Milk chocolate at home: ordinary recipes

Almost all lovers of sweets in recent times are increasingly trying to find a substitute for chocolate. A good substitute for this industrially produced product would be making milk chocolate at home. It’s not at all difficult to create, because at the moment there are a huge number of available recipes for this tasty and healthy sweet.

People who have decided not to buy this product because of its low quality want to know how to create milk chocolate at home. In addition, the desire to prepare this sweet without the help of others increasingly arises among housewives who have children in the house.

Housewives will come to the aid of several methods on how to prepare milk chocolate at home.

How to make milk chocolate from cocoa beans at home

According to this recipe, milk chocolate is prepared at home from the following products:

100 g grated cocoa beans;
50 g cocoa butter;
4 tsp. condensed milk;
2 tsp. powdered milk.

Ground cocoa beans are sold in briquettes and powder. If you were unable to purchase grated beans. They can be ground into powder using a coffee grinder. But it’s even better to use cocoa beans in briquettes to make milk chocolate. Cocoa butter can be sold in powder or piece form; the taste of the finished chocolate does not depend on this.

Dessert making method:

Combine crushed cocoa beans and cocoa butter in one container and heat until the butter melts perfectly.
You can melt the butter in a water bath or in the microwave, sending it there for 2-3 minutes. It is important that the melting processes of cocoa beans and butter occur immediately, because if the butter was in briquettes, it must be divided into small pieces in advance.
When the mass has completely melted and becomes homogeneous, you need to add condensed milk to it.
Carefully pour dry milk into the chocolate mixture, adding it in small parts.
When all the products are combined and the mass has become homogeneous, it must be thoroughly beaten again using a blender or mixer.

If desired, you can independently change the proportions of ingredients. If you add more cocoa butter, the chocolate will be the softest and most affectionate. But, having increased the amount of butter, the chocolate mass should be whipped as painstakingly and longer as possible, because fats can “stratify” the finished product.

It’s easy to determine whether the chocolate mass is ready to harden. While beating the mass, it must change its thickness: the watery mixture becomes like a dough that holds its shape perfectly. The finished chocolate must be poured into molds, allowed to cool at room temperature and placed in the refrigerator for an hour to harden.

How to make milk chocolate at home from cocoa powder

Cocoa beans are not so easy to find in stores; they are not sold everywhere. But you can prepare a delicious dessert without this component, replacing it with cocoa powder. How to make milk chocolate at home using a recipe where the main ingredient is cocoa powder?

To make this sweet yourself, you will need the following ingredients:

150 ml milk;
two glasses of cocoa powder;
¼ cup flour;
160 g butter;
½ cup sugar.

If possible, it is better to replace sugar with sweet powder. It dissolves faster and gives the dessert the most delicate and soft texture.

Regular and delicious milk chocolate is prepared at home from cocoa powder as follows:

Cocoa powder is ground with butter using a blender or an ordinary tablespoon.
This mixture must be sent to a water bath so that its components are completely melted.
After a couple of minutes, add sugar and flour to the mixture, sprinkling them in small portions. Then pour milk into this container. All this time, the mixture must be stirred thoroughly so that the chocolate does not burn and lumps do not form.
You need to keep the chocolate mass in a water bath until it acquires a homogeneous structure. Having achieved this, the watery chocolate is removed from the water bath, allowed to cool at room temperature, poured into molds and placed in the refrigerator until completely set.

How to prepare regular and delicious milk chocolate with coffee at home

Those connoisseurs who, in addition to chocolate, also adore coffee, will enjoy a dessert made from ground coffee beans. How to make milk chocolate at home when the main ingredient is coffee?

To make this delicious sweet, the following products will be useful:

2 tbsp. l. cocoa;
100 g butter;
120 g milk powder;
100 g sugar;
1 tsp. coffee;
lemon zest, vanilla.

