Homemade chocolate with nuts

Name: Homemade chocolate with nuts - Stana J.
Ingredients: 100 g chopped nuts; 70 g cocoa; 480 g milk powder; 200 g butter; 150 ml water; 300 g sugar

Dessert - Homemade chocolate with nuts by Stana J. - Recipia

Homemade Chocolate with Nuts I made this homemade chocolate on a day when I wanted something simple, no baking involved. It seemed fitting to use powdered milk, cocoa, and nuts, exactly what I had on hand. The process isn't complicated, and the taste always reminds me of childhood desserts. I never aim for perfection in cutting; what's important is that it's dense and consistent in texture. Quick Info Total time: about 30 minutes, plus cooling (at least 2 hours in the fridge) Preparation time: 15 minutes Cooking time: 10-15 minutes (on the stove) Servings: 15-20 pieces (depending on size) Difficulty: easy Recipe type: dessert, no baking Ingredients 100 g chopped nuts 70 g cocoa 480 g powdered milk 200 g butter 150 ml water 300 g sugar Preparation method 1. Put the water and sugar in a saucepan and mix over medium heat until the sugar completely dissolves. When the syrup starts to boil, add the cocoa, stirring carefully to avoid lumps. 2. Let it boil for about 2-3 minutes, during which the cocoa blends well with the syrup. Turn off the heat. 3. Add the butter cut into cubes while the pot is still hot, then stir until the butter completely melts. 4. Gradually incorporate the powdered milk, stirring vigorously. You can use a spatula or a larger spoon. The mixture becomes quite viscous, and if you see small lumps, continue to mix patiently. 5. Add the chopped nuts and evenly incorporate them into the chocolate mass. 6. Prepare a longer plastic sandwich box or a small loaf pan lined with lightly oiled parchment paper. Pour the mixture and level it with your hands or a spatula, pressing gently to make it as compact as possible. 7. Cover the mold and leave it in the fridge for at least two hours until it hardens enough to be cut into cubes. Why I make this recipe often For me, this chocolate is easy to prepare and doesn't require sophisticated techniques or special equipment. It keeps well for a few days in the fridge and can be easily portioned. The nuts give it a pleasant texture. I often use the recipe when I need something quick for guests or to pack. Tips and variations Tips For a finer texture, sift the powdered milk before adding it to the mixture. When adding the powdered milk, do it gradually to avoid lumps. If using a silicone mold, there's no need for parchment paper, but it's still worth lightly greasing it with oil. Let the chocolate cool for at least two hours, but ideally, it should sit overnight for a cleaner cut. Substitutions You can replace the nuts with hazelnuts or pistachios if you want a different flavor. If you don't have butter, margarine with 80% fat can be a solution, but the taste will be different. Variations Add raisins, cranberries, or bits of candied fruit for variety. You can add a little rum or vanilla essence to the syrup after turning off the heat. Serving ideas Cut into small cubes and place on a flat plate. They are good alongside coffee or served as a sweet snack to go. Frequently asked questions 1. The homemade chocolate is too soft. What am I doing wrong? Most likely, you didn't add enough powdered milk or the butter wasn't weighed correctly. Check the proportions and make sure to let the chocolate cool long enough. 2. Can I use skimmed powdered milk? You can use it, but the texture and taste will be slightly different. The chocolate will be a bit less creamy. 3. Can the nuts be omitted? Yes, it's not mandatory to use nuts. You can remove them or replace them with another type of nut or leave the chocolate plain. 4. How can I avoid lumps when adding the powdered milk? Sift the powdered milk beforehand and add it gradually while mixing continuously. If lumps still form, keep mixing more vigorously. 5. What kind of cocoa should I use? It's recommended to use unsweetened dark cocoa. The regular one from the supermarket works well for this recipe. Nutritional values Approximately, for one serving (about 35-40 g, i.e., 1 piece): Calories: 180-200 kcal Protein: 3-4 g Fat: 11-13 g Carbohydrates: 17-20 g The values are approximate and may vary depending on the type of powdered milk and the fat percentage of the butter. Storage and reheating Homemade chocolate can be stored in the fridge in a closed container for up to a week. It does not need reheating. If left at room temperature for too long, it may soften, but it returns to a firm texture if placed back in the fridge. Freezing is not recommended, as the texture changes and it may become crumbly.

Homemade chocolate with nuts

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