter and cocoa butter - 20 and 50 g, respectively.

All ingredients are mixed in a water bath. The main thing is to prevent water from getting directly into the mixture. It is not recommended to boil the chocolate substance under any circumstances. After the mixture has become homogeneous, has not crystallized and the powder has completely dissolved, it is poured into molds and sent to the refrigerator until completely solidified.

It is best to leave overnight. Optimal - 6-8 hours. You need to look at the condition. These candies will be much healthier than store-bought ones and have less calories.

Thanks to the discovery of the fruits of the cocoa tree, the world received not only an invaluable food product, but also an irreplaceable raw material for the production of cosmetics and medicines. Raw cocoa beans are considered especially valuable. They retain the maximum amount of vitamins and antioxidants. But even roasted beans, cocoa butter and ready-made chocolate have enough benefits to not deny yourself the pleasure of drinking a cup of aromatic delicacy. The main thing is to know when to stop.

How to make milk chocolate at home recipe

Author: Elena Gurfinkel

Since the strange cocoa beans arrived on the European continent, confectioners have had no peace.

They invent more and more delicious sweets from products obtained from the exotic fruits of chocolate trees.

Those with a sweet tooth can't sit still either.

Each of them was at least once lucky enough to make a delicacy at home, using both specially purchased ingredients and various little things from home supplies: nuts or vanilla, raisins or dried fruits.

Inventors of new forms of antidepressant (namely, chocolate) do not stop there, improving their culinary skills, inventing fresh sweet combinations and configurations. But first, a newcomer to the home chocolate industry would do well to familiarize himself with basic recipes and general principles for making real chocolate at home.

Chocolate at home - general principles of preparation:

• Don't skimp on products! The main ingredients of chocolate are cocoa powder, butter, sugar or honey, as well as nuts and raisins. If you buy a little less ingredients, you risk getting a delicacy of inadequate quality and taste.

• When making chocolate at home, remember that the normal temperature for making quality chocolate is not too high: no higher than 32 degrees Celsius. This is easy to check manually: touch the mixture with your hand - and if it does not burn your skin, then your chocolate has not yet been ruined.

• Experts say that the mixture should not be placed on an open fire, although some recipes indicate this method. But it is better to use a double boiler or water bath.

• Do not start making chocolate on an industrial scale. Start with a small portion. If you are satisfied with the taste and quality, then you can make a larger portion of the delicacy.

• To ensure that the filling is “inside” your sweets, add it in layers alternately with chocolate.

Indistinguishable from normal

Lisa Dean, a food technologist with the US Agricultural Research Service, said, "We can use our selected peanut ingredient to make milk chocolate with the same level of antioxidants as dark chocolate without being bitter and hard."

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“The average consumer will be able to consume improved milk chocolate without finding a difference in taste. It looks the same as a regular one. At the same time, it is much more useful,” added the author of the study.

Classic chocolate: nothing extra

Don't even try to make an exact copy of store-bought bars unless you have some cocoa butter on hand. It is this rare ingredient that allows the sweetness to maintain its shape. But if your hunt for rarities is still successful, you will receive a delicious delicacy. This recipe is for successful hunters.

• grated cocoa – 200 grams;

• sugar or powdered sugar – 100 grams;

• butter – 20 grams.

In a water bath or in a double boiler, you need to melt both types of butters (cocoa and butter), then add grated cocoa, sugar (powder) to the mixture and stir until the composition becomes homogeneous. Then cool the contents of the bowl a little, pour into the prepared molds and place in the refrigerator.

Vanilla chocolate “Exquisite” with nuts and dried fruits

If you opted for vanilla chocolate, then you will need the following products:

• cocoa powder – 4 tbsp. l;

• butter – 125 grams;

• sugar or powdered sugar – 1 cup;

• vanillin – half a tsp;

• walnuts, raisins and dried fruits.

Pour milk into the container, then put it on low heat and heat it up. Add vanillin and sugar to the heated milk, without removing the bowl from the heat and constantly stirring the mixture. Then you need to make a separate water bath, melt the butter in it and pour the already melted butter into a container with milk and sugar. Cocoa powder is added there after mixing the previous ingredients. Then the container remains on low heat for about 25 minutes. Dried fruits or nuts selected as filling are added immediately before pouring the chocolate into molds. A few hours in the refrigerator and your delicacy is ready.

From cocoa powder and beans

Cocoa powder base

First you need to get the products:

cocoa powder (200 g),
cocoa butter (100 g),
sugar (300 g),
full-fat milk (100 g).
vanilla to taste (optional).

