Homemade Chocolate

How to prepare homemade chocolate

1. Mix the powdered milk with the cocoa and optionally sift it to make it finer.
2. Put the water on to boil with the sugar. Stir until the sugar dissolves. When the syrup starts to boil, it will form a white foam. From this moment, depending on how long you boil the syrup, the chocolate will turn out differently. If you want it softer and "chewy," make a thin syrup. If you want crumbly chocolate, make a thick syrup, almost like honey. To check the syrup, take a spoonful and run your finger across the back of it. You'll feel how sticky it is and what its consistency is.
   * I like it in between, neither too soft nor too crumbly, but I boiled the syrup a bit too long and the chocolate came out exactly like the one sold in stores years ago, just slightly darker in color; the taste, however, is identical.
3. When the syrup is ready, turn off the heat and add the powdered milk in several batches, mixing until well combined. Add the butter and extract and mix well.
5. Quickly pour the mixture into a buttered pan and level it with the back of a spoon that you frequently dip in cold water, then sprinkle the hazelnuts on top. Press them in so they stick well to the chocolate.
6. After it has cooled, refrigerate until it hardens. If you made a thin syrup, you'll need to leave it overnight to harden, but if you made a thick syrup, it will only take 2-3 hours before you can cut it.

Print