Homemade strawberry chocolate

Ingredients

For the cocoa layer

• 90 ml water
• 170 g sugar
• 240 g powdered milk
• 40 g cocoa
• 120 g butter
• 5 ml rum essence

For the strawberry layer

• 250-300 g fresh strawberries
• 30 g sugar
• 100 ml strawberry juice
• 150 g sugar
• 120 g butter
• 260 g powdered milk

Preparation

1. Put 90 ml water and 170 g sugar over medium heat. Once they start to boil, let them cook for another 6-7 minutes, until you have a syrup. 2. Sift 40 g cocoa and 240 g powdered milk. Take the syrup off the heat, add 120 g butter and 5 ml rum essence, then stir until the butter melts. Pour the syrup over the powders and mix until smooth. 3. Line a 20 × 20 cm pan with plastic wrap, put the cocoa mixture in the pan and level it out. Leave it for about 30 minutes, until completely cool. 4. Wash 250-300 g strawberries, remove the stems and put the fruit over the heat with 30 g sugar. Once they start to boil, cook for 10 minutes, until softened and releasing their juice. 5. Strain the strawberries and measure out 100 ml juice; any extra is not used in the layer. Put the juice in a saucepan with 150 g sugar and boil for 6-7 minutes. Take the pan off the heat and add 120 g butter. 6. Sift 260 g powdered milk, pour the strawberry syrup over it and stir until smooth. 7. Spread the mixture over the cooled cocoa layer. Chill the pan for 3-4 hours, then cut the chocolate into bars.