Making chocolate at home does not take much time and effort, but it turns out to be very tasty and real without store-bought fillers. The only drawback of this delicacy is its high calorie content.
It is necessary
-
- Milk chocolate
- cocoa (powder) - 100 g;
- sugar -1 tsp;
- butter - 50 g;
- milk - 2 tablespoons
- Coffee chocolate
- Cocoa - 50 g;
- sugar - 500 g;
- instant coffee - 1 tsp;
- water - 70 g;
- powdered milk - 250 g;
- butter - 250 g;
- vanillin - to taste;
- orange peel to taste;
- lemon zest - to taste;
- nuts
- raisins
- dried fruit to taste.
- Vanilla chocolate
- cocoa - 4 tablespoons;
- sugar - 1 tbsp.;
- vanillin - 0.5 tsp;
- milk - 0.5 tbsp.;
- milk powder - 2 tbsp.;
- butter - 125 g;
- nuts and raisins to taste.
- Hot chocolate
- grated cocoa - 3 wedges;
- cocoa butter - 0.5 wedges;
- milk to taste;
- icing sugar to taste.
Instructions
Step 1
Milk chocolate Pour milk into an aluminum saucepan. Put on a low heat and, stirring constantly, add sugar and cocoa to it. Then add the butter melted in a water bath and gradually bring to a boil. Turn off the heat and leave the mixture covered for 2-3 minutes. Pour into molds and refrigerate for a few minutes.
Step 2
COFFEE CHOCOLATE Pour the water over the coffee, place over low heat and bring to a boil. Add zest and vanillin, stir and simmer for 3-4 minutes. Add cocoa and sugar, continue to cook, stirring constantly, for another 5 minutes, then add milk powder. Remove from heat, add finely diced butter and nuts to the mixture. Mix thoroughly. This must be done very quickly so that the oil has time to dissolve in the hot mass. Pour the finished chocolate into a mold and leave at room temperature until hardened.
Step 3
Vanilla Chocolate Pour milk into an aluminum saucepan. Put on fire and, stirring constantly, add sugar and vanillin to it. Then add butter, cocoa and milk powder melted in a water bath. Stir and cook for 15-20 minutes over low heat. Add nuts and raisins. Pour into molds and refrigerate for several hours.
Step 4
Hot Chocolate Melt the cocoa butter and cocoa liquor, add boiled milk to this mixture until the consistency you like. Add the icing sugar, stir and pour into cups. Drink hot or warm.
Step 5
To pour the hot chocolate, you can use a bowl or ice mold. Alternatively, pour the finished chocolate onto a baking sheet no more than 1 centimeter thick. After cooling, cut it into squares, diamonds or rectangles. Store chocolate in the refrigerator for no more than 3-5 days.
