Chocolate cravings are frequent for those with a sweet tooth, and they can come at any time of the day. If you’re not the type of person that keeps a stash of chocolates at the ready, satisfying your yearnings can be a bit tricky.
If you’re in the mood for a sweet treat, why not make homemade chocolate? There are simple chocolate recipes you can follow; all you need are the right ingredients. Double your satisfaction by making your very own chocolate at home with the recipes below.
Homemade Chocolate Recipe # 1: Frozen Choco Delight
This particular chocolate recipe lets you enjoy a frozen treat. Preparation is so easy; you don’t need to be an expert chef or chocolate connoisseur. Take note of the following ingredients and instructions for you to make a frozen choco delight.
Ingredients:
- 2 cups of powdered sugar
- 1 cup of baking cocoa powder
- 2 cups of milk powder
- Lukewarm water
Instructions:
- Take one cup of cocoa and two cups of milk powder. Combine these two in a bowl and mix until you a get a smooth consistency.
- Next step is to caramelize the sugar. To do this, let the pan heat on flame and pour two cups of sugar to melt. Continuously stir the sugar until caramelized.
- Take the cocoa and milk powder mixture and combine it with the caramelized sugar. Stir until the mixture thickens.
- Add lukewarm water to the mixture until it becomes a slightly thick paste.
- Beat the mixture for smooth consistency. Once done, take a mould or tray and pour the chocolate mixture in it.
- Place the tray or mold in the freezer for about five to six hours. Once frozen, serve the chocolate. Enjoy!
Homemade Chocolate Recipe # 2: Choco Madness
This chocolate recipe is more complicated than the previous one, but it has a load of chocolate goodness perfect for indulging your ‘sinful’ urges. Here’s what you’ll need:
Ingredients:
- Cocoa Beans
- Cocoa Liqueur
- Cocoa Butter
- Sugar
- Milk Powder
- Sugar
- Lecithin
- Vanilla Pod (optional)
Instructions:
- First thing you have to do is roast the cocoa beans in an oven with an initial temperature of 1200 F for about 15 – 25 minutes. Then, gradually lower the temperature until the beans start to crack, but be careful not to burn them.
- Next, crack and winnow the beans until the husks are removed from the nibs.
- Take the nibs and grind them in a juicer to get cocoa liqueur.
- Conch and refine the chocolate by melting the combination of liqueur, cocoa butter, milk powder, sugar, lecithin and vanilla pod in an oven to about 120 F. Pour the mixture in a grinder and keep it melted by pointing a hair dryer. Continue refining until the chocolate tastes smooth and balanced.
- Melt the chocolate at 100 F then pour a small portion of it on a hardened surface. Spread it with a spatula until it cools down to about 85 F.
- Re-combine the cooled chocolate with the 100 F chocolate in a bowl and stir gently.
- Pour the mixture in molds and let it freeze or harden at room temperature.
- Once hardened, remove the chocolate from the mold and serve.
