Homemade chocolate made from cocoa and milk

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make homemade chocolate from cocoa and milk? Prepare the necessary ingredients. Success depends on the quality of cocoa. It’s better not to cook a large portion for the first time. Ready-made Nesquik-type cocoa mixtures are not suitable. Such chocolate simply will not harden. You will learn all the intricacies of making homemade chocolate by reading the article at the end of the recipe.

2. STEP 2

   

   Cut the butter into small cubes so that they melt faster in the milk.

3. STEP 3

   

   Pour milk into a saucepan, add butter cut into pieces. Place the saucepan over low heat and bring the milk to a boil, but do not boil! The exact amount of milk depends on the quality of your cocoa powder and its density. Therefore, I give a minimum approximate calculation. I used a little more milk for the whole powder than indicated in the recipe, but it’s better to add more later than to pour out a lot of milk at once and realize that the mass turns out to be liquid.

4. STEP 4

   

   Remove the saucepan from the heat and stir until all the butter has dissolved.

5. STEP 5

   

   Pour sugar into the hot milk and stir until it dissolves. With this amount of sugar you will get a not very sweet chocolate, something between bitter and dark. If you need sweeter chocolate, add 1.5-2 times more sugar.

6. STEP 6

   

   Add cocoa powder.

7. STEP 7

   

   Mix everything until smooth. If the mixture turns out too viscous and lumpy, boil about 50-80 ml more milk on the stove and gradually pour it into the chocolate mass, stirring. Do this until you get the desired consistency.

8. STEP 8

   

   The result should be a shiny, homogeneous mixture, thick, like very fatty sour cream, and not dripping from the whisk. What should you do if you poured in a lot of milk at once and the mixture turned out to be liquid and flowing, like glaze, and you understand that such chocolate will not harden? The easiest option is to add more cocoa. But if there is no more cocoa, then you need to return this mixture to low heat or a water bath and, with constant stirring, boil to the required consistency.

9. STEP 9

   

   Pour the still hot chocolate mixture into the molds. You can use candy molds or simply pour the chocolate onto a parchment-lined baking sheet and smooth it out. I used silicone Viennese waffle molds to get beautifully textured bars. Cool the chocolate at room temperature.

10. STEP 10

    

    Place the molds with chocolate in the freezer for 2-3 hours until completely hardened.

11. STEP 11

    

    Homemade chocolate from cocoa powder is ready. Remove the tiles from the molds. It is worth considering that such chocolate melts quickly, because it does not contain stabilizers or other chemicals that are added in production to preserve the shape of chocolate bars. Bon appetit!

Comments on the recipe

TanyaL

26.12.2023

4.5

Got chocolate! Thanks to the author for the wonderful recipe! And for those who love white chocolate, I recommend this recipe.

Moderator Ksenia

26.12.2023

4.6

I tried to make chocolate at home several times, and somehow it didn’t turn out very tasty. When I came across a recipe for homemade chocolate made from cocoa and milk, I decided to try my luck again. To test the ingredients, I took one serving. Sugar added twice as much as calculated by the calculator on the website. I poured the chocolate mixture into shaped silicone molds. The chocolate turned out excellent! I really liked it. It has a very rich taste with a pleasant bitterness of cocoa. I got seven chocolates for one serving. Next time I’ll make more, it turned out very tasty, very chocolatey)) Maria, thank you very much for the recipe!

Natalia M

26.12.2023

5

I was very lucky to come across a recipe for chocolate made from cocoa and homemade milk! I never would have thought that I would succeed). To begin with, I decided to make two servings of 50 g of cocoa. Instead of milk I use 10% cream. I took sugar according to the recipe and did not regret it. I got real dark chocolate! I chose the highest quality butter and cocoa. I heated a mixture of cream, sugar and butter in the microwave. Then she began to slowly add cocoa and stir with a whisk. The result was a thick mixture with a bright chocolate aroma. I put it in a culinary bag, it’s convenient to put out small candies from it. I got 15 of them, one small cake pan. The candies were chilled in the freezer for a couple of hours. They froze perfectly and came out of the molds easily! Very similar to real chocolate! Tasty beyond belief!

Anush

26.12.2023

4.5

The result was very tasty chocolate! Thank you!❤

Dara

26.12.2023

4.7

Hello! Can chocolate from this recipe be stored without refrigeration?

Olga_Savelyeva

26.12.2023

4.6

Good afternoon. This recipe made excellent chocolate bars and chocolate candies. Definitely recommend

Olga_Savelyeva

26.12.2023

4.7

Good afternoon. This recipe made excellent chocolate bars and chocolate candies. Definitely recommend