Chocolate, cocoa and milk home
Cooking time30 min
Add in your chocolate nuts and raisins to taste! When you want to eat chocolate, not necessarily to go to the store. If you have cocoa powder, sugar, milk and a little butter, you can cook chocolate at home. You only need some free time.
Measure all the required ingredients for making homemade chocolate. A lot depends on the quality of your cocoa. Won't come ready mixes for making cocoa type Nesquik. This chocolate is just set. Take the usual powder in boxes like the Golden label from the company Red October or any other. Delicious work with belgiiskim cocoa Callebaut - this powder is very rich color and taste.
Butter cut into small cubes, so they quickly melted into the milk.
In a saucepan pour the milk, add the chopped pieces of butter. Put the saucepan on medium heat and bring milk to a boil. But do not boil! !!! The exact amount of milk depends on the quality of your cocoa powder and its density. So I give the minimum sample calculation. I have all the powder had gone a little more milk than stated in the recipe, but it is better then to pour more than once to pour a lot of milk and understand that the mass is a liquid.
Remove the pot from the heat and stirring the mass until all the butter is dissolved.
Stir in the hot milk to the sugar and stir until it dissolves. With this amount of sugar will not sweet chocolate, something between bitter and dark. If you need more sweet chocolate, add in 1.5-2 times more sugar.
Stir in cocoa powder.
Stir to combine. If the mixture is too viscous and lumpy, boil on the stove for about another 50-80 ml of milk and gradually pour into the chocolate mass and stir. Do this until you get the desired consistency.
Should be a brilliant uniform mixture is as thick as very heavy cream and whisk to drain out. What to do if you just poured a lot of milk and the mixture is liquid and fluid, as the icing and you know that the chocolate hardens. The easiest option is to add more cocoa. But if cocoa is no more, you will need to return this mixture on a slow fire or in a water bath and with constant stirring to boil to desired consistency.
Pour more hot chocolate for the molds. Can use the molds for candy and just pour the chocolate on the laid parchment baking sheet and flatten. I used silicone molds for the Viennese wafers to obtain tiles, beautiful texture. Cool the chocolate at room temperature.
Put the dishes with chocolate in the freezer for 2-3 hours until fully cured.
Remove the finished tile from the molds and can enjoy the natural chocolate of her own making. It is worth considering that the chocolate melts quickly, because it has no stabilizers and other chemicals that are added in manufacturing to maintain the shape of chocolate bars. Bon appetit!