How to make chocolate at home

The number of sweet lovers around the world is growing every year. Shelves of shops are full of a variety of confectionery products, but it is often so difficult to understand what is hidden behind these shiny labels in the composition of so favorite sweets. In order not to worry and not to guess, you can make chocolate at home from natural ingredients.

Cooking cottage cheese, mayonnaise, yogurt and chocolate at home is gaining more and more popularity. Having studied several requirements related to cooking technology, and having prepared the necessary ingredients, you yourself will receive a natural product without additives and dyes.

Do not think that it will take a long time, not at all. In the article, I will reveal the secrets of making a delicious natural treat taking into account the minimum expenditure of time and effort.

Recipes are suitable for adults and children, people suffering from allergies and overweight, those who follow the diet. The compositions are selected in such a way that the sugar content is minimized, while using various types of fillers from natural raw materials, without dyes, preservatives and food additives.

Calorie homemade chocolate

Calorie content does not exceed the limits of the permissible daily norm, and contributes to the proper maintenance of the energy of the body.

In% of the daily norm **:

• Proteins: 10.95 g - 16%;
• Fats: 25.61 g - 34%;
• Carbohydrates: 30.65 g - 11%.

Total: 350.30 kcal per 100 grams and 1466 kJ - 17%.

* The average value is calculated based on data from various sources.
** The value is based on a diet based on 2000 kcal / day.

General principles of cooking

Remember, the guarantee of any tasty dish is high-quality and fresh products. The most important components of any chocolate: cocoa powder, butter, sugar (can be replaced with honey) and all kinds of filling components for every taste. By purchasing low-quality raw materials in small quantities, not observing the proportions of the recipe, you may be disappointed with the result, getting a low-quality product.

When preparing chocolate at home, do not forget: dessert is afraid of high temperatures. The maximum allowable comfortable cooking temperature is 33 degrees Celsius. If the kitchen does not have a special thermometer, do not worry, you can measure the temperature by dropping a little mixture on the back of your hand. If you feel an unpleasant sensation, like a burn, most likely the temperature is too high.

Experienced chocolatiers are advised not to cook chocolate on an open fire. The most advantageous device for making a chocolate mixture is a double boiler or a water bath.

Do not overestimate your capabilities: do not try to make chocolate on a large scale, as if your kitchen is an industrial production or a confectionery factory. Start small, this expression as well as possible refers to the initial stage of cooking a home product.

Classic Milk Chocolate Recipe

Armed with the basic rules of cooking, feel free to start cooking.

It is easy to find the necessary ingredients for the recipe, all of them are presented in a wide assortment at any grocery store.

• Cocoa beans (grated) - 100 g;
• Cocoa butter - 50 g;
• Condensed milk - 3-4 tsp;
• Powdered milk (if you want more milk chocolate) - 1 - 2 tsp;
• For the filling: raisins, nuts, candied fruits.

Advice! To reduce cooking time, use grated cocoa and grind cocoa butter into small pieces in advance.

1. We spread the cocoa products in a cup for a microwave oven and heat at maximum power for 2 to 4 minutes. If the microwave oven is not powerful enough, increase the time. If there is no microwave, use a water bath and heat the cocoa ingredients over low heat.
2. We introduce several teaspoons of condensed milk (depending on how you like, you can increase the dose) and add milk powder. In the classic chocolate recipe, the content of cocoa beans is at least 31%, and the most important feature is the addition of powdered sugar, not sugar.
3. At the minimum speed of the mixer, beat the mixture, gradually increasing the speed, proceeding to the maximum. Since the future chocolate is fat enough in consistency so that the layers do not exfoliate, whisk for a long time and thoroughly, about 10 minutes.
4. If the initially whipped product resembled icing, and after that it becomes more and more thick, then you are doing everything right. At the climax, it will resemble a dough, as if sticking to a whisk.
5. Add your favorite fillers as the filling (nuts, raisins, coconut, candied fruit, waffle chips), mix slowly, you can just spoon, without using a mixer.

The dish is ready for the final cooking phase. Pour the resulting contents into molds, then shake lightly to seal the raw materials, and put in the refrigerator for 2 - 2.5 hours. Stunningly delicious classic milk chocolate is ready to eat.

