How to make homemade chocolate: cooking recipes. Not only tasty, but also healthy

Not everyone knows how to melt chocolate. But this ingredient is used in many desserts. About popular methods culinary process Let's talk in today's article.

What kind of chocolate is better to choose for melting

In order for chocolate to melt well, you need to pay attention to its composition. It is desirable that the tiles have as few additional components as possible.

Ideally, the base should be cocoa beans. For kindling, white, black and milk chocolate.

• Porous tiles should not be used. It is rather difficult to predict in advance what substance will turn out after melting. Chocolate with fillers, nuts, raisins is also not suitable for these purposes.
• For mirror glaze only couverture is suitable. This is a special kind of cocoa powder, quite expensive. But only thanks to him you can achieve a delicious crispy crust. The product is sold only in specialized stores.
• If your task is to make an inscription on the cake, then feel free to buy milk chocolate. Its consistency is thick and quite viscous.
• When purchasing chocolate, carefully look at its labeling. Ideally, it should be marked "confectionery" or "canteen".
• If you notice lecithin in the composition, it is better to look at another brand of chocolate. Manufacturers have long been replacing it with cocoa butter.

If you care about your health, try to buy chocolate without harmful components(flavors, emulsifiers, etc.).

How to melt chocolate in a water bath

Melting chocolate in water is quite simple, you just need to know the technology for making the glaze:

1. You will need 2 bowls of different sizes. It is desirable that the smaller one be with a non-stick coating.
2. Fill one pot with water, place on the stove and bring to a boil.
3. Reduce the heat, the temperature should be maintained in the region of 75 - 85 degrees.
4. Break the chocolate bar, place it in a saucepan with a smaller diameter. Make sure there is no water in the container. Otherwise, the chocolate will burn, change its texture and taste qualities.
5. Place the smaller pot in the larger one.
6. Start stirring the chocolate.
7. Add a little butter to the icing (can be replaced with cream). This will make your chocolate mass more viscous.
8. After the chocolate has melted, remove the bowl and cover it with foil, after making holes in it. In this form, the mass should cool.

Microwave heating method

There are 2 ways to melt chocolate in the microwave. Each of them has advantages:

• glaze does not burn;
• no lumps;
• the maximum cooking time is 3 minutes.

Both methods are so simple that even an amateur can handle them:

1. Break the chocolate into small pieces, put in a glass bowl. Put it in the microwave for 1 minute, while the power of the oven should be maximum. Take out the frosting and stir. Put it back in the microwave for 30 seconds. Repeat the process 3 times.
2. If your microwave has a defrost setting, you can use it. Send the crushed chocolate bar to the oven for 2 minutes. If lumps remain, add 1 more minute.

Such chocolate is not very suitable for icing the surface of the cake. There is a high probability that the mass will crack. But figures made from such chocolate turn out to be excellent, it perfectly keeps a head start.

On an open fire

You can also melt chocolate on the stovetop.

An important point: the bowl in which the cooking process will take place must be with a double bottom.

The cooking process is as follows:

1. Break the chocolate bar.
2. Put the bowl on the minimum heat, stir constantly so that the product does not burn.
3. As soon as the chocolate starts to melt, add a piece of butter.
4. To make the product liquid, pour in milk or cream. It is very important that the ingredients are warm, otherwise the mass will delaminate.

Once the icing is ready, pour it into another bowl, otherwise it is likely that it will burn.

Do not allow the mass to boil, the chocolate will lose its properties, it will exfoliate and crack.

How to melt chocolate for cake decoration

Melted chocolate is good for decorating the cake. It is prepared only in a water bath.

In the recipe, the proportions of the ingredients are important:

• black chocolate bar - 300 g;
• heavy cream - 300 ml.

Cooking process:

1. Prepare water bath.
2. Break the chocolate into small pieces and place in the top bowl.
3. As soon as the mass begins to melt, add warm cream.
4. Melt the chocolate until the icing becomes viscous.

Secret from confectioners! In order for your chocolate to turn out crispy and not crack on the surface of the cake, the mass must be well cooled and beat with a mixer or blender.

For making glaze

Real frosting should be shiny. You can achieve this effect with the help of honey.

The recipe is the following:

• dark chocolate bar - 150 g;
• homemade fat milk- 90 g;
• natural honey - 30 g;
• oil - 80 g;
• powdered sugar - 80g.

Making liquid chocolate for fondue

Fondue or chocolate fountains can decorate any celebration. Dessert turns out delicious, quite unusual. Making liquid chocolate is easy.

Ingredients needed:

• chocolate (it is better to choose milk) - 300 g;
• cinnamon - 10 g;
• cream or fat milk - 60 g;
• strong Brewed coffee- 25 g.

Cooking:

1. Prepare a water bath.
2. Send chocolate to melt.
3. As soon as the mass begins to melt, add the remaining ingredients.
4. At the last moment, sprinkle the chocolate with cinnamon, bring to a homogeneous mass, remove from heat.

Chefs often add whiskey or strong brandy to fondue chocolate. These drinks give the mass not only interesting taste notes, but also a special aroma.

There are many ways to melt chocolate. We have presented the most popular and proven recipes. Use our tips, and the chocolate desserts you have prepared will turn out delicious and beautiful.

appetizing chocolate glaze often used to decorate cakes, pastries, ice cream and a variety of other desserts. It is very easy to prepare and everyone can easily do it at home. There are many different ways how to melt chocolate. Get to know some of the techniques and remember a few secrets.

How to melt chocolate in the microwave

One of the most simple ways implementation of such a process. Some people have doubts about whether chocolate can be melted in the microwave. In vain, because the microwave oven is ideal for this, with its help you will be able to do everything quickly and accurately. In order not to spoil the product, remember a few useful advice:

1. The microwave is best suited for melting dark and milk chocolate containing at least 50% cocoa. The resulting mass should be used as a filling or other component of the dish. This is not suitable for decoration.
2. Select good dishes: a deep bowl made of heat-resistant glass or ceramic, designed specifically for use in microwave oven. The container should not warm up strongly by itself, because the melted chocolate mass will be taken in lumps, and a whitish coating will appear on the surface.
3. The tile should be broken into small, even pieces, which will ensure quick and even melting. You can even grate it.
4. Stop the process every 30 seconds and stir the chocolate mass.
5. Power must be chosen average. The processing time depends on the weight of the product:

• up to 50 g - 1 minute;
• 0.25 kg - 3 minutes;
• 0.5 kg - 3 minutes 30 seconds;
• 0.5-1 kg - 4 minutes.

On a water bath

This method has stood the test of time. It is based on maintaining a given temperature using two containers of different diameters. Uniform and gradual heating is provided. If you do not know how to quickly melt chocolate in a water bath, follow these instructions:

1. Take a couple of pots of different sizes. Pour water into a large one and boil it, and then reduce the heat to a minimum.
2. The smaller saucepan should be completely dry, even a couple of drops of water in it is a mistake that will nullify your efforts. Put equal pieces of chocolate there.
3. Place a small saucepan on top of a large one so that the water does not touch the bottom. As soon as the pieces begin to melt, stir them with a silicone or wooden spatula (the first option is preferable) without ceasing. After complete dissolution, remove the pan from the heat and pour the liquid mass into a cold container.

On the stove

This method is one of the most time-consuming, but if you do not have a microwave and dishes for a water bath, you can use it. If you want to learn how to properly melt chocolate on the stove, remember the following:

1. Pick up a pan with a very thick bottom and place a chocolate bar there, divided into equal pieces.
2. Turn on the stove and reduce the heat to minimum. Put a saucepan on it.
3. As soon as the slices begin to melt from the edges, start stirring them and do not stop until the mass has completely turned into liquid.

How to melt chocolate at home

You already know about the main methods, but these are far from all the features of the process. The ideal melted chocolate is obtained by adding a small amount of sour cream, milk or butter to the mass. Before you start cooking, follow these tips:

1. Choose tiles without fillers. Chocolate with additives melts unevenly. Porous is also not suitable, because there is not enough cocoa in it, but various impurities a lot of.
2. Chocolate should contain at least 55% cocoa, for white the threshold is lower - 35%.
3. Good glaze from dessert tiles will not work.
4. It is advisable to bring the chocolate to room temperature before proceeding with the melting of the chocolate. If the tile is too cold, then desired consistency frosting will not work.

