Being vegan isn't always easy, especially when you miss your favorite snacks, like milk chocolate! It may happen that the entirely vegan products available on the market do not taste the same as "normal" foods. If you follow this type of diet and want to indulge in milk chocolate, you can prepare it at home without any ingredients of animal origin.
Ingrediants
Use Cocoa Butter
- 5 cups (120 g) of cocoa powder
- 1 cup of shredded cocoa butter
- 3 teaspoons (15 ml) of maple syrup or agave nectar
- 1 teaspoon (5 ml) of vanilla extract (optional)
- 1 pinch of salt (optional)
Use Coconut Oil and Milk
- 1 cup (240 g) of cocoa powder
- 180 ml of coconut oil
- 160 ml of shaken coconut milk
- 1 teaspoon (5 ml) of vanilla extract
- 1 cup (240 g) of powdered sugar
- 2, 5 g of salt
Steps
Method 1 of 2: Use Cocoa Butter
Step 1. Fill a large pot with water and bring it to a boil
The water level should be approximately 5cm. The chocolate must be prepared in a bain-marie, in order to prevent the cocoa butter from coming into direct contact with the heat source. The pot will form the basis of the system and the heat from the boiling water will allow the ingredients to melt.
- To speed up the boil, cover the pot until the water begins to boil. Then, remove the lid to add a smaller saucepan or heat-resistant bowl in which to melt the ingredients.
- If you already have a cookware set for cooking in a double boiler, you won't need to look for the right size pots and bowls.
Step 2. Snap a heat resistant bowl on top of the pot about 3cm away from the surface of the water
For best results, use a ceramic or glass bowl. This container will allow you to cook in a double boiler. Enter the ingredients inside. It is important that the bowl does not come into contact with the water, otherwise the cocoa will overheat and burn.
Check the size of the bain marie bowl before lighting the fire. To do this, fit it on the edges of the pot and see if it comes into contact with the surface of the water. If this happens, choose a shallower bowl
Step 3. Place 1 cup of shredded cocoa butter inside the bowl and let it melt over medium heat
The procedure will take 2-3 minutes. Stir the butter with a spoon as it melts to make sure the heat dissipates evenly in the bowl.
If the butter melts completely in less than 2 minutes, the heat is too high. You can change the water temperature by slightly lowering the heat
Step 4. Incorporate 3 teaspoons of maple syrup or agave nectar
Pour the maple syrup or agave nectar into the mixture once the cocoa butter has melted completely. Whipping the ingredients helps mix them well and make sure the milk chocolate tastes smooth.
Step 5. Incorporate the cocoa powder
Add a handful at a time, beating the mixture carefully to mix the ingredients well. Make sure there are no lumps left in the mixture.
Adding a small amount of cocoa at a time prevents the ingredients from falling out of the bowl and allows you to mix them evenly over the heat
Step 6. Add 1 teaspoon of vanilla extract and a pinch of salt (optional)
Once the cocoa powder is incorporated, you can add vanilla to make the chocolate slightly sweeter. The salt, on the other hand, makes it possible to distinctly enhance the flavor.
Step 7. Taste and, if desired, add more maple syrup or agave nectar
If the mixture isn't sweet enough, add maple syrup or agave nectar to sweeten it. Adding a small amount at a time avoids making it cloying and spoiling the flavor of the chocolate.
If it's too sweet for your taste, add another tablespoon of cocoa powder or a pinch of salt to make up for it. In any case, remember that milk chocolate is characterized by a sweet taste
Step 8. Pour the mixture into a baking sheet lined with parchment paper, a metal cupcake mold, or a silicone mold
Make sure you pour it evenly. You can spread it out with a wooden spoon or spatula. Then, gently tap the pan or molds on the work surface to remove any bubbles that formed when you poured the mixture.
Make sure the pan or cupcake pan is lined to prevent the mixture from sticking. On the other hand, it is not necessary to cover the silicone molds, as it is a non-stick material
Step 9. Place the mixture in the freezer for 10 minutes for it to thicken
Place the pan or mold in the freezer to allow the mixture to rest on a flat surface. Let it thicken for at least 10 minutes in the freezer (or longer, in case you plan to take it elsewhere).
- The chocolate will be ready when it has become solid to the touch and has taken on a matte finish.
- To remove it from a mold, just press it on the bottom until it pops out. You can also turn the mold upside down to drop the chocolate.
- To remove it from a baking sheet, you can cut or break it into smaller pieces for storage.
Step 10. Store the chocolate in the refrigerator or freezer using an airtight container
Vegan milk chocolate can be kept in the fridge for up to a week, and in the freezer for up to a month.
Method 2 of 2: Using Coconut Oil and Milk
Step 1. Mix cocoa powder and coconut oil
Combine the cocoa powder and coconut oil well using a mixer, food processor or bowl and spatula. Stir until you get a paste. The process will take you 3-4 minutes.
Make sure there are no lumps of coconut oil left in the paste. If you see any, mash it with a spoon and continue stirring until the mixture is smooth and homogeneous
Step 2. Boil some water in a saucepan and fit a medium-sized bowl into it
The water level should be approximately 5 cm. Make sure the bowl is glass or ceramic and is approximately 3cm away from the surface of the water. This way, you can melt the chocolate in a double boiler, thus preventing it from burning.
- Insert the bowl into the pot once the water has come to a boil to slowly heat the bowl.
- If you already have a cookware set for cooking in a double boiler, you can use it directly rather than looking for suitable sized pots and bowls.
Step 3. Pour the cocoa powder and coconut oil mixture into the bowl
You can mix it with a spoon or spatula as it melts. It will dilute significantly and you may notice small lumps of oil forming, but don't worry: as you keep stirring, they will melt and blend completely with the mixture.
Make sure the mixture doesn't come to a boil. If you start to see bubbles, lower the heat and continue stirring
Step 4. Move the mixture back into the blender and add the shaken coconut milk
As the coconut milk mixes with the cocoa powder and oil, the mixture should thicken slightly. Stir for 1-2 minutes to make sure you get a homogeneous mixture.
Step 5. Pour the vanilla extract, powdered sugar and salt into the blender
Once the coconut milk is incorporated, add the remaining ingredients. It may be helpful to pour in 60 g of sugar at a time to prevent it from leaking out of the mixer.
Turn on the mixer and let the mixture work until the chocolate is smooth and free of lumps. The process should take 2-3 minutes
Step 6. Pour the mixture into a lined pan, metal cupcake mold, or silicone mold
Pour it slowly and beat the container firmly on the work surface 2-3 times in order to remove any bubbles that form in the chocolate following the procedure. Since the mixture is thick, it may be necessary to use a spatula or spoon to scoop debris from the bowl.
To prevent the chocolate from sticking to the surface, it's important to make sure the metal pan or cupcake mold is lined. The silicone molds, on the other hand, are non-stick, so you can pour the chocolate into them without coating them
Step 7. Place the chocolate in the freezer for 10 minutes to make it thicken
Once solidified, it will appear shiny due to the oil. At this point you can remove it from the freezer and serve it.
