Chocolate with your own hands. How to make chocolate from cocoa

In ancient times, this dessert was called black gold, since only very wealthy people could afford it. Now it has become more accessible to all segments of the population, and the recipe for chocolate is not a secret. So why not plunge into the history of the appearance of this delicacy and create a little magic by preparing it in your kitchen?

History and types of chocolate

The past of chocolate has more than three thousand years and begins in the expanses of present-day Mexico with the Olmec Indian tribe. They worshiped the cocoa god and used the beans of the tree as money. So, 100 beans was the price of one slave.

In the 16th century, the bloodthirsty Hernan Cortes tortured the Mayans, who replaced the Olmecs and Aztecs, to give out a recipe for making chocolate. Since that time, the delicacy began to quickly conquer Europe. Interestingly, for a long period of time, chocolate, due to its bitter taste, was exclusively a drink for men, and only thanks to the British, who replaced the water with milk, women were also able to taste chocolate.

In the 19th century, sweetness found its solid form after the extraction of cocoa butter from beans. Initially, a rectangular chocolate bar saw the light of day at the English factory "Fry and Sons" (J.S. Fry & Sons). At the beginning, boxes with chocolate were decorated with leather, velvet, surprises were put into them in the form of notes of specially written melodies. Now the design of the dessert is more democratic.

Modern factories produce more than one hundred various sweets and chocolate desserts, but the main types of chocolate produced are dark, milk and white. It can be porous or dense, in the form of figurines or traditional tiles, with or without various fillers.

Recipes for preparing treats are different. So, the dessert can even be vegan (without ingredients of animal origin) or diabetic, in which sugar is replaced with sweeteners for diabetics.

From fruits cultivated in Brazil, Ecuador and Côte d'Ivoire, pink chocolate is made with a flavor note of berries, without dyes and flavors, which is why it is also called ruby.

How to make classic cocoa chocolate

Among the bright and colorful wrappers of various tiles and bars, it is difficult to find a delicacy prepared in accordance with old recipes chocolate craftsmen. More often under this name you can get cocoa products on cheap vegetable (palm and coconut) fats. To enjoy the rich taste of cocoa beans, it is easier to make chocolate from cocoa yourself.

In the types of the classic dark product, only three components are used: cocoa powder, sugar and butter. The fat component can be taken from a mixture of butter and cocoa butter, or only high-quality butter.

For a portion of chocolate, the proportions of the necessary components are equal to:

• 100 g cocoa powder;
• 50 g of powdered sugar;
• 40 g butter (or 30 g cocoa butter and 10 g butter).

Step-by-step algorithm of actions:

1. On the quietest fire or a water bath, heat the oil. Sift the powder with cocoa and mix this loose mixture into the fat that has become liquid.
2. Boil the composition on minimal heat for several minutes until the density of sour cream. Then turn off the stove and let the mass cool down a little. Pour it into molds and put it in the refrigerator until it hardens completely.

Sugar practically does not dissolve in cocoa butter, so it should be ground into a very fine powder.

To exclude large particles, it is better to sift it through a piece of organza, then it will be possible to avoid an unpleasant squeak on the teeth.

With mint

What kind of tricks do not go manufacturers to draw attention to their sweets. You can even find lard in chocolate! Homemade chocolate can be quite interesting too. For example, this delicacy is appreciated by many gourmets for its refreshing exquisite taste.

You can taste all the facets of an unusual combination of chocolate and mint, savoring the delicacy extremely slowly, and in order to make it yourself, you need to prepare:

• 65 g cocoa powder;
• 40 ml of non-cold milk;
• 35 g regular white sugar;
• 10 g butter;
• 125 ml of hot boiled water;
• 5 g vanillin;
• 3.5 g cinnamon powder;
• 1.5 g chili pod;
• 6 - 8 sprigs of fresh mint;
• almonds, peanuts, walnuts, hazelnuts to taste.

How to make mint flavored chocolate:

1. Sprinkle washed juicy mint leaves with sugar, add spices (pepper, cinnamon and vanilla). Grind everything into a pulp until the juice is released.
2. Combine the resulting mass with cocoa and pour in milk. Enter in small amounts hot water, diligently stir and put on the stove.
3. Cook the chocolate until thick, stirring constantly to prevent burning. Then put soft butter and stir. Stop heat treatment as soon as a glossy sheen appears.
4. Cover the container for pouring the tiles with foil, distribute half of the chocolate mass on it, sprinkle the nuts evenly on top and pour the remaining chocolate. Let the dessert harden in the cold.

