👋Hi friends..
I am back after a long time( I know really long time😏)..
so lets start with a sweet note this time..
This is a receipe shared by Hema aunty..thanks aunty for sharing such a wonderfull home made chocolate with easily available ingredients..👍....and I really miss you a lot..
ok now back to the recipe.. this a easy chocolate recipe.. you don't need any fancy ingredients.. just milk powder, butter,sugar and cocoa powder( use a good quality cocoa powder).. as the taste and flavor depends on the quality of cocoa powder..
the only tricky part in this recipe is finding out the one string consistency.. but again I will give a tip just in case u missed the one string consistency.. so come on..lets make some yummy chocolates..
INGREDIENTS
RECIPE
First of all lets assemble the ingredients together.
I am using everyday milk powder( even amul milk powder is good), butter( I am using amul salted butter, u can use unsalted butter also), hersheys cocoa powder( I would prefer hersheys over Cadbury)..
now I am going to make a sugar syrup with 1 cup of sugar and 1 cup water. just follow the measurements , as more water may result in more time to form the 1 string consistency.
In a pan add sugar and water and let it come to boiling..
stir the sugar and water mixture frequently.. the sugar will take a few minutes to dissolve..
Until then lets mix milk powder and cocoa powder..
mix the milk powder and cocoa powder until they look homogeneous( looking like a brown colour mixture)
Now keep stirring the sugar syrup more frequently as the sides may get deposited with sugar..so keep on mixing with the spoon.
Now once the white layer is formed on the sides, reduce the flame as you might miss the one string consistency..
please refer notes on how to find the one string consistency..
So now just touch the sugar syrup with pointer finger and try to make a string with the thumb finger..
Now you see a string is formed and it shouldnot break.. may be when you touch the syrup and if you cant make a clear string like this one..please boil it more.. but keep it in low flame.. as on higher flame you may miss this stage and you will end up with a 2 string..which will make the chocolate dry also you wont get the perfect consistency.. so once you see white deposits on the sides of the pan( like I have showed in the previous step) keep the flame in low..
After the one string consistency is reached switch off the stove and add the butter
The butter will start to get melting with the heat of the syrup, but just keep mixing until you have a nice glossy sugar and butter mixture
Now once the butter is fully melted add the milk powder and cocoa mixture .
Now mix the mixture until you don't see any dry milk powder
once you have a mixture which looks like a dough, transfer it into greased plate or a pan..
once the chocolate is warm the sides on the butter would have dried , that's a perfect time to cut it into pieces..
OKAY ...now lets get into the dangerous part.. I am sure beginners will have trouble finding the 1 string consistency.. also some time even after cooling you may not able to cut the chocolate.. or when you mix the milk powder to the butter mixture it may end up dry instead of a molten mixture.. so I am going to explain all possible options to fix it...so don't worry these tips will come handy..
Notes:
1. always use good quality cocoa powder as the flavor of the chocolate depends on it.
2.i am using salted amul butter, but if you get unsalted butter you can use it.. no need to change anything..just replace with same quantity..
3.ONE STRING CONSISTENCY: even I learnt 1 string consistency first time in making this chocolate.. so don't panic.. its not a big deal.. first keep checking once the white patches appear on the sides.. when you touch the sugar syrup the string may not be formed.. just main point is lower the flame once the quantity reduces and white sugar coating appears on the sides.. be carefull while touching the sugar syrup as its gonna be really hot..
my tip is...take a drop of it in a small plate and then try to touch it..
so keep chking every 2 mins as the one string consistency is very near after the sugar patches on the sides.. until you know hoe to find the 1 string consistency be patient and keep chking often in a low flame..
4.DISASTER MANAGEMENT:
now I am gonna give few tips just in case if you add the milk powder even before the 1 string consistency, in that case you wont be able to cut the chocolate into pieces.. it may be a gooey mixture even after cooling.. so in that case no worry, try to put the mixture back in the pan and in a low flame keep heating with continuous stirring for few minutes( until the mixture leaves the pan).. now transfer it back to the greased plate and let it cool.. but say again if u cant cut it into pieces.. refrigerate the mixture for 4-5 hrs and now grease your hands and make it into chocolate balls,,,
ta da.. instead of chocolate square u will have chocolate balls..
So no worry..
next on adding the mixture to the sugar and butter mixture of u find the mixture to be very dry..that means you have crossed the 1 string consistency.. again no worry.. just ass 1-2 tbsp. of hot boiling water and mix again, you will get the consistency..but be carefull.. just not more than 1-2 tbsp. of boiling hot water..
5. you can be creative, add roasted nuts to make this nut chocolate..
Now I think I have covered all the disaster.. I guess.. atleast this is what I faced during the first few times... but I never stopped trying.. so I found out many ways of how to fix the disaster..
once you know how to fix the mistakes, your confidence will increase and also the fear will be gone..
sometimes LESS IS MORE... less fear when more disaster happens... so eventually after 3 -4 mistakes..you will be out of mistakes...so u gotta get it right..
so friends do try this Home made chocolate and let me know how it turned out..
I will try to post more interesting recipes soon...until then..tata👋
I am back after a long time( I know really long time😏)..
so lets start with a sweet note this time..