Melt cocoa butter in a deep enamel bowl over low heat. Pour cocoa powder mixed with vanilla and sugar into the melted butter. Gently mix the resulting mixture without lumps.

Slowly pour the heated milk into this mixture while stirring vigorously. Cook the mixture over low heat until the milk has completely boiled away. At the same time, make sure that the chocolate does not burn to the bottom.

After bringing the mixture to the consistency of sour cream, remove it from the heat to cool slightly. Meanwhile, grease the chocolate mold with butter. You can place chopped nuts on its bottom. Pour the slightly cooled mixture into the mold and cool completely.

Working with cocoa beans

A real cocoa bean is required, which is a dense and aromatic fruit comparable in size to a mango. First, the bean is peeled. Then grate it on a grater (preferably a coarse one). The fruit can be ground in a coffee grinder, after cutting it into pieces. The beans are then fried in a frying pan. This procedure “reveals” the aroma characteristic of chocolate.

The shavings are poured into a bowl and poured with milk. Calculation – 3 tbsp. l. cocoa per cup of chocolate. The mixture is heated and slowly stirred until the cocoa is completely dissolved in the milk. When the milk boils, remove the hot chocolate from the heat and pour into cups. You can add cream to make the taste nobler. Sugar is also added to taste.

Alternatively, crushed beans are mixed with cocoa butter in equal proportions. This ratio may be different depending on personal preference. Cocoa butter softens the taste of beans, which are quite bitter by nature. Further preparation can be carried out according to any recipe for how to prepare chocolate using cocoa powder.

Coffee chocolate “for true gourmets”

• cocoa powder – 50 grams;

• milk powder – 250 grams;

• sugar – 500 grams;

• butter – 250 grams;

• brewed ground coffee – 1 tsp;

• dried fruits, nuts, lemon zest, vanilla (to taste).

Before starting the main process, you should prepare the main “flavor” - coffee. Of course, the dosage depends only on your taste, but the basic recipe suggests the following: 3/4 cup of water per one spoon of coffee. When the coffee boils, you need to add zest or vanilla to it and continue boiling for 4-5 minutes over low heat. Then strain the liquid removed from the stove from the coffee grounds and put the container back on the fire. When the coffee begins to rise, add cocoa and sugar to the mixture and then boil for another five minutes.

Now it’s the turn of the powdered milk - you should add it here, mix thoroughly, turn off the heat and dissolve the butter, previously cut into pieces, in the resulting chocolate. The filling - nuts, candied fruits, raisins, dried apricots or prunes - are added to the almost ready-made delicacy at your discretion right before pouring into molds.

Milk chocolate “Tender”

For those whose mouth waters when they advertise milk chocolate, folk craftsmen also recommend a simple homemade recipe.

• cocoa powder 4 tbsp. l;

• butter – 50 grams;

• milk – 100 grams.

First, pour the milk into a suitable bowl and heat it over medium heat. Next, add sugar and cocoa powder. Meanwhile, the butter is melted in a separate container in a water bath, and then poured into a bowl with the main mixture, which, after adding the butter, should be brought to a boil. Afterwards, reduce the heat and cook the chocolate for another 2-3 minutes.

The prepared composition is then poured into molds and placed in the refrigerator.

Chocolate "a little bit of everything"

Cooks who have tried the following recipe claim that the taste of this product is not much different from store-bought tiles. But it contains affordable ingredients that a thrifty housewife does not need to run to the store for - they can always be found in the kitchen cabinet and refrigerator.

• cocoa powder – 150 grams;

• butter – 70 grams;

• sugar or powdered sugar – 100 grams;

Heat the milk over low heat, gradually pouring sugar (or powdered sugar) and cocoa into it. Separately, you need to melt the butter in a water bath, and then pour it into the milk mixture and stir. Continuing to stir, you need to bring the mixture to a boil, and then turn off the heat.

Flour for chocolate is first sifted through a fine sieve, added to the mixture and mixed thoroughly - so that there are no lumps left, as if you were preparing dough for pancakes. Now you need to turn on the heat again and hold the mixture on it for about 2 minutes until it boils.

As a result, the mixture will resemble sour cream in thickness. Slightly cooled chocolate should be poured into greased molds and then placed in the freezer to harden. In 3-4 hours the treat will be ready.

Chocolate hand

Hands are our main assistants not only in preparing desserts, but also in decorating them. It will take a lot of effort to make such decor, but the result will be worth every minute spent.

