Homemade milk chocolate

For all sweet tooths, sweet tooths and shockaholics. Milk chocolate can be made quite simply at home. It will turn out to be a very sweet dessert, quite similar to the chocolate from the store that we are used to. The recipe is simple, it can be supplemented according to your taste and as your imagination tells you.

Anna

Recipe author

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Composition / ingredients

Servings:

Sugar

250

Powdered milk

125

Cocoa powder

Water (gram)

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 9 g

Fats 18 % 15 g

Carbohydrates 72 % 61 g

388 kcal

GI: 23 / 0 / 77

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
How to make homemade milk chocolate? Prepare the specified ingredients. We will make milk chocolate – on powdered milk. Take high-quality cocoa powder with a rich color, aroma and taste, the taste of chocolate will depend on it. Mixtures of the Nesquik type will not fit here at all.
Step 2:
Pour high-quality filtered water into a saucepan. Do not take tap water, as it will give the dessert an unpleasant taste. Add sugar and stir. White sugar can be replaced with cane sugar or a sweetener can be added that is not afraid of heat treatment. For flavor, you can add a couple of drops of vanilla essence (according to the instructions). Put a saucepan on medium heat, bring the syrup to a boil and completely dissolve the sugar crystals.
Step 3:
In a separate container, mix the powdered milk with cocoa powder.
Step 4:
Pour the prepared dry mixture into the hot sugar syrup and mix the mass thoroughly until smooth so that there are no lumps. Then add the softened butter and knead until the butter is completely dissolved.
Step 5:
Cover the prepared form (tray or dish) with oiled baking paper or cling film. You can simply lubricate the mold with a piece of butter. Pour out the chocolate mass and smooth the surface with a knife greased with butter.
Step 6:
Chocolate freezes well at room temperature, but for a firmer consistency and similarity with the usual chocolate, it should be put in the refrigerator. Cut the cooled chocolate into any shapes, slightly moist (but not wet) with a sharp knife.