With butter

• Servings: 1 person.
• Calorie content of the dish: 1258 kcal.
• Kitchen: home.

It is easiest to melt chocolate in a water bath with butter. As a result, you will get a shiny homogeneous mass, which quickly hardens, forming on delicious dessert mirror glossy surface. So melted chocolate you can decorate cakes, pastries, ice cream, other sweets homemade. Be sure to remember how to make melted chocolate with butter.

Ingredients:

• chocolate (at least 55% cocoa) - 175 g;
• butter (not less than 82% fat) - 175 g.

Cooking method:

1. Bring the ingredients of the dish to room temperature.
2. IN large saucepan Boil the water and immediately reduce the fire to minimum.
3. In a smaller bowl, place equal-sized pieces of chocolate and slices of butter.
4. Place a small saucepan on top of a large one. As soon as the chocolate pieces begin to melt, proceed to gently stir the mass.
5. When all the products are dissolved and the mixture becomes homogeneous and shiny, remove it from the heat. Put in the refrigerator for 20 minutes.

With milk

• Cooking time: half an hour.
• Servings: 1 person.
• Calorie content of the dish: 1005 kcal.
• Purpose: decor for desserts.
• Kitchen: home.

Melted chocolate with milk is prepared very simply and is suitable for absolutely any dessert. Most importantly, keep the proportions, otherwise the mass may turn out to be more liquid than required. It is advisable to take fat milk for the recipe, this will significantly improve taste characteristics finished product. Remember how to prepare the glaze in this way and be sure to try it out in practice.

Ingredients:

• milk or black chocolate - 0.2 kg;
• milk - 6 tbsp. l.

Cooking method:

1. Bring food to room temperature.
2. Prepare two pots. Boil water in one, reduce the heat to a minimum.
3. Break the chocolate bar into the second bowl. Pour in 3 tablespoons of milk. Put in a water bath.
4. When the chocolate pieces begin to melt, pour in the second half of the milk and stir continuously. Remove from heat as soon as the mass becomes completely homogeneous.

On sour cream

• Cooking time: 20-25 minutes.
• Servings: 1 person.
• Calorie content of the dish: 1678 kcal.
• Purpose: decor for desserts.
• Kitchen: home.
• Difficulty of preparation: easy.

To make the glaze according to the following recipe, you will need to melt sour cream with chocolate, a little butter, vanilla, powdered sugar and corn syrup. It turns out very sweet, so it will be the perfect decoration for those desserts that are intended specifically for kids. Try not to forget how to make chocolate icing on sour cream.

Ingredients:

• sour cream - 1 cup;
• powdered sugar - 2 cups;
• vanillin - 2 tsp;
• corn syrup - 3 tbsp. l.;
• black chocolate - 0.2 kg;
• butter - 50 g.

Cooking method:

1. Prepare everything you need for a water bath. Dissolve the same slices of chocolate on it, stirring constantly. At the very end, add a piece of butter.
2. Stir the mass until it becomes homogeneous, and then add vanillin and corn syrup.
3. Whip icing sugar with sour cream. When the mass is homogeneous, add it in small portions into glaze and stir.

How to make liquid chocolate

• Cooking time: half an hour.
• Servings: 4 persons.
• Calorie content of the dish: 1985 kcal.
• Purpose: dessert drink.
• Kitchen: home.
• Difficulty of preparation: above average.

If you want to surprise your loved ones with an unusual hot drink own cooking make liquid chocolate for them. It turns out very fragrant and sweet. hot cocoa drink will become great addition to cake, cookies, pastries, ice cream. It will surely appeal to both kids and even adults, believe me, from a cup of such delicious liquid chocolate no one will refuse.

Ingredients:

• milk (not less than 3.2% fat) or cream (10-15%) - 0.5 l;
• ground cinnamon - 0.5 tsp;
• black chocolate - 0.2 kg;
• potato starch - 4 tbsp. l.;
• whipped cream - for decoration;
• cardamom, star anise, hot peppers ground chili or other spices - to taste.

Cooking method:

1. Heat milk or cream in a water bath.
2. Enter starch. When it dissolves, put the chocolate pieces into the bowl.
3. When the mass becomes homogeneous and begins to thicken, add cinnamon and other spices of your choice.
4. Pour the drink over portion cups. Serve with cream.

for cake

• Cooking time: 20 minutes.
• Servings: 1 person.
• Calorie content of the dish: 2834 kcal.
• Kitchen: home.
• Difficulty of preparation: easy.

Melted chocolate for a cake should be learned to cook by every housewife who loves to make homemade cakes. When it hardens, it forms a beautiful even crust on a delicious dessert, which will be cut evenly and softly. To prepare the glaze, you should take dark chocolate and cream yourself. high fat. You won't need any other ingredients for the dish.

Ingredients:

• black chocolate - 0.3 kg;
• fat cream - 0.3 l.

Cooking method:

1. Divide the chocolate into equal small pieces and place in the top saucepan of a water bath.
2. Add cream.
3. Stir the mass until it becomes viscous and soft. Cool before use and beat with a mixer.

For glaze

• Cooking time: 35 minutes.
• Servings: 1 person.
• Calorie content of the dish: 2544 kcal.
• Purpose: decoration for dessert.
• Kitchen: home.
• Difficulty of preparation: medium.

A wonderful chocolate icing comes out with the addition of honey. It comes out very shiny. If you do not know how to melt chocolate for icing, you can try using the following recipes. For making you will need honey, a little powdered sugar, butter, milk. Glaze should be chilled before pouring over pastries. It is suitable for a cake or other delicious dessert.

Ingredients:

• chocolate - 150 g;
• milk - 6 tbsp. l.;
• honey - 6 tsp;
• butter - 75 g;
• powdered sugar - 6 tbsp. l.

Cooking method:

1. In a water bath, melt the chocolate bar, broken into equal pieces.
2. In the process, add milk, powdered sugar, stir.
3. When the mass becomes homogeneous, remove it from the heat. Whisking constantly, add honey and butter.

For fondue

• Cooking time: 40 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 1926 kcal.
• Purpose: decoration for dessert.
• Kitchen: home.
• Difficulty of preparation: easy.

Fondue or fountain chocolate must have the right consistency, otherwise the serving will be spoiled. For flavor, it is customary to add alcoholic drinks, for example, brandy, liqueur, cognac. However, if you are cooking for children, then this is completely optional. For filing chocolate fondue marshmallows, nuts, pieces of dry and fresh fruit, marmalade and any other sweets.

Ingredients:

• milk chocolate - 0.3 kg;
• ground cinnamon - two pinches;
• cream - 4.5 tbsp. l.;
• strong coffee - 1.5 tbsp. l.;
• cherry brandy - 3 tbsp. l.

Cooking method:

1. Break the chocolate bar into pieces and place in a water bath.
2. When the product begins to melt, add cream, coffee, brandy. Lastly, sprinkle in the cinnamon.
3. Bring the mass to homogeneity and remove from heat.

What is the best chocolate to melt?

Each variety of this confectionery has its own characteristics. You need to know them so as not to spoil the dish. To taste, melted chocolate “confectionery” or “table” will be best. The most expensive variety is couverture. the best option for melting is simply not found. It contains a lot of cocoa butter, and there are no additives at all. In addition, the color of the product affects.

White

Many housewives believe that this variety is the most capricious. Melting white chocolate is not so difficult if you know a few subtleties and observe temperature regime. The mass will be homogeneous and will not exfoliate. You need to put a water bath and completely turn off the fire when the water starts to boil. Wait until all bubbles disappear. Only then should you put a bowl with pieces of white chocolate. Additives in the form of butter or cream are not necessary, the consistency will deteriorate. The mass is ideal for creating decorative patterns, inscriptions.

Lactic

The most convenient option, especially for those people who are just experimenting with confectionery. If you have a milk chocolate bar, you are very lucky - when melted, it will turn into a viscous, moderately liquid mass. It is preferable to use such a product if you are preparing desserts for children. The frosting will be very sweet.

