Hi Everyone,
CHOCOLATES !!! Right from kids to grown ups everyone is in
love with chocolates for all seasons!!
That’s too home made chocolates are special to everyone due
to its freshness and softness and especially the right amount of sweetness
makes it so special and also a bit of costly :(.
If you could make that chocoaltes in home by yourself then how
joy it will be!! Amazing know ,Then don’t wait just try it in home.
All you need to buy is Cocoa powde and milk powder then
rest of the ingredients are from you pantry.
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| Pls bear with my chocolate shapes as I just used knifes to cut. |
The recipe is as below,
SERVINGS : Yields about 20 toffee sized chocolates.
SERVINGS : Yields about 20 toffee sized chocolates.
INGREDIENTS :
Cocoa powder – 1/2 cup
Milk powder – 3/4 cup
Sugar – 1/4 cup
Dry fruits of your choice – 4 tsp ( I added cashew , Badam and raisins ( dry grapes))
Butter – 5 tsp ( less than ¼ cup).
PREPARATION :
1)
Add cocoa powder and milk powder in a bowl and
mix without any lumps.
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| MILK POWDER AND COCOA POWDER MIXED |
2) Chop the nuts into small bits.
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| CHOPPED NUTS |
3)
In a pan add sugar and water and boil it in high
flame till the sugar melts , once sugar melts sim down the heat and boil till the sugar syrup reaches one string consistency and switchoff.
4)
Add the butter to sugar syrup and mix well till it melts .
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| ADDIN BUTTER |
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| BUTTER MELTED IN SUGAR SYRUP |
5)
Now add the cocoa , milk powder mix batch by
batch and mix well to make sure that no lumps are formed .And add your chopped nuts and mix well.
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| ADDIN MILK POWDER , COCOA POWDER TO SUGAR SYRUP |
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| MIX WELL |
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| MIX TILL THIS CONSISTENCY |
6)
When completely mixed pour the mixture into chocolate
molds or greased pan and let it cool down to room temperature for half ah
hour.
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| POUR IT IN REQUIRED MOLD |
7)
Then refrigerate
for 3 to 4 hours till set .
8)
Once done remove from chocolate mold or if it
is in tray cut to required size pieces and enjoy.
NOTES :
1 ) The more you boil your sugar syrup the chocolates will
become hard , I need chocolate to be very soft so I added the powders as soon as
my sugar syrup reached one string consistency. If you need chocolates to be
little more harder you can boil sugar syrup for one more minute.
2) But don’t boil too much then your chocolates will turn
into rock after cooling J.So
take care in consistency.
3) This is my first try for chocolates and I don’t have
chocolate moulds so I just used a serving plate and sliced and chocolates so the
shapes may not proper , pls bear with shapes.
4) If you are not sure about sugar syrup consistency pls mention it in the comment box , I will click a photograph of it and update in blog.
4) If you are not sure about sugar syrup consistency pls mention it in the comment box , I will click a photograph of it and update in blog.
HAPPY BLOGGING!!!
Why won't my chocolate set? Followed all the steps. Used a greased pan to refrigerate but it's still goey. Can't can't pieces. Help please.
ReplyDeletetwo reasons ..1) Sugar syrub may be too thin , may be you have not boiled to right consistency.
Delete2) try to reduce butter quantity and try again..As of now freeze it for a day and see.