When it comes to chocolates, no one can resist it. Chocolate is one of the tastiest candies and one of the yummiest sweet dishes which are available all over the world. Although, itâs easy to avail chocolates but itâs even easier to make it in your own kitchen. Apart from some little difficulties in getting the ingredients, chocolate making is just so much fun and exciting in a way that it lifts your spirits and of course makes your day tastier, healthier and light on your pockets. So, what are you waiting for? Just adhere to the following steps and enjoy the chocolate party in your own kitchen. Go ahead.
Complexity Level: Basic
Time Required: 60-70 minutes
Resources Required:
- 2 cups of fine cocoa powder
- 3/4 of a cup of butter
- 1/2 cup of sugar
- 2/3 cup of milk
- 1/4 cup of plain flour
- 1/4 cup of powdered sugar
- 1 cup of water
- 1/4 cup of salt (optional)
- Pure vanilla extract (optional)
- Chopped nuts (optional)
Instructions:
1. Place cocoa and butter in processor and mix
First of all, take the cocoa powder in a deep bowl. Remember that the cocoa powder must be as fine as possible to avoid lumps. Add the butter to the cocoa powder (butter should not be in pure liquid state). Now, blend both the mixture with help of a blender or use a food processor to form a thick shiny paste.
2. Smoothening of the paste on heat using double boiler method
Take a pan. Now, fill one-fourth part of pan with water and keep it for boiling. Then, place a bowl on top of the water. This method is termed as double boiler method. Now, put the chocolate paste in the bowl and then heat until it’s hot but one thing to take care of while heating is that it’s not cooked. Keep the bowl aside and after few seconds put the paste back in the processor. Mix till the paste gets smooth.
3. Add ingredients to the paste
Now, on one side warm the milk to the room temperature. After that, add sugar, flour, 2 teaspoon vanilla extract (optional), salt (optional) and milk to the paste. Again mix the whole mixture properly so that it blends finely with each other.
4. Molding the paste in different shapes
As the paste is ready, pour it in the mold or ice cube tray and then put it in the fridge until the chocolate molds are hardened. You can add your creativity in decorating the chocolate before freezing it with nuts and other decoratives available in the market. It will approximately take 20 to 25 minutes in the freezer to harden. As it’s hardened, remove it from the freezer, take them out of the mold and your chocolate is just ready to fill your appetite.
Frequently Asked Questions:
What is the best way to store chocolate?
You just have to consider some small facts about chocolates while storing it. A chocolate contains cocoa and butter, which carry huge amount of fats. Thus, itâs important that chocolates are kept out of the range of items which have strong odors as fats have a tendency to absorb odors. Another enemy of chocolates is moisture as it causes in sugar blooming. So, itâs better to store chocolates in low humidity area. This will help in preventing chocolates from sugar blooms. Chocolate can be stored in the refrigerator or even in the freezer if it is properly wrapped so as to not absorb food odors. Although to prevent chocolate from blooming through condensation, it’s important that as chocolate is taken out from the freezer, it should be totally wrapped in a towel. Wrapping the chocolate in towel or any other kind of insulation thing will avert the shocking crystalline structure of the cocoa butter.
Quick Tips:
- For mixing the paste by hand, use of wooden spoon is recommended. Lift the paste from base to the top to make it more creamy and smooth.
- You can purchase molds for chocolate from any kind of art and craft shop or if you are thinking economically, then use an ice cube mold for even classic shape.
- Choose a dark cocoa powder for a richer chocolate.
- If you feel that the chocolate consistency is not as thick as needed then just add some more powdered sugar and pour the mixture into a buttered casserole.
- Chocolate should be stored in an airtight container. Frozen chocolate will remain good for up to 6 months without losing its flavor.
Things To Watch Out For:
- Water must not come in contact with any of the utensils used while making chocolate. Make sure that each utensil is completely dry for use as water will create problems in settling the chocolate further.
- Always keep in mind that the molds must be free from air bubbles. If air bubbles are seen, remove them by hitting mold to the table repetitively before taking it to the freezer.
- If graying of molds occurs in the mold’s bottom, it is to be considered that your chocolate is ready to be removed from the mold.
- For removing chocolates from molds, gently twist the mold in several directions so that it can bend slightly without breaking. Now, place a plate or any flat object on the back of the mold and flip the mold to the plate upside down. Further, to release the chocolates, gently tap the plate to the table.
