3 INGREDIENT CHOCOLATE
WHITE CHOCOLATE
Sugar - ½ cup
Corn flour - ¼ tsp
Coconut oil - ½ cup
Milk powder - 6 tbsp
Vanilla essence - ½ tsp
NUTS CHOCOLATE
Sugar - ½ cup
Corn flour - ¼ tsp
Coconut oil - ½ cup
Milk powder - 6 tbsp
Vanilla essence - ½ tsp
Cocoa powder - 2 tbsp
Few chopped nuts of your choice
NORMAL CHOCOLATE
Sugar - ½ cup
Corn flour - ¼ tsp
Coconut oil - ½ cup
Milk powder - 6 tbsp
Vanilla essence - ½ tsp
Cocoa powder - 2 tbsp
Hi everyone, since Christmas is almost here, let’s make some yummy home-made chocolates..
Today I will be sharing recipes of three chocolates, which is milk chocolate, normal chocolate and nuts chocolate.
This chocolate will have a considerable flavour of coconut oil, since that’s what we use in the recipe..
To avoid the overpowering flavour of coconut oil, you may use half coconut oil and half ghee, in the recipe.
To prepare, first, add half a cup of sugar and ¼ teaspoon of cornflour in the mixer grinder and blend it really well in the mixer grinder into a very fine powder.
If your sugar granules are a little larger than mine, you may add an extra 2 tablespoons of sugar and powder it.
The corn flour is added so that the chocolate doesn’t melt fast, when kept outside.
Next, heat some water in a saucepan and place a glass or steel bowl on top of it, to double boil, and add half a cup of coconut oil to the bowl and add the powdered sugar and cornflour mixture into the oil..
If you like to reduce the flavour of coconut oil, you may add a few drops of vanilla essence later, after turning off the flame.
The reason to use coconut oil for this recipe is because coconut oil is the only oil that will harden when cold.
After adding the powdered sugar and cornflour, mix it really well with the coconut oil and then add 6 tablespoons of milk powder and mix it as well for 2 more minutes..
I used Nido milk powder.
After mixing the milk powder, if your mixture looks a little thick as mine, it is either because you have added more powdered sugar or less coconut oil.
So, if your mixture thickens up like this, add a little more coconut oil to adjust the consistency to a little liquidy.
After turning off the flame, you can add half a teaspoon of vanilla essence to reduce the overpowering flavour of coconut oil.
With this, the mixing of the chocolate will be ready to be poured into a chocolate mould..
Carefully pour the prepared milk chocolate mix into a chocolate mould neatly, and transfer it to the refrigerator immediately, to set.
Next , to prepare normal chocolate, repeat the same procedure of double boiling coconut oil, adding milk powder followed by 2 tablespoons of cocoa powder, and mix well..
Once the mixture is ready, you may transfer it into a chocolate bar mould and transfer it into the refrigerator to set.
To prepare the nut chocolate, you can sprinkle some nuts and raisins on a layer of chocolate and add another layer of chocolate.. Basically, you need to sandwich a layer of nuts between two layers of liquid chocolate mixture..
After about half an hour of chilling in the freezer, all the chocolates will be set and ready..
Once the chocolates solidify, remove it carefully from the mould and serve!