How to make chocolate at home

It is easy to make chocolate at home, if you have sufficient knowledge regarding the technology of preparation and the necessary ingredients. The completely natural composition will appeal to children, delight adults and allergy sufferers, as it does not contain artificial impurities and fragrances. You only need an hour of free time, the freezer will do the rest. We have collected a golden collection of the most delicious recipes for any wallet.

Honey chocolate

• grated cocoa - 115 gr.
• cocoa butter - 55 gr.
• cinnamon - 2 gr.
• cardamom - 1 pinch
• nutmeg - at the tip of a knife
• vanilla sugar - 7 g.
• liquid honey - 60 gr.
• condensed milk - to taste

1. First you need to prepare a steam bath. It is done as follows: take 2 pots of different sizes, pour cool boiling water into the first one, put the second into the first so that the bottoms do not touch.
2. Turn the stove on to medium heat, bring the liquid in the first tank to a boiling state, reduce the burner to minimum power.
3. Put cocoa butter in a smaller pan, melt it, pour in vanilla sugar, cinnamon, cardamom, nutmeg. Wait until the crystals dissolve, then turn off the stove and thoroughly whisk the butter with a whisk or mixer.
4. Add the grated cocoa, whisk again. Once the composition begins to melt, place it on the stove. Turn on a small fire, constantly stir the mixture until it becomes homogeneous. After that, add condensed milk or cane sugar to taste, pour honey, mix well.
5. Pour the finished hot mass into silicone or tin molds, cool to room temperature and refrigerate to cool completely. If desired, one almond nut can be stuck in a semi-frozen composition.

Coffee based chocolate

• granulated sugar (preferably cane) - 110 gr.
• finely ground coffee - 25 gr. (1 teaspoon)
• milk powder - 125 gr.
• butter (fat content from 70%) - 55-60 gr.
• cocoa powder - 45 gr.
• vanillin, lemon peel (optional)

1. Make coffee in a convenient way. You can use a turk or coffee maker. In the absence of these devices, pour ground coffee into a mug, pour 70 ml. boiling water and leave to infuse for 10 minutes, after a period of strain.
2. When the coffee is ready, pour it into an enameled thick-walled pan. Turn on the hotplate and heat the drink over low heat for about 3 minutes. Add vanilla sugar and lemon zest if desired. If chocolate will be without these components, immediately proceed to the next step.
3. Bring coffee to a boil. When the first bubbles appear, slowly pour in granulated sugar and cocoa powder, stir at the same time to prevent the formation of lumps. After adding, boil the mixture for 2 minutes, pour in milk powder. Stir until the granules are completely dissolved, wait for the moment when the mass becomes homogeneous.
4. Melt half a block of butter in a water bath or microwave, slowly pour it into existing ingredients. Stir well, turn off the hotplate, pour the chocolate into molds. Leave to cool at room temperature for 40-50 hours.

Important!
Coffee-based chocolate has a longer coagulation time; therefore, holding time is not recommended. The dessert goes well with dried berries, candied fruits, nuts, add any ingredients as desired.

Milk chocolate

• grated cocoa (in briquettes) - 90 gr.
• cocoa butter - 55 gr.
• condensed milk - 60 gr.
• powdered milk - 15 gr.
• crushed nuts and raisins (optional)

1. Place the butter and grated composition in a cocoa plastic container, send the components to the microwave for 1.5-2 minutes depending on the power. The mixture should be homogeneous. If you wish, you can use a water bath, most importantly, turn on the weakest fire. Important! The melting speed of cocoa butter and grated briquette varies significantly. To equalize the time spent, grind the butter into small pieces (it drowns more slowly).
2. When the mixture is completely melted, add the powdered and condensed milk, mix well. Without a dry mixture, the composition will turn out to be quite bitter, it is worth considering. Turn on the mixer at a slow speed, start whipping the composition, gradually increasing the power. Important! Confectioners argue that the optimal ratio of cocoa butter and grated briquette ranges from 1: 5-1: 10. In our case, the proportions are approximately equal to 1: 2. This is necessary in order to give a milky flavor to chocolate, otherwise it will turn out to be bitter.
3. Cocoa butter has an unpleasant peeling property. To avoid this, beat it for 7-10 minutes until a dense, thick mixture is formed. Initially, the composition will be similar to the glaze: soft, liquid, homogeneous. Later, chocolate will turn into a viscous mixture, it will begin to thicken before our eyes during whipping. In the end, you should get a kind of dense chocolate dough that holds firmly on a spoon and does not fall.
4. The bulk of the work is done, now you need to add your favorite fillers. This can be coconut, grated nut (walnuts, almonds, hazelnuts, etc.), dried fruits and berries, waffle chips, raisins. After adding, mix the composition at a slow speed and place on the molds. Important! Forms are made of silicone, tin, polycarbonate. For ease of extraction, select the first option.
5. After pouring the chocolate, shake the molds to get rid of air bubbles. Send the packaged product to the refrigerator, wait about 2-3 hours.

Milk and Flour Chocolate

• cocoa powder - 100 gr.
• granulated sugar (beet) - 130 gr.
• wheat flour - 25 gr.
• butter (fat content 70–82%) - 55 gr.
• milk - 100 ml.

1. Take a thick-walled container and place granulated sugar, milk, cocoa powder in it. Mix well with a mixer or two forks to avoid lumps.
2. Put the mixture on a slow fire, bring the future chocolate to a boil. When the first bubbles appear, send the butter into the container, having previously crushed it into small pieces.
3. Continue stirring, then gently pour the sifted wheat flour. Wait for the flour to dissolve in the liquid mixture, then turn off the burner. Cover with a small gap.
4. Cool the chocolate to an acceptable temperature, put in the tins, insert slices of hazelnuts, candied fruits or raisins. Send to the freezer for 2–2.5 hours.

Chocolate with pistachios

• grated cocoa beans - 110 gr.
• cocoa butter - 90 gr.
• pistachios - 40 gr. (more possible)
• raisins - at the discretion
• ground cinnamon - 2 pinches
• agave syrup - 5 ml.

1. Grind cocoa beans in a coffee grinder or any other convenient way. Cut cocoa butter into small pieces, place them in a pan, melt in a water or steam bath.
2. Stew the composition on the stove until the first bubbles appear. Once this happens, add chopped beans and pour in agave syrup. Constantly stirring, begin to slowly pour crushed pistachios, raisins and cinnamon.
3. After 5 minutes, turn off the burner, beat the mixture with a mixer or whisk until a dense, dense mass is formed (about 7 minutes).
4. When you manage to achieve the desired consistency, close the chocolate with a lid, leave to cool. Make sure that condensation does not form, otherwise the mass will creep and become inhomogeneous.
5. After half an hour or an hour, pack the chocolate in forms (can be used for ice), send it to the refrigerator or freezer until it finally hardens.

There are a number of features in making homemade chocolate, but the procedure can hardly be called complicated. The only negative is the inaccessibility of components such as beans, briquettes and cocoa butter. However, recently, nutrition is considered extremely relevant. For this reason, you should pay attention to the boutiques that sell products for such a diet. You can make both chocolate bar and candy based on this product (use ice molds).

Video: a recipe for simple and inexpensive chocolate