Wash your hands with soap and soak one hand in a bowl of ice water, waiting a few seconds. This is done so as not to burn the skin of your hands with hot chocolate.
Pour melted chocolate generously over your hand and wait until the chocolate has completely hardened.
And now all that’s left to do is remove the decor from your hands and start serving desserts.

The chocolate hand is an unusual decoration.

Bitter chocolate “Elementary, Watson!”

This recipe does not include any tricks or an abundance of ingredients.

• cocoa powder – 100 grams;

• butter – approximately 50 grams;

• granulated sugar – 1 tsp.

As you can easily understand from the list of ingredients, this chocolate will contain the most cocoa powder. Therefore, the chocolate will turn out bitter or bitter. More experienced confectioners will vary the ratio of sugar to cocoa. But one detail should be taken into account: it is on the basis of these proportions that more complex chocolate desserts are prepared.

The process itself is very simple: cut the butter into pieces, melt it in a water bath, then add a mixture of cocoa and sugar. The result will be a mass with the consistency of thick sour cream. The composition must be brought to a boil, and then cooked for approximately 2 minutes, stirring evenly. Then everything is the same as in other recipes: the chocolate should be cooled somewhat, poured into molds and placed in the refrigerator or freezer.

Don't forget about dairy ingredients

With milk powder

To prepare you need to stock up on:

8 teaspoons cocoa powder,
7 teaspoons of powdered milk,
200 g sugar,
half a stick of butter,
a quarter glass of water.

Make a mixture of cocoa powder and milk powder, pass it through a sieve. Cook the sugar diluted in water over low heat until thickened. Pour the sifted mixture into this syrup in small portions. After stirring, add the slightly melted butter.

The resulting mass should be cooked for 10 minutes. Chocolate can be considered ready when the mixture thickens strongly. Then cool it and transfer it into molds.

Hot chocolate with sour cream

Milk is usually used in recipes. It is useful to know how to make chocolate from cocoa using sour cream.

The recipe requires ingredients:

cocoa powder (50 g),
sour cream (5 tbsp.),
sugar (100 g),
butter (20 g),
to taste vanilla.

Bring the sour cream to a boil, stirring. Add a piece of butter (for the elasticity of the chocolate). Mix cocoa and sugar, pour in a thin stream. Cook the mixture until it becomes thick. Turn off the heat and add vanilla (a little). The finished treat will look beautiful with whipped cream.

Homemade honey chocolate

The simple process of making real honey chocolate is fully compensated by the rarity of the two main ingredients and the long wait for the final product to be ready.

• grated cocoa – 400 grams;

• cocoa butter – 200 grams;

• liquid honey – 100 ml.

In a water bath, as it should be in cases with “proper” chocolate, you need to melt the cocoa butter, then add grated cocoa in small portions and pour in liquid honey. Heat the mixture to a temperature of approximately 40 degrees (not higher, since in this case the properties of honey deteriorate), and then pour into molds. To be ready, honey chocolate must “settle” at room temperature for 8 to 12 hours until it completely hardens.

Ingredients

220 g cocoa powder
150 ml milk
150 g butter
120 g sugar
2 tbsp. flour
5 grams of vanilla sugar or a pinch of vanillin

Homemade recipe

Remove the butter from the refrigerator in advance, cut into pieces and leave at room temperature to melt. Then beat it with a mixer at high speed for 2-3 minutes until fluffy.
Reduce mixer speed and add cocoa powder, mixing until color is even. Place the resulting chocolate butter in a water bath and heat for about a minute, stirring continuously with a spoon or spatula.
Then add sugar with vanillin or vanilla sugar and heat, stirring, until it is completely dissolved. Add flour, mix thoroughly until smooth. Continuously stirring the chocolate mixture, pour in warm milk in a thin stream.
Cook the chocolate in a water bath until completely smooth, but without boiling. Remove the bowl from the water bath and pour the chocolate into individual silicone candy or ice molds and let cool completely.
After cooling, place the homemade milk chocolate in the freezer for half an hour or an hour to harden. Remove the dessert from the freezer, carefully turn it out of the molds onto a plate and serve immediately with tea. Homemade chocolate made from cocoa powder melts quickly, so you need to store it in the refrigerator.

A wonderful transformation, or how to make milk chocolate from dark chocolate

Why might the question arise: “How to make milk chocolate from dark chocolate?” There may be several reasons for this, but the most important one is personal taste preferences.

All people are different, so it is not surprising that sometimes the views, habits and desires of even family and friends can differ radically. But there is something that unites many people, and that is the love of chocolate. There is an opinion that such love is shared by more than half the population of the entire globe, although there are no exact statistical data on this matter. However, a significant number of people consume chocolate daily. For them, this can be compared to drinking water, without which a living organism cannot exist.

