Homemade chocolate

Name: Homemade chocolate - Olga C.
Ingredients: 500 g powdered milk 250 g butter 500 g sugar 200 ml water 3; 4 tablespoons cocoa 1 rum essence

Dessert - Homemade chocolate by Olga C. - Recipia

The first time I made homemade chocolate using this recipe, I was surprised at how simple everything goes if you follow the steps. I didn't rush the syrup and didn't skip sifting the powdered milk, and the texture turned out just right, without lumps. Every year, when guests are announced or I feel like something quick, I make this recipe because it doesn't require complicated ingredients or techniques and doesn't fail when cutting, as long as you have a little patience with cooling. Quick Info Total time: about 4-5 hours (including cooling) Preparation time: 20 minutes Cooking time: 10-12 minutes Servings: 18-24, depending on how big you cut the pieces Difficulty: easy Recipe type: homemade dessert, no baking Ingredients 500 g powdered milk 250 g butter 500 g sugar 200 ml water 3-4 tablespoons cocoa 1 vial of rum essence Preparation method 1. Put the sugar and water in a small pot over low heat. Stir at first to prevent the sugar from sticking. 2. When it starts boiling, let it simmer for another 10 minutes. The syrup should not be too thick, just slightly bind. 3. Add the butter cut into cubes directly into the hot syrup. Stir until the butter completely melts and you have a homogeneous liquid. 4. Remove the pot from the heat. 5. Sift the powdered milk over the hot liquid, also add the cocoa and rum essence. 6. Stir vigorously with a wooden spoon or spatula. At first, it seems too dense, but keep going, insisting on the edges of the pot to incorporate all the powdered milk. It's important not to leave lumps. 7. When the mixture is homogeneous, pour everything into a tray lined with baking paper or greased with butter. 8. Level it with a spatula. If it’s too sticky, lightly wet the spatula or use the bottom of a spoon. 9. Leave the tray to cool in the refrigerator for at least 3-4 hours. I prefer to forget it until the next day to ensure it’s well set. 10. Remove and cut with a long knife, previously dipped in butter or oil. This way, it won't stick, and you’ll get clean edges. Why I make this recipe often It prepares quickly and you don’t need special utensils. The ingredients are usually around the house. The final texture is dense and slightly creamy, not dry. It keeps well for a few days without hardening too much. Tips and variations Tips - Sifting the powdered milk is important to avoid lumps. - Don’t leave the syrup on the heat for more than 10 minutes after it boils; otherwise, the chocolate may turn out too hard. - Stir quickly after adding the powdered milk and cocoa, so you don’t have time for it to cool and set prematurely. - Grease the tray well; otherwise, the chocolate may stick to the bottom. Substitutions - You can use butter with at least 80% fat for the right texture. Margarine is not recommended, it alters the taste. - Rum essence can be replaced with vanilla essence if you don’t like the rum flavor, but the taste will not be as classic. - Sugar cannot be replaced with sweeteners without completely changing the recipe. Variations - For a more intense color or pronounced taste, you can add 4 heaping tablespoons of cocoa. - If you want, you can sprinkle chopped nuts or hazelnuts over the mixture before putting it in the fridge. - Another option is to incorporate raisins or pieces of crushed biscuits at the end, after the powdered milk. Serving ideas - Cut into small cubes and serve with coffee. - You can cut thin slices and pack them for school or work. - It works as a weekend dessert, simple, without any additions. Frequently asked questions 1. What kind of powdered milk should be used? Ideally, whole powdered milk, not skimmed. It can be found in regular stores. Skimmed powdered milk will give a different, drier texture. 2. Can I use another type of essence? Yes, you can use vanilla or almond essence, but the taste will be different. Rum essence is the most commonly used in this recipe. 3. What do I do if the mixture hardens too quickly? Stir vigorously immediately after adding the powdered milk, before it cools. If it has already hardened too much, it will be difficult to homogenize. 4. Can the amount of sugar be reduced? I do not recommend it for this recipe; sugar helps with consistency, not just sweetness. 5. How do I know when the syrup is ready? After it boils, let it simmer for exactly 10 minutes. It should not reach the thread stage; just all the sugar should melt and bind slightly. Nutritional values Estimated values for one serving (out of 20 pieces): Calories: ~220 kcal Proteins: 3-4 g Fats: 10-12 g Carbohydrates: 28-30 g These figures are approximate. The calorie and carbohydrate content is high because we have sugar, butter, and powdered milk in large quantities. Homemade chocolate is a dense dessert, so small portions are sufficient. Storage and reheating Homemade chocolate lasts 4-5 days in the refrigerator, in a closed container, without hardening too much or taking on a fridge taste. Reheating is not recommended. If you want to serve it softer, keep the box at room temperature for 15-20 minutes before serving. It can be frozen, but the texture may become crumbly after thawing, so it keeps best when stored cold and fresh.

Homemade chocolate

Tags

Categories