milk chocolate

A foolproof brownie recipe for a squidgy chocolate bake. Watch our recipe video to help you get a perfect traybake every time.

Best ever chocolate brownies recipe

unsalted butter

best dark chocolate

plain flour

cocoa powder

white chocolate

eggs

golden caster sugar

Cut 185g unsalted butter into small cubes and tip into a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">medium bowl</a>. Break 185g dark chocolate into small pieces and drop into the bowl.

Fill a small <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> about a quarter full with <a href="https://www.bbcgoodfood.com/review/best-kettles">hot water</a>, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.

Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.

While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.

Using a shallow 20cm square <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">tin</a>, cut out a square of non-stick <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">baking parchment</a> to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.

Chop 50g white chocolate and 50g milk chocolate into chunks on a <a href="https://www.bbcgoodfood.com/review/best-chopping-boards">board</a>.

Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an <a href="https://www.bbcgoodfood.com/review/best-stand-mixers">electric mixer</a> on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.

Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">rubber spatula</a>. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.

Hold the <a href="https://www.bbcgoodfood.com/content/test-best-flour-shakers">sieve</a> over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.

Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing.

Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.

Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.

Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.

Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.

They’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.

The sweetened condensed milk adds a decadent richness to the custard. And this pumpkin pie recipe features the perfect combination and ratio of spices, which really highlight the flavors of the pumpkin. This is part of BA's Best, a collection of our essential recipes.

BA's Best Pumpkin Pie

sugar

salt

all-purpose flour,

unsalted butter,

lard

apple cider vinegar

egg,

cinnamon

ginger

cloves

nutmeg

pumpkin purée

condensed milk

heavy cream

maple syrup

vanilla extract

Whipped cream (for serving)

Bon Appétit

Pulse sugar, salt, and 2 cups flour in a food processor until combined. Add butter and lard and pulse until mixture resembles coarse meal with a few pieces of butter and lard visible, about fifteen 1-second pulses. With motor running, drizzle in vinegar and 5½ Tbsp. ice water and pulse until dough is still crumbly but just holds together when squeezed (add 1 tsp. water at a time if necessary, but be careful not to overwork dough).

Turn out dough onto a work surface. Knead 1–2 times, pressing to incorporate any shaggy pieces. Flatten into a 6"-wide disk. Wrap with plastic wrap and chill at least 1 hour.

Preheat oven to 425°. Roll out dough on a lightly floured work surface to a 14" round. Transfer to a 9" pie dish. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish. Trim, leaving about a 1" overhang. Fold overhang under; pinch and crimp. Chill 30 minutes.

Line dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edges and just beginning to brown, 25–35 minutes. Carefully remove parchment and weights and reduce oven temperature to 350°. Brush inside of crust (not the crimped edges) with egg wash and continue to bake until crust is set and beginning to lightly brown in the center, 10–15 minutes. Transfer to a wire rack and let cool.

Do Ahead: Dough can be made 3 days ahead; keep chilled, or freeze up to 2 months. Crust can be baked 1 day ahead; tightly wrap and store at room temperature.

Preheat oven to 325°. Whisk sugar, cinnamon, salt, ginger, cloves, and nutmeg in a large bowl until no clumps remain. Add eggs, pumpkin, condensed milk, cream, maple syrup, and vanilla and whisk until smooth. Pour into cooled crust. Bake pie until edges are set and slightly puffed but center is recessed and wobbles like Jell-O, 60–75 minutes (it will continue to set after baking). Transfer to a wire rack and let cool at least 3 hours before slicing. Serve with whipped cream.

Do Ahead: Pie can be baked 1 day ahead; tightly wrap and chill. Serve warm or at room temperature.

Making homemade milk chocolate doesn&#039;t need to be scary or difficult- This homemade chocolate recipe uses just 4 ingredients and a few, simple steps for a creamy, rich, naturally sweetened, raw milk chocolate.

How To Make Milk Chocolate

cacao butter

cacao powder

milk powder

sea salt

Set up your double boiler by adding a few inches of water to a medium saucepan, and topping with a heat-proof bowl that is slightly larger than the circumference of the pan. Make sure the bottom of the bowl isn&#039;t touching the water. Bring the water to a gentle simmer over medium-low heat.

