Buzz
When it comes to chocolate, you can’t forget the rich, creamy taste and the sensation of it melting in your mouth. You don't necessarily need to go out and buy it, because we’ll show you how to make chocolate at home using some basic ingredients. But be careful! This chocolate recipe is both delicious and easy to make, and once you know how, you’ll find it hard to resist.
Ingredients
Dark chocolate
- tablespoons (50 g) cocoa butter
- tablespoons (25 g) cocoa powder
- 1 tablespoon (15 g) sugar
- ½ teaspoon (3 ml) vanilla extract
Milk chocolate
- 5.5 tablespoons (75 g) of cocoa butter or unsalted butter
- 9.5 tablespoons (75 g) powdered sugar
- 6 tablespoons (25 g) milk powder
- 4 tablespoons (30 g) cocoa powder
- A pinch of salt
Steps
Making Dark Chocolate Bars
Gather all the ingredients and tools. By definition, dark chocolate has a higher cocoa butter content and less milk. In fact, it’s possible to make dark chocolate without any milk at all. In addition to the ingredients listed above, you will also need:
- A grater
- A double boiler
- A metal whisk
- A candy mold
- Optional extra ingredients such as nuts or dried fruits
Heat the double boiler. Pour 2.5 cm of water into the bottom of the double boiler. Set the heat to medium and heat until the water boils.
- If you don't have a double boiler, don't worry! Just pour water into a regular saucepan and use a glass or metal bowl to act as the top of the double boiler. Ensure the bowl doesn’t touch the water, as this could cause the chocolate to burn and ruin all your hard work! If necessary, pour out some water to adjust.
Grate and melt the cocoa butter. Grating cocoa butter helps it melt faster. If you don't have a grater or want to save time, you can cut the cocoa butter into small pieces. Once the water boils, add the cocoa butter to the top of the double boiler. Use a metal whisk to stir constantly as the butter melts.
- Fun fact: wooden cooking utensils still contain natural moisture, and this moisture can seep into the chocolate and alter its texture. Only use metal utensils when stirring chocolate.
- Some recipes recommend substituting coconut oil for cocoa butter, but coconut oil can make the chocolate greasy and prevent it from achieving the smooth, creamy, and rich consistency it needs.
Add the remaining ingredients to the bowl. Once the cocoa butter has fully melted, add the cocoa powder and use the whisk to mix thoroughly. When the cocoa powder dissolves and the mixture begins to shine on the surface, keep whisking until the mixture is smooth and creamy.
- Once the chocolate becomes smooth and glossy, add sugar and vanilla and mix well. Continue to cook and whisk until the sugar dissolves.
- You can substitute honey, maple syrup, or other sweeteners for sugar.
Pour the chocolate into molds. Once all the ingredients are fully combined, pour the chocolate into the molds. Use a flat spatula to distribute the chocolate evenly into the mold if needed.
- After filling the molds, you can sprinkle additional ingredients if desired, such as nuts or dried fruits. Try to distribute these evenly across the surface of the chocolate.
- You can use any type of mold, such as a bar mold, heart-shaped mold, or other creative designs. If you don’t have a candy mold, you can use an ice cube tray.
- You can also use dark chocolate to make chocolate chunks, soft candies, and other candy types.
Allow the chocolate to cool. Set the chocolate molds aside and let them cool gradually to room temperature. Once the chocolate reaches room temperature, place the molds in an airtight container and refrigerate for about an hour to firm up.
- People often try to skip this step to eat sooner, but don’t do it! If you refrigerate the chocolate too early, it might expand, leaving the surface dry and cracked.
Remove the chocolate from the mold. Take the chocolate out of the fridge once it has hardened. To remove it from the mold, flip the mold onto a flat surface, then peel the mold off the chocolate.
- If the mold doesn't come off easily, place it in the freezer for 5-10 minutes and try again.
- Gently tap the bottom of the mold with a knife if the chocolate still doesn't come out, or you can tap the entire mold onto a flat surface to release the chocolate.
Making milk chocolate chips
Prepare the tools. Making milk chocolate is very similar to making dark chocolate. The main difference is that milk chocolate contains milk powder. When making milk chocolate, it’s not necessary to form it into chips. You can also make it into chocolate bars, chocolate dip, and other treats. To make milk chocolate chips, in addition to the ingredients mentioned, you will need:
- A double boiler or a metal bowl and pot
- A metal spoon
- A whisk
- A baking tray lined with parchment paper
- A piping bag with a small round tip
- A toothpick
Grate and melt the cocoa butter. You can also chop the cocoa butter into small pieces—either way works! Place the cocoa butter in the double boiler and adjust the heat to medium. Alternatively, you can place a bowl over a pot, pour water into the pot about 2.5 cm high, and heat it gently. Stir the cocoa butter with a metal spoon until it melts.
- Be careful not to let the bowl touch the water, as it could burn the chocolate. If the bowl touches the water, lift it up and pour out some of the water from the pot.
Add the remaining ingredients to the bowl. Add a pinch of salt, then add the cocoa powder. Stir the mixture, then add the sugar and continue stirring. Once the mixture is well combined, add the milk powder and mix everything thoroughly.
- Once all the ingredients are combined, use a whisk to beat the mixture quickly until it becomes shiny on the surface.
- It’s definitely best to use powdered milk instead of liquid milk when making chocolate. Liquid milk contains water, which can cause the chocolate to seize up and form a clumpy mess.
Make chocolate in bead form. Use a spoon or pour the chocolate into a piping bag with a round tip. Drop each chocolate bead onto a baking sheet lined with parchment paper. While the chocolate is still warm, use a toothpick to puncture the center of each bead and pull upwards to form a peak in the middle.
- If you don't have a piping bag, you can use a freezer bag. Pour the chocolate into the bag and use scissors to cut a small hole at one corner of the bottom of the bag. Squeeze the chocolate through the hole as you would with a piping bag.
- Don't worry if the chocolate beads are not perfect or uniform. They will still taste delicious!
- Once you’ve shaped the beads, set the tray aside and allow it to cool to room temperature. After the chocolate has cooled, transfer the beads to an airtight container.
The task is now complete.
Tip
- To express creativity, you can decorate the chocolate by using cocoa butter to create a splattered effect or use printed paper to design the surface of the chocolate.