But even such passion is expressed in different ways. Why? This mainly depends on what kind of chocolate a person prefers. Some are a fan of dark chocolate, others white, some like chocolate with nuts, and some with dried fruits. Some people do not eat so-called pure chocolate, but prefer confectionery products in which this cocoa product is only one of the ingredients. What different tastes!

Wanting to satisfy such different desires of customers, the confectionery industry comes up with new and new fillings. Surprisingly, today you can find bars with the flavor of popular cookies or candies. And in some countries, confectioners are working on making unsweetened chocolate. It is clear that this is extremely difficult to do at home.

However, there is something that everyone can do. For example, change the type of chocolate. Is this really possible? Without a doubt. In addition, doing such a trick is not at all difficult, and it will take very little time.

The differences – what are they?

First you need to understand all the differences between dark and milk chocolate. This is mainly the percentage of cocoa content: the more there is in the bar, the less sweet it will be. The amount of milk is also important; milk also affects the taste and quality of the product. It turns out that by changing the ratio and proportions of one or another component, you can turn the taste of the chocolate into the desired direction. And there is nothing complicated about it.

Return to zmistThere is no clear recipe

And now it’s time to start the most important thing, namely cooking. But it’s interesting that there is no recipe that will accurately describe all the ingredients. But why? As mentioned above, this all depends on personal taste. Therefore, everyone must regulate the quantity and ratio of components independently. In addition, freedom is even given in choosing what a person wants to add to chocolate.

And now, in order. What may be useful in the process of converting cocoa products:

a bar (or more) of dark chocolate;
whole and powdered milk, cream, white chocolate pieces, condensed milk, sugar, butter;
cocoa powder - as needed.

As for the cooking sequence, there are 3 main stages:

Melt the chocolate.
Add the necessary components.
Bring the product to the desired consistency.

Further, all points will be described in more detail. However, everyone has the opportunity to use their imagination, since all ingredients are added to taste. Its time to begin!

To turn a certain amount of dark chocolate into milk chocolate, you need to do the following:

Melt the chocolate. There are about three ways to do this. And the first of them is a water bath (or double boiler). To melt a stove in a water bath, you need to take two containers intended for cooking on the stove. Moreover, one of them should fit freely into the other, but not touch its bottom.
Pour a small amount of water into the second bowl or pan (depending on what was chosen) and boil it, then place the first vessel with chocolate pieces on it (the smaller they are, the better). While they are melting, under no circumstances should you leave space near the stove, since the chocolate mass must be stirred all the time until completely dissolved. To melt chocolate in the microwave (this is the second method), the pieces need to be placed in a suitable container and placed in the microwave on the most gentle setting. After holding the chocolate for about 20-30 seconds, you need to take it out and mix it.
This procedure must be repeated until it completely dissolves. There is another chocolate melting option that you can use. To do this, place the bowl with the broken tiles in the oven at the lowest temperature for about 15 minutes. Once you take out the chocolate, you need to stir it immediately. Something to keep in mind: the more chocolate you use, the longer it will take to melt.
Add the necessary components. Of course, not all products from the list may be needed for this, but only some of them, as well as their combination. What can be combined and added: whole and powdered milk, cream and milk powder, a few pieces (or a whole bar) of white chocolate, condensed milk, cream and sugar, butter milk and sugar. But there are also combinations of ingredients that it is better not to add, these are milk and cream or butter and cream. But overall it all depends on personal preference. Attention! All ingredients are added to the chocolate mixture, placed in a water bath and stirred. This will help achieve the desired consistency and avoid lumps.
Bring the product to the desired consistency. It is worth remembering that if you add too much milk, the chocolate may become very thin and not thicken, and if there is too much condensed milk in it, the characteristic taste of the bar may disappear. Therefore, everything needs to be added in moderation. But if something goes wrong, don’t think that everything is ruined. The situation can be improved. You just need to add the required amount of cocoa powder to the mixture. A small piece of butter may also help. Stir the mixture until it reaches the consistency of melted chocolate and the desired color. When this is achieved, you need to pour the mixture into a mold (for example, for ice) and place it in the refrigerator until it hardens completely.

That's all. Delicious homemade milk chocolate is ready!

Return to zmist And now taste!

Chocolate made with your own hands has significant advantages over those purchased at the supermarket or local grocery store.

For example, it has a new unusual taste. In addition, its quantity increases significantly by adding other ingredients, which will definitely please those with a sweet tooth. And treating your loved ones with homemade chocolate is much more enjoyable.