Professional chocolatiers cast their desserts in polycarbonate molds.

But they are expensive, so those who make chocolate at home from time to time can use small silicone ice molds. Just remember to grease them vegetable oil so that the dessert separates from them without problems.

Cooking with vanilla flavor

Until recently, the most expensive delicacy can be perfectly complemented by the most expensive spice in the world - vanilla. And let it be possible to buy its synthetic substitute for vanillin in the nearest store, but its taste and aroma will be added classic chocolate on milk a pleasant "zest".

The proportions of the ingredients for this delicacy:

• 50 g cocoa powder;
• 50 ml of milk;
• 65 g butter;
• 90 g of granulated sugar;
• 5 g vanilla powder.

Cooking:

1. Pour sugar and vanillin into a container with hot, but not boiling milk. Stir the mixture until the sweet crystals are completely dissolved, but so that the sugar does not burn to the bottom.
2. Bring butter to liquid state in a steam bath or microwave oven. Pour it into sweet milk and mix.
3. Lastly, add cocoa powder to the chocolate, carefully mixing the ingredients so that there are no lumps. Simmer the chocolate on low heat for 25 minutes, then pour it into molds and let it harden.

coffee dessert

Coffee can speed up metabolism for a short time, which is good news for coffee and chocolate lovers. But it is possible to combine both of these products in solid form. So, fragrant chocolate with coffee and citrus notes can become not only a favorite delicacy, but also an exquisite handmade gift.

This dessert includes:

• 100 ml of water;
• 5 g ground coffee;
• 1 g vanillin;
• 2 g orange peel;
• 250 g of granulated sugar;
• 25 g cocoa powder;
• 125 g of milk powder;
• 125 g butter.

Instruction:

1. First you need to weld strong coffee. For this purpose, send ground grains, zest and vanillin to boiling water. Let the mixture boil for five minutes, then strain and return to the fire again.
2. In boiling filtered coffee, add cocoa mixed with sugar. Boil everything for about five minutes. Then remove from heat and stir in first. powdered milk followed by diced butter.
3. As soon as the mass becomes smooth, spread it on a rectangular baking sheet and leave to harden. This will happen even at room temperature.
4. Sliced ​​hard chocolate small pieces with a very sharp knife.

Quick homemade chocolate recipe

To prepare chocolate according to the proposed recipe, it will take even less time than going to the store for ready-made tiles. And the reward for the efforts at the stove will be delicious dessert without preservatives and dyes. In it, if desired, you can add various fillers: nuts or dried fruits.

With honey notes

Honey fragrance can be given to a dessert prepared according to any of the above recipes. But the use of a bee product will be more justified for a recipe that almost completely repeats the technology. industrial production. The recipe has two hard-to-find ingredients (cocoa butter and cocoa liquor). You can’t buy them in the nearest grocery store, but you can easily order them in specialized online stores.

Component ratio:

• 100 g grated cocoa;
• 50 g cocoa butter;
• 25 g honey.

Cooking technology:

1. Cocoa ingredients, pre-crush by rubbing on coarse grater.
2. Melt the cocoa butter in a bowl over boiling water. To make chocolate excellent not only in taste, but also in appearance(with a glossy sheen), the temperature of all its components during cooking should not rise above 40 degrees.
3. The next process is called conching - an introduction to liquid oil alternately honey and grated cocoa. This should be done in small parts, kneading until the ingredients are completely liquefied in total mass. The duration of this stage will be approximately half an hour.
4. Further, molds are filled with liquid chocolate and left to stabilize, without putting it in the cold, for 8 to 12 hours.

With nuts and dried fruits

Selected chocolate recipe without special efforts it is transformed according to the mood of the cook by diluting its composition with your favorite nuts and dried fruits. These ingredients are able to make the most primitive set of products a bestseller.

Such culinary experiments are also possible with white chocolate, for which it is necessary to prepare:

• 40 g milk powder;
• the same amount of powdered sugar;
• 30 g cocoa butter;
• 2.5 ml of vanillin extract;
• nut crumbs and pieces of dried fruit to taste.

How to do:

1. Having built a bath from a saucepan with water and another container, bring cocoa butter to a fluid state. Stir in the free-flowing mixture of milk and powder, adding vanilla extract almost at the very end.
2. Pour the mold for the future chocolate bar with half of the liquid white chocolate. Sprinkle evenly with whole or crushed nuts and/or dried fruits. Top them with the remaining liquid mass.