Follow this recipe for making coffee and milk chocolate:

Brew coffee by pouring a glass of boiling water over it. Leave for 5 minutes, then strain the drink and pour it into a saucepan.
Place the container with coffee on the fire and cook for 2-3 minutes. Add lemon zest and vanilla.
Wait for the coffee to boil and add sugar and cocoa powder. Stir everything thoroughly to prevent the formation of lumps.
After a couple of minutes, add dry milk to this mass, stir until a homogeneous mixture is formed.
Remove the chocolate mass from the stove, let it cool slightly and add the butter, melted in a water bath.

You need to know that it will take longer for coffee and milk chocolate to harden. In order for it to completely harden, it must be kept at room temperature for two days, poured into molds.

How to properly melt milk chocolate at home

Milk chocolate is often used in the process of homemade desserts. This is precisely why housewives are often interested in how to properly melt milk chocolate at home so that it does not lose its taste and benefits.

How to create milk chocolate at home recipe

Creator: Lena Gurfinkel

Since the time the strange cocoa beans arrived on the European mainland, confectioners have had no rest.

They invent all the latest and newest unique sweets from goods obtained from the exotic fruits of chocolate trees.

The gourmands also can’t sit still.

At one time or another, any of them was lucky enough to make a delicacy at home, using both specially purchased ingredients and various little things from household supplies: nuts or vanilla, raisins or dried fruits.

The inventors of the newest forms of antidepressant (specifically, chocolate) do not stop there, improving their culinary skills, inventing the freshest sweet combinations and configurations. But first, a newcomer to the home chocolate industry would do well to familiarize himself with the basic recipes and general principles for producing real chocolate at home.

Chocolate at home - general principles of production:

• Don't save on groceries! The main ingredients of chocolate are cocoa powder, butter, sugar or honey, as well as nuts and raisins. If you buy a little less ingredients, you risk getting a delicacy of inadequate quality and taste.

• When making chocolate at home, remember that the usual temperature for making high-quality chocolate is not very high: no higher than 32 degrees Celsius. This is easy to check manually: touch the consistency with your hand - and if it does not burn your skin, then your chocolate has not yet been ruined.

• Experts say that the mixture should not be placed on an open fire, although some recipes specifically indicate this method. But it is better to use a double boiler or water bath.

• Do not start making chocolate on an industrial scale. Start with a small portion. If the taste and properties suit you, then you can make the largest portion of sweetness.

• To ensure that the inside is “inside” your sweets, add it in layers alternately with chocolate.

Interior for making delicious chocolate at home:

The insides for homemade chocolate may not matter what sweetness you like. Some gourmands prefer nuts (peanuts, walnuts, hazelnuts) and dried fruits (raisins, dried apricots, prunes), others prefer citrus zest, and others prefer cracker or waffle crumbs. The filling is crushed and added to the hot mixture, then stirred and poured into molds.

Recipes that will help you prepare delicious chocolate at home

Traditional chocolate: nothing extra

Don't even try to make an exact copy of store-bought bars unless you have some cocoa butter on hand. It is this rare ingredient that allows the sweetness to maintain its shape. But if your hunt for rarities is still a success, you will receive the most delicious delicacy. This recipe is for lucky hunters.

• grated cocoa – 200 grams;

• cocoa butter – 40-50 grams;

• sugar or sweet powder – 100 grams;

• butter – 20 grams.

In a water bath or in a double boiler, you need to melt both types of butters (cocoa and butter), then add grated cocoa, sugar (powder) to the mixture and mix until the composition becomes homogeneous. Then cool the contents of the bowl slightly, pour into the prepared molds and place in the refrigerator.

Vanilla chocolate “Unique” with nuts and dried fruits

If you have decided on vanilla chocolate, then you will need the following products:

• cocoa powder – 4 tbsp. l;

• butter – 125 grams;

• sugar or sweet powder – 1 glass;

• vanillin – half a tsp;

• walnuts, raisins and dried fruits.

