Wish you all a very happy Christmas! 🙂
Remember this instant chocolate recipe that uses just three ingredients?! For some sudden chocolate craving, that recipe really works especially if you love coconutty flavour in your chocolate. The instant chocolate melts in your mouth and fairly healthy compared to the store bought. During my chocolate quest, I found out another recipe that is completely different from the first one that I posted. This chocolate recipe also uses only four ingredients and can be made very easily. The texture is slightly chewy or fudgier. Using equal amounts of milk powder along with cocoa powder makes this more like milk chocolate. While I love dark chocolate, the husband likes milk chocolate and this was perfect for him. The secret to the success of this recipe depends on the consistency of the sugar syrup. The sugar syrup has to be the correct one string consistency. Anything lesser than that, the chocolate turns out sticky and gooey. If the sugar syrup is taken beyond one string consistency, the chocolate hardens up quite quickly and would not have a shiny sheen. It may take some practice to perfect this recipe but nevertheless it tastes great in any form.
To make Chocolate from Cocoa Powder
What I used –
- Cocoa Powder, ½ cup
- Milk Powder, ½ cup
- Sugar, ¼ cup (1/2 of cocoa powder)
- Butter, 1.5 tbsp + extra to grease the plate
- Water, half of sugar (just enough to cover the sugar)
How I made –
1. In a thick bottomed vessel, bring sugar and water to a boil in low flame. The sugar would be completely dissolved in few minutes. Keep stirring and when the mixture is bubbling up, put a drop of the syrup in a cup of water. If the syrup comes together and does not dissolve, it has attained the consistency. Also, when the syrup is touched between fore finger and thumb, a string should form without breaking.
2. Meanwhile, mix cocoa and milk powder together. Add butter to the sugar syrup and mix it well. Dump the cocoa mixture into the sugar syrup and mix well. The mixture would turn semi solid in a couple of minutes. Switch off the heat.
3. In a plate or mould, grease it with butter. Set this mixture onto the greased plate in desired thickness. The mixture should be glossy. Set it in the fridge for 10 mins. Remove it and cut it into desired shapes.
4. Store in an air tight container once set and cut.
- The quantity of cocoa to milk powder is 1:1 and sugar should be half of it. Increase milk powder quantity if you need more milky chocolate, accordingly reduce the cocoa powder or vice versa.
- Ensure the sugar syrup is of one string consistency to get perfect chocolate.
- Variations like roasted nuts can be added as well
- If desired, a drop of vanilla extract can be added.
Merry Christmas and Happy Holidays! 🙂