Chocolate at home: recipes from all overof the world. Step by step: the process and subtleties of making chocolate inhome conditions

Пт, 01 апр 2016 Автор: Елена Гурфинкель

Since the strange cocoa beans hit the European
continent, confectioners no rest.

All new and new gourmet sweets they invent from
products derived from exotic chocolate fruits

Sweet teeth, too, does not sit still.

Each of them at least once was lucky enough to make a treat.
at home, using both specially purchased ingredients and
various trifles from home stocks: nuts or vanilla, raisins
or dried fruit.

Inventors of new forms of antidepressant (namely, it is
chocolate) do not stop on the achieved, improving
culinary skills by inventing fresh sweet combinations and
configurations. But для начала новичку домашней шоколадной индустрии
It would not hurt to get acquainted with the basic recipes and general
principles of making real chocolate at home


Шоколад в home conditions — общие принципы

• Do not save on products! The main ingredients of chocolate –
cocoa powder, butter, sugar or honey, as well as nuts and
raisins. By purchasing a few less ingredients, you risk getting on
The output is a delicacy of inadequate quality and taste.

• При приготовлении шоколада в home conditions помните, что
normal temperature when making quality chocolate is not
too high: no higher than 32 degrees Celsius. It’s easy to check
manually: touch the mixture with your hand – and if it does not burn the skin,
then your chocolate is not yet ruined.

• Experts say that the mixture should not be put on open fire,
although individual recipes point to just this way. But лучше
use a double boiler or a water bath.

• Do not start cooking chocolate from an industrial scale.
Start with a small serving. If taste and quality suit you,
This means you can make a larger portion of the treat.

• To make the filling “inside” your candies, add it
layers alternately with chocolate.

Stuffing for making delicious chocolate at home

Homemade chocolate filling can be any sweetness
which you like. One sweet tooth is prettier than nuts (peanuts,
walnuts, hazelnuts) and dried fruits (raisins, dried apricots, prunes), others –
citrus peel, third – cracker or wafer crumbs. Stuffing
grind and add to the hot mixture, then stir and
poured into forms.

Recipes, которые помогут вам приготовить вкусный шоколад в
home conditions

Classic chocolate: nothing superfluous

Don’t even try to make an exact copy of the shop tile,
если не запаслись маслом cocoa. It is this rare ingredient.
allows sweets to keep in shape. But если ваша охота за
rarities still crowned with success, you get delicious
delicacy. This recipe is for lucky hunters.


• cocoa liquor – 200 grams;

• cocoa butter – 40-50 grams;

• sugar or powdered sugar – 100 grams;

• butter – 20 grams.

In a water bath or in a double boiler, it is necessary to melt both types of oils.
(cocoa and cream), then add mixed cocoa, sugar
(powder) and stir until the composition is homogeneous. Then
the contents of the bowl cool slightly, pour into prepared molds
и поместить в fridge.

Vanilla chocolate “Gourmet” with nuts and dried fruits

If you opt for vanilla chocolate, then
You will need the following products:

• cocoa powder – 4 tbsp. l;

• молоко — 100 мl;

• butter – 125 grams;

• sugar or powdered sugar – 1 cup;

• ванилин — половина ч. l;

• walnuts, raisins and dried fruits.

In the tank should pour milk, then put on a slow
fire and heat up. Add vanillin and sugar to warmed milk, not
removing the bowl from the heat and constantly stirring the mixture. Then нужно
make a separate water bath, melt the butter in it and
pour the already melted butter into a container of milk and sugar.
Cocoa powder is added there after mixing the previous ones.
ingredients. Then ёмкость пребывает на медленном огне примерно 25
minutes Selected dried fruits or nuts as a filling
added immediately before pouring chocolate forms.
A few hours in the refrigerator, and your delicacy is ready.

Chocolate coffee “for true gourmets”


• cocoa powder – 50 grams;

• powdered milk – 250 grams;

• sugar – 500 grams;

• butter – 250 grams;

• заваренный молотый кофе — 1 ч. l;

• dried fruits, nuts, lemon zest, vanilla (to taste).

Prior to the start of the main process you should prepare the main
�”Flavor” – coffee. Of course, the dosage depends only on
your taste, but the basic recipe assumes the following
Actions: 3/4 cup of water for one spoon of coffee. When the coffee boils,
you need to add zest or vanilla and continue to boil 4-5
minutes on low heat. Then drain the liquid removed from the plate from
coffee cake and again put the tank on fire. When coffee
will begin to “rise” in the mixture you need to add cocoa and sugar, and further
boil for another five minutes.

