Chocolate query: Hello all, I tried making chocolate at home from scratch. I have followed following recipe. I am also going to post what blunders I have made so that one can get clue where I went wrong: 2.5 tbsp cocoa powder (10gms) 50 gms milk powder 1.5 tbsp Butter (soft state about 15 gms) 75gms sugar (granulated white) 1/6th cup of water (Original recipe demands 1/3, but I took 1/6th as I am using half portions) half tsp vanilla essence Method: - Sieve together cocoa powder and milk powder and set aside - In pan melt sugar in water on medium flame till it dissolves completely and single string consistency is achieved (at about 110 degree Celsius) - Add butter and vanilla essence and let it dissolve completely. - Now slowly add powder mixture and mix well - Pour in molds and let it come to room temperature and then move it to freeze. Blunder: I switched off flame after adding butter and vanilla essence, and as soon as more powder added mixture started loosing moisture, so I added plain water twice about 1 tsp at a time, after adding 1st tsp water I again switched on medium flame and mixed rest of powder and water. Mixture became pretty think, I poured it in mold and set it aside. After hour or 2 chocolate was tasting good, was holding on its shape even outside freeze but was little bit chewy. A bite was not like dairy milk or other custom made chocolates. Any tips/suggestions/correction in above recipe is most welcome. Thanks, Pooja Somni Gore have a look.
Posted on: Mon, 11 Aug 2014 07:43:23 +0000
Trending Topics
Recently Viewed Topics
© 2015