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Step 2: Step 1

Take 220g (2 cups) of coca powder (make sure you take as finer powder you can find, look at the picture) and put them in a bowl. Take 160g (3/4 of a cup) of butter and put them in bowl containing the cocoa powder. Using a spoon grind bigger pieces of cocoa powder. I recommend chopping the butter in smaller pieces for easier processing. Put the contents of the bowl in a blender or a food processor and blend them into a fine paste (check the last picture), if you don't have an access to a blender or a food processor you can use a regular mixer for the job but I will warn you, it will be messy.
<p>Oh, this is