2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
There is nothing tastier than home-made things. Apart from the fact that we are sure that they will not contain preservatives, dyes and any E's, the pleasure of consuming handmade products is really double. In this way, we fully enjoy the efforts we have made.
To many, it may sound strange and pointless to try to make your own chocolate, given that you can buy it from any major store and at a very reasonable price. However, if you read the ingredients in it, you may be completely disappointed.
That is why it is good to have a backup option and to be able to make your own chocolate at home. We offer you 2 easy-to-follow recipes, the ingredients of which can be purchased anywhere, but you will lose the possibility that your chocolate will contain such popular E's.
Traditional chocolate
Necessary products: 50 g cocoa butter, 2 tablespoons cocoa, optionally for sweetening sugar or honey, and for additional flavors - crushed nuts, raisins or even fruit
Method of preparation: The cocoa butter is left in a water bath, and it is not even necessary to use a hot plate. You just have to have a pot of water with boiling water. The only purpose is to melt the butter. Add the cocoa to it and stir until a homogeneous mixture is obtained.
This way you would get natural chocolate with a bitter but real cocoa taste. If you prefer sweeter chocolates, you can add honey or sugar. The same goes for any kind of nuts or raisins. No matter what mixture you mix, you should pour it on kitchen paper and leave it in the refrigerator for about 30 minutes until the chocolate hardens.
Chocolate spread
Necessary products: 240 g milk powder, 4 tablespoons cocoa, 190 ml water, 230 g sugar, 100 g butter
Method of preparation: Cocoa and milk powder are mixed. If desired, vanilla can be added to them. Separately, over low heat, mix the water and sugar and stir until a syrup is obtained. Add the butter to them and stir again until it melts.
The mixture thus obtained is poured onto cocoa and milk powder and stirred until a homogeneous mixture is obtained. The liquid chocolate prepared in this way can be poured into a large bowl with a lid or in jars and stored in the refrigerator.
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