Gorky

Working with such a product is a little more difficult. Melt dark chocolate only if elevated temperature. Due to the fact that it contains a lot of cocoa, the mass may be heterogeneous or excessively liquid. Glaze from this type chocolate bars It will be bitter and a little tart, which adult sweet tooth will really like. It is suitable for very sweet desserts, for example, bird's milk.

Video

Chocolate is a joy for children and adults. It is very difficult to calculate how much of this sweetness flies off the shelves every day. Sweets, tiles, sets appear both at home and on tables in offices, and in secretaries' drawers. Someone grabs a couple of chocolates with them on the road. After all, everyone knows that it is not only tasty, but also healthy.

For a good housewife, such a product is indispensable for preparing many confectionery dishes. It is laid out in squares, added to the filling, rubbed for sprinkling and drowned for glaze. How to melt chocolate at home, let's try to find out in this review. Let's consider different options. After reading the article, you can choose for yourself perfect way. But first things first.

Basically, in liquid consistency this product is used in "confectionery". As a decoration for cakes and pastries, croissant filling, icing for fruits, nuts. In addition, the mass is used to make cocktails and even cosmetic masks. Therefore, a competent housewife should surely know how to melt chocolate at home. And most importantly, what kind of "melting" it can be subjected to, and what types of process it is better not to mess with.

For confectionery production, special chocolate, culinary, is most often used. It is ideal for kindling, as is white, which is generally considered ideal basis for many masterpieces from bakers and confectioners. Dark chocolate is also well exposed to high temperatures, only it may take longer to process. But porous tiles are not recommended to be melted, since it will be difficult to achieve a homogeneous mass. You should not take chocolates with additives in the form of various candied fruits, nuts, raisins and stuffings for this procedure. This will affect the consistency and taste of the product when melted. Before starting the process, you need to familiarize yourself with the cocoa content in the product, it must be at least 50%, and also make sure that there are no fats plant origin, as they affect the coagulability of the mass.

How to melt chocolate at home? Now we'll find out. The main thing to do before starting the process is to properly prepare the chocolate. It is impractical to immerse a whole tile in a container. It is better to break it into small squares or grind it to medium crumbs.

On open fire or an electric stove, melting chocolate is difficult, but quite possible. Especially if the addition of butter or cream is provided for obtaining the mass, for example. In a saucepan or ladle over low heat, first these two components are brought to uniform consistency. Then the prepared chocolate chips are poured out, while the mass must be actively stirred, preferably with a wooden flat spatula or spoon.

Another cooking option

The second method is more gentle and effective. To melt chocolate in a water bath, you need to prepare not one, but two dishes. The first, large bowl, ladle or pan, is filled with water and put on fire. We are preparing a second vessel, which should be slightly smaller in size. A shallow wide plate or bowl, not too thick-walled, works well. We dip the chocolate already prepared for kindling into it.

When the water has heated up to 80 degrees, we make up the so-called water bath. If the second vessel has side handles, then they can act as clamps when installed on a pot of water. You can also use any grid as a stand. It is desirable that the bottom of the "chocolate box" does not come into contact with water, and the liquid does not boil. And, of course, constant stirring of the mass is mandatory.

Those who know how to melt chocolate properly recommend another tool for this process - a microwave. A lot depends on what characteristics your unit has. However, the setting that works best for melting is Defrost.

We dip the chocolate into the dishes and put in the oven. Every two or three minutes, the process should be interrupted so that the vessel does not become very hot, and also to mix the mass.

There are many tips on how to melt chocolate for a cake. It must be understood that in pure form the product is rarely used without additives. You can melt the chocolate in any way, leaving the pieces. Then add required amount butter and cream according to the recipe. Only not in a cold, but in a hot state. And then the remaining pieces will evenly melt. Add liquid for frosting. One tablespoon is enough for 50 g of milk chocolate, and a little more - for the same amount of bitter.

Now you know how to melt chocolate at home, so arm yourself interesting recipes and create! We hope that our tips will help you in this process. I wish you success!

How to melt chocolate: the best proven methods

Chocolate is an integral part confectionery art. In a professional environment, special formulations are often used to obtain glazes, which are different from ordinary chocolates. However, at home, you often cannot do without ready-made tiles - for icing, decorating cakes and desserts, as well as for dough, jelly and much more, you need to melt chocolate.

What is the best chocolate to use?

To get tasty and healthy melted chocolate, it is advisable to choose the cocoa product that has the least amount of extraneous additives.

In this case, cocoa beans or powder come first.

You should also take into account other nuances of the choice.

Milk, black, and white are suitable for melting.

It all depends on your tastes and needs, but:

• it is better not to use porous tiles and desserts with fillers. Of these, you may not get a homogeneous liquid substance, but anything - it is difficult to predict the result;
• to get the glaze, you need to choose couverture - an expensive type of cocoa product, most often found in specialty stores (or special bags with chocolate pieces called "Glaze", but do not forget about the quality of the composition). Exactly couverture forms such a delicate and thin crispy crust;
• and here dessert milk is ideal for creating inscriptions- its state in liquid form is quite thick and dense;
• when choosing chocolate for melting, pay attention to the packaging - the inscription "table" or "confectionery" indicates high quality product. It makes the most convenient melted chocolate for cakes, pastries, etc. to work with. You can, for example, just pour such a juicy orange biscuit and the yummy is ready for tea.

Microwave is the fastest way

It's as easy as melting butter.

You can use 2 ways:

1. The tile is broken into pieces, placed in a ceramic or glassware. Put in the microwave at full power for 1 minute. Take out, mix well and set for another 30 seconds. Repeat 3 more times.
2. Select the defrost mode and put the crushed tiles for 2 minutes in the microwave. Stir if the consistency is too thick or there are pieces, send for another 1 minute.

The use of a microwave is especially indispensable when you need to melt chocolate not for icing or adding somewhere, but in order to make some kind of decor out of it that will keep its shape - leaves, flowers, lace, etc.

The power of modern microwaves is usually sufficient for processing according to this scheme. In the event that the rated power of the equipment is less than 700 W, the time can be increased.

How to melt in a water bath?

Here is a useful article about the water bath.

You should prepare a container with boiling water and take a bowl (glass or enameled).

The cocoa product is broken into small pieces and placed in a bowl.

Then you need to add 20-30 g of oil or a little to the mass heavy cream This will help make the chocolate runny, ideal for a thick but setting glaze.

Stirring constantly, achieve an even consistency.

Do not leave the cocoa product unattended even for a minute!

Once the consistency is even, remove from heat and use as you wish, such as making chocolate muffins.

You can make liquid chocolate on the stove.

Here you should use one little trick - take a pan or other container with a double bottom!

Then the pieces of chocolate are simply placed in the container.

As soon as the cocoa product begins to melt, add a little butter or warm cream to it, stir.

If you want to make liquid chocolate, add regular milk.

When the mass becomes homogeneous, use as directed. Do not allow to boil, otherwise the melted chocolate may delaminate.!

Do not forget to stir the mass while removing it from the stove, as it will still melt for a while from the heat of the dishes and may burn.

A few simple reminders experienced chefs will help you qualitatively, correctly and quickly melt any selected chocolate, resulting in the perfect consistency:

1. do not close the lid, otherwise the droplets of condensate that have fallen into the product will worsen its quality;
2. to obtain a liquid consistency, it is better to add cream or butter;
3. butter will add shine to the glaze after kindling;
4. do not overheat the chocolate, otherwise it will become very thick and may take lumps;
5. when melting white chocolate the temperature must be much lower, so it cannot be heated on the stove, even in a double-bottomed pan.

By following exactly the described algorithms, you can prepare a delicious, beautiful dessert and icing or ganache with perfect consistency. The resulting product can be used to decorate cakes and other confectionery products, and to fill desserts.

Without melted chocolate, it is impossible to make a delicious dessert fondue with berries, pieces of fruit, cheese. Here's how to make fondue chocolate:

How to make melted chocolate in a microwave or water bath

Appetizing chocolate icing is often used to decorate cakes, pastries, ice cream and a variety of other desserts. It is very easy to prepare and everyone can easily do it at home. There are many different ways to melt chocolate. Get to know some of the techniques and remember a few secrets.

