The best recipe for sweet-toothed souls.
Today I present one of the most appetising recipes for sweet-toothed souls like me: how to make a milk chocolate bar.
I've always thought that everything we buy in the supermarket can be replicated at home. It may not taste the same, but it sure is much better.
In my country it is not a tradition to grow cocoa and work its seeds to make sweets. But I had always wanted to try making chocolate bars. And I have to tell you that I have loved the experience.
Today I'm starting with this one and little by little I'll be making more varieties such as 90% chocolate, 70% chocolate, milk chocolate and chocolates with different flavours. But little by little, because I don't know what it is about this product that always disappears from the cupboard at breakneck speed.
You may wonder where you can buy cocoa butter. I buy it online because it is not an ingredient that I can find in any supermarket in my city. On the other hand, pure cocoa powder, liquid vanilla essence, powdered milk and icing sugar are readily available in most grocery shops in my country.
In fact, you can make the icing sugar yourself by crushing ordinary sugar in a coffee grinder. But think that it has to be very, very fine so that it doesn't show when you bite into the chocolate once it's finished.
The vanilla essence, if you can afford it, it is better to substitute it with a natural vanilla pod. It is much healthier and more pleasant to the palate.
If you like a milder flavour, you can increase the amount of milk and even decrease the amount of cocoa powder. The higher the amount of milk and the lower the amount of cocoa, the smoother it will be.
What is almost essential is that you measure the temperatures. To do this you will need a kitchen thermometer. In fact, they are easy to find in shopping centres or bazaars.
If you don't measure the temperature properly, the cocoa butter may degrade and lose its quality and flavour. Remember that it should not exceed its melting temperature to keep it in perfect condition, so if you are not going to use a thermometer, as soon as you see it start to melt, turn off the heat and let it melt with the residual heat. You will only need a little more patience, but I assure you it will be worth it.
Here are the ingredients:
100 g (0.22 lb) of cocoa butter.
30 g (0.06 lb) pure cocoa powder
40 g (0.09 lb) milk powder
60 g (0.13 g) icing sugar
½ teaspoon vanilla essence
1 pinch of salt
Bon Appetit
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