How to Make Milk Chocolate From Scratch

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From the biggest gourmet foodie to someone completely lacking in cooking skills, the allure of delicious milk chocolate bars is undeniable. But only those of us whose baking skills are fairly advanced can create homemade milk chocolate from scratch. The process involved is length and tedious, but success will yield a deliciously sweet reward that is much better than store bought. Once you go homemade, you will never go back.

Things You'll Need

  • Dried cacao beans
  • 1/8 tsp. vanilla
  • 1.2 oz. finely powdered milk
  • 5 oz. powdered sugar
  • 1/4 tsp. lecithin
  • 2 tbsp. cocoa butter
  • Food processor or juicer
  • Gently crush the dried cacao beans until the chocolate pieces, called nibs, are expelled. Remove the husks by blowing gently on the pile of crushed beans. This eliminates most of the husk. Eliminate the remaining husk pieces by hand so only the nibs remain.

  • Place the nibs in a food processor until the mixture is liquefied. This can take as long as ten minutes so the food processor heats up the nibs and creates a fluid. This fluid is called chocolate liquor. Keep creating chocolate liquor from the liquefied cacao nibs until there is 6 ounces of it (by weight, not fluid ounces).

  • Keep creating chocolate liquor from the liquefied cacao nibs until there is 6 ounces of it. Transfer the chocolate liquor into a small mixing bowl.

  • Add the remainder of the ingredients to the 6 ounces of chocolate liquor and gently fold them together with a spoon in the mixing bowl. Transfer the mixture back into the food processor.

  • Run the food processor until all of the ingredients have blended together nicely. The result is homemade milk chocolate, which will taste much grainier than silky-smooth store-bought milk chocolate. It will, however, taste incredibly fresh, and you can alter the recipe by adding other ingredients like nuts and dried fruits to create custom milk chocolates at home.

Tips & Warnings

  • In order to create at-home milk chocolate that is just as smooth as store-bought chocolate, a conching machine must be used. The conching process involves a large machine with two giant rollers that grind the mixture down over and over again until the silky smooth texture is achieved.
  • Use high quality, heavy-duty food processors to grind up the cacao nibs. Since the food processor is on for up to ten minutes at one time, low quality equipment can overheat and break.

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