Meanwhile, if you have a large piece of cacao butter, chop it  into small, even pieces. This will help it to melt quickly and evenly, without scorching.

Add the cacao butter to the bowl and whisk or stir gently but often, to reduce the risk of scorching.

Once completely melted then sift in the cacao powder and milk powder and stir to thoroughly combine.

Add the maple syrup, or sweetener of your choice, and mix once more, until smooth and combined. Turn off the heat and remove the bowl from the pan.*

Leave to cool for a few minutes, not too much, or else the chocolate will begin to solidify - just enough to slightly cool down. Give one final stir.

Pour the mixture into the candy mold/s of your choice and leave in the fridge or freezer to set. You can then transfer the chocolate to an airtight container in the fridge (or keep it in the freezer).

A delicious &quot;snappy&quot; creamy chocolate that tastes almost like an &quot;ombar&quot;

Dairy-Free Chocolate

cacao nibs

coconut sugar

dairy-free coconut milk powder

butter

¼ tsp Himalayan pink salt

DAIRY-FREE CHOCOLATE

Add the coconut milk powder and coconut sugar to a blender or food processor and blitz until a fine powder.

Pass the powder through a sieve.

Place the powder in a bowl and set aside for later.

Preheat your oven to 100℃ (212°F).

Line a baking tray with a silicone sheet or parchment paper and spread the cacao nibs out on top of it.

Roast the cacao nibs in the oven for 10 minutes.

Once ready, remove the cacao nibs from the oven and place them in your high speed blender

Blend, blend, blend! You want the cacao nibs to turn into cacao paste, otherwise known as cacao liquor. This should take approximately 5 minutes or so.

Meanwhile place ½ of the cacao butter in a bowl and melt by sitting on a saucepan of simmering water (known as a bain-marie). Ensure that the bowl is larger than the circumference of the pot and that NO WATER accidentally slashes into the cacao butter.

Once melted, remove from the bowl from the heat.

Slowly add the cacao butter (little by little) to the blender with the cacao paste, blending to incorporate the mixture in between adding more. Continue until you have added the entire ½ cup to the mixture. Again be very careful that no water accidentally makes its way into the mixture throughout the entire process or it will cause the chocolate to seize.

Continue blending the chocolate for 2-3 minutes.

Add ½ cup of the coconut sugar/coconut milk mixture to the blender and blitz for 30 seconds.

Continue adding the coconut mixture in ½ cup increments until the entire quantity has been used, blending for 30 seconds at a time to slowly incorporate the mixture.

Taste test the consistency of the chocolate, if it is too gritty for your liking, continue to blend until it is smooth. This can take another 5 minutes or so.

Place the chocolate mixture into a large bowl and sit it on top of an ice water bath and add the remaining cacao butter. Continue to stir until the cacao butter has melted into the chocolate. This additional cacao butter acts as a “seed” and will help to ‘temper’ the chocolate by bringing the temperature down quickly.

Bring the temperature of the chocolate down to about 113° F (40 – 45° C) . If you don’t have a thermometer, spoon out a little chocolate, it should be Luke warm to the touch.

Pour it into the desired moulds (I use silicone ones).

Place the chocolate in the fridge to set until hard (1-2 hours)

Remove the chocolate from the silicone moulds and store in an airtight container at room temperature.

This homemade vegan milk chocolate is so quick and easy to make that it’s faster and simpler than running out to the store. Plus it tastes so much better.

Homemade Vegan Milk Chocolate

cocoa butter

g cocoa mass/cocoa powder

60 g coconut milk powder

hazelnut

Place the hazelnuts on a lined baking sheet and toast at 400F/200C for 5 minutes. Set aside and leave to cool.

In a medium-sized bowl, combine the cocoa butter and maple syrup.

Place the bowl in a water bath/bain marie and stir until the mixture reaches 40C/104F. It’s ok if there are some solid cocoa butter pieces still in the bowl.

Remove the bowl from the water bath/bain marie and continue stirring until the cocoa butter has fully melted.

Add the cocoa mass/cocoa powder and coconut milk powder into the bowl with the butter mixture and mix well until the temperature drops down to 27-29C/80-85F.

Pour the mixture into a silicon or hard plastic chocolate mold.

Sprinkle over the roasted hazelnuts and chill in the fridge until firm.

