Chocolate

Have a chocolaty day !!

This one is straight out of my mother’s recipe book. Made with very few ingredients and with the minimum cooking time involved, this has always been my “go to milk chocolate recipe.” If you are craving for chocolate-why not make it at home. Here’s how –

 

Chocolate Recipe

Prep time: 5 mins.; Cooking time: 15 mins.

Ingredients

  • Milk – 200 ml.
  • Icing sugar – 115 gms
  • Milk powder – 60 gms
  • Cocoa powder – 10 gms

Method

  • Take Milk in a sauce pan.
  • Add Cocoa powder to the milk and mix well.
  • Heat up the solution and add milk powder to it.
  • Whisk till all the milk powder is infused into the milk.
  • Now add Icing sugar and stir to dissolve it completely.
  • Keep stirring throughout to avoid the milk burning at the bottom of the pan.
  • Keep stirring till the quantity reduces and the solution thickens.
  • When finally, it stops sticking to the base of the pan and forms a single mass, transfer to a buttered tin.
  • Once it cools completely, make roundels or the desired shapes.
  • Rub butter on your palms to avoid sticking of the chocolate.
  • Refrigerate the chocolate.

 

Note:

  • The resulting chocolate will be sticky since we are not using any gelling/stiffening agents.
  • Refrigerate before serving. This helps in making the chocolate less sticky and easier to handle.

 

Recipe Steps:

Let me begin by saying sorry for the poor picture quality. It was dark and rainy outside..so its the kitchen lighting that happens to be the culprit.

Now let’s get on with the recipe –

1. Take milk in a sauce pan.

Chocolate

2.  Add cocoa powder to it and mix till it dissolves.

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3.  Heat up the solution and add milk powder to it.

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4.  Once the milk powder dissolves, add icing sugar.

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5.  Stir to dissolve the sugar completely.

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6.  Continue stirring till the solution thickens.

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7.  When it finally reaches a stage wherein it starts leaving the sides of the pan, remove from heat and transfer to a greased tin.

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8.  Once cooled, make the desired shape. Since we have not used any gelling agents, the chocolate will be sticky. So apply butter on your palms before rolling out shapes.

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9.  Refrigerate and use.

 

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