Homemade DUO Chocolate

Name: Homemade DUO Chocolate - Dina B.
Ingredients: 150 ml water; juice from half a lemon; 200 g unsalted butter; 450 g powdered milk; 2 tablespoons cocoa; 2 tablespoons instant coffee; 250 g sugar; 3 tablespoons goji berries; 100 g almond flakes

Dessert - Homemade DUO Chocolate by Dina B. - Recipia

I have made this homemade DUO chocolate several times, especially when I need something quick and substantial for guests or when I want a dessert that doesn't require baking. I love that I can control the texture and that I don't have to work with store-bought melted chocolate. I usually use a small tray and leave it in the fridge overnight so that I can portion it the next day. Quick Info Total time: about 3-4 hours (including cooling) Preparation time: 20-30 minutes Cooking time: 6-7 minutes Servings: depends on how large you cut them, but 12-16 pieces from a small tray Difficulty: easy-medium Recipe type: homemade dessert, no baking required Ingredients 150 ml water 250 g sugar juice of half a lemon 200 g unsalted butter 450 g powdered milk (sift it beforehand) 2 tablespoons cocoa powder (sifted with the powdered milk for the dark layer) 2 tablespoons instant coffee 3 tablespoons goji berries 100 g almond flakes Instructions 1. Place the water, sugar, and lemon juice in a saucepan over medium heat. Stir to dissolve the sugar, then let it boil. Once it starts boiling, start the timer – let it boil for 6-7 minutes until you get a thin syrup, not too thick. 2. While the syrup is boiling, sift the powdered milk and divide it into two equal bowls. In one of the bowls, sift in the cocoa powder, mixing well. 3. Remove the syrup from the heat and add the cubed butter, stirring until it melts and becomes smooth. 4. Divide the melted syrup into two as evenly as possible. In one portion, dissolve the two tablespoons of instant coffee, mixing well. 5. Pour the coffee syrup over the plain powdered milk. Mix quickly, trying to avoid lumps. Add the almond flakes to this mixture and stir again. 6. Pour the remaining plain syrup over the cocoa powdered milk. Mix until smooth. Here, add the goji berries and incorporate them well. 7. Line a small tray (or individual silicone molds) with baking paper. First, pour the mixture with cocoa and goji, leveling it with a spatula or the back of a spoon. 8. Over the cocoa chocolate layer, pour the coffee and almond mixture. Level it as much as you can. 9. Place the tray in the fridge and let it set for at least 2-3 hours, preferably overnight. 10. Remove the chocolate from the tray and cut it into pieces as desired. Why I make this recipe often It's practical because it doesn't require baking, and I can adjust the flavors based on what I have at home. I love that it has two textures and flavors, and the coffee layer is interesting and not too sweet. It keeps well in the fridge and lasts for a few days without any issues. Tips and Variations Tips Use high-quality powdered milk, as it gives the flavor and texture. If you don't have a small tray, you can use any taller dish, just make sure to line it with baking paper for easy removal of the chocolate. Mix quickly after pouring the syrup over the powdered milk; otherwise, it hardens quickly and forms lumps. Substitutions Goji berries can be replaced with dried cranberries, raisins, or omitted altogether. Almond flakes can be swapped for chopped nuts, peanuts, or crushed almonds. Instant coffee can be omitted if you want a caffeine-free version. Variations You can add grated orange zest to the cocoa layer. For a crunchier texture, add crushed cookies to any of the layers. If you want, melt a little dark chocolate and drizzle it on top for decoration. Serving Ideas Cut small pieces and serve with coffee. Wrap a few squares in wax paper to give as a gift. Use it as a layer in a dessert in a glass with whipped cream or yogurt. Frequently Asked Questions 1. What type of powdered milk is used? Ideally, whole powdered milk is best, not skimmed. If you use skimmed, the texture will be slightly different. 2. Can I use salted butter? Theoretically yes, but you might taste the salt in the mixture. I recommend unsalted, especially if you want a balanced flavor. 3. Can it be frozen? It can be frozen, but the texture will change – it may become crumbly after thawing. 4. How long does it keep in the fridge? It keeps in the fridge for up to a week, in an airtight container. 5. Can I add more cocoa? You can slightly adjust the amount of cocoa, but if you add too much, it will become bitter and dry. Nutritional Values Estimation for one piece of 16: Calories: 190-220 kcal Protein: 3-4 g Carbohydrates: 17-22 g Fat: 11-13 g Values vary greatly depending on the serving size and the type of powdered milk or butter used. Goji berries and almond flakes add fiber and additional fats. Storage and Reheating The DUO homemade chocolate keeps best in the fridge, in a lidded container. It lasts well for 5-7 days. I do not recommend reheating, as it melts and loses its texture. It’s best to cut it directly from the fridge with a heated knife if you want smoother pieces.

Homemade DUO Chocolate

Tags

Categories