How to melt chocolate in the microwave

One of the easiest ways to carry out such a process. Some people have doubts about whether chocolate can be melted in the microwave. In vain, because the microwave oven is ideal for this, with its help you will be able to do everything quickly and accurately. In order not to spoil the product, remember a few useful recommendations:

1. The microwave is best suited for melting dark and milk chocolate containing at least 50% cocoa. The resulting mass should be used as a filling or other component of the dish. This is not suitable for decoration.
2. Choose good utensils: a deep heat-resistant glass or ceramic bowl designed specifically for use in the microwave. The container should not warm up strongly by itself, because the melted chocolate mass will be taken in lumps, and a whitish coating will appear on the surface.
3. The tile should be broken into small, even pieces, which will ensure quick and even melting. You can even grate it.
4. Stop the process every 30 seconds and stir the chocolate mass.
5. Power must be chosen average. The processing time depends on the weight of the product:

• up to 50 g - 1 minute;
• 0.25 kg - 3 minutes;
• 0.5 kg - 3 minutes 30 seconds;
• 0.5-1 kg - 4 minutes.

How to melt chocolate in a water bath

This method has stood the test of time. It is based on maintaining a given temperature using two containers of different diameters. Uniform and gradual heating is provided. If you do not know how to quickly melt chocolate in a water bath, follow these instructions:

1. Take a couple of pots of different sizes. Pour water into a large one and boil it, and then reduce the heat to a minimum.
2. The smaller saucepan should be completely dry, even a couple of drops of water in it is a mistake that will nullify your efforts. Put equal pieces of chocolate there.
3. Place a small saucepan on top of a large one so that the water does not touch the bottom. As soon as the pieces begin to melt, stir them with a silicone or wooden spatula (the first option is preferable) without ceasing. After complete dissolution, remove the pan from the heat and pour the liquid mass into a cold container.

How to melt chocolate on the stove

This method is one of the most time-consuming, but if you do not have a microwave and dishes for a water bath, you can use it. If you want to learn how to properly melt chocolate on the stove, remember the following:

1. Pick up a pan with a very thick bottom and place a chocolate bar there, divided into equal pieces.
2. Turn on the stove and reduce the heat to minimum. Put a saucepan on it.
3. As soon as the slices begin to melt from the edges, start stirring them and do not stop until the mass has completely turned into liquid.

How to melt chocolate at home

You already know about the main methods, but these are far from all the features of the process. The ideal melted chocolate is obtained by adding a small amount of sour cream, milk or butter to the mass. Before you start cooking, follow these tips:

1. Choose tiles without fillers. Chocolate with additives melts unevenly. Porous is also not suitable, because there is not enough cocoa in it, but there are a lot of various impurities.
2. Chocolate should contain at least 55% cocoa, for white the threshold is lower - 35%.
3. Good glaze from dessert tiles will not work.
4. It is advisable to bring the chocolate to room temperature before proceeding with the melting of the chocolate. If the tile is too cold, then the desired glaze consistency will not be achieved.

• Servings: 1 person.
• Calorie content of the dish: 1258 kcal.
• Kitchen: home.

It is easiest to melt chocolate in a water bath with butter. As a result, you will get a shiny homogeneous mass, which quickly hardens, forming a mirror glossy surface on a delicious dessert. With this melted chocolate, you can decorate cakes, pastries, ice cream, and other homemade sweets. Be sure to remember how to make melted chocolate with butter.

• chocolate (at least 55% cocoa) - 175 g;
• butter (not less than 82% fat) - 175 g.

1. Bring the ingredients of the dish to room temperature.
2. Boil water in a large saucepan and immediately reduce heat to low.
3. In a smaller bowl, place equal-sized pieces of chocolate and slices of butter.
4. Place a small saucepan on top of a large one. As soon as the chocolate pieces begin to melt, proceed to gently stir the mass.
5. When all the products are dissolved and the mixture becomes homogeneous and shiny, remove it from the heat. Put in the refrigerator for 20 minutes.

Melted chocolate with milk

• Cooking time: half an hour.
• Servings: 1 person.
• Calorie content of the dish: 1005 kcal.
• Purpose: decor for desserts.
• Kitchen: home.

Melted chocolate with milk is prepared very simply and is suitable for absolutely any dessert. Most importantly, keep the proportions, otherwise the mass may turn out to be more liquid than required. It is advisable to take fat milk for the recipe, this will significantly improve the taste characteristics of the finished product. Remember how to prepare the glaze in this way and be sure to try it out in practice.

• milk or black chocolate - 0.2 kg;
• milk - 6 tbsp. l.

1. Bring food to room temperature.
2. Prepare two pots. Boil water in one, reduce the heat to a minimum.
3. Break the chocolate bar into the second bowl. Pour in 3 tablespoons of milk. Put in a water bath.
4. When the chocolate pieces begin to melt, pour in the second half of the milk and stir continuously. Remove from heat as soon as the mass becomes completely homogeneous.

• Cooking time: 20-25 minutes.
• Servings: 1 person.
• Calorie content of the dish: 1678 kcal.
• Purpose: decor for desserts.
• Kitchen: home.
• Difficulty of preparation: easy.

To make the glaze according to the following recipe, you will need to melt sour cream with chocolate, a little butter, vanilla, powdered sugar and corn syrup. It turns out very sweet, so it will be the perfect decoration for those desserts that are intended specifically for kids. Try not to forget how to make chocolate icing on sour cream.

• sour cream - 1 cup;
• powdered sugar - 2 cups;
• vanillin - 2 tsp;
• corn syrup - 3 tbsp. l.;
• black chocolate - 0.2 kg;
• butter - 50 g.

1. Prepare everything you need for a water bath. Dissolve the same slices of chocolate on it, stirring constantly. At the very end, add a piece of butter.
2. Stir the mass until it becomes homogeneous, and then add vanillin and corn syrup.
3. Whip icing sugar with sour cream. When the mass is homogeneous, add it in small portions to the glaze and stir.

How to make liquid chocolate

• Cooking time: half an hour.
• Servings: 4 persons.
• Calorie content of the dish: 1985 kcal.
• Purpose: dessert drink.
• Kitchen: home.
• Difficulty of preparation: above average.

If you want to surprise your loved ones with an unusual hot drink of your own preparation, make liquid chocolate for them. It turns out very fragrant and sweet. Hot cocoa drink will be a great addition to the cake, cookies, cakes, ice cream. It will definitely appeal to both kids and even adults, believe me, no one will refuse a cup of such delicious liquid chocolate.

• milk (not less than 3.2% fat) or cream (10-15%) - 0.5 l;
• ground cinnamon - 0.5 tsp;
• black chocolate - 0.2 kg;
• potato starch - 4 tbsp. l.;
• whipped cream - for decoration;
• cardamom, star anise, ground hot chili pepper or other spices - to taste.

1. Heat milk or cream in a water bath.
2. Enter starch. When it dissolves, put the chocolate pieces into the bowl.
3. When the mass becomes homogeneous and begins to thicken, add cinnamon and other spices of your choice.
4. Pour the drink into serving cups. Serve with cream.

Melted chocolate for cake

• Cooking time: 20 minutes.
• Servings: 1 person.
• Calorie content of the dish: 2834 kcal.
• Kitchen: home.
• Difficulty of preparation: easy.

Melted chocolate for a cake should be learned to cook by every housewife who loves to make homemade cakes. When it hardens, it forms a beautiful even crust on a delicious dessert, which will be cut evenly and softly. To prepare the glaze, you should take dark chocolate and cream of the highest fat content. You won't need any other ingredients for the dish.

1. Divide the chocolate into equal small pieces and place in the top saucepan of a water bath.
2. Add cream.
3. Stir the mass until it becomes viscous and soft. Cool before use and beat with a mixer.

How to melt chocolate for icing

• Cooking time: 35 minutes.
• Servings: 1 person.
• Calorie content of the dish: 2544 kcal.
• Purpose: decoration for dessert.
• Kitchen: home.
• Difficulty of preparation: medium.

