Homemade milk chocolate

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make homemade milk chocolate? Prepare the following ingredients. We will make milk chocolate using dry milk. Take high-quality cocoa powder with rich color, aroma and taste; the taste of chocolate will depend on this. Mixtures like Nesquik are not suitable here at all. Choose high-quality butter, without milk fat substitutes.

2. STEP 2

   

   Pour high-quality filtered water into a saucepan. Do not use tap water, as it will give the dessert an unpleasant aftertaste. Add sugar and stir. White sugar can be replaced with cane sugar or a sweetener that is not susceptible to heat treatment can be added. For aroma, you can add a couple of drops of vanilla essence (according to the instructions). Place the saucepan over medium heat, bring the syrup to a boil and the sugar crystals are completely dissolved.

3. STEP 3

   

   In a separate container, mix powdered milk with cocoa powder.

4. STEP 4

   

   Pour the prepared dry mixture into the hot sugar syrup and mix the mixture thoroughly until smooth, so that there are no lumps. Then add softened butter and knead until the butter is completely dissolved.

5. STEP 5

   

   Line the prepared pan (tray or dish) with oiled baking paper or cling film. You can simply grease the pan with a piece of butter. Pour in the chocolate mixture and use a buttered knife to level the surface.

6. STEP 6

   

   Chocolate hardens well at room temperature, but for a firmer consistency and similarity to regular chocolate, it should be put in the refrigerator. Cut the cooled chocolate into any shapes using a slightly damp (but not wet) sharp knife.

Comments on the recipe

Ankdash

29.08.2023

4.5

There is another recipe for homemade chocolate made from cocoa and milk.

Natalia M

29.08.2023

5

I've always wanted to try making homemade milk chocolate. I had already made a paste, but I wanted to get a more solid mass. I measured all the ingredients accurately on the scales and did not change the procedure. The result was a liquid chocolate mass, which I poured onto foil, greased with a thin layer of vegetable oil. The layer turned out to be 5 mm thick. I took the author’s advice and added roasted walnuts to the chocolate. Only I didn’t mix them into the total mass, but sprinkled them on top and lightly pressed them with my palm, because the chocolate had already begun to set on the surface. Chilled in the refrigerator for a day. Then she cut it into pieces and put it back in the refrigerator, where we took it out for tea. Within a day, the mass froze quite well and separated from the foil in a large tile. But it was a little sticky when cutting. Over the next 24 hours, the pieces dried well and became harder. Even if the chocolate had not frozen, I would not have been upset) It is so delicious that we would eat it in any form! This is truly delicious milk chocolate, and even with nuts) Thanks for the recipe!

Corason

29.08.2023

4.6

I made homemade milk chocolate using this recipe. Thank you very much for the detailed description. I bought powdered milk for this purpose. I weighed everything clearly on the scales. The chocolate was poured into a baking dish, greased with butter. After reading the comments, I also decided to sprinkle the chocolate with crushed peanuts. I put it in the refrigerator for 2 days. The question arose of how to get the chocolate; it wouldn’t fall out of the mold. I placed the mold with chocolate in a mold with hot water. The butter melted a little and the chocolate fell out easily. Placed it in the refrigerator again for about 15 minutes to let the bottom set. Then I cut the chocolate into cubes with a sharp thin knife, nothing stuck. The weight of the finished chocolate is 507 grams. The thickness of my chocolate is almost 1 cm. The taste is great! Real milk chocolate!!! Wow, sooooo delicious!!! Many thanks to the author!

Iryna

29.08.2023

4.9

Great recipe, thanks :))

nasstin

29.08.2023

4.5

Mmmm, yummy! I'm taking it)

Ruslana

29.08.2023

4.9

It turned out, of course, delicious, but the chocolate doesn’t harden at all. Neither in the refrigerator nor in the freezer in a thin layer for two days. I don't know, maybe it's because of the oil