After about an hour, the chocolate will harden and you can enjoy it.

There are no special tricks in making chocolate in your own kitchen. It is only important to choose high-quality ingredients, follow the recipe and add a drop of love to every movement.

WITH forgotten chocolate on the shelf of the refrigerator can work wonders ... And if you lack imagination, use the following tips and everything will be "chocolate". For starters, there are three categories of chocolate: dark, milk, and white. Black (bitter) chocolate must contain at least 35% cocoa, milk must contain 25%, and white consists solely of cocoa butter, which must be at least 20%. IN chocolate they also add pieces of various fruits, nuts, cereals, caramel... You can not only enjoy a bar of chocolate, but also make something out of it. Well, let's get started?

Chocolate inside and out

Of course, you can add chocolate to baked goods, such as a pie or cupcake, but first you need to melt it properly. The first way is a water bath. To do this, you need to cut the chocolate into thin pieces and place in a small bowl, which is then placed in another, more large capacity with water heated to 40 degrees. If you decide to melt dark chocolate, start stirring it as soon as it starts to melt, and stir constantly from the very beginning for milk and white chocolate.

You can melt chocolate in another way - using a microwave. Set it to low mode (even the “defrost” position will be enough) and heat from one to four minutes. From time to time, take out a bowl and stir the chocolate, especially white or milk chocolate: they should not be left unattended for more than a minute and a half. And finally, do not exceed the temperature of 50 degrees, so that any ingredient that you decide to add afterwards does not dissolve in the boiling chocolate mass.

Once the chocolate is melted, pour over it. ready-made bun or add it to your pastry dough. In fact, you can use pieces of unmelted chocolate for both dough and drizzle. For example, you can put chocolate on top of a bun, then put it in the oven, and then the sweet slices will melt, and the chocolate will take on bizarre shapes. For baking, you can use any chocolate, not necessarily the same that was added to the dough. For example, for the test, you can take dark chocolate, and put a piece of white on top of the bun. If you are using white chocolate, remember that it is quite fatty on its own, so try not to put too many fatty ingredients into the batter.

Chocolate is especially good for dessert.

Ice cream, poured with hot chocolate, sprinkled with nuts or cereal and laid out in beautiful vases, will decorate any afternoon snack. Try also mixing dark and white chocolate and adding it to italian dessert panna kota: no one can resist this! By the way, mixed chocolate mousses will be especially excellent if you add candied fruits to them.

An original and at first glance shocking find - Bell pepper in Apple pie order. Add red Espelette pepper to the ganache cream, then leave the dish to cool. After a while, take it out of the refrigerator, roll it into balls, sprinkle them with bitter cocoa, and now, the spicy truffles are ready.

Delicious dessert - chocolate fondue. Dip pieces of fruit or sweets into melted chocolate, in which, if desired, you can add spices (cinnamon, pepper ... vanilla is especially suitable for fondue). It's so delicious! To prepare fondue, you can use an ordinary saucepan in which chocolate will be heated. There are also sets of dishes specially designed for fondue, consisting of a fondue bowl, bowls, plates and forks.

Chocolate is also suitable for decorating cakes.

You don't hesitate to use chocolate as a frosting. To do this, it is necessary, gently stirring, to melt about 200 grams of dark chocolate and 100 grams of butter, and then distribute the resulting icing with a spatula. You can also mix chocolate with sour cream, and some add a little sugar.

To decorate an afternoon snack, cut a cupcake into equal pieces and dip each piece in the icing; then put on a plate and sprinkle with grated walnuts: it's simple but elegant. Put cupcakes in cool place to allow the chocolate to harden. And finally, profiteroles can be decorated with chocolate. Real jam!

A chocolate bar forgotten in the refrigerator can also be used to decorate dishes. Rub the chocolate on a grater to get shavings. You can also melt the chocolate, carefully pour it on the board, and then cut off large chips with a knife. There is another decoration: melt the chocolate, and then carefully pour it on parchment paper, creating bizarre shapes, such as a spiral. Just make sure that the layer of chocolate is not too thick. Then place your artwork in the freezer: the chocolate will harden and beautiful decoration for a cake.

Hot chocolate

In conclusion, it is worth talking about the most delicious hot chocolate, the memory of which makes you salivate. It is very easy to prepare at home, this hot drink, which slowly warm up, sitting on a sofa in a warm room and looking at the frost and cold outside the window.

