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Cocoa chocolate do-it-yourself: homemade recipes with photos

I want to surprise guests with homemade chocolate, but do not know the correct recipe? We offer you to cook this dessert with different flavors according to proven recipes.

Before proceeding to the technology of making dark chocolate, it is worth saying that it is extremely difficult to get an analogue of the tile that is sold in the store at home.

The product keeps its shape due to cocoa butter, which, unfortunately, is hard to find. But if you can get this valuable component along with cocoa liquor — no doubt, success is guaranteed!

  1. So, first you need to melt two types of butter: cocoa beans and butter in a water bath;
  2. After vsypite sugar, cocoa liquor and stirring, wait until dissolved;
  3. As soon as the mass acquires the desired uniformity and cools down a little, pour it into the prepared forms;
  4. You can enjoy the taste of sweetness in a few hours.

If you could not find the previously mentioned valuable ingredients, do not despair, as there is another recipe based on the available ingredients.

Required recipe ingredients:

  • powder — 100 g;
  • milk — 75 ml;
  • flour — 10 g;
  • cocoa (in powder form) — 150 g;
  • butter — 70 g

How much to cook: 40 minutes.

Calories: 362 kcal.

  1. Pour milk into a small-sized saucepan and heat a little over low heat. As soon as the liquid becomes warm, gently add sugar with cocoa;
  2. In a separate container in a water bath, melt the butter and mix it with the prepared milk mixture;
  3. Constantly stirring the mass, wait for the boil and immediately remove the dishes from the heat;
  4. In this composition through the smallest sieve wake up the flour and mix thoroughly, avoiding the formation of lumps;
  5. Send the mass to a slow fire for literally 2 minutes. During this time, the mixture should boil again;
  6. The consistency of the finished delicacy will be similar to thick sour cream. As soon as it cools down a little, pour it into shapes and wait for it to freeze.

Required recipe ingredients:

  • powder — 30 g;
  • cocoa liquor — 20 g;
  • powdered milk powder — 35 g;
  • pasteurized milk — 1 tbsp. l .;
  • cocoa bean oil — 25 g

How much to cook: 35 minutes.

Calories: 455 kcal.

  1. Mix cocoa butter with cocoa butter and melt;
  2. In a separate container, it is necessary to dissolve powder and powdered milk in milk. You can put the ingredients in a saucepan and heat the mixture slightly, but do not bring to a boil. The result should be a mixture that will be slightly thicker than jelly;
  3. Once the cocoa products are completely melted, combine them with the milk mixture and mix. Combine the mass in a water bath for a few more minutes, and then pour into forms.

Required recipe ingredients:

  • cocoa liquor — 100 g;
  • powder — 50 g;
  • cocoa bean oil — 35 g

How much to cook: 1 hour.

Number of calories: 468 kcal.

  1. At the initial stage it is necessary to melt the cocoa liquor in a water bath. It is very important to melt the ingredient until smooth. It should become practically liquid, without any lumps or any other solid particles;
  2. As soon as the previous component reaches the required consistency, add cocoa butter. This ingredient melts much faster, so after introducing it into the mixture, it is necessary to mix the mass;
  3. The last product must be introduced portionwise and continuously stirring the chocolate composition. On average, this process takes up to 10 minutes. However, sometimes the duration of the dissolution of powder takes longer. The main thing to wait for a uniform consistency;
  4. Chocolate is ready. It now remains to pour the mass into special forms and send to freeze.

How to make chocolate brownies with cottage cheese and cherries, read our article.

Try the recipe for unleavened pies — this option goes well with any filling.

Take note of the recipe for awesome cookies with cinnamon and sugar.

This delicacy will be appreciated by the sweet tooth, who loves not only chocolate, but also the presence of various additional components in it.

Required recipe ingredients:

  • pasteurized milk — 100 ml;
  • nuts and raisins to taste;
  • a glass of sugar;
  • cocoa (in powder form) — 4 tbsp. l .;
  • oil — 125 g;
  • Vanillin — ½ tsp.

