INTRODUCTION
I have tried lots of different recipes for chocolate making and have settled for this which is easy to make and gives consistently good results. This recipe makes a bar of about 130g.
INGREDIENTS
Serves: 1
METRICCUPS
50 grams cocoa butter
50 grams icing sugar
25 grams milk powder (Full fat)
13 grams cocoa powder (Unsweetended)
METHOD
Homemade Milk Chocolate is a community recipe submitted by WDGH and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
To ensure a good product, its import that all equipment is clean and free of any water contamination. Use a steel saucepan and metal utensils.
Use a Bain-Marie if you are able to improvise one, which will reduce the chance to overheat the chocolate.
Sieve the icing sugar and cocoa powder together to remove any lumps. Set aside.
Blitz the powdered milk in a blender until it is a fine powder. Set aside.
Melt the cocoa butter slowly in the saucepan until it is fully melted.
Add the milk powder first and stir continually until it is fully dissolved.
Add the icing sugar and cocoa powder mixture and stir continuously.
Keep stirring until all the ingredients have dissolved and combined to make a smooth, glossy mixture.
Remove from the heat for about five minutes, give a final stir and then pour into moulds.
Allow to set and enjoy!
