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5. I have eaten home-made chocolate before, and while it was pretty good, it could not compare with the expensive chocolate at the store. I would like to make the best milk chocolate I can at home. From what I know, the main ingredients are: cocoa powder, some fat (such as butter, coconut oil, etc.), powdered milk, water, and sugar.
2. I know you can't use fresh milk or cream. Any water introduced to your chocolate would cause it to start seizing. Basically the cocoa powder would start hydrating and clumping up. If you do it right, you get ganache or modelling chocolate. If you do it wrong, you get weird curdly chocolate and sadness.
1. If you wait long enough, and stir the sugar long enough it will melt and liquify, so it doesn't really matter what kind of sugar you start with so long as you wait till all the sugar is melted to a liquid, and completely mixed with the chocolate. You can't add more sugar than the chocolate/butter mixture will absorb.
10. I've been trying to make a thicker hot chocolate and I'm not sure what to add without taking away from the flavor of the chocolate. Usually what I do is boil the milk, and then I add chocolate baking powder and shaved chocolate. if you're trying to recreate a thick hot chocolate you've had elsewhere, perhaps a higher-fat milk (or add cream ...
Adding cocoa powder to a baked dish that contains milk chocolate will do a great job of bumping up the chocolate flavor. I don't know ratios, I just add it to taste. The problem is that it is not the most versatile idea. Baked goods that will work with a cocoa powder boost would have to chocolate throughout- like chocolate cake.
The method I use for my own home-made milk-powder-free cocoa powder involves this process: Pour about 1/3rd of a mug of milk. Microwave for 1 minute. Stir in powder. With a round whisk that fits inside the mug, I roll it between my hands to get good mixing action. Microwave another 10-20 seconds.
Heat up whole milk on the stove (keep below boiling point) Slowly add the darkest chocolate you can find (70-90% cocoa works best) until you get the taste you want. (I use about 50g per cup) Stir with a beater. Optional: add a spoon of honey per cup of milk. add a knife point of cinnamon.
50 g powdered sugar. 30 g dried milk powder (whole milk, Nido brand) ⅛ teaspoon salt. Directions. Melt coconut oil in double boiler. Add cocoa powder, powdered sugar. Mix. Add dried milk powder and salt. Mix.
There is no reason why you can't turn chocolate milk into yogurt. Now, much commercial chocolate milk has carrageenan added as a stabilizer. If you get issues with carrageenan separating out, you can also use Torani chocolate syrup (intended to flavor coffees) to add the flavor to normal milk. Share. Improve this answer. edited. Post Your Answer.
Milk chocolate is made with powdered milk; adding a liquid will make it break or it'll be unable to set. If you add something with enough fat to keep it from breaking, like coconut milk, you'll end up with a delicious chocolate ganache, but it won't set like a chocolate bar.