Chocolate is the solution to every problem of your life. Are you having a party or a kid crying for hours? You can bring them a nice and big chocolate bar for instant results. Not only in parties or gifting someone, but chocolate has several health benefits too. Many High-end beauty parlours use chocolate as an essential skincare element. The caffeine in chocolate can help to stimulate your brain and concentration powers. But, there is one backdrop. Buying stored chocolates can bring some hazards to your family too. Companies add artificial colours, preservatives, and substances to extend the shelf life. Colour or taste improvers are widespread elements of chocolate. But, these elements are very common carcinogens as well. Giving something like this chocolate knowing the backdrops is tough as a parent. So, why not make chocolate at home? Chocolate making at home can be a happy timepass hobby for you and your family. Also, you can ensure the health and food safety of your loved ones very quickly. Here in this article, we will give you a recipe that only requires four elements to complete.
Here we will discuss the recipe of the European chocolate making process. It is gluten-free and minimal in sweetness. So, the recipe is completely safe for people with glucose intolerance or bile disorders. Also, people having diabetes or metabolic disorders can ingest it under primary caregivers’ suggestions. Let us gather the raw materials first to start with our chocolate. First, you will need 1.4 ounces of cocoa butter, 0.5 ounces of cocoa powder to garnish, powdered sugar, liquid milk or milk powder, and a pinch of sea salt. You can use mineral salt or kosher salt here too. Homemade chocolate does not need much equipment. A double boiler and chocolate mould are OK to do the job well.=
Now that we have all our equipment and raw materials near the counter let us start making that delicious chocolate. First, you need to set a big pan on the stove. Fill the pan till the lower third portion and put a smaller pan on top of it. It would be best to make sure that the bottom of the smaller pan is touching the water at all. It is a more straightforward process of double boiling. Now, start the stove on a lower medium flame and bring the water to a soft boil. By this time, you can cut your cocoa butter chunks into small pieces for even melting. Then, put the butter pieces in the pan and continuously stir them to prevent uneven chunk formation. In this step, you can put any additional food colour or flavour for a better outcome. Most people avoid it in homemade chocolates. Once you melt all butter, then slowly add cocoa powder for flavour. Make sure to pour the cocoa powder and sugar in batches. Sugar’s amount ultimately depends on individual tastes and conditions. After mixing well, it is time for your chocolate to get a shape. You can use your favourite candy mould to pour the chocolate and wait for a few hours. It is better to let the mixture cool in the freezer for better taste and consistency.
As you already can see, we did not temper the chocolate before moulding it. Chocolate tempering is very tricky and can take years to learn the process. This recipe is for beginners, and we intend to keep it the simplest to try. So, your chocolates do not have a longer shelf life like the store-bought ones. Mainly two to four weeks is the best time to store these chocolate bars in the freezer or refrigerator.