Loved by many, chocolate is a real treat for those with a sweet tooth. Milk, bitter, white, with various additives and fillings - the assortment of chocolate products in stores is wide. But you can make delicious chocolate at home. And what is important - it will be made from natural products, without flavors and stabilizers harmful to the body.
It is necessary
- For homemade chocolate:
- - 100 g of cocoa powder;
- - 50 g butter;
- - 1 tsp granulated sugar;
- - 2 tbsp. l. milk.
- For chocolate with nuts:
- - 50 g of cocoa powder;
- - 4 eggs;
- - ¼ glasses of powdered sugar;
- - 2 tbsp. l. cognac;
- - 50 g milk chocolate;
- - 7 tbsp. l. butter;
- - 50 g of nuts.
- For classic chocolate:
- - 50 g of cocoa butter;
- - 50 g butter;
- - 200 g of grated cocoa beans;
- - 10 tbsp. l. cream;
- - 8 tbsp. l. icing sugar.
Instructions
Step 1
Homemade chocolate
Melt the butter in the microwave or water bath. Heat milk over low heat, add sugar and cocoa powder. Stir everything well until the sugar is completely dissolved. Make sure there are no lumps. Heat the mixture without boiling, then pour in the melted butter. Mix all the ingredients and cook for 2 minutes at a quiet boil. Then pour the prepared chocolate into trays for ice, candy, muffins, or on a flat baking sheet (the chocolate layer should be about a centimeter thick). Cool and place in freezer to solidify.
Step 2
Chocolate with nuts
Break the milk chocolate into pieces, put them in a saucepan, add cocoa powder, ¼ glass of water and, stirring, melt in a water bath. Then remove from heat, add powdered sugar and stir until smooth. Carefully separate the whites from the yolks, place the whites in the refrigerator, and beat the yolks well until white and pour in small portions into the chocolate. Then add the cognac, separately melted butter, and chopped nut kernels. Mix all ingredients well. Whisk the chilled egg whites until fluffy, thick, and gently combine with the chocolate. Lubricate the molds with softened butter, pour the prepared chocolate into them and place in the refrigerator overnight. The next day, tip the frozen chocolate molds onto the prepared dish. Serve the curly chocolate remaining on the plate with whipped cream.
Step 3
Classic chocolate
Break the cocoa butter into pieces and melt in a water bath. Add the cocoa beans (which can be substituted for cocoa powder), butter, icing sugar and cream, in turn, while stirring thoroughly. Reduce heat to low and simmer all ingredients with constant stirring until smooth. Then remove the chocolate from the stove and beat it for 7-10 minutes with a mixer at low speed until fluffy. In this case, the chocolate mass should thicken. Then transfer the cooked chocolate to a silicone mold and place in the refrigerator to solidify.
