Homemade chocolate with cookies and caramelized nuts
Homemade Chocolate with Biscuits and Caramelized Nuts When I first made this homemade chocolate, I didn't expect it to disappear so quickly from the tray. It's a dessert that doesn't require much hassle or special equipment. The only thing you need to pay attention to is having all the ingredients ready, as everything comes together quite quickly. Every time, the kids ask for a double portion, and I always end up picking up biscuit crumbs from the table. Quick Info Total time: about 20 minutes, plus cooling time (ideally overnight) Actual preparation time: 20 minutes Cooling time: at least 6 hours (preferably overnight) Servings: 10-12 slices, depending on how thick you cut Difficulty: easy Recipe type: quick homemade dessert, suitable for snacks or celebrations Ingredients 250 g powdered milk 100 g butter 2 cups sugar (approximately 400 g) 1/2 cup water (approximately 125 ml) 1 teaspoon lemon juice rum essence (to taste) 200 g milk chocolate (chopped) 1 tablespoon cocoa powder Petit Beurre biscuits (approximately 200-250 g, depending on how much you want to layer) granulated sugar (100 g for caramelizing) nuts (2 handfuls, approximately 80-100 g) Preparation Method 1. Prepare the ingredients. Measure and weigh everything before you start. Grease a loaf pan with butter and set it aside. 2. In a saucepan, bring the sugar and water to a boil over medium heat. Stir until the sugar is completely dissolved and the liquid starts to bubble like a syrup. 3. Let the syrup boil for two minutes, then remove the saucepan from the heat. Immediately add the chopped chocolate and stir until completely melted. 4. Add the lemon juice, butter, cocoa powder, and rum essence. Mix everything until smooth. 5. Gradually add the powdered milk to the mixture. Use a whisk or a spoon and stir vigorously to avoid lumps. This is the moment when you need to work quickly, as the mixture hardens fast as it cools. 6. In the greased loaf pan, start assembling: pour a layer of chocolate, then place a layer of Petit Beurre biscuits (you can break them or leave them whole, depending on your preference). Continue with more layers, alternating chocolate and biscuits, until you finish the mixture. The last layer should be chocolate. 7. Cover the pan and refrigerate it, ideally overnight, to allow it to set well. 8. For the caramelized nuts: in a skillet, place 100 g of sugar to caramelize over low heat. When the sugar turns amber, add the nuts and quickly stir to coat them with caramel. Immediately transfer them to parchment paper, let them cool completely, then chop them coarsely with a knife. 9. Remove the chocolate from the refrigerator. To make it easier to remove, quickly place the pan in hot water for a few seconds (be careful not to let water get into the chocolate). Gently loosen the edges with a thin knife and carefully invert it onto a serving platter. 10. Sprinkle the chopped caramelized nuts on top. Cut into portions and serve. Why I Make This Recipe Often For me, homemade chocolate with biscuits is a dessert I prepare when I want something quick, no-bake, and that everyone enjoys. It keeps well in the fridge, cuts easily, and is also suitable for lunchboxes. You don't need complicated techniques, and the ingredients are always available. Tips and Variations Tips 1. Use a not-too-wide loaf pan to achieve compact slices. 2. Don’t leave the sugar syrup on the heat for more than 2-3 minutes after it starts boiling; otherwise, the final mixture will be too hard. 3. Stir quickly after adding the powdered milk; otherwise, the mixture may become difficult to spread. Substitutions 1. If you don't have milk chocolate, you can use dark chocolate, but it will be more intense in flavor. 2. Butter can be replaced with margarine, but the final texture and flavor will change. 3. Rum essence can be replaced with vanilla for a different flavor. Variations 1. For added crunch, you can also add raisins or dried fruits, but it's not mandatory. 2. Instead of caramelized nuts, you can use plain hazelnuts, also coarsely chopped. 3. You can leave the biscuits larger if you want a rustic look. Serving Ideas Cut the chocolate into not-too-thick slices and serve it cold, straight from the fridge. It pairs well with a glass of milk or coffee. For events, it can be arranged on a platter alongside other homemade desserts. Frequently Asked Questions 1. Can it be made without powdered milk? No, powdered milk is essential for the specific texture of the homemade chocolate. It doesn't work with liquid milk or other types of powders. 2. What can I do if the mixture hardens too quickly? If the mixture starts to harden before you pour it into the pan, briefly heat it over low heat or in a double boiler and stir well, but be careful not to burn it. 3. Do I have to caramelize the nuts? It's not mandatory, but caramelizing them gives a special flavor and makes them crunchy. You can also use raw or simply roasted nuts if you prefer. 4. What type of biscuits can I use? Petit Beurre biscuits are ideal, but other simple biscuits without cream or filling will also work. 5. How can I cut the homemade chocolate more easily? Use a sharp knife, possibly dipped in hot water, to prevent crumbling. Nutritional Values (Estimation) For a slice of about 40 g: Approximately 200-230 kcal Carbohydrates: 28 g Protein: 3 g Fats: 9 g Values are approximate and may vary depending on the thickness of the slices and the amount of biscuits used. Storage and Reheating It keeps well in the fridge, in a covered container, for up to a week. No reheating is necessary. Freezing is not recommended, as it may affect the texture of the chocolate. Once cut, cover well to prevent it from absorbing odors from the fridge.
Preparation
I'm writing to you and how it's done, but now I have to make some polenta :-?? :))) ps. isn't caramelized walnut a cacophony? :)))) It's super easy to prepare. I think I made it in a maximum of 20 minutes. Prepare all the ingredients. Grease a loaf pan with butter. Put sugar and water in a pot, bring to a boil over medium heat. Let it simmer until the sugar completely dissolves and the mixture starts bubbling (just like we do when we grumble a little, little, husbands :))) ). Let it simmer for 2 minutes, turn off the heat, and add the chopped chocolate. Stir until it melts. Add lemon juice, butter, cocoa, and mix. Add the powdered milk. Whisk vigorously. Don't be lazy :)), as time passes, the mixture cools and hardens. Start assembling by pouring a layer of chocolate. Then place a layer of biscuits, pour more chocolate, add another layer of biscuits, and repeat until you finish the chocolate. Refrigerate the pan overnight. Caramelize 100g of sugar. When it turns amber, add two handfuls of walnuts and quickly coat them in caramel, stirring with a spoon. Pour the mixture onto baking paper. Let it cool, then chop coarsely. Take the chocolate pan out of the fridge and dip it in hot water for a few seconds. Quickly detach the chocolate from the sides of the pan with a sharp knife and with a firm motion, turn it onto a plate. Sprinkle walnuts and then slice. With a modest little slice :P you satisfy your sweet craving, then nicely cover the chocolate and hide it in the attic :)))
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