How to Make Chocolate: 14 Steps (with Photo) - tips

Video: HOMEMADE CHOCOLATE BAR RECIPE l WITH BUTTER l WITHOUT COCONUT OIL or COCOA BUTTER

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Stirring the bottom of the pot frequently will help the oil quickly turn into liquid.

Advice: If possible, use a stainless steel cookware when making your own homemade chocolate (or a non-stick material suitable for soaking). If not, the cleaning process can be very difficult.

Add 4 tablespoons (60 ml) of honey and ½ tablespoon (7.5 ml) of vanilla extract. Use a whisk or metal spoon to scrape the honey from a measuring spoon into the pot. The next thing is to add vanilla. Mix the ingredients in coconut oil for a slightly liquid and creamy mixture like a syrup.

Remember to cook the mixture on low heat. If the oil gets too hot, the sugar in the honey can burn and spoil the taste of the finished chocolate.
If you want to add another sweetener, such as powdered sugar or sweetener sugar, add at the moment you add honey and vanilla.

Sift 1 cup (100 grams) of cocoa powder slowly. Instead of putting all of the cocoa powder in the pot for a while, you add a little at a time. While doing this, use a whisk or spoon to stir constantly to dissolve the cocoa powder in the mixture.

It is easier to stir cocoa powder with other ingredients if you use a whisk instead of a spoon or dough whisk.

Remove the pot of chocolate from the stove and keep stirring while the mixture thickens. Processing is complete when you see a mixture that is smooth, dark, and has a slightly glossy surface. For now, just let the mixture turn to solid.

Remove the pot from the stove so the chocolate does not burn.

Transfer chocolate to a non-stick surface to reduce heat. Carefully pour the chocolate in the pot onto a soft, non-stick dough sheet or a baking tray lined with parchment paper. Spread out the powder with a plow to make the chocolate layer about 1.5cm thick.

You can also pour chocolates into a candy mold to create bite-sized chocolates with fun shapes.
Avoid pouring chocolate into containers that are non-stick material or coated with non-stick sprays. This still makes the chocolate stick.

Melt ¾ cup (140 grams) tall butter in a heated bowl. Keep stirring the cocoa butter at the bottom of the bowl over and over to allow the butter to melt faster. The cocoa butter has the same melting speed as the regular butter and the two types of butter look the same once they become liquid.

You can find cocoa butter at bakeries and exotic food stores.
If you can't find high quality cocoa butter, you can substitute the same amount with coconut oil.

Sift ¾ cup (80 grams) of cocoa powder into the melted cocoa butter. You will add some cocoa at a time to prevent the mixture from clumping. Use a whisk or metal spoon to stir the ingredients until the cocoa powder is completely dissolved.

Make sure the mixture is free of lumps or dry powders left.

Add ¼ cup milk powder and 1 cup (100 grams) powdered sugar. Stir the mixture once more to ensure the final dry ingredient dissolves into the other ingredients. You should see the lighter, lighter color of the chocolate starts to appear after adding the formula.

Use equal amounts of soy milk powder, almond milk powder or rice milk powder if you don't want to use animal-based ingredients.
You can also replace the powdered sugar with 1 cup (240 ml) of agave syrup or 1-2 teaspoons of sugary sweetener water to make the chocolate taste sweet and healthy.
Conventional milk has a texture that is too liquid to make it chocolate - the liquid often causes the chocolate to dilute and make it difficult to properly coagulate.

Advice: A little salt balances the sweetness of the sugar and makes the chocolate taste more special.

Remove the bowl from the pot and stir the chocolate until thick. Repeatedly scrape out the chocolate at the bottom of the bowl and do the "folding" of the mixture. When finished, the mixture should be smooth, thick and lump-free.

Your chocolate may still be liquid at this point. Don't worry - the mixture will thicken after a while.
For a richer flavor, stir in other ingredients such as seeds, mint or dried fruit.

Advice: Soak the raisins in rum for an hour and use them as flavoring ingredients.

Pour chocolate onto a non-stick surface or candy mold. If you want the chocolate to harden into a large lump, spread the mixture on a soft, non-stick dough sheet or stencil so that the edges are 1.5cm thick. To make individual chocolates, you will pour warm chocolate into the shaping mold.

You can also use an oiled ice cube tray if you don't have a candy mold available.
Tap the bottom of the mold a few times to remove any air bubbles that formed while you poured the chocolate.

Place the chocolate in the refrigerator for about an hour to make it hard. After the chocolate has hardened, just break it into small pieces or take it out of the mold and enjoy.

Store homemade milk chocolate in a tightly-covered container and place it on the counter or in the kitchen cabinet or in another cool, dry place. The shelf life of chocolate is 1 year (but if you can resist cravings and keep the chocolate for so long, it's a miracle!).

Advice

Homemade chocolates make a wonderful and unique gift, especially during the festival.
You can indulge in chocolate right away or add it to your favorite dessert recipe.
Like everything else, your chocolate-making experience will increase over time. Don't expect the perfect product the first time around. With practice and patience, you will make the chocolate more mature.
You can decorate your homemade chocolates in a variety of ways, including using vignettes and embellishing white chocolate over pieces of dark chocolate already. shaping.