Homemade chocolate is one of the most loved desserts. If you want to try a more elegant presentation, with which to impress your friends and family, I recommend you try the recipe for homemade chocolate in wafer sheets.
This recipe is perfect for any occasion, whether you're celebrating a special event or want to make the kids happy. And if you cut it and pack it nicely, homemade chocolate can be a sweet and special gift for a loved one.
Using simple and easy-to-find ingredients, you can prepare in a few minutes a delicious dessert that will be to everyone's taste.
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📝 You can find the written recipe here ▶ bucate-aromate.ro/2013/12/cio...
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📌 Ingredients
500 g milk powder
80 g cocoa (I used dark cocoa with 20% cocoa butter)
¼ teaspoon of salt
150 g butter with 82% fat (cold)
300 g of sugar
100 g peanuts (ripe, unsalted)
40 ml rum (I used Stroh rum)
150 ml of water
1 large wafer sheet, approx. 30x40 cm (cut in half 2)
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🔪 Preparation
In a bowl, sift the milk powder, cocoa powder and salt. Stir with a spatula to homogenize the mixture.
In a saucepan put: sugar, water and cubed butter. Place the saucepan over medium-low heat and once the butter has melted and the mixture has reached boiling point, reduce the heat and simmer for one minute.
Let the syrup cool for 5-7 minutes, but stir occasionally so it doesn't curdle on top.
Pour the syrup into the bowl, over the powdered milk mixed with cocoa. Now add the rum and the whole or coarsely chopped peanuts from the knife.
Mix with a spatula until no traces of powdered milk or dry cocoa are visible and you get a thick and homogeneous paste. From now on you have to move quickly because the chocolate paste cools and becomes difficult to spread.
Cut a sheet of wafer into 2 halves lengthwise. You need 2 pieces of approx. 30x20 cm. Place the chocolate paste over half of the sheet and spread it evenly with the back of a spoon. To make it easier, wet the spoon in water.
Place the other sheet of wafer on top of the chocolate layer, then place a wooden bottom and a weight on top of it to press down the chocolate. Leave it to press on the kitchen counter for 30 minutes.
Wrap the chocolate in cling film and refrigerate for at least 8 hours, then you can cut it.
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