All you need to make hot chocolate is a chocolate bar of your choice. It can be prepared for hastily: just melt the chocolate and heat it over low heat. To decorate the drink, you can dilute the chocolate with whipped cream and sprinkle cinnamon on top; it will look impressive and most importantly, delicious.

Milky and dark, porous and in the form of bars, with hazelnuts or peanuts, with yoghurt or fruit filling- the shelves are always full of the most different chocolate. With coffee, tea or just like that, tons of chocolate are eaten every day by children and adults.

Recipes for many desserts include it as a main and additional ingredient. But he himself can be an independent dessert, cooked on home kitchen. How to do this - read the material "AiF in Omsk".

Cinnamon, coffee, rum, marshmallow

“It is very easy to make chocolate at home. Of course, it is not always possible to find ingredients such as cocoa butter and cocoa liquor on sale, but these products can be replaced with natural cocoa powder. If you increase its amount, then the chocolate will turn out to be more bitter and hard,” explains Irina Nagnibeda, pastry chef at one of the popular Omsk restaurants.

Both children and adults love this delicacy. Photo: pixabay.com

If you can’t find cocoa butter in the store, then you can easily replace it with butter. For the most simple option homemade chocolate will need 50 grams. Melt the butter in a water bath, and then add 100 grams of cocoa powder and 10 grams (the same as one teaspoon) of sugar. Stir until the consistency of thick sour cream, bring to a boil, reduce heat, cook for two minutes, and then cool, pour into a mold and freeze. This is the base, and then - great amount variations. For example, adding more cocoa - we get dark chocolate. As ingredients - vanilla or cinnamon, liqueur, rum or cognac, brewed coffee (you can add orange peel), nuts or coconut flakes, pieces of waffles, cookies or marshmallows, nuts, dried fruits or fresh fruits and berries.

By the way, many people change sugar for honey or even jam (but it should be added after cooking). You can also take cane sugar. Instead of butter, you can try heavy cream or condensed milk, but in this case you should be careful with sugar - it can turn out to be very cloying.

Candy or tiles

"If there is a desire to milk chocolate, then you can add milk or cream, - advises Irina Nagnibeda. - Here is his recipe: take 100 grams of milk, 50 grams of butter, 20 grams of cocoa powder and 15 grams of sugar. Heat milk, add cocoa and sugar. Continue heating, as soon as the mass begins to boil, add oil, lower the temperature and boil for a couple more minutes. Then you need to remove the chocolate from the heat, pour into molds and put in the refrigerator or freezer for a couple of hours."

Dessert can be decorated with chocolate: it will turn out both tasty and beautiful! Photo: pixabay.com

As for the shape, to get a tile, buy a special shape from the store. But you can also make sweets - an ice mold or molds for small cookies are suitable. Before pouring, it is worth lubricating the molds with oil.

Homemade chocolate should always be stored in the refrigerator until you or your guests eat it. By the way, it can also be used as a gift - you just need to pack it beautifully.

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! The best recipes for making 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 up uniform 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 of orange peel can be dipped in still warm chocolate, put on oil 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. On the home table hot chocolate serve hot.

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 make 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 souffle mixture thickens, pour in the melted chocolate, pour 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.

Made with this recipe chocolate soufflé Pour 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 the 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;
• good share heavy cream(not necessary).

If there's a cure for the dankness of a gray morning, when wind and light rain seem to crawl through the window frames into the house and right under the 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 of grated cocoa. Place a metal bowl on water bath at a temperature of about 60 degrees and put the chopped 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. It's almost 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 adds 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 amazing taste qualities This chocolate is practically 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.

Transfer each chocolate mixture to a piping bag and pipe in small portions onto 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 a whole almond into each slide of chocolate mass. 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. Divide the homemade chocolate mousse into molds and refrigerate to set.

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 taste, 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. With a whisk, fold 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. Place all filled forms in the freezer for 2-3 hours. Get the resulting dessert, put it on plates - and enjoy delicate taste homemade white chocolate.

Homemade chocolate - black, coffee, milk: best recipes, step by step description cooking process at home

Chocolate has long been one of the most popular gifts for different holidays. Choice today chocolate products huge: tiles, bars, sweets, s various additives and toppings. Only one upsets: they often contain preservatives, emulsifiers, dyes - all that is harmful to the body, especially for children.

But there is also good news: chocolate can be prepared at home, from useful and natural products, along with their households, black, coffee, milk - any!