A wonderful chocolate icing comes out with the addition of honey. It comes out very shiny. If you don't know how to melt chocolate for icing, you can try the following recipes. For making you will need honey, a little powdered sugar, butter, milk. Glaze should be chilled before pouring over pastries. It is suitable for a cake or other delicious dessert.

1. In a water bath, melt the chocolate bar, broken into equal pieces.
2. In the process, add milk, powdered sugar, stir.
3. When the mass becomes homogeneous, remove it from the heat. Whisking constantly, add honey and butter.

How to melt chocolate for fondue

• Cooking time: 40 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 1926 kcal.
• Purpose: decoration for dessert.
• Kitchen: home.
• Difficulty of preparation: easy.

Fondue or fountain chocolate must have the right consistency, otherwise the serving will be spoiled. For flavor, it is customary to add alcoholic beverages to it, for example, brandy, liquor, cognac. However, if you are cooking for children, then this is completely optional. Marshmallows, nuts, pieces of dry and fresh fruits, marmalades and any other sweets are suitable for serving chocolate fondue.

• milk chocolate - 0.3 kg;
• ground cinnamon - two pinches;
• cream - 4.5 tbsp. l.;
• strong coffee - 1.5 tbsp. l.;
• cherry brandy - 3 tbsp. l.

1. Break the chocolate bar into pieces and place in a water bath.
2. When the product begins to melt, add cream, coffee, brandy. Lastly, sprinkle in the cinnamon.
3. Bring the mass to homogeneity and remove from heat.

What is the best chocolate to melt?

Each variety of this confectionery has its own characteristics. You need to know them so as not to spoil the dish. To taste, melted chocolate “confectionery” or “table” will be best. The most expensive variety is couverture. There is simply no better option for melting. It contains a lot of cocoa butter, and there are no additives at all. In addition, the color of the product affects.

Many housewives believe that this variety is the most capricious. Melting white chocolate is not so difficult if you know a few subtleties and observe the temperature regime. The mass will be homogeneous and will not exfoliate. You need to put a water bath and completely turn off the fire when the water starts to boil. Wait until all bubbles disappear. Only then should you put a bowl with pieces of white chocolate. Additives in the form of butter or cream are not necessary, the consistency will deteriorate. The mass is ideal for creating decorative patterns, inscriptions.

The most convenient option, especially for those people who are just experimenting with confectionery. If you have a milk chocolate bar, you are very lucky - when melted, it will turn into a viscous, moderately liquid mass. It is preferable to use such a product if you are preparing desserts for children. The frosting will be very sweet.

Working with such a product is a little more difficult. Dark chocolate can only be melted at elevated temperatures. Due to the fact that it contains a lot of cocoa, the mass may be heterogeneous or excessively liquid. The icing from this kind of chocolate bars will be bitter and slightly tart, which adult sweet tooth will really like. It is suitable for very sweet desserts, for example, bird's milk.

It seems that to cast your own chocolate bar, you need to be at least a Swiss chocolatier! But this myth was dispelled by Zhanna Fadeeva at the master class "Author's Cuisine: Life in Raw Chocolate" in Culinary Studio Clever. What do you need for your own delicious chocolate bar? 30 minutes and only 4 ingredients!

Yes, sometimes chefs also run to master classes :-) Especially if it is a native "Clover". Because as much as I'm not a fan of chocolate, I love making it so much!

But the host of the master class - Zhanna Fadeeva - is just a passionate lover of chocolate and tried the sea different options, toppings and tastes to stop at the very best.

Perhaps most importantly, all of our ingredients were “clean”, high quality and as useful as possible. It's cocoa butter, cocoa powder coconut sugar and natural vanilla extract.

The first thing we did was make sweets. With chocolate bottom and colored top. There was a choice of what to add for paints: beetroot powder for pink candies, turmeric for yellow and japanese tea matcha for the greens.

A sweet treat is made in two stages: first, in cute silicone molds the lower chocolate part is poured and put in the refrigerator to harden, and then the color is added.

The end result is this little piece of art.

From the remaining chocolate, we made two more variations of sweets.

1. With linen urbech. Incredibly simple and useful.
2. With fresh blueberries inside, which you definitely don't expect to find in chocolate. These are my favorite candies.

For maximum benefit the temperature of the chocolate was measured: it should not exceed the raw food limit - 42 ° C.

Well, now the hit of the master class is your own chocolate bar, which can be made with absolutely stuffing.

Recipe for dark raw chocolate bar filled with berries, fruits and nuts

Cooking time - 30 minutes

Ingredients:

Cocoa butter - 50 g

Cocoa powder - 25 g

Coconut sugar - 25 g

Vanilla extract - 3-5 drops

Fruits/ berries/ nuts for garnish

Cooking method:

Grind coconut sugar in a coffee grinder to powder. Cocoa butter cut into small chips. In a water bath, mix coconut sugar, cocoa powder, cocoa butter. Heat up to 42˚C. Cool down to 32˚C. Add vanilla. Pour into a mold, add nuts, berries, fruits. Place in refrigerator for 30 minutes.

Your own chocolate bar? Easily!

When buying sweets in the store, it is recommended to carefully study the label to find out what exactly they are made of. But even better - do it yourself, because then you will get 100% confidence in their quality. Is it possible to make chocolate at home - real, slab? Of course! Best Recipes how to make chocolate yourself are collected on this page only from trusted cookbooks.

Basic ingredients for making real chocolate

What is chocolate made from industrial environment? The main ingredient for making chocolate are cocoa beans of all three varieties. Interestingly, the fats that make up the cocoa beans melt when heated and after grinding the cocoa liquor is obtained in liquid form, but thickens and hardens during cooling. Now the product is suitable for the production of chocolate, as well as use in cosmetic and pharmacological products. Most valuable product, obtained by pressing cocoa liquor, is. It is not only one of the essential ingredients of real chocolate, but is used to make ointments in cosmetics. Cocoa butter is what gives chocolate its unique taste. But it also has some unique properties, as it consists of three types of fats. One of them is identical to the fat of olive oil. The second is a type of so-called saturated fat, which is converted in the liver into a fat similar to that of olive oil. The third type of fat helps to strengthen the cell membranes of our body. All this suggests that the fat contained in cocoa butter is not harmful to humans.

In the process of making chocolate, the dry residue obtained during the preparation of cocoa butter is ground, and the well-known cocoa powder is obtained, which is used in confectionery production and for making cocoa drink.

Often the ingredient for making lumpy chocolate is Palm oil very unhealthy. Beloved by Swedes since childhood, the brand of cocoa "Egonkakao" (Oegonkakao) owes its taste and aroma to artificial additives and flavors. Therefore, think carefully before grabbing a chocolate bar from the shelf at the checkout and throwing it into the cart. Instead of eating bad chocolate, it's best to avoid it altogether.

Don't keep chocolate at home, in your bag, or in your nightstand at work. Better make your own chocolate for special occasion and serve it for dessert. Its preparation will not take you more than a quarter of an hour, only the mass will need to be put in the refrigerator for a while.

Making homemade chocolate from cocoa powder

Ingredients:

• 100 g of high-fat cream;
• 500 g of sugar;
• 1 tsp vanilla sugar;
• 100 g cocoa without fats and flavors;
• 1 st. l. butter.

Cooking method:

To make chocolate at home, mix all the ingredients in a saucepan. Put on low heat and stir for a couple of minutes. If the mass begins to roll in lumps, add a teaspoon of water and stir with a slotted spoon. Bring to a homogeneous consistency, pour the resulting black mass onto a dish and put it in the refrigerator to cool.

Roll into cherry-sized balls, shape them into truffles and dust with cocoa powder. In every chocolate ball you can put a macadamia nut or hazelnut. Pieces orange peel can be dipped in still warm chocolate, put on butter paper and put in the refrigerator. The taste can be varied with a couple of drops of Italian almond liqueur, cognac, Cointreau liqueur or by adding red pepper or chili.

By diluting the mass for chocolate at home with water, you can get a luxurious chocolate sauce. Just don't waste it on mediocre store-bought ice cream.

How to make hot chocolate at home (with video)

There are many ways to make hot chocolate at home, below are some of the best.

