Easy Homemade Milk Chocolate Recipe

For all those with a sweet tooth and chocoholics. Milk chocolate can be made quite easily at home. The result will be a very sweet dessert, quite similar to the chocolate from the store that we are used to. Chocolate can be added to your taste and as your imagination dictates.
cook time: 1h 30 min
Ruby Colston
Easy Homemade Milk Chocolate Recipe

Nutrition Facts (per serving)

388
Calories
15g
Fat
61g
Carbs
9g
Protein

Ingredients (6 portions)

Basic:

Sugar 250 g
Butter 50 g
Water (gram) 75 ml
Cocoa 35 g
Powdered milk 125 g

Recipe instructions

Step 1

Step 1
How to make homemade milk chocolate? Prepare the following ingredients. We will make milk chocolate using dry milk. Take high-quality cocoa powder with rich color, aroma and taste; the taste of chocolate will depend on this. Mixtures like Nesquik are not suitable here at all. Choose high-quality butter, without milk fat substitutes.

Step 2

Step 2
Pour high-quality filtered water into a saucepan. Do not use tap water, as it will give the dessert an unpleasant aftertaste. Add sugar and stir. White sugar can be replaced with cane sugar or a sweetener that is not susceptible to heat treatment can be added. For aroma, you can add a couple of drops of vanilla essence (according to the instructions). Place the saucepan over medium heat, bring the syrup to a boil and the sugar crystals are completely dissolved.

Step 3

Step 3
In a separate container, mix powdered milk with cocoa powder.

Step 4

Step 4
Pour the prepared dry mixture into the hot sugar syrup and mix the mixture thoroughly until smooth, so that there are no lumps. Then add softened butter and knead until the butter is completely dissolved.

Step 5

Step 5
Line the prepared pan (tray or dish) with oiled baking paper or cling film. You can simply grease the pan with a piece of butter. Pour in the chocolate mixture and use a buttered knife to level the surface.

Step 6

Step 6
Chocolate hardens well at room temperature, but for a firmer consistency and similarity to regular chocolate, it should be put in the refrigerator. Cut the cooled chocolate into any shapes using a slightly damp (but not wet) sharp knife.

Additional rubrics

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