- Milk Powder – 200gms (11/2Cups)—Use Dairy Whitener for Good Results
- Cocoa Powder – 15gms (3Tbsps)
- Sugar – 200gms (1Cup)
- Water – 125gms (1/2Cup)
- Unsalted Butter – 100gms
Place a sieve over a dry bowl and add milk powder and cocoa powder. Sift the powders together twice so that they get mixed up well.
Take a flat rectangular tray and add ghee to it. Smear the ghee with fingers and coat the entire base of the tray.
Heat a thick bottomed pan. Add sugar and water to the pan. Cook the contents in the pan on high flame, stirring, till all the sugar is dissolved and bubbles appear. Then lower the flame and cook stirring in between till the syrup reaches one-thread consistency. When the reading on a candy thermometer shows 110oC the syrup reaches one-thread consistency. Syrup when stretched between thumb and index fingers should get one-thread. Then add unsalted butter and mix well. Cook till butter melts. Then add milk powder & cocoa powder mixture. Mix well while cooking on low flame. Once all dry ingredients get mixed with the wet ingredients the mixture will look like a smooth chocolate batter. Further cook on low flame for 2 minutes stirring all the while. After 2 minutes transfer the chocolate to the prepared tray and spread evenly. Cool the chocolate to room temperature. Take a knife and cut the chocolate to desired shapes. Turn the tray on to a dry plate to separate the chocolate pieces. As the chocolate is soft, take care while removing the pieces. It is advisable to pick each piece and keep it separately in the plate.
Delicious home-made chocolate is ready to serve.
Points to Remember:
Though I have given the measurements in cups also, it is advisable to measure in weights for better results.
Use dairy whitener to get soft chocolate.
Use unsalted butter only.
When sieved together, the milk powder and cocoa powder mixes well. Sieve the powders twice.
Once the sugar dissolves and the liquid starts boiling (when bubbles appear) lower the flame. From this stage cook on low flame only. In order to get the single thread consistency fast, do not cook on high flame. Cook on low flame stirring in between till syrup reaches one-thread consistency. It is easy to check the consistency of syrup on a candy thermometer. When temperature reaches 110oC, the syrup reaches one-thread consistency.
After mixing the dry ingredients with the wet ingredients, the chocolate will be ready—but—the mixture will be grainy to taste. So, after mixing the wet and dry ingredients properly, cook on low flame for further 2 minutes till the chocolate is soft.
Cool completely before cutting the chocolate to pieces.
This home-made chocolate just melts in mouth and is enjoyed by all age groups.
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