Recipe #1

Ingredients:

• 1 bar of chocolate, 2 cups of milk.

Cooking method:

Before making at home, place the tiles broken into pieces in a saucepan and melt over high heat. Add some milk, stir and boil. Let the drink stand a little and bring to a boil again. Repeat this procedure again and, after removing from heat, whisk. Serve hot homemade hot chocolate on the table.

Recipe number 2

Ingredients:

• Chocolate - 1 bar, fresh milk - 2 cups.

Cooking method:

Put the broken chocolate into the dishes and heat in the oven at full power for 2 minutes. Then pour in some milk, stir and bring to a boil.

Let the drink stand for 2-3 minutes and bring to a boil again. Repeat this procedure a third time, and then beat.

Hot chocolate prepared according to this recipe should be served hot on the table.

Recipe number 3

Ingredients:

• 50 ml cream;
• 150 ml of milk;
• 2 g cinnamon;
• 50 g chocolate.

Cooking method:

Mix everything, bring to a boil. Melt chocolate, add to milk, beat everything. Serve hot.

Watch the video "making chocolate at home" and choose the recipe you like best:

How to make hot chocolate with ginger at home

Ingredients:

• Dry powder for hot chocolate - 1 serving;
• ginger root -50 g;
• hot water.

Cooking method:

To prepare hot chocolate at home, according to this recipe, you need to cut the ginger root into small pieces, place in a cup, pour a portion of boiling water, leave for 10 minutes. Place a portion of the dry hot chocolate powder in another cup and pour the ginger-aged water through a strainer, being careful not to let any pieces of ginger get in. Stir until a homogeneous structure is formed and immediately drink hot.

Do-it-yourself hot chocolate "Australian"

Ingredients:

• 100 g of chopped chocolate;
• crushed zest of 1 orange;
• ½ tsp cinnamon;
• 1½ cups of milk;
• 4 tbsp. tablespoons of heavy cream;
• hot chocolate powder;
• cinnamon sticks for decoration.

Cooking method:

To make your own "Australian" hot chocolate, in a small saucepan you need to put crushed tiles, zest, cinnamon, add 3 tbsp. spoons of milk and melt over low heat, stirring. Pour in the remaining milk and slowly bring to a boil, stirring. Whip the cream with a mixer into a thick cream.

Boil hot chocolate and pour into cups. In each cup put 1 tbsp. a spoonful of cooked cream and a cinnamon stick.

Cooking time - 30 min.

Recipe for making hot chocolate for adults (with chili)

The combination of dark chocolate and chili is undeniably good: the chili itself produces a sensation of tingling heat that contrasts with the bitterness of the chocolate. This full-bodied warmth makes the taste more mature. Until relatively recently, chili and chocolate were considered a rather strange combination, but modern trend to the addition of plants and spices to chocolate, from lavender to cardamom, brought chili back into fashion. You can even buy a Lindt chocolate bar with chili in the supermarket, which makes things very easy, although not as tasty.

Before you do homemade chocolate with chili, remove the seeds from half of a red peppered pod (it has a stronger flavor than grass green) and soak it in a mug of warm milk for ten minutes. Take out the pepper and use the milk to make hot chocolate in the usual way.

Creamy Chocolate Soufflé Recipe

Ingredients:

• Milk - 1 glass;
• chocolate - 1 bar;
• eggs - 3 pcs.; cream - 1 glass;
• sugar - ½ cup;
• gelatin - 2 teaspoons, cinnamon.

Cooking method:

To prepare this chocolate dessert with your own hands, you need to combine most of the sugar and gelatin in a bowl. Separately, beat the yolks, pour them into the milk. Add the resulting mixture to gelatin with sugar and heat at power below average for 3 minutes.

After the soufflé mixture thickens, pour in the melted chocolate, pour in the ground cinnamon and beat thoroughly.

In the meantime, beat the whites, gradually adding the remaining sugar. Add whipped egg whites and cream to the chocolate mixture, mix thoroughly.

Pour the chocolate souffle prepared according to this recipe into molds and refrigerate for 2 hours.

DIY chocolate dessert: how to make pudding with almonds

Ingredients:

• Chocolate - 1 bar;
• ground almonds - 2 tablespoons;
• cocoa powder - 1 teaspoon;
• butter - 1 tablespoon;
• sugar - 1 tablespoon;
• eggs - 2 pcs.;
• breadcrumbs - 2 tablespoons;
• cream - ½ cup;
• vanillin, cinnamon.

Cooking method:

Before cooking chocolate pudding with almonds, you need to mix softened butter, sugar, yolks, grated chocolate, breadcrumbs, ground almonds, vanilla, cocoa and cinnamon, grind thoroughly. Beat egg whites for chocolate dessert with cocoa in a steep foam and gradually add to the main mixture.

Grease the mold, sprinkle breadcrumbs and put the finished mass into it. Bake at full power for 3 minutes. Chocolate dessert prepared according to this recipe should be served with whipped cream.

The video "Homemade Chocolate Recipes" will help you prepare your favorite dessert correctly:

The process of making milk chocolate at home

As you know, milk chocolate contains a small amount of cocoa. And in order for such a delicacy to thicken properly, they add to it wheat flour. How to make milk chocolate yourself?

Ingredients:

• Fatty cream - 100 ml;
• country milk - 100 ml;
• cocoa powder - 6 large spoons;
• creamy fresh oil- about 40 g;
• marshmallows - 2-3 pcs.;
• Jubilee-type cookies - 3-6 pcs.;
• wheat flour - 2 large spoons;
• granulated sugar - 150 g (add at your discretion).

Cooking method:

To make milk chocolate at home, you need to take a thick-walled saucepan, pour village milk and heavy cream into it, and add cocoa powder and granulated sugar. After that, the dishes with the ingredients must be put on low heat. In the process of cooking, after waiting for the sugar to dissolve, fresh butter and wheat flour should be added to the products. After mixing all the ingredients together, they need to be slightly warmed up, and then immediately removed from the heat. Then milk chocolate, prepared at home, must be set to harden.

Chocolate dessert at home: whiskey ice cream

The preparation time for this chocolate dessert at home is 40 minutes. freezing time 6 h.

Ingredients:

• 1 l 33% cream;
• 225 g dark chocolate;
• 150 g of powdered sugar or fine sugar;
• 100 ml whiskey;
• 7 yolks;
• 1 vanilla pod or 1/2 teaspoon vanilla extract

Cooking method:

1. For cooking homemade dessert from chocolate, pour cream into a saucepan, add vanilla extract or a vanilla pod cut in half and heat without boiling.

2. Beat the yolks with powdered sugar.

3. Melt chocolate in a water bath, add whiskey and mix, but only after the chocolate has completely melted.

4. Mix warm cream with yolks, put on fire and heat well, stirring constantly, so that the creamy yolk mass thickens.

5. Add to buttercream chocolate, mix, pour into a plastic container.

6. When the mass has cooled down, put in the freezer for 6-8 hours. Stir the ice cream several times so that it freezes evenly.

Before serving, chocolate dessert according to this recipe can be sprinkled with chopped nuts.

homemade dark chocolate recipe

Ingredients:

• 75 g cocoa butter;
• 125 g cocoa powder;
• to taste: honey, sugar or powdered sugar;
• 50-100 g various kinds nuts.

Cooking method:

Before preparing bitter chocolate at home, it is necessary to prepare the dishes in which the sweetness will harden. For this purpose, a small flat aluminum plate or saucepan is well suited. It is undesirable to take a glass container, because when pouring hot chocolate, it can crack, unable to withstand the temperature. Put all the nuts that you like into the prepared dish.

To prepare dark chocolate according to this recipe, remember that it should be from 56% to 90% cocoa. It is necessary to produce the product at a temperature of 31.1-32.7 ° C. First you need to melt the cocoa butter in a water bath. In this case, it is desirable that the fire is very weak and the water does not boil much. After the butter has melted, it must be poured into a pre-prepared saucepan and add cocoa powder. All ingredients for making homemade chocolate from cocoa powder must be mixed well. The fire during the entire process of making chocolate at home must be kept weak, not twisted. Since with a strong flame, the oil will boil and burn to the bottom of the pan, which should be avoided. According to the dark chocolate recipe, the entire contents of the container are mixed until the consistency is uniform. This will only last a few minutes. The hostess should try not to be distracted, because everything boils very quickly and can burn. And the oil will simply boil away and spill without supervision.
on the plate.

