Chocolate is a simple, delicious and versatile product. It comes in many forms, the most popular of which are dark and milk chocolate. You can read the tips below to learn how to make bars, drops and other candy at home.
Method 1 of 2: Making a Dark Chocolate Bar
Step 1. Buy or collect ingredients and accessories
Dark chocolate is one that has a higher concentration of cocoa butter and a lower concentration of milk. You can even do it without using milk - which makes this an ideal option for those who cannot or do not consume dairy products. In addition to the ingredients, buy:
- Pot for bain-marie.
- Metal beater.
- Optional ingredients for chocolate, such as nuts and dried fruit.
Step 2. Heat the pan
Fill the underside of it with 2.5 cm of water. Then place it over a medium flame to bring the liquid to a boil.
- If you don't have the bain-marie, pour water into a regular saucepan and use a metal or glass bowl to simulate the top.
- Don't let this bowl touch the water, or the chocolate will burn. Place the upper part of the bain-marie on top of the casserole in order to separate both and, if necessary, discard part of the water.
Step 3. Grate and melt the cocoa butter
So it will melt faster. If you prefer, cut the ingredient into small pieces. When the water boils, place the cocoa on top of the bain-marie and use the metal whisk to stir well.
- Do not use wooden utensils to make chocolate, as the wood may still contain moisture from the tree it was made from - which would alter the composition of the recipe.
- Some recipes use coconut oil instead of cocoa butter, but this makes the chocolate oily and less smooth and creamy.
Step 4. Add the remaining ingredients
After the cocoa butter has melted, add the cocoa powder. Stir until it melts and the mixture is more or less shiny, smooth and creamy.
- Add sugar and vanilla when chocolate is creamy and shiny and beat until ingredients dissolve.
- You can exchange sugar for honey, maple syrup, or other sweetener.
Step 5. Bring the chocolate to the molds
After all the ingredients have melted and are mixed, bring them to the tin and use a spatula to distribute everything.
- After filling the form, you can sprinkle in any extra ingredients you like, such as nuts and dried fruit. Distribute them well over the chocolate.
- You can also use any mold to make the chocolate: bar, heart and even ice.
- Finally, you can also use dark chocolate to make drops, truffles and other delicious confections.
Step 6. Allow the chocolate to cool
Place the form in a room at room temperature for it to harden at the optimal speed. Then transfer the product to an airtight container and place in the refrigerator for about an hour.
Wait before placing the chocolate in the airtight container and in the refrigerator. If it cools down too quickly or is exposed to moisture, it can have a stained or unsightly surface
Step 7. Take the chocolate out of the fridge and out of the pan
To do this, turn the pan upside down on a flat surface and tap it a few times.
- You can also put the chocolate in the freezer for five to 10 minutes and try again.
- Tap the back of the pan with the handle of a kitchen knife if the chocolate doesn't come out.
- You can also tap the entire shape against a hard, flat surface to remove the chocolate.
Method 2 of 2: Making Milk Chocolate Droplets
Step 1. Purchase or gather the necessary ingredients and accessories
The process for milk chocolate is very similar to that for dark chocolate. The main difference is that in this case you will need powdered milk. Besides, you don't need to make drops: you can make bars, chocolate etc. If you want the drops anyway, get or buy the following:
- Pot for bain-marie or casserole and metal bowl.
- Metal spoon.
- Baking pan with parchment paper.
- Confectioner's bag with circular tip.
Step 2. Grate and melt the cocoa butter
You can also cut it into small pieces. Then place everything in the bain-marie over a medium flame. If you don't have the pan itself, fill a casserole with 2.5 cm of water and use a bowl on top. Finally, stir the ingredient with a metal spoon.
Do not let the bowl touch the water, or the chocolate may burn. If so, remove some of the liquid
Step 3. Add the remaining ingredients
Add a pinch of salt and cocoa powder. Then mix and add sugar without stopping stirring everything. When the ingredients are evened out, add the powdered milk and continue.
- After the ingredients are combined, beat the chocolate hard until it is shiny.
- Make chocolate with powdered milk, not liquid. Milk contains a lot of water, which can mess up the recipe.
Step 4. Make the chocolate chips
Transfer the chocolate to the icing bag and make drops on top of the baking sheet with parchment paper. With the chocolate still warm, stick a toothpick in the middle of each drop to make a hole.
- Use a regular bag if you don't have a pastry bag. Put the chocolate in it and use a pair of scissors to make a little edge. Then use it normally.
- When you finish piercing the droplets, set them aside for them to cool. Finally, transfer everything to an airtight container.
Step 5. Ready
making dark chocolate
- 3, 5 tablespoons (50 g) of cocoa butter.
- 3, 5 tablespoons (30 g) of cocoa powder.
- 1 tablespoon (15 g) of sugar.
- ½ teaspoon (3 ml) of vanilla extract.
making milk chocolate
- 5, 5 tablespoons (75 g) of cocoa butter or normal.
- 9, 5 tablespoons (75 g) of normal or icing sugar.
- 6 tablespoons (25 g) of powdered milk.
- 4 tablespoons (30 g) of cocoa powder.
- Pinch of salt.