Two-Tone Homemade Chocolate

How to prepare two-tone homemade chocolate

1. Cream the butter a little until soft. Divide it roughly in half by eye.
2. Spread 4 sheets of plastic wrap or cellophane on your work surface. Brush with a drop of oil.
3. In a large bowl, mix 250g powdered milk with the cocoa.
4. Put the rest of the powdered milk in another bowl.
5. In a pot, put the sugar with water and let it melt over low heat. When the mixture starts to boil, meaning it starts foaming on top, let it boil for about 1 more minute.
6. The following steps must be done as quickly as possible, so the chocolate doesn't have time to harden. Pour half of this syrup over the milk and cocoa mixture and stir quickly (the mixture isn't fully "bound" yet, but that's ok), then add half the butter (only now, after the butter melts, will the mixture become like thick lava that's harder to stir). Mix everything until the mixture is smooth and no butter is visible.
8. Divide the cocoa chocolate mixture onto the 4 sheets. Then with your fingers dipped in oil, spread the mounds into thin rectangular sheets.
9. Reheat the remaining syrup a bit until you see it start to boil, then quickly pour it over the remaining powdered milk. Add the vanilla extract and mix well. Add the rest of the butter and mix thoroughly.
10. Divide the white chocolate into 4, over the cocoa sheets, and also with your fingers dipped in oil, spread it on top. Let everything sit for at least 15 minutes to cool the chocolate.
    * If the white chocolate turns out slightly softer than the cocoa one, no problem - spoon it onto the chocolate layer and in 15-30 min. it will firm up enough to roll.
    ** Over the white chocolate, if you wish, sprinkle raisins, walnuts, or whatever else you prefer; press them slightly with your hand so they stick to the chocolate.
11. Then, using the plastic wrap, roll each piece along the long side into a log shape. Refrigerate for several hours.
12. Cut into slices and serve. Store in the refrigerator.

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