Now comes the turn of powdered milk – it should be added
here, mix thoroughly, turn off the heat and dissolve in
the resulting chocolate butter, pre-cut into pieces.
Stuffing – nuts, candied fruits, raisins, dried apricots or prunes – are added
in an almost gothic treat at your discretion right before the spill
on molds.

Milk chocolate “Gentle”

For those who flow during the advertising of milk chocolate
salivating, craftsmen also recommend a simple home


• cocoa powder 4 tbsp. l;

• butter – 50 grams;

• сахар — 1 ч. l;

• milk – 100 grams.

In a suitable bowl, you first need to pour the milk and heat it
put on medium heat. Next, pour sugar and powder there.
cocoa. Meanwhile, the oil is melted in a separate container
water bath, and then poured into a bowl with the main mixture,
which, after adding the oil should be brought to a boil.
After the fire should be reduced and cook the chocolate for another 2-3

The prepared composition is then poured into forms and put in

Chocolate “a bit of everything”

Cooks who try the following recipe claim that the taste
This product is not much different from the store tiles. But in his
the composition – available ingredients, for which the zealous hostess and
there is no need to run to the store – they will always be in the kitchen cabinet
and a fridge.


• cocoa powder – 150 grams;

• butter – 70 grams;

• sugar or powdered sugar – 100 grams;

• milk – 5 tbsp. l .;

• flour – 1.5-2 tsp.

Heat the milk over low heat, gradually pouring into
него сахар ( или сахарную пудру) и cocoa. Separately in a water bath
you need to melt the butter, and then pour it into the milk mixture and
mix. Continuing to stir, you need to bring the mass to a boil, and
then turn off the fire.

Flour for chocolate is first sifted through a fine sieve,
is added to the mixture and thoroughly mixed – so as not to
lumps remained, as if you were preparing dough for
pancakes. Now you need to turn on the fire and hold it on
mixture for about 2 minutes – until boiling.

As a result, the mixture will resemble sour cream in density. Little
Cool chocolate should be poured into molds, buttered, and
Next – put in the freezer to harden. In 3-4 hours
treats will be ready.

Bitter chocolate “Elementary, Watson!”

This recipe does not provide for any tricks or abundance.


• cocoa powder – 100 grams;

• butter – about 50 grams;

• granulated sugar – 1 tsp.

How easy it is to understand from the list of ingredients in this chocolate
cocoa powder will be the most. Because chocolate will turn bitter
or bitter. More experienced confectioners will change the ratio
сахара и cocoa. But one detail should be considered: on the basis of
these proportions are prepared more complex chocolate desserts.

The process itself is very simple: butter cut into pieces
Must be melted in a water bath, then add a mixture of
cocoa and sugar. The result is a mass with a thick consistency.
sour cream. The composition is required to bring to a boil, and then cook
approximately 2 minutes, stirring evenly. Then everything, like
in other recipes: chocolate should be somewhat cooled, poured over
molds and refrigerate or freezer.

Honey Homemade Chocolate

The simple process of making real honey chocolate
fully compensated by the rarity of the two main ingredients and the long
waiting for the readiness of the final product.


• cocoa liquor – 400 grams;

• cocoa butter – 200 grams;

• liquid honey – 100 ml.

In a water bath, as it should be in cases with the “right”
chocolate, you need to melt the cocoa butter, then in small portions
add cocoa mass to the same place and pour liquid honey. The mixture is heated to
temperatures of about 40 degrees (not higher, since this
case, the properties of honey spoil), and then pour into forms. For
readiness honey chocolate should “settle” at room
temperature from 8 to 12 hours, until completely freeze.

What you need to know when making real chocolate at home
conditions – secrets, tricks and useful tips

• The more cocoa is added, the more bitter it will be. But
and the hardness of the treat also depends on the amount of cocoa!

• If chocolate, made with flour, is bad
froze in the freezer, next time add more

• If instead of white sugar to cook chocolate with brown
reed, then the treat will become much more useful.
Cane sugar contains valuable minerals, besides, makes
chocolate tastes better.

• Chocolate cooled in the freezer – it will be harder in the refrigerator
– softer.

• The milk provided by the recipe can be replaced with water, although
Some experienced confectioners do not recommend this.

• Chocolate is easier to remove from silicone molds.

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