can milk chocolate be made at home?any recipes?

Answer 1

Homemade Chocolate Making

Chocolate is ‘the most’ favorite ingredient used in making delectable desserts, ice-creams, soufflés, custards and all types of sweet dishes all over the world, and also one of the most popular gift items.

It's also a great favorite among lovers, possibly because it is effective as an aphrodisiac – which is just a long word to describe something that makes you feel like making love!

Wouldn't it be great if you could stir up some delicious chocolate recipes and pamper the sweet taste buds of your family in your own little kitchen?


Keep in mind a few guiding tips while you go about your homemade chocolate making sessions to prepare some great tasting chocolate recipes and candies!
o For making homemade chocolate candies get hold of FDA approved food-grade plastic candy moulds.
o Sugar is an important and most basic ingredient in all chocolate recipes especially while making chocolate candies. You must make sure that you use a new packet of sugar that while making chocolates at home that is without any trace of flour, salt or other kitchen ingredients.
o Try and use unsalted butter for your chocolate recipes. The salt content in salted butter is difficult to ascertain and this can eventually spoil the taste of your chocolate dish.
o While making chocolates particularly candies at home you will be essentially requiring a candy thermometer to keep a check on the temperature of the chocolate mixture as mentioned in the recipe while cooking perfect chocolate candies. So either you can clamp the thermometer to the side of the cooking pan or dip it into the cooking chocolate syrup occasionally to check the right temperature. Make sure that the bulb of the thermometer does not touch the sides of the pan.
o If you live at higher altitudes then you must make some modifications in your chocolate recipes. For every 500feet above sea level you’ve got to decrease your chocolate cooking temperature by 1 degree.
o If a chocolate recipe calls for butter never substitute it with margarine. This enhances your cooking time substantially as water content of margarine is higher than butter.
o You can add one tablespoon of shortening or coconut butter per cup of chocolate chips, when melting chocolate for dipping or coating. This will help the chocolate adhere uniformly and provide a shinier finish.

Well the checklist of homemade chocolate making tips is endless. As they put it ‘practice makes one perfect’ so you can surely improvise after each chocolate making session to make tastier and yummier chocolates at home more often!

Here are a couple of recipes that would allow you to do exactly that.

Here's how you can make a perfectly yummy French Silk Pie without too much effort within the comforts of your own kitchen at home.

Ingredients:
1 Baked 10" pie shell
1lb Butter (substitutes not allowed) – must be softened to room temperature before use.
2 cups Granulated sugar
4 Eggs
4 Squares of bitter chocolate – must be melted and cooled to room temperature before use.
1 teaspoonful of Vanilla

Method:
Cream the butter for 20 minutes. Add the sugar, and then cream for 20 more minutes. Add the eggs one at a time, and beat the mixture for 5 minutes after each addition. Add the melted and cooled chocolate, and again beat for 5 minutes. Add the vanilla, beat for 5 minutes.
Now pour the whole thing into the baked pie shell. Keep it in the refrigerator's chill tray all night for the filling to firm up and flavors to emerge and mellow.
If you want to, you can top the whole thing with unsweetened whipped cream and chocolate curls, just before serving. The amounts mentioned above will yield enough for six servings. Enjoy the applause as your friends and family are bowled over by your chocolate making skill!

Answer 2

1

Answer 3

Chocolate [1 quart]

* 4 oz unsweetened chocolate (I used Ghirardelli)
* 1 1/4 cup milk
* 2 eggs, lightly beaten
* 1 cup sugar
* 1 cup cream
* 1 pinch salt
* 1 tsp pure vanilla extract
* 1/2 cup milk

1. Melt chocolate over low heat while heating milk over low heat.
2. Gradually stir milk into melted chocolate. If you don't stir milk in gradually, chocolate will clump and you will have difficulty breaking it down. If you stir milk in gradually, chocolate will clump, but you'll be able to break it down when you add a little more milk. Heat while stirring until smooth. Mixture will become thick.
3. Beat sugar into eggs.
4. Stir in hot chocolate/milk mixture into eggs.
5. Add cream, salt, vanilla, and extra 1/2 cup milk.
6. Cool.
7. Freeze in ice cream maker.

Answer 4

HOMEMADE FUDGE CHOCOLATE OR PEANUT
BUTTER

3 c. sugar
1 stick butter
1 c. cream or milk
1 c. unsweetened Hershey's cocoa
1 tsp. vanilla
Pecans, added if preferred while your letting it get thick

Bring 3 cups sugar, milk, cocoa or peanut butter to a boil, stirring frequently. When you think its close to being done test by dropping a drop of the ingredients in a cup of cold water. If it rolls in a soft ball its finished.
Turn off pot, add 1 stick of butter and 1 teaspoon vanilla; beat briskly until it gets thick. Butter a baking pan and let set. Then cut into squares.