It will take only 15-20 minutes to create your favorite dessert, and the process itself will bring a lot of pleasant emotions, especially if you cook homemade chocolate with your kids. And when the whole house is filled with a delicious chocolate-vanilla aroma, everyone will come running to the kitchen, and even household members indifferent to sweets will not be able to resist the temptation to enjoy a wonderful dessert.

But how do you make homemade chocolate taste delicious? Let's touch together the secret of creating this ancient delicacy and find out all the secrets of its preparation at home.

How to make chocolate at home

Recipe one. Homemade chocolate: a classic of the genre

It is almost impossible to get the same tile as we see in the store, because it retains its shape thanks to cocoa butter, and it is very difficult to buy. But if you can get this valuable ingredient(as a rule, cocoa butter is sold in bars or bars), as well as real cocoa liquor, then your chocolate will turn out to be unusually tasty.

Required Ingredients:

• grated cocoa - 200 g
• cocoa butter - 40-50 g
• butter - 20 g

Preparation: Melt the butter and cocoa beans in a water bath, add grated cocoa, sugar and stir until completely dissolved. When the mass becomes homogeneous and cools a little, it can be poured into molds and sent to the refrigerator. Better to use silicone molds, chocolate will be easier to get. You can take liners from candy boxes or, most conveniently, pour chocolate mass on a parchment-lined plate.

Recipe two. Homemade chocolate from affordable products

You can also make chocolate from simpler and available ingredients, and the taste of the finished product will almost not differ from chocolate bars that are sold in stores.

Required Ingredients:

• milk - 5 tablespoons
• butter - 70 g
• cocoa powder - 150 g
• sugar (powdered sugar) - 100 g
• flour - 1.5-2 teaspoons

Preparation: pour milk into a small saucepan and heat it over low heat, gradually add sugar and cocoa. Melt the butter in a water bath and mix it with the milk mixture. Whisking constantly, bring the chocolate mixture to a boil and remove from heat. Sift flour into it through a fine sieve, mix thoroughly so that there are no lumps left, and hold for another 2 minutes on fire (you need to bring it to a boil again).

The consistency of the finished product should resemble thick sour cream. When the chocolate has cooled slightly, spread it in a thin layer (1-2 cm) on flat surface or pour into molds previously greased with butter and send to the freezer to harden. The chocolate hardens in 3-4 hours.

Recipe three. coffee chocolate- for gourmets

True coffee connoisseurs will surely enjoy homemade chocolate with coffee aroma. cook it gourmet delicacy as easy as pie. From freshly ground whole grains, you need to brew strong coffee, strain it, add orange zest and vanilla sugar if desired. Then you need to enter the remaining ingredients: cocoa, sugar, melted butter, bring to a boil, combine with flour - everything, as in the original recipe. Unusual and very tasty! Bon appetit!

Perfecting your favorite dessert

The number of ingredients can be varied: add more butter or milk, replace butter with cream or condensed milk. If you like dark chocolate, you can reduce the amount of sugar and increase the serving of cocoa.

Powdered milk will give chocolate more tender, milky taste. For a spicy vanilla flavor, add a pinch each of vanilla sugar and cinnamon to the chocolate mixture. You can take banana slices, tangerine slices, strawberries, cherries - any fruits or berries, dip them in liquid chocolate, put on a plate and send to the refrigerator.

IN ready chocolate you can add a small amount of rum, liqueur or cognac, fill it with marzipan pieces, waffle crumbs or ground cookies. Berries, nuts, marmalade, candied fruits are used as fillings. Chocolate can be sprinkled coconut flakes, crushed nuts, almond petals, ennoble it with dried apricots, prunes, raisins, dried cherries.

Little secrets of rich taste and perfect shape

Secrets of making chocolate at home:

• The more cocoa you add, the more bitter and, most importantly, the harder your chocolate will be.
• If it does not freeze well in the freezer, increase the amount of flour next time. But if you are making chocolate according to the second recipe, be prepared for the fact that it is almost impossible to achieve a completely solid state. By secret: delicious taste more than compensates for this shortcoming.
• Homemade chocolate will be even more useful if you use brown cane sugar instead of harmful white sugar, which contains valuable minerals: it will make the taste of chocolate more intense.

These simple recipes can be improved endlessly. Feel free to experiment, find your own ideal proportions ingredients, reveal new secrets: this will help make your favorite dessert special. It's so nice to cut homemade chocolate made by yourself into pieces and treat your little sweet tooth, beloved husband, parents and friends with this delicacy. Give joy to loved ones, it's so easy!