Bitter Belgian Chocolate

I bring to your attention a recipe for bitter Belgian chocolate without cocoa butter, which is suitable for true connoisseurs of taste.

• 100 g of cocoa powder;
• About 50 g of butter;
• A teaspoon of sugar.

1. Sliced ​​in small pieces the butter is heated in a water bath or low heat, then add sugar and cocoa to it. The mixture in consistency resembles sour cream, which means you are on the right track.
2. Bring the mixture to a boil, stirring all the time, cook for a while.
3. Letting cool a bit, pour into a mold and refrigerate in the refrigerator for 2.5 - 3 hours.

Delicious bitter Belgian chocolate ready.

Vanilla Chocolate with Nuts and Dried Fruits

We take as a basis the already known classic recipe and prepare vanilla chocolate with the addition of dried fruits and nuts, so beloved by everyone since childhood.

• Cocoa Powder - 4 tablespoons;
• Fresh whole milk - 100 milliliters;
• Butter - 125 grams;
• Sugar - 1 cup;
• Raisins, dried fruits and walnuts - 40 - 50 grams;
• Vanillin - 0.5 teaspoon.

1. On a barely noticeable fire in a water bath, heat the milk. Gradually add vanillin and sugar, and be sure to stir to completely dissolve the ingredients.
2. On another burner (you can use another water bath), melt the butter and add to the first mixture.
3. Pour cocoa powder into the combined mixture, always stirring non-stop to prevent the formation of lumps.
4. For 30 minutes, keep the resulting product on low heat in a water bath.
5. Add pre-ground filling to the chocolate mixture, stirring until smooth.
6. Pour into molds and refrigerate for 2 hours, until completely solidified.

Wonderful vanilla chocolate with nuts and dried fruits is ready, bon appetit!

How to make hot chocolate

In today's world it is impossible to imagine a cafe or restaurant without hot chocolate on the menu. Captivatingly fragrant and deliciously warming, it is an indispensable assistant in creating a romantic atmosphere. Guided by already acquired skills, we will prepare this amazing drink at home.

Important! Hot chocolate should be prepared only on the basis of milk. In no case should not be confused with cocoa made from cocoa beans.

• A bar of dark chocolate (no additives) - 100 grams;
• Milk - 800 ml;
• Water - 3 tablespoons;
• Sugar - to taste;
• Whipped cream (optional).

Important! The product does not tolerate high temperatures, so the resulting mixture is not brought to a boil.

1. Melted chocolate broken into small parts, adding water, in a microwave or gas on a barely noticeable fire.
2. Preheat the milk, pour in the melted tiles, add sugar if desired, and shake thoroughly until a uniform color is obtained.

Hot chocolate, independently prepared in the home kitchen, is ready. You can add whipped cream, this will give the taste a big zest.

Useful Tips

Based on the information received, we’ll summarize some of the tricks to keep in mind to achieve an excellent result.

• Not only how bitter it will be, depends on the amount of cocoa in chocolate, but also its hardness.
• If you use flour during cooking and the dessert cannot freeze in the refrigerator, add more.
• If you want to get not only delicious, but also healthy chocolate, replace regular white sugar with cane brown. Its composition is rich in minerals and macro- and micro-elements useful for the body.
• If harder chocolate is needed, chill it in the freezer, not the refrigerator.
• Experienced chocolatiers are advised not to replace milk with water, even if such an action is dictated by a recipe. From this, the dish will become less tasty and nutritious.
• When adding the filling in layers, one at a time, avoid its leakage.
• Chocolate products are best extracted from silicone molds.

In a world of diverse assortment of various confectionery products, it is difficult to remain independent. Chocolate consumption is increasing every year. Great demand pushes manufacturers to increase production in order to obtain greater profit, saving on the quality of the final product. In the era of chemical additives and taste substitutes for real gourmets, and just for chocolate lovers, it remains only to cook it yourself at home.

Watch the video: HOME MADE CHOCOLATE RECIPE WITH ONLY 4 INGREDIENTS I HOW TO MAKE CHOCOLATE (October 2024).