How much to cook: 40 minutes.

Caloric content: 414 kcal.

  1. Pour the milk into the pan, heat, but do not bring the liquid to a boil;
  2. Lower the heat and add vanilla with sugar. Stir the mixture constantly;
  3. In a separate water bath, melt the butter and pour it into the milk mixture;
  4. Pour the cocoa and, while stirring, boil the mass for 25 minutes on minimal heat;
  5. At the end add the raisins with nuts, mix and pour into shapes.

If a sweet-tooth paradise exists, then it probably lies in a chocolate bar. And the first to know about the delicacy were those who decided to … save.

Required recipe ingredients:

  • cocoa bean oil — 100 g;
  • powder — 100 g;
  • vanilla;
  • powdered milk powder — 100 g

How much to cook: 20 minutes.

Calories: 550 kcal.

  1. To speed up the melting process, break the cocoa butter into pieces. Put the product in a shallow bowl and send to melt in a water bath;
  2. As soon as the ingredient reaches a liquid state, at the same time add all remaining ingredients. Stir and pour into shapes.

Connoisseurs of this drink will like the delicacy prepared according to this recipe.

Required recipe ingredients:

  • oil — 250 g;
  • water — 150 ml;
  • cocoa — 50 g;
  • orange and lemon peel — to taste;
  • powdered milk powder — 250 g;
  • coffee — 1 tsp;
  • powder — 500 g

How much to cook: up to 30 minutes.

Caloric content: 435 kcal.

  1. First boil 150 ml of coffee. To do this, pour ground coffee with 3/4 glass of water. Boiling should last no more than 5 minutes. At the same stage, add the zest;
  2. Strain the resulting liquid and send back to the plate. As soon as the fragrant coffee starts to rise, add cocoa sugar and boil, the liquid is still 5 minutes;
  3. Add powdered milk powder and mix;
  4. Remove the mass from the fire and put in it chopped butter. Stir quickly;
  5. As soon as the last ingredient has melted, pour the mass into forms and leave for 48 hours to solidify.

  1. Do not overheat a lot of cocoa products. It should not boil and especially burn. It is not forbidden to melt the mass in the microwave oven, but the process should be carried out with constant control and the lowest power, as in the cocoa microwave oven the products melt much faster than on the stove;
  2. If you notice that white cocoa butter has appeared in the finished chocolate, and the product melts quickly in the hands — this means that the recipe was broken, that is, the product was used more than necessary. It is possible to consume such chocolate, since it will not bring harm, but from an aesthetic point of view its appearance is spoiled;
  3. The amount of added sugar is conditional. Optionally, you can increase or decrease. Confectioners believe that the ratio of sugar to grated cocoa should be 1: 1.5 in order to get bitter chocolate. With a 2: 1 ratio, the finished product turns out to be sweet and without a characteristic bitterness;
  4. In bitter chocolate, the percentage of cocoa liquor is at least 55%, in other types — 18%, cocoa butter — 20%, in other types — from 25 to 30%, and in dessert — 36%;
  5. Forms use plastic or silicone. In any case, they must be created from the «food» material. This is better to check with the seller, as there are forms not from the «food» material. As an alternative, you can take the form for ice. The main thing is that they are flexible;
  6. Do not freeze the product in the freezer. The ideal option at home — a refrigerator;
  7. The greater the amount of cocoa, the worse the finished product will be. In addition, it is this ingredient that will provide the hardness of the treat;
  8. If the delicacy prepared according to the classic recipe from the available products does not harden badly, then next time increase the amount of flour. Unfortunately, it is impossible to achieve perfect hardness in this recipe, but the delicious taste fully compensates for this disadvantage;
  9. To prepare a healthy dessert, confectioners recommend using cane brown instead of white sugar. It contains a lot of valuable minerals, and the taste due to this ingredient will become more saturated.

You can perfect these chocolate recipes indefinitely. Experiment and you will surely find for yourself the ideal proportions of the products that will make the dessert special and unique.

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