Have you ever thought about making your own chocolate from scratch? No? Then you’re seriously missing out. This homemade vegan milk chocolate is so quick and easy to make that it’s faster and simpler than running out to the store. Plus it tastes so much better. There’s really nothing like homemade chocolate.

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Homemade vegan milk chocolate recipe
Ingredients
150g cocoa butter 
75g cocoa mass/cocoa powder 
65g maple syrup 
40g coconut milk powder 
½ cup raw hazelnut

Directions
1. Place the hazelnuts on a lined baking sheet and toast at 400F/200C for 5 minutes. Set aside and leave to cool.
2. In a medium-sized bowl, combine the cocoa butter and maple syrup.
3. Place the bowl in a water bath/bain marie and stir until the mixture reaches 40C/104F. It’s ok if there are some solid cocoa butter pieces still in the bowl.
4. Remove the bowl from the water bath/bain marie and continue stirring until the cocoa butter has fully melted. 
5. Add the cocoa mass/cocoa powder and coconut milk powder into the bowl with the butter mixture and mix well until the temperature drops down to 27-29C/80-85F.
6. Pour the mixture into a silicon or hard plastic chocolate mold.
7. Sprinkle over the roasted hazelnuts and chill in the fridge until firm.

#CharmingFood #HomemadeChocolate #Chocolate #5Ingredients #VeganRecipe

5 - Ingredients Homemade Milk Chocolate! (Vegan)

The fluffiest made-from-scratch "ice cream" plus a crunchy milk chocolate shell make homemade Klondike Bars as satisfying as the originals.

Homemade Klondike Bars Recipe

For the Filling:

sugar (about 1/2 cup; 105 grams)

cream of tartar,

heavy cream (about 1 cup; 225 grams)

milk

For the Chocolate Coating:

dark milk chocolate,

refined coconut oil (shy 1/2 cup; about 99 grams)

Getting Ready: Line an 8-inch-square cake pan with two 8- by 14-inch sheets of parchment paper so that the parchment completely covers the bottom and sides of the pan, with a little excess all around. These flaps will be essential in removing the "ice cream" later on; wax paper and tinfoil should not be used.

Prepare a water bath in a wide pot, with a thick ring of crumpled tinfoil set inside to later prevent the bowl from touching the bottom of the pot or the water itself. Place pot over high heat until water is bubbling-hot, then adjust to maintain a gentle simmer. 

For the Filling: Combine egg whites, sugar, salt, and cream of tartar in the bowl of a stand mixer. Place bowl over the water bath so it sits on the foil ring (the bowl should not touch the water). Cook, stirring and scraping continuously with a flexible spatula, until egg white mixture reaches 165°F (74°C). This should take about 6 minutes in a metal bowl; if it takes substantially longer, it simply means the heat is too low. If the mixture cooks too fast, or scrambles despite constant stirring, this indicates that the water has come to a boil, or that the water is able to touch the bowl.

When the mixture reaches 165°F, transfer bowl to a stand mixer fitted with a whisk attachment and whip at high speed until meringue is glossy, stiff, and thick, about 5 minutes. (The timing will vary depending on the power of a given stand mixer.)

Once meringue is thick and stiff, whip the heavy cream to stiff peaks, as well. (This can be done in a separate bowl by hand or with a hand mixer, or in the original stand mixer bowl if the meringue is transferred to a second bowl; no need to wash the whisk.) Add milk and vanilla to meringue and whisk to combine. Add whipped cream and continue whisking until smooth.

Immediately pour "ice cream" mixture into prepared pan and spread into an even layer. Cover with foil (the foil should not touch the ice cream) and freeze overnight or until 0°F (-18°C). Meanwhile, freeze a cutting board large enough to accommodate the pan as well.

Using the excess parchment, tug the chilled ice cream from the pan. Remove one sheet of parchment and place over the surface of the ice cream, then invert ice cream onto the chilled cutting board. Peel off remaining parchment and cut ice cream into 9 squares with a large chef's knife, wiping the blade clean with a paper towel between slices. Drape with a sheet of plastic wrap and return ice cream bars to the freezer until needed. (If this will be longer than 1 hour, be sure to wrap the bars tightly in plastic to prevent odor absorption.) 