Pour milk into the container, then put it on low heat and heat it up. Add vanillin and sugar to the heated milk, without removing the bowl from the heat and constantly stirring the mixture. Then you need to create a separate water bath, melt the butter in it and pour the already melted butter into a container with milk and sugar. Cocoa powder is added there after mixing the previous ingredients. Then the container sits on low heat for about 25 minutes. Dried fruits or nuts chosen as the interior are added just before pouring the chocolate into molds. A few hours in the refrigerator and your delicacy is ready.

Coffee chocolate “for real gourmets”

• cocoa powder – 50 grams;

• milk powder – 250 grams;

• sugar – 500 grams;

Milk chocolate "Tender"

For those who are salivating when they hear milk chocolate commercials, craftsmen also recommend a simple homemade recipe.

• cocoa powder 4 tbsp. l;

• butter – 50 grams;

• milk – 100 grams.

First, pour the milk into a suitable bowl and heat it over medium heat. Then pour in the sugar and cocoa powder. Meanwhile, the oil is melted in a separate container in a water bath, and then poured into a bowl with the main consistency, which after adding the oil must be brought to a boil. Afterwards, reduce the heat and cook the chocolate for another 2-3 minutes.

The prepared composition is then poured into molds and placed in the refrigerator.

Chocolate "a little bit of everything"

Cooks who have tried the following recipe say that the taste of this product is not sufficiently different from store-bought tiles. But it contains affordable ingredients that a caring housewife doesn’t need to run to the store for - they can always be found in the kitchen cabinet and refrigerator.

• cocoa powder – 150 grams;

• butter – 70 grams;

• sugar or sweet powder – 100 grams;

Heat the milk over low heat, gradually pouring sugar (or sweet powder) and cocoa into it. Separately, melt the butter in a water bath, and then pour it into the milk mixture and stir. Continuing to stir, you need to bring the mixture to a boil, and then turn off the heat.

Flour for chocolate is first sifted through a fine sieve, added to the mixture and thoroughly mixed - so that there are no lumps left, as if you were preparing dough for pancakes. Now you need to turn on the heat again and hold the mixture on it for about 2 minutes until it boils.

As a result, the mixture will resemble sour cream in thickness. Slightly cooled chocolate should be poured into greased molds, and then placed in the freezer to harden. In 3-4 hours the treat will be ready.

Bitter chocolate “Trivial, Watson!”

There are no tricks or rich ingredients in this recipe.

• cocoa powder – 100 grams;

• butter – approximately 50 grams;

• sweet sand – 1 tsp.

As you can easily understand from the list of ingredients, this chocolate will contain the most cocoa powder. Therefore, the chocolate will turn out bitter or bitter. Most experienced confectioners will change the ratio of sugar and cocoa. But one detail should be taken into account: it is on the basis of these proportions that the most complex chocolate desserts are prepared.

The process itself is very simple: melt the butter cut into pieces in a water bath, then add a mixture of cocoa and sugar. The result will be a mass with a mixture of thick sour cream. The composition must be brought to a boil, and then simmer for approximately 2 minutes, stirring moderately. Next, everything is the same as in other recipes: the chocolate should be cooled somewhat, poured into molds and placed in the refrigerator or freezer.

Homemade honey chocolate

The usual process of making real honey chocolate is fully compensated by the rarity of the two main ingredients and the long wait for the final product to be ready.

• grated cocoa – 400 grams;

• cocoa butter – 200 grams;

• watery honey – 100 ml.

In a water bath, as it should be in versions with “correct” chocolate, you need to melt the cocoa butter, then add grated cocoa in small portions and pour in watery honey. Heat the mixture to a temperature of approximately 40 degrees (not higher, since in this case the characteristics of the honey will deteriorate), and then pour into molds. To be ready, honey chocolate must “settle” at room temperature for 8 to 12 hours until it completely hardens.