This is a receipe shared by Hema aunty..thanks aunty for sharing such a wonderfull home made chocolate with easily available ingredients..👍....and I really miss you a lot..
ok now back to the recipe.. this a easy chocolate recipe.. you don't need any fancy ingredients.. just milk powder, butter,sugar and cocoa powder( use a good quality cocoa powder).. as the taste and flavor depends on the quality of cocoa powder..
the only tricky part in this recipe is finding out the one string consistency.. but again I will give a tip just in case u missed the one string consistency.. so come on..lets make some yummy chocolates..
INGREDIENTS
- Milk powder( I use everyday ) - 2 cups
- Cocoa powder( preferably hersheys) - 5 Tbsp
- Sugar - 1 cup
- Water - 1 cup
- Butter - 100gms
RECIPE
First of all lets assemble the ingredients together.
I am using everyday milk powder( even amul milk powder is good), butter( I am using amul salted butter, u can use unsalted butter also), hersheys cocoa powder( I would prefer hersheys over Cadbury)..
now I am going to make a sugar syrup with 1 cup of sugar and 1 cup water. just follow the measurements , as more water may result in more time to form the 1 string consistency.
In a pan add sugar and water and let it come to boiling..
stir the sugar and water mixture frequently.. the sugar will take a few minutes to dissolve..
Until then lets mix milk powder and cocoa powder..
mix the milk powder and cocoa powder until they look homogeneous( looking like a brown colour mixture)
Now keep stirring the sugar syrup more frequently as the sides may get deposited with sugar..so keep on mixing with the spoon.
Now once the white layer is formed on the sides, reduce the flame as you might miss the one string consistency..
please refer notes on how to find the one string consistency..
So now just touch the sugar syrup with pointer finger and try to make a string with the thumb finger..
Now you see a string is formed and it shouldnot break.. may be when you touch the syrup and if you cant make a clear string like this one..please boil it more.. but keep it in low flame.. as on higher flame you may miss this stage and you will end up with a 2 string..which will make the chocolate dry also you wont get the perfect consistency.. so once you see white deposits on the sides of the pan( like I have showed in the previous step) keep the flame in low..
After the one string consistency is reached switch off the stove and add the butter
The butter will start to get melting with the heat of the syrup, but just keep mixing until you have a nice glossy sugar and butter mixture
Now once the butter is fully melted add the milk powder and cocoa mixture .
Now mix the mixture until you don't see any dry milk powder
once you have a mixture which looks like a dough, transfer it into greased plate or a pan..
Now let it cool for 4-5 hrs. don't try to cut the chocolate when its still hot.. once its warm you can cut into small pieces...
once the chocolate is warm the sides on the butter would have dried , that's a perfect time to cut it into pieces..
OKAY ...now lets get into the dangerous part.. I am sure beginners will have trouble finding the 1 string consistency.. also some time even after cooling you may not able to cut the chocolate.. or when you mix the milk powder to the butter mixture it may end up dry instead of a molten mixture.. so I am going to explain all possible options to fix it...so don't worry these tips will come handy..
Notes:
1. always use good quality cocoa powder as the flavor of the chocolate depends on it.
2.i am using salted amul butter, but if you get unsalted butter you can use it.. no need to change anything..just replace with same quantity..
3.ONE STRING CONSISTENCY: even I learnt 1 string consistency first time in making this chocolate.. so don't panic.. its not a big deal.. first keep checking once the white patches appear on the sides.. when you touch the sugar syrup the string may not be formed.. just main point is lower the flame once the quantity reduces and white sugar coating appears on the sides.. be carefull while touching the sugar syrup as its gonna be really hot..
my tip is...take a drop of it in a small plate and then try to touch it..
so keep chking every 2 mins as the one string consistency is very near after the sugar patches on the sides.. until you know hoe to find the 1 string consistency be patient and keep chking often in a low flame..
4.DISASTER MANAGEMENT:
now I am gonna give few tips just in case if you add the milk powder even before the 1 string consistency, in that case you wont be able to cut the chocolate into pieces.. it may be a gooey mixture even after cooling.. so in that case no worry, try to put the mixture back in the pan and in a low flame keep heating with continuous stirring for few minutes( until the mixture leaves the pan).. now transfer it back to the greased plate and let it cool.. but say again if u cant cut it into pieces.. refrigerate the mixture for 4-5 hrs and now grease your hands and make it into chocolate balls,,,
ta da.. instead of chocolate square u will have chocolate balls..
So no worry..
next on adding the mixture to the sugar and butter mixture of u find the mixture to be very dry..that means you have crossed the 1 string consistency.. again no worry.. just ass 1-2 tbsp. of hot boiling water and mix again, you will get the consistency..but be carefull.. just not more than 1-2 tbsp. of boiling hot water..
5. you can be creative, add roasted nuts to make this nut chocolate..
Now I think I have covered all the disaster.. I guess.. atleast this is what I faced during the first few times... but I never stopped trying.. so I found out many ways of how to fix the disaster..
once you know how to fix the mistakes, your confidence will increase and also the fear will be gone..
sometimes LESS IS MORE... less fear when more disaster happens... so eventually after 3 -4 mistakes..you will be out of mistakes...so u gotta get it right..
so friends do try this Home made chocolate and let me know how it turned out..
I will try to post more interesting recipes soon...until then..tata👋
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