Homemade chocolate in wafers

Name: Homemade chocolate in wafers
Ingredients: -300 g sugar -125 ml water -350 g powdered milk -50 g cocoa -150 g butter -50 g unsalted peanuts -100 g roasted nuts -peel of one orange -2 wafers

Dessert - Homemade chocolate in wafers by Ioanina I. - Recipia

I don't know if I've told you before, but the first time I tried to make homemade chocolate with wafer sheets, I completely forgot to add the nuts. I was so excited to see if I could achieve the shiny "layer" like my mom used to make that I rushed in like a novice. It wasn't until the end, when I cut the first piece and found no crunch at all, that I realized my mistake. No worries though, I licked the pan anyway; it was still sweet, but I learned my lesson – since then, I always make a little checklist on paper to ensure I don't miss anything. So yes, it's one of those recipes where I've made mistakes and made small adjustments over time. I still cook it today, especially because it comes together quickly and yields enough to satisfy a crowd of sweet-tooths. It takes about half an hour, including all the noise in the kitchen (if you don't forget the nuts like I did and have your ingredients measured out beforehand), plus a chilling time of at least 2-3 hours, but it's best to leave it overnight if you want to slice it nicely. You get about 10-12 servings from two large sheets of wafer – or more if you cut smaller squares, as it's quite filling. I wouldn't say it's complicated, but it's not the kind of dessert where you just throw everything into a pot and you're done. I'd say it's a "medium to lazy" level – meaning if you read the recipe from start to finish and don’t skip any steps, you’ll manage without any headaches. I could make this recipe with my eyes closed, not that I would dare, but I've done it so many times that it’s become second nature. I always have wafer sheets on my cupboard, along with all sorts of bags of nuts, stray hazelnuts, and sometimes even almonds if I'm in the mood for something fancy. It's the kind of dessert I make when I'm craving real chocolate, not the store-bought kind filled with questionable ingredients. Plus, honestly, it doesn’t cost much to make it at home, and if it’s on the holiday table, it disappears before you can snap two pictures. In short, I make this version often because it's sweet just enough, doesn’t leave you with guilt after each slice (although after the third... I can't be held responsible), and it's perfect for guests or packed lunches for school. Ingredients (with all the notes, like in my notebook): Sugar – 300 g (this is the base of the sweetness and the syrup's texture, don’t try to reduce it too much as it will change the consistency) Water – 125 ml (helps to dissolve the sugar, don’t try to add more as it won’t bind the mixture properly) Powdered milk – 350 g (here, 250 g goes into the cocoa cream, 100 g into the "white layer," adds volume and a taste of childhood; make sure it's whole powdered milk if possible) Cocoa – 50 g (I sometimes add two extra tablespoons if I want it more intense, but don’t exceed 60 g as it will become bitter) Butter – 150 g (not margarine, I don’t want to hear it; otherwise, you’ll end up with something hard and with a weird taste; butter gives shine and flavor) Roasted nuts – 100 g (chopped coarsely, so you can feel them when you crunch; you can replace them with almonds if you like) Unsalted peanuts – 50 g (again, they should be in pieces, not powder, and they shouldn’t be salted because… it just doesn’t work) Zest from one orange (grated, just the orange part; don’t add the white part as it’s bitter; this gives that festive aroma) Wafer sheets – 2 large pieces (I buy them from the store; they are rectangular; if they are round… improvise) My method to make it well (with all necessary notes): 1. Mix the sugar with water in a thick-bottomed saucepan; it’s important not to use a thin pot as the caramel will burn on the edges. Put it on medium heat and occasionally stir with a wooden spoon to check how it’s doing. Don’t put it on high heat as it won’t dissolve all the sugar and may form weird crystals. When you see a clear syrup forming, almost like honey (I take a drop between two fingers and if it sticks slightly, it’s ready) – it takes about 8-10 minutes for me. 2. Remove the pot from heat and immediately add the butter cut into cubes. Whisk vigorously with a whisk; don’t be alarmed if it seems like it doesn’t want to combine at first; it will come together beautifully after a few good stirs. Here I also add the orange zest while it’s still warm – it intensifies the aroma, I don’t know why, but it works better this way. 3. Now comes the trick: take about a third of the syrup and pour it into a separate bowl (it doesn’t have to be exact, just enough for the white layer). Don’t forget this step, otherwise you won’t have the white cream – I’ve been there. 