After achieving a uniform color of the mixture, a small amount of honey can be added to homemade cocoa chocolate by pouring it into the butter. At the same time, the liquid mass must be stirred. If the decision is made to make chocolate with powdered sugar, then the sweet powder should be poured in small parts, and not poured out all at once. When sugar or honey dissolves, you can pour chocolate into prepared molds and refrigerate for 5-6 hours until completely solidified.

Recipe for making chocolate with raisins at home

Ingredients:

• Chocolate - 2 tiles;
• raisins - 1/2 cup;
• almonds - 1/2 cup.

Cooking method:

Before you make such chocolate at home, you need to grind the bar, put it in a bowl, warm it up at a power above the average for 2 minutes.

After that, add raisins and almonds, mix and, until the mixture has cooled, spread it in an even layer on parchment paper. Cut into small pieces.

How to make milk drinks from chocolate

Hot chocolate with spices

Ingredients:

• Unsweetened chocolate - 2 tablespoons;
• sugar - 1 tablespoon;
• semi-fat milk - 2 cups;
• cinnamon, nutmeg, cloves.

Cooking method:

To make homemade hot chocolate with spices, pour half a glass of milk into a bowl, add crushed tiles, sugar and spices. Place in the oven for 3 minutes until the chocolate is completely melted.

During the heating process, mix the mass several times. Add the remaining milk and heat again in the oven at full power for 4 minutes.

Chocolate drink with cream

Ingredients:

• 100 g of chocolate;
• 30 g cream;
• crushed ice.

Cooking method:

Melt the chocolate in a water bath, pour in the golden mustache tincture. Cool the mixture, then add the cream and crushed ice. Ready drink submit immediately.

A cup of chocolate for special occasions

Ingredients:

• 200 ml milk - skimmed or full fat;
• 30 g of suitable chocolate;
• a good proportion of heavy cream (optional).

If there's a cure for the chilliness of a gray morning when wind and light rain seem to creep in through the window frames into the house and right under your skin, it's hot chocolate. Agree that you don't drink it often. But at the appropriate moment, it's nice to get a sweet refreshment and warm your hands, clasping hot cup. Mild-tasting French drinking chocolate, which is customary to pour into a large mug, seems so suitable in the tenacious cold of winter. In order to drive away the remnants of sleep, it is worth treating yourself to a good portion of sweet cocoa. Late breakfast, which happens at a time when you are already fully awake and would like to please yourself with something, is the most right time in order to melt some solid chocolate in milk. I use regular chocolate, like Lindt 85%, to which I sometimes add half a teaspoon of sugar, but it is clear that you need to use the chocolate that you like. According to this recipe, you can brew a drink with great taste, but if you don't really like bitterness about
hundred chocolate, but you prefer more noble taste, then either use a variety with less cocoa content, or reduce the proportion of chocolate.

Cooking method:

Break the chocolate into small pieces. Reheat in a jug in the microwave or in a small saucepan on the stovetop. Once the milk is warm but not yet boiling, add the chocolate pieces to it. Stir with a wooden spoon and continue to heat over low heat until the chocolate has melted without allowing the milk to boil. Pour into a mug, add cream, sugar to taste and drink.

Below you can watch a video of homemade chocolate drinks prepared in several ways:

Recipe for homemade chocolate with liquor and cooking photo

Ingredients:

• 100 g of chocolate;
• 30 g cream;
• 1 st. l. liquor;
• 1 st. l. tinctures of a golden mustache;
• crushed ice.

Cooking method:

Break the chocolate into pieces, melt in a water bath, add the golden mustache tincture. Cool the drink slightly, pour cream and crushed ice into it, and at the very end - liquor.

As you can see in the photo, homemade chocolate with liquor looks very appetizing:

Homemade chocolate desserts: cream and mousse

chocolate cream

Ingredients:

• 50 g of chocolate;
• 1/2 l of milk;
• 3 art. l. golden mustache juice;
• 2 egg yolks;
• 50 g of sugar;
• vanillin, crushed ice to taste.

Cooking method:

In a well-beaten yolks with sugar, pour in a thin stream warm milk. Cook the resulting mixture over low heat, stirring constantly, for 3-5 minutes. Remove from heat, add grated chocolate, golden mustache juice and vanillin. Mix everything well. Ready cream cool, mix with crushed ice and submit immediately.

Chocolate mousse

Ingredients:

• 200 g of chocolate;
• 80 g of powdered sugar;
• 2 tbsp. l. tinctures of a golden mustache;
• 50 ml of water;
• 200 g cream.

Cooking method:

Break the chocolate, put in a suitable vessel, pour warm water and put on a low fire. Then pour in powdered sugar, pour in the tincture of the golden mustache and, without removing it from the heat, grind the mass until fluffy. Add to chocolate mousse dessert whipped cream and refrigerate.

How to make homemade filled chocolate bar

How to make chocolate yourself - real, slab, regular or stuffed? The most important thing in this recipe is cocoa butter. It can be obtained from wholesale suppliers - it is sold in boxes of 20 kg. You will also need grated cocoa (bitter chocolate). But in extreme cases, it can be replaced with ordinary cocoa powder. Cocoa liquor is essentially cocoa powder, but containing some cocoa butter.

Before making a chocolate bar, prepare 120 g of cocoa butter and 30 - 60 g grated cocoa. Put a metal bowl in a water bath at a temperature of about 60 degrees and put the crumbled cocoa butter and grated cocoa there. Wait until the whole mass melts. To brighten up the expectation, prepare the filling and the mold for pouring.

To prepare the filling for chocolate from cocoa butter at home, you need to take about 20 g of coarsely chopped walnut and the same number of washed and dried raisins. The form for filling can be arbitrary.

Before making homemade chocolate with filling, put on the bottom of the mold aluminum foil so that its edges go beyond 5 - 7 cm. After that, evenly spread the filling in the mold and pour the melted chocolate mixture. If you want the chocolate to be a uniform color, the mixture in the water bath must be stirred properly. If the mixture is stirred only slightly, beautiful smoky stains form when it solidifies.

In order to decorate the filling, you can add coarsely chopped cocoa butter. When breaking the pieces of chocolate, they will stand out brightly.

To speed up the hardening when making homemade chocolate, place the filled form in a vessel with cold water Or refrigerate for 10-15 minutes.

Finally, pulling on the edge of the protruding foil, you need to pull the chocolate out of the mold. This is almost a finished product - just not sweet at all! Basically, you can eat it. But to add sweetness, it should be spread on top with a thin layer (0.5 mm, no more) of a mixture of honey and soaked flower pollen. And then cover the chocolate bar either with the second same tile, or sprinkle with fine crumbs of grated cocoa, or coconut, or walnut.

Remember that when making homemade chocolate according to this recipe, honey gives sweetness and aroma, and pollen gives a very pleasant sourness.

Now you can enjoy! This chocolate melts so gently in your mouth that there is simply nothing to compare it to, you have to try it yourself. It is so delicious that tasting takes us somewhere to the very border of human existence - then the realm of celestials begins.

Despite the delicious taste, this chocolate is almost not sweet. It completely lacks sugar, emulsifiers and margarine-like fats, for which it is so famous. confectionery industry. But maximum dose- 30 g per day.

As you can see in the photo, for this recipe for making chocolate, you can use an empty box of chocolates as a pouring mold:

At the bottom of the holes where the sweets lay, put the filling - for example, dried fruits, and pour in the melted chocolate mass.

Chocolate desserts with cocoa butter: truffles

This recipe for chocolate truffles will be a hit with the kids.

Rub on fine grater V equal proportions pre-chilled cocoa butter and dark chocolate. Then walk a little with a piece of chocolate on a coarse grater - large chips will crunch nicely when you chew the finished candy.

