When you make your own milk chocolate you can decide yourself which dark chocolate you use and how much and which milk and sugar you add.
This is no vegan recipe in case you want that. I could also get my hands only on non-vegan milk powder. There is supposed to be plant-based milk powder but it is not widely available. You can also used condensed milk (coconut for example) but in the can version there is a lot of sugar. You can make it yourself as well but I haven’t done that yet.
And experiment how much you want with what you add to the chocolate: for example hazelnuts, raisins etc. In this chocolate I added hazelnuts.
You can also experiment with the form. As you can see I put the chocolate in a plate and put two forms into the chocolate. You can not re-use them as with cookies because the chocolate is too liquid. If you have a lot of smaller forms you can use them as they are pretty good here. You can break the chocolate once it has hardened.
Last time I used a silicone muffin tray to make separate round chocolates: also nice for Christmas (see the picture at the end). You also have to grease this form before you add the chocolate. In that recipe I also used somewhat less cacao butter and a teaspoon of almond milk. Also I added the milk powder somewhat earlier. These changes resulted in a more thick, airy chocolate: almost a kind of brownie cookie. That was very nice as well. Experiment with it if you want. This recipe is for normal flat, smooth chocolate.
This is the third time I have made this chocolate. I did not add any sugar this time because I used 90% cacao. Last times I used 100% and then I added some honey (one time a teaspoon, one time a tablespoon) after I took the chocolate from the fire.
This is a soft chocolate with a full taste.
I added this recipe to the “baking” tag. Technically it is not baking because there is no oven or frying pan involved. As an idea I thought of this as baking so I decided to put it under this category anyway. If you are looking for something to bake chocolate making might be something you are interested in.
Extra supplies needed: a form for the chocolate: a baking form (with optional additional forms), muffin tray, scale or a normal plate with high edges
For a bar of chocolate:
– 50 gram 90-100% dark chocolate
– 40 gram cacao butter
– 50 gram organic milk powder
– optional: 1 tablespoon of honey/agave syrup or the amount you desire
– optional: filling like hazelnuts
– oil/butter for greasing
Melt the chocolate au-bain marie with the cacao butter. When it becomes liquid you add the milk powder and you stir it until the milking powder has dissolved. Finally you can add the optional honey and filling. You can also add the filling after you put the chocolate in the form.
Put the chocolate in a greased form and let it cool off until the chocolate has become solid again. When it is cool enough you can put it in the fridge to solidify further. In the fridge this process goes faster. Count on 2 hours. You can eat it earlier but then you have the risk the chocolate does not break well. So have the patience. You can make the borders loose with something sharp.
This picture is from the previous batch as described in the text. These chocolates (there were 6) are thicker and more airy.