What you need to know when making real chocolate at home - secrets, tricks and useful tips

• The more cocoa you add, the more bitter it will turn out. And the hardness of the sweet also depends on the amount of cocoa!

• If chocolate made with flour does not harden well in the freezer, add more flour the next time.

• If instead of snow-white sugar you prepare chocolate with brown cane sugar, the delicacy will become even more useful. Cane sugar contains valuable minerals and also makes chocolate tastier.

Homemade milk chocolate

For all those with a sweet tooth and chocoholics. Milk chocolate can be quite easily created at home. The result will be a very sweet dessert, quite similar to the chocolate from the store that we are used to. The recipe is easy, you can add it to your own taste and let your imagination give you a hint.

Main
Recipe groups
Homemade milk chocolate

Ingredients and how to cook

ingredients for 6 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	388 kcal
Belkov:	9 g
Zhirov:	15 g
Carbohydrates:	61 g
Used:	11 / 17 / 72
N 23 / C 0 / B 77

Production time: 1 hour 30 minutes

Step-by-step production

Step 1:

How to make homemade milk chocolate? Prepare the indicated ingredients. We will make milk chocolate using dry milk. Take high-quality cocoa powder with rich color, smell and taste, the taste of chocolate will depend on this. Consistencies like Nesquik are completely unsuitable here.

Step 2:

Pour good quality filtered water into the saucepan. Don't use tap water because it will give the dessert a nasty aftertaste. Add sugar and stir. Snow-white sugar can be replaced with cane sugar or a sweetener can be added that is not subject to heat treatment. For scent, 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.

Step 3:

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

Step 4:

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

Step 5:

Line the prepared form (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.

Step 6:

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

You can add toasted almonds, peanuts, hazelnuts, cashews, or walnuts dried in a dry frying pan to the watery chocolate mass.

If you like, add a handful of dried raspberries, cherries or steamed raisins.

Homemade chocolate is perfect for decorating baked goods, cakes, and as an addition to pancakes. It will be very tasty with ice cream.

Milk chocolate at home

Ingredients

Cocoa mass – 45 g

Cocoa butter – 35 g

Dry animal cream – 25 g

Sweet powder - 2-3 tbsp. (or to taste)

670 kcal
3 hours
3 hours

Photo of the finished dish

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Step-by-step recipe with photos

To produce milk chocolate at home, we need only four main ingredients: cocoa butter, cocoa mass, dried animal (specifically animal) cream and sweet powder. It must be said that chocolate will not be completely the same as store-bought chocolate, because it does not contain almost all the ingredients that are used in an industrial product. But we will get a completely natural dessert: not only tasty, but also necessary.

You can use less cream than in my recipe, then the taste will be the least piquant and closest to the taste of bitter chocolate. In this recipe we use more cocoa butter than for bitter chocolate, also in order to soften the taste and create a more tender one.

We start by melting the cocoa products.

We will melt over steam, placing a bowl of cocoa products over the opening of the teapot. Fill the teapot halfway with water and put it on fire.

When approximately half of the cocoa products have melted, add dry cream. Add a little at a time, sifting through a sieve and immediately mixing into the mass so that no lumps are created.

Add sweet powder. We also grind it through a sieve, and also try to mix it in right away.

Return the mass to the teapot. We continue to melt. Now stir constantly to dissolve the powder and cream. When the temperature of the chocolate mass reaches 45 degrees, remove the bowl and knead the chocolate until the temperature drops to 27 degrees. This process is called tempering. Why you need to temper chocolate can be read HERE. Return the mixture to the water bath again and, stirring continuously, bring the temperature to 32 degrees.

Pour the mixture into molds.

Place in the refrigerator to harden. After a few hours, the chocolate can be removed from the mold.

You see, at home, milk chocolate comes out very similar to our usual store-bought chocolate, but it is completely natural, which means it is more necessary than store-bought chocolate.