homemade chocolate recipe

Wondering how to make milk chocolate at home? This easy homemade chocolate recipe will help! Why buy chocolates from stores when you can make your own homemade chocolate? This easy homemade chocolate recipe will help you make your own sweet treats in no time. Anyone can whip up tasty milk chocolates at home using this step by step homemade chocolate recipe. You just need a few simple and easily available ingredients available in the pantry. This homemade chocolate recipe is perfect for guests if you are holding a kitty party, dinner party or even game night. Your kids will also appreciate this amazing homemade chocolate. So what are you waiting for? Try this delicious homemade chocolate recipe today and surprise your loved ones!

Chocloate Recipe: How to make Chocolate at Home | Homemade Chocolate Recipe - Times Food

cocoa powder

butter

sugar

milk

flour

Water

Place cocoa and butter in the processor and mix until they form a paste. Now, heat a pan and fill it about 1/4 full with water and then place the bowl on top of the pan.

Now, put the chocolate paste in the bowl and then heat until the mixture is hot enough. Put the mixture back in the processor and mix till smooth.

Then warm the milk to room temperature. Add sugar, flour and milk to the cocoa paste and mix the batter well so that no lumps are formed. Now pour the mixture into chocolate moulds and place it in the fridge till they become solid. Take the pieces out and munch away!

Learn how to make a homemade chocolate bar from scratch, starting with whole cacao pods. With just a few simple ingredients, you can turn raw cacao into smooth, rich chocolate that tastes better than anything you’ll find on store shelves.

Homemade Chocolate Recipe

~25 cacao pods (yields ~ 2.2 pound / 1 kilogram dried fermented beans)

fine organic cane sugar (for 70% chocolate)

cocoa butter (melted)

Split Cacao Pods

Split cacao pods and remove the beans, keeping the pulp intact.

Transfer Beans

Transfer the beans to a wooden fermentation box.

Cover Beans

Cover with banana leaves or a breathable cloth.

Ferment Cacao

Ferment for five to seven days, turning the beans on day two and day four to introduce oxygen.

Raise Internal Temperature

The internal temperature should reach 110-120°F (43-48°C).

Ferment the Cacao Beans:

Check for Doneness

Slice a bean in half to check doneness. Fully fermented beans will be brown inside. A purple interior indicates under-fermentation.

Cut Test:

Spread Beans

Spread the fermented beans in a single layer on drying racks or sheet pans.

Dry Beans

Dry in the sun or a dehydrator at 95-115°F (35-46°C), leaving the door slightly open for airflow.

Turn Daily

Turn the beans daily to ensure even drying.

Continue drying until moisture reaches approximately six to seven percent. The beans should feel hard and rattle when shaken.

Dry the Beans

Sort Beans

Remove and discard any moldy beans, flat beans, or germinated (sprouted) beans, along with any stones or debris.

Sort the Beans

Add ~2.2 pound (one kilogram) beans to a roaster.

Roast Beans

Turn Off Machine

Turn off the machine immediately after roasting. Do not allow it to move to the next phase.

Roast the Beans

Crack Beans

Crack the beans using a rolling pin or pulse in a food processor (four to six pulses).

Sift Beans

Heat Beans

Airflow Method: Use a fan, heat gun, or hair dryer to blow away the lighter husks while rotating the bowl.

Discard Husks

The heavier cacao nibs will remain in the bowl. Discard all husks.

Crack and Winnow the Beans

Blend Cacao Nibs

Add about five cup (700 gram) cacao nibs to a high-speed blender (like a Vitamix).

Blend on high until a thick, smooth paste forms (cocoa liquor). Do not exceed 140°F (60°C).

Grind into Cocoa Liquor

Grind Sugar

Grind one and a half cup (300 gram) granulated sugar in a clean blender until very fine. This helps the melanger run smoothly and prevents grainy chocolate.

Prepare the Sugar

Transfer Cocoa

Add Cocoa Butter

Once fully liquid, add 1/3 cup (70 gram) melted cocoa butter.

Add Sugar

Refine

Refine for 24-48 hours, or up to 72 hours for an ultra-smooth texture.

Maintain Temperature

Maintain the chocolate between 110-130°F (43-54°C).

Refine the Chocolate

Temper Curve

Temper Curve (Dark Chocolate): - Melt: 115-120°F (45–50°C)- Cool: 80-82°F (26–27°C)- Working: 88-90°F (31–32°C)

Temper the Chocolate

Transfer Chocolate

Move Chocolate

Move it continuously with a bench scraper until it cools to 80-82°F (26-27°C).

Heat Chocolate

Use a heat gun to gently reheat it to 88-90°F (31-32°C).

Tabling Method:

Melt Chocolate

Remove From Heat

Add Tempered Chocolate

Add ten to twenty percent finely chopped tempered chocolate.

Stir Chocolate

Stir until cooled to 80-82°F (26-27°C).

Reheat Chocolate

Hold at Working Temperature

Seeding Method (Alternative)

Check Temper

Spread a small amount on an offset spatula. It should set quickly with a glossy finish.

Polish Molds

Polish polycarbonate molds with a microfiber cloth. Ensure the molds are clean, dry, and at room temperature. Optional: Spray molds with cocoa butter for extra shine.

Pour Chocolate

Pour the tempered chocolate into the molds.

Remove Air Bubbles

Scrape Off Excess

Mold the Chocolate

Set Chocolate

Allow the chocolate to set at 60-65°F (16-18°C). Avoid refrigeration, as it can cause blooming and uneven crystallization. Chocolate will naturally contract as it sets.

Invert

Once set, invert the molds and tap gently to release.

Set and Release

Hi!

I would like to try this.
Just wondering what moulds Nick used.
That's all!

Thanks for your time (if you read this)!

me gusto el resultado de el chocolate 🍫 5 estrellas.

Wow! This recipe makes everything so much more clear on how chocolate is made! It’s clear and concise! Thank you Mr. Nick!

I never realized how much went into a chocolate bar! Thanks for sharing, Nick!

https://www.youtube.com/watch?v=mp5HUA4h2YA

Ever wanted to make your own chocolate bar? This recipe will teach you the secrets to making the most rich, delicious homemade chocolate at home.

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Thanks to John and the Chocolate Alchemy team for sending gear and helping with this recipe. Check them out for any chocolate needs: www.chocolatealchemy.com

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