Chocolate from cocoa and milk homemade

4 servings
30 min

How to make homemade chocolate from cocoa and milk? Prepare the necessary ingredients. Success depends on the quality of cocoa. It is better not to cook a large portion for the first time. Ready-made mixtures for the preparation of cocoa of the Neskvik type will not work. Such chocolate simply will not set.

Cut the butter into small cubes so that they melt faster in milk.

Pour the milk into the saucepan, add the butter cut into pieces. Place the saucepan over a small heat and bring the milk to the boil, but do not boil! The exact amount of milk depends on the quality of your cocoa powder and its density. Therefore, I give a minimum approximate calculation. It took a little more milk for all the powder than indicated in the recipe, but then it is better to top up more than pour out a lot of milk at once and understand that the mass is liquid.

Remove the saucepan from the heat and stir the mass until all the butter has dissolved.

Pour sugar into the hot milk and stir until dissolved. With so much sugar, you get not very sweet chocolate, something between bitter and dark. If you need sweeter chocolate, add 1. 5-2 times more sugar.

Pour in the cocoa powder.

Mix everything until homogeneous. If the mixture is too viscous and clumpy, boil about 50-80ml more milk on the stove and gradually pour into the chocolate mass, stirring. Do so until you get the consistency you need.

It should turn out a shiny homogeneous mixture, thick, like very fatty sour cream and not drain from the whisk. What if you immediately poured a lot of milk and the mixture turned out to be liquid and fluid, like glaze and you understand that such chocolate will not set? The easiest option is to add more cocoa. But if there is no more cocoa, then you need to return such a mixture to a slow fire or to a water bath and boil it to the required consistency with constant stirring.

Pour the still hot chocolate mass over the molds. You can use candy molds and whether to simply pour chocolate on a baking sheet lined with parchment and flatten. I used silicone wafer molds to get nice textured tiles. Chill the chocolate at room temperature.

Place the chocolate molds in the freezer for 2-3 hours until fully set.

Chocolate at home from cocoa powder is ready. Remove the tiles from the moulds. It is worth considering that such chocolate melts quickly, because it does not have stabilizers and other chemistry, which is added at the factory to preserve the shape of chocolate bars. Enjoy your meal!