4. In the remaining syrup (the larger portion), add the cocoa, not all at once; sprinkle it in and mix to avoid lumps. Cocoa has this talent of clumping together if you’re not careful, so I take a spoon and break it up at first. 5. To the cocoa cream, add the powdered milk (250 g), sprinkling it in, again, carefully, not in a rush. At first, it seems like it won’t bind, but if you keep at it, it will attain a thick cream consistency, similar to soft dough. Now add the chopped nuts and peanuts, giving it a few turns with a spatula to distribute them evenly. 6. I return to the bowl with the separate syrup – there I pour in the remaining powdered milk (100 g) and mix quickly so it doesn’t cool down. This is the white cream, a bit lighter, and if it remains slightly grainy, it’s fine; it will smooth out when you spread it on the sheets. 7. On a cutting board or tray, lay out one wafer sheet. If it’s too large, trim it down to fit perfectly. Pour the cocoa cream on top and level it as evenly as possible with a spatula or the back of a spoon – don’t overthink it; even if it’s not perfect, it will still taste good. On top, add the white cream, trying not to press too hard, just gently spreading it over the entire surface. 8. Place the second wafer sheet on top and press down lightly with your palms. Some say to put something heavy on top (a tray with a few jars on it); I usually don’t bother, just press down occasionally if it puffs up. Leave the whole thing in the fridge for at least 2-3 hours, but I usually don’t touch it until the next day; this way, it slices nicely and nothing drips. 9. Once it has set, cut it into squares with a sharp knife. If you try to cut with a dull or hot knife, you’ll ruin the sheets. It comes out beautifully, and you’ll be surprised at how well that white layer holds up in the middle. Tips and Variations Useful Tips - Don’t try to drastically reduce the sugar. In this recipe, sugar isn’t just for sweetness; it holds the cream together. If you want it less sweet, you can reduce it by about 30-50 g, but not more. - If you use skimmed powdered milk, the cream will come out drier and not as tasty. Tested on my own experience. - Make sure to stir continuously when adding cocoa and powdered milk; otherwise, you’ll end up with annoying lumps. If they do appear, you can pass the cream through a sieve (but it’s tricky… so it’s better to mix well from the start). - For an even more intense flavor, lightly toast the nuts beforehand. As much as it seems like work, it gives that “something good” taste. - If you can’t find large wafer sheets, you can make smaller portions by dividing the mixture into pieces. Substitutions and Adaptations - Instead of nuts, you can use only hazelnuts, almonds, or cashews if you want the "everything" version. - For a gluten-free version, look for gluten-free wafer sheets – they can be found in larger stores; they don’t behave quite the same, but they work. - If you want a lighter option, use skimmed powdered milk and low-fat butter, but don’t expect the same flavor. - For a vegan version, use plant-based butter (maybe coconut), and vegan powdered milk (soy or coconut mix). I haven’t tried it, but I have friends who say it works reasonably well. - If you don’t want/can’t use orange, replace it with lemon or a dash of cinnamon; it surprisingly turns out quite good. Variations - Sometimes I add raisins or cranberries to the cream – they give a touch of tartness. - I saw someone who added some crushed cookies for texture (I didn’t like it, but it works if you enjoy surprises). - For a more intense color in the white layer, I add a bit of vanilla (essence or vanilla sugar). - If you’re in the mood for “luxury,” you can add a splash of rum to the cocoa cream, but not too much, as it’s not a diplomat cake. Serving Ideas - It goes excellently with coffee, especially