For the Chocolate Coating: Melt chocolate over a water bath or in a microwave-safe bowl, using two or three 15-second bursts on normal power and stirring well between rounds. Add coconut oil and stir until fully melted and smooth. If any lumps refuse to melt, rewarm briefly and stir until they do. Pour approximately two-thirds of this mixture into a bowl or container approximately 4 1/2 inches wide and 2 1/2 inches deep (see note), and cool to about 80°F (27°C). The time needed for this stage will vary depending on the starting temperature of the coconut oil and melted chocolate.

To Assemble the Bars: When the chocolate has cooled, grab an extra sheet of parchment and remove prepared ice cream bars from freezer. Working with one at a time, use an offset spatula to loosen each bar and transfer to the dish of chocolate coating. Using a fork, dunk each portion under the chocolate, then lift and allow the excess to run off. Transfer to a clean sheet of parchment set on the free edge of the cutting board. This setup will work something like a conveyor belt, as the dipped bars slowly outnumber the un-dipped bars and take up new space on the chilled board.

Continue until all bars have been coated, adding reserved chocolate to dipping bowl as needed. Pause as needed throughout the process to re-freeze the bars if they seem to be melting or softening around the edges.

Freeze the bars until the chocolate coating has fully set, about 15 minutes, then transfer to a gallon-sized, freezer-safe zip-top bag. If you like, the individual bars can be wrapped in a sheet of wax paper or thin decorative foil. Continue freezing until ice cream has fully hardened after its time outside the freezer, about 4 hours more. In an airtight container, the ice cream bars can be kept in the freezer for up to 1 month.

This is a basic fudge recipe made from pantry ingredients. You can add flavours like orange or peppermint and even add fruit and nuts.

Easy chocolate fudge recipe

395 g sweetened condensed milk

milk chocolate (roughly chopped)

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=Nyc3R4NzE6KKZkzHhmJfcEgueM9pbw9k&=domain=kidspot

Nyc3R4NzE6KKZkzHhmJfcEgueM9pbw9k

In this homage to legendary Brooklyn Blackout Cake, there are three layers of rich, moist chocolate cake and two layers of creamy chocolate pudding. 

Blackout Chocolate Cake

Unsalted butter, room temperature (for pans)

Dutch-processed cocoa powder,

all-purpose flour

baking soda

baking powder

egg, room temperature

(packed) dark brown sugar

sour cream, room temperature

vegetable oil

Dutch-processed cocoa powder

cornstarch

⅔ cup (packed) dark brown sugar

milk chocolate, chopped

golden syrup (such as Lyle’s Golden Syrup)

bittersweet chocolate, chopped

unsalted butter, room temperature

According to legend (a.k.a. the Internet), this decadent chocolate cake was first created by Ebinger’s bakery in Brooklyn, New York, and named after the blackout drills during World War II. To re-create it, we learned that patience is key: giving all the separate components time to chill yielded the best texture. Read more about the recipe here.

Arrange a rack in center of oven; preheat to 350°. Line two 8x2"-deep round cake pans with parchment paper. Grease with butter, then dust with cocoa powder, tapping out excess.

Sift flour, baking soda, baking powder, and remaining ¾ cup cocoa powder into a medium bowl, then whisk to combine. Whisk egg, egg yolk, brown sugar, sour cream, oil, vanilla, salt, and ¾ cup hot water in a large bowl until smooth. Whisk in dry ingredients until just combined.

Divide batter between prepared pans. Bake cake until a tester inserted into the center comes out clean, 25–35 minutes. Transfer pans to a wire rack; let cake cool completely in pan. Invert onto a plate, then invert again.

Do Ahead: Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.

Whisk cocoa powder and cornstarch in a large saucepan. Whisk in cream until smooth and no lumps remain. Add egg yolks, milk, brown sugar, and salt; whisk to combine. Bring to a boil over medium-high heat, whisking occasionally, then reduce heat to low. Continue to cook, whisking, until thick and smooth, 1–2 minutes.

Remove from heat and add chocolate and vanilla, stirring until chocolate is melted and mixture is smooth. Strain through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing directly onto surface of hot pudding to prevent a skin from forming. Chill until cold, at least 2 hours.

Using a serrated knife and sawing in long, even strokes, carefully halve cakes lengthwise. Set aside the 3 prettiest layers for assembly. Crumble remaining layer with your fingers into fine crumbs (or push through a wire rack set inside a rimmed baking sheet). Place 1 layer, cut side up, on a platter or cake stand.