For 100 g of such a mixture, 1 teaspoon (with top) of honey is enough to make it pleasantly (but not cloyingly!) Sweet. This mixture must be thoroughly mixed, crushing with two teaspoons. Finely chopped nuts and raisins can be added to the mixture. You can finely chop the dates and prunes.

When the mixture for chocolate dessert turns into a dense mass, it must be divided into pieces, rolled into balls and then refrigerate. Meanwhile, a small amount of grated cocoa is heated in a water bath until completely melted.

Now the most interesting thing: we take the balls out of the refrigerator, put them on toothpicks and dip them in turn into the melted cocoa mass. Since the balls are cold, the bitter chocolate on their surface immediately cools down.

It remains to wrap the resulting sweets in aluminum foil, the glossy side of the chocolate ... and do not allow yourself more than two pieces at once!

If you dip chilled truffles in melted cocoa butter, they will turn white.

How else to make chocolate candies

This recipe for making chocolate candies at home will appeal to everyone without exception.

Ingredients:

For the black truffle:

• Cream 33% - 250 g;
• Dark chocolate - 260 g;
• Butter - 50 g;
• Rum or cognac - 30 ml;
• Dark chocolate for glazing;
• Cocoa powder - 60 g.
• For the milk truffle:
• Cream 33% - 150 g;
• Milk chocolate - 250 g;
• Butter - 25 g;
• Nut paste ("Nutella") - 50 g;
• Liquor "Amaretto" - 25 ml;
• Hazelnut - 200 g;
• Milk chocolate for glazing.

For the white truffle:

• Cream 33% - 250 g;
• White chocolate - 600 g;
• Butter - 25 g;
• Malibu liqueur - 25 g;
• Almonds - 300 g;
• White chocolate for glazing;
• Coconut shavings for sprinkling.

Cooking method:

To make chocolate candies, bring the cream to a boil, pour over the chocolate and stir. Add oil (in milk truffle also nut butter), mix again, pour in alcohol. Stir and refrigerate until the mass is slightly frozen.

Pour each chocolate mixture into pastry bag and deposit in small portions on a sheet of parchment. Put in the refrigerator for a couple of hours.

Dark Truffles: roll into balls, glaze with melted chocolate and sprinkle with cocoa.

Milk Truffles: roll into balls, sprinkle with chopped hazelnuts and glaze with milk chocolate.

White truffles: stick in every hill chocolate mass whole almond. Once set, roll into balls and sprinkle with the remaining chopped almonds. Glaze with white chocolate and roll in coconut flakes.

Homemade Chocolate Mousse Recipes

Chocolate mousse with milk

Ingredients:

• 100 g of chocolate;
• ½ l of milk;
• 3 art. spoons of sugar;
• 1 st. a spoonful of gelatin;
• vanilla (or vanilla sugar).

Cooking method:

Put a saucepan with milk in a water bath. Dissolve grated chocolate and sugar in it, put vanilla, bring the mixture to a boil and pour in the pre-diluted gelatin, bring to a boil, remove from heat and cool. Then put on ice and shake. decompose homemade mousse from chocolate into molds and put in the refrigerator to harden.

Chocolate mousse with egg

Ingredients:

• 45 g dark chocolate;
• 1 tablespoon of sugar;
• 1 egg;
• a pinch of salt;

Cooking method:

Beat sugar with egg yolk until white. Chop the chocolate into pieces and melt it in a water bath. Mix the melted chocolate with the yolk-sugar mixture. Whisk egg whites with a pinch of salt until you get a firm foam. Very carefully fold the egg whites into the chocolate mixture. Fill small baking dishes with the mixture. Place in the refrigerator to cool for 3-4 hours.

Chocolate Dessert Recipe: Dairy-Free Mousse

Cocoa butter makes chocolate blend easily with other fats, such as butter and milk fat in cream. Therefore, dozens of creamy chocolate desserts have been invented.

This recipe chocolate mousse does not contain milk and dairy products - it is cooked in olive oil. This dessert has a bright chocolate flavor, and despite a generous helping of olive oil, its flavor is very subtle. There is no need to embellish this mousse, but you can serve it with fresh raspberries. The mousse will not settle, and you will not feel the taste of olive oil.

Ingredients:

• 180 g finely chopped semi-sweet dark chocolate;
• 3 large eggs;
• ⅔ cup powdered sugar (sifted)
• ¼ cup strong coffee room temperature or 1 tbsp. l. powder for espresso coffee;
• 2 tbsp. l. berry or orange liqueur;
• ¾ cup extra virgin olive oil;
• raspberries for decoration;

Cooking method:

Melt the chocolate in a small bowl either in the microwave or in a saucepan over very low heat. Let cool.

In a medium bowl, beat with a mixer on medium speed. egg yolks with powdered sugar until smooth. Continuing to beat, add coffee and liqueur. Add melted chocolate and olive oil and mix well. In another medium bowl, beat the egg whites until stiff peaks form. Whisk in a third of the beaten egg whites into the chocolate mixture, so that the protein is not visible. Whisk in the remaining egg whites, adding one-third at a time, until the mixture is even. chocolate color, without traces of protein. Do not mix more than necessary! Pour the mousse into a clear bowl or serving bowls, cover and chill in the refrigerator. Serve the mousse chilled, garnished with raspberries.

How to make chocolate jelly

Chocolate jelly with dark chocolate

Ingredients:

• Dark chocolate - 150 g;
• milk - 750 ml;
• sugar - 100 g;
• gelatin - 30 g;
• vanilla sugar - 3 g.

Cooking method:

Grate the chocolate on a coarse grater, combine with sugar, pour hot milk and stir until completely dissolved. Add gelatin and vanilla sugar previously soaked in water.

Mix everything, put on fire and bring to a boil, then pour into molds and cool until solidified.

Chocolate jelly with milk chocolate

Ingredients:

• 70 g of milk chocolate;
• 45 g of granulated sugar;
• 25 g gelatin; 1 g vanilla sugar;
• 500 ml of milk.

Cooking method:

Grate chocolate on a coarse grater, pour into warmed milk, add granulated sugar and bring to a boil, reduce heat, then add soaked gelatin and heat until it dissolves. At the end, add vanilla sugar. Pour the prepared jelly in layers into a thin tall glass. When the jelly hardens, string it on a skewer and decorate the cocktail.

Recipe for making your own white chocolate at home

Ingredients:

• 1 tablespoon dry soy powder;
• 1 tablespoon of syrup, honey;
• 1/3 cup cocoa butter (or coconut)
• 1/2 teaspoon vanilla.

Cooking method:

Heat the oil, add the rest of the ingredients, then pour the chocolate into the molds. For this white chocolate recipe, it is very convenient and beautiful to use special chocolate molds. If you have left over molds from candy boxes, they will work too. Or you can pour the mixture into rectangular shape, then you get a smooth tile.

Unfortunately, homemade chocolate does not always turn out to be as perfect in appearance and taste as in the store. You may need to make it several times before you find the perfect ratio of ingredients. But when you succeed, you can enjoy a wonderful dessert and know what and how it is made from.

Making white chocolate at home without cocoa butter

Ingredients:

• Dry milk formula "Baby" - 150 g;
• liquid milk - 5 tbsp. spoons;
• sugar - 1.5 tbsp. spoons;
• softened butter - 50 g;
• vanilla sugar - 1 teaspoon;
• dried sesame seeds - 1 tbsp. spoon.

Not only sesame seeds can be added to the mass. Raisins, crushed nuts, coconut flakes, cinnamon and other ingredients also enrich the taste of homemade white chocolate.

Cooking method:

Mix all dry ingredients - powdered baby formula, sugar, vanilla sugar, sesame seeds. Then, to make white chocolate at home, you need to mix the butter and milk thoroughly. "Gold" from the packaging bar chocolate or a piece of foil grease with butter and place in a frost-resistant form. Put part of the prepared mixture into this mold, distributing it as evenly as possible and giving the mass the shape of a store-bought chocolate bar. With the rest of the mixture, fill in the molds for cutting dough for baking figured cookies, which are preliminarily placed on the foil. Put all completed forms in freezer hours for 2-3. Get the resulting dessert, put it on plates - and enjoy delicate taste homemade white chocolate.