in the morning when you need something sweet to get you going. - If you have guests, place the portions on a platter and sprinkle a little powdered sugar or cocoa on top; it looks impressive and everyone will ask for the recipe. - It also works as a dessert for a lighter lunch, paired with fruits (tangerines, oranges), as the flavors complement each other. - Kids love it in their lunchboxes too, but make sure to wrap it in wax paper so it doesn’t stick together. Frequently Asked Questions 1. Can I use margarine instead of butter? I don’t recommend it, seriously. I tried it once when I didn’t have butter, and the cream turned out bland and set weirdly, plus it had that subtle “plastic” taste. It’s better to wait a day and get butter. 2. If I don’t have wafer sheets, what can I use? You can spread it directly in a tray lined with baking paper; it will come out like a thicker tablet. Alternatively, you can use simple cookies at the base and on top, but it doesn’t have the same charm. 3. What can I replace the nuts and peanuts with if I have allergies? You can skip them completely and just make the cream, or add pieces of dried fruit, shredded coconut, or unroasted sunflower seeds if you tolerate them. 4. Why does my cream sometimes curdle or set too hard? Either you added too much powdered milk, or the syrup was too thin or too thick. If it’s too hard, add a bit of melted butter; if it’s too soft, sprinkle in some powdered milk carefully. 5. Can I freeze the homemade chocolate? Technically, yes, but I don’t recommend it. The wafer sheets absorb moisture and get soggy in an unpleasant way. It’s better to keep it in the fridge and consume it within a week. Nutritional Values (per average serving, about a decent square): A square of this homemade chocolate has about 180-220 calories (similar to a small pastry). Most of the calories come from sugar, butter, and powdered milk. We have about 22 g of carbohydrates, 7 g of fat, and about 2-3 g of protein per serving. It’s an energizing dessert, not an everyday thing, but it’s not a bomb that will scare you if you eat 2-3 pieces. The plus is that, compared to store-bought chocolate, there are no weird oils or additives, and if you use quality nuts or peanuts, you’re actually getting some good minerals in the mix. If you want to reduce calories, cut the sugar by about 50 g or use lighter butter, but the texture will change. Good for serving on special occasions, not for every breakfast. How to Store and Reheat I keep it in a plastic container with a lid in the fridge, on the middle shelf. It stays good for 5-7 days, maybe even longer if no one sees it in the house (rare for me). If it gets too hard, take it out 10 minutes before serving; it slices better and doesn’t crack the sheets. There’s no point in “reheating” it, as it’s not a bread or cake, but if you’ve kept it in the fridge and it seems too hard, you can leave it out on the table for a bit – it softens just enough. I don’t recommend freezing it, as the sheets get soggy and fall apart badly upon thawing. That’s how it turns out for me, with all the little mishaps and the sheets that sometimes soften at the edges. Even if it doesn’t look like a magazine photo, it has its charm – and taste, I’d say, just right.

Preparation

We put water with sugar in a pot on the fire and let it boil until all the sugar melts, resulting in a syrup that resembles honey. We add orange peel. We set the pot aside and add the butter cut into cubes. We mix well with a whisk until all the butter melts. One third of the butter syrup is placed in another pot. We mix the remaining syrup in the pot (the larger quantity) with cocoa well to avoid lumps, and add about 250g of powdered milk here, mixing well and adding ground nuts and coarsely chopped hazelnuts. In the other part of the syrup, we add powdered milk (100g) and mix well to break up all the lumps. We place the first wafer sheet on a tray and pour the chocolate with cocoa over it, then pour the white chocolate on top, and cover with the second wafer sheet. We press a little and refrigerate until it hardens; if you have something to place on top to press it down, that works, but I just pressed it down from time to time to prevent the top sheet from rising. We cut into pieces and serve.

Homemade chocolate in wafers

Preparation

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