Remove plastic from chilled pudding and vigorously whisk until smooth. Using a rubber spatula, spread half of pudding over cake layer on stand, spreading to edges. Top with another cake layer, cut side down, and spread remaining pudding over cake. Top with third cake layer cut side down (leave top bare). Chill cake 1 hour and up to 8 to let pudding firm up.

Do Ahead: Pudding can be made 1 day ahead. Keep chilled.

Bring cream, syrup, and salt to a boil in a large saucepan over medium-high heat. Remove from heat and stir in chocolate, sour cream, and butter. Let sit, stirring occasionally, until chocolate and butter are melted and mixture is smooth and no streaks of white remain. Transfer to a medium bowl. Let frosting sit at room temperature, stirring every 30 minutes or so, until thickened and spreadable (it will look like a broken chocolate sauce at first, but magically, about 1½ hours later, it will start to thicken). Stir until smooth. (If your kitchen is warmer than 72°, chill frosting 5 minutes. Stir to combine cooler outer edges with warmer center, then chill another 5 minutes. It should be the consistency of sour cream; if not, chill another 5 minutes and stir.)

Spread frosting all over top and sides of chilled cake. The frosting on top should be as smooth and level as possible, but it’s okay if the sides look messy; the crumbs will hide any mistakes you make.

Place cake stand on a sheet tray. Take a handful of cake crumbs and press into sides of cake. Repeat, turning cake as you go, to completely cover sides in crumbs. Sprinkle crumbs on outside edges of top layer.

Do Ahead: Cake can be assembled 1 day ahead. Chill uncovered.

This heavenly chocolate-toffee is one of our favorite holiday treats to make (and eat). We know the thought of making candy can be intimidating, but it really needn't be. Sure, you need a candy thermometer, and you do need to pay close attention – the toffee can go from perfect to burnt in a matter of moments - but beyond that, it's pretty simple, and the results are spectacular. We recommend making two batches; one to give away as gifts, and the other to keep for yourself.

English Toffee

walnuts,

corn syrup

walnut meats, finely chopped

water

Spread half the ground nuts in a thin, even layer over 3/4 of an ungreased half-sheet baking pan. Spread half the chocolate over the nuts.

Combine sugar, butter, corn syrup, chopped walnuts and water in a heavy saucepan; place over medium heat. Cook, stirring constantly with a wooden spoon until a candy thermometer reads 280 degrees. Remove from heat, allow to stand a few minutes longer until thermometer reads 285 degrees. Pour the hot mixture over the nut and chocolate layers, use an offset spatula to evenly spread the toffee over the chocolate. Allow to cool for 1-2 minutes.

Sprinkle remaining chocolate evenly over the cooling syrup, and carefully spread the chocolate over the surface of the toffee. Then sprinkle on the remaining ground nuts. Let stand in a cool place (preferably not the kitchen) for at least five hours. Break or cut into bite-size pieces. If the chocolate has not hardened thoroughly, place the candies in the refrigerator for 10 to 15 minutes. Store in a covered container or in glass jars or decorated tins.

The perfect way to start the day! These Classic Dark Chocolate Filled Doughnuts are rich, perfectly sweet, and seriously delicious. Our new favorite breakfast!

Classic Dark Chocolate Filled Doughnuts

+ 1 Tablespoon corn starch

salted butter

chocolate

all purpose flour

Tbsp instant yeast

Tablespoons unsalted butter, room temperature

eggs + 2 yolks

vanilla

In a large glass bowl, whisk together sugar...

In a large glass bowl, whisk together sugar and cornstarch.

Gently mix in egg yolks, being careful not...

Gently mix in egg yolks, being careful not to incorporate any air. Set aside.

Bring milk to a boil over medium heat.

Add milk slowly to egg mixture, whisking constantly.

Return to pot.

Bring to a boil, stirring constantly, and continue...

Bring to a boil, stirring constantly, and continue to cook for 2 minutes.

Turn off heat.

Add butter and chocolate.

Stir until melted and smooth.

Strain through a fine mesh strainer into a...

Strain through a fine mesh strainer into a clean bowl.

Cover with plastic wrap, making sure the plastic...

Cover with plastic wrap, making sure the plastic touches the entire surface of the cream.

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