Chocolate is one of those foods that everyone loves. In some situations, when the craving for chocolate calls, you may not be able to go out and buy it at the supermarket; moreover, many bars contain very unattractive ingredients, including dyes, preservatives and added sugars. Fortunately, chocolate is an easy treat to make at home with just a few easy-to-find ingredients.
Ingrediants
Dark chocolate
- 100 g of bitter cocoa
- 120 ml of coconut oil
- 60 ml of honey
- Half a tablespoon (7 ml) of vanilla extract
- 25g powdered sugar, 60ml agave syrup or 3-6 drops of stevia (optional)
Yield: about 300 g of chocolate
Milk chocolate
- 140 g of cocoa butter
- 80 g of bitter cocoa
- 30 g of milk powder (milk powder can also be soy, rice or almond)
- 100 g of powdered sugar, 240 ml of agave syrup or 1-2 teaspoons (5-10 ml) of stevia
- Salt (optional, to taste)
Yield: about 350 g of chocolate
Steps
Method 1 of 2: Prepare the Dark Chocolate
Step 1. Measure the main ingredients
For this recipe you need 100 g of bitter cocoa, 120 ml of coconut oil, 60 ml of honey and half a tablespoon (7 ml) of vanilla extract. Use a scale, liquid dispenser, and spoon to measure the ingredients, then pour them into a bowl or small bowl.
- Having dosed the ingredients in advance, you will not have to waste time when it is time to use them and you will not risk making mistakes or burning the chocolate.
- If you want you can also add 25 g of powdered sugar, 60 ml of agave syrup or 3-6 drops of liquid stevia to make the chocolate less bitter.
Step 2. Melt the coconut oil in a small saucepan over low heat
Turn on the stove, turn the heat to low, and pour the coconut oil into a small saucepan. Coconut oil melts at a low temperature, so it will turn liquid within seconds.
Stir in the coconut oil as it heats to help it melt quickly
Suggestion:
it is better to use a stainless steel pan (or alternatively a non-stick pan that can be soaked), otherwise cleaning it will be a problem.
Step 3. Add honey and vanilla extract
Use a whisk or metal spoon to pour the honey into the saucepan and mix it with the coconut oil. Add the vanilla extract and keep stirring until the three ingredients are well blended. Slowly the honey will melt and you will get a homogeneous mixture with a consistency similar to that of a syrup.
- Keep the flame low. If the oil gets too hot, the sugars contained in the honey could burn and spoil the flavor of the chocolate.
- If you want to add powdered sugar, agave syrup, or stevia to make the chocolate less bitter, do so immediately after adding the honey and vanilla extract.
Step 4. Incorporate the unsweetened cocoa by sifting it over the pot
Instead of adding it all at once with the spoon, incorporate it a little at a time by sieving it on the saucepan. In the meantime, keep stirring the mixture with the whisk or spoon, so that the cocoa is evenly distributed and gradually blends with the other ingredients.
You will have less trouble incorporating cocoa if you use a whisk instead of a spoon or silicone spatula
Step 5. Remove the pot from the heat and continue stirring as the mixture thickens
You will understand that the chocolate is ready when it has become smooth, dark and slightly shiny on the surface. At that point you just have to give it time to harden.
By moving the pot away from the hot stove, you will prevent the chocolate from burning
Step 6. Pour the hot chocolate onto a non-stick surface to cool
Carefully transfer it to a baking sheet lined with parchment paper or a non-stick silicone mat. Level it with the spatula to give it a thickness of about 1 cm.
- If you prefer, you can pour the chocolate into molds and create many different shaped chocolates.
- Do not pour chocolate into a container, even if it is made of a non-stick material. Even if you grease it, the chocolate is very likely to stick and it will be very difficult to peel it off.
Step 7. Place the chocolate in the refrigerator for an hour before eating it
When it has hardened completely, you can break it into small pieces or take it out of the mold and enjoy it.
- Store the chocolate in the refrigerator or in a covered container in the pantry. Generally dark chocolate has a shelf life of about a couple of years.
- If the hot chocolate becomes soft or melts, put it back in the refrigerator to harden again.
Method 2 of 2: Make the Milk Chocolate
Step 1. Prepare the items for cooking in a double boiler
If you don't have a special saucepan, you can use a regular saucepan and a metal tureen. Fill the pot about half full with water and heat it on the stove over medium heat. Place the bowl on the pot so that the heat from the boiling water allows you to mix the ingredients without running the risk of burning them.
- The water must be very hot, but it must not boil. If the temperature is too high, the chocolate could be spoiled or burned.
- If you intend to make thick chocolate, you can purchase a bain marie pot to make it easier.
Step 2. Melt 140g of cocoa butter in the hot bowl
Continuously scrape the bottom of the bowl with a spatula to prevent the cocoa butter from burning and to help it melt more evenly. Like common butter, cocoa butter melts quickly and looks a lot like it in its liquid form.
- You can buy cocoa butter in stores that sell pastry products and utensils or online.
- If you can't find high-quality cocoa butter, you can use the same amount of coconut oil as a substitute.
Step 3. Add 80 g of unsweetened cocoa by sifting it
When the cocoa butter has melted, gradually incorporate the cocoa to prevent lumps from forming. Mix the two ingredients well with a spoon or a metal whisk to mix them.
Make sure there are no lumps or spots where the cocoa has not melted
Step 4. Add 30g of powdered milk and 100g of powdered sugar
Keep stirring the mixture well to make sure the dry ingredients blend with the cocoa butter. After adding the milk powder, you will notice that the chocolate will gradually take on a lighter shade.
- If you want, you can use soy, almond or rice milk powder; the quantity remains the same.
- If you want, you can also substitute the icing sugar. You can use 250ml agave syrup or a couple of teaspoons (5-10ml) of liquid stevia to make the chocolate more nutritious.
- Ordinary milk contains a very high percentage of water. Excess moisture would prevent the chocolate from thickening and hardening properly, which is why you have to use the powder.
Suggestion:
a small pinch of salt can be used to counterbalance the sweetness of the sugar and to give a slightly more complex taste to the chocolate.
Step 5. Remove the bowl from the heat and stir the chocolate until it thickens
Mix it from top to bottom repeatedly. It must become smooth, creamy and free of lumps.
- At this point the texture of the chocolate will not be perfect yet, but don't worry; it will continue to thicken as it cools.
- You can customize the chocolate and make it even more delicious by adding a few more ingredients, for example almonds, hazelnuts, mint or dehydrated fruit.
Step 6. Pour the chocolate onto a non-stick surface or into a candy mold
If you want it to harden and form a large single tablet, pour it onto a non-stick silicone mat or baking sheet lined with parchment paper and level it with the spatula to give it a thickness of about 1 cm. Alternatively, you can use candy molds to make lots of different shaped chocolates.
- The mold for making ice cubes can also be used for making chocolates; just grease it with a drizzle of oil before pouring the melted chocolate into it.
- Tap the bottom of the mold a couple of times to break up any air bubbles that may have formed while pouring the chocolate.
Step 7. Let the chocolate harden in the refrigerator for an hour
When it has completely hardened, break it into small pieces or take the chocolates out of the molds and taste your creation.
Store the chocolate in a covered container in the pantry or other cool, dry place. Milk chocolate usually keeps for about a year, but it would be a real miracle if it lasted that long
wikiHow Video: How To Make Chocolate
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Advice
- As with anything else, there is a learning curve for learning how to make chocolate as well. Don't expect it to be perfect on the first try. It takes patience and practice to get the best results.
- Eat chocolate as it is or use it to make your favorite desserts.
- Your chocolate can become a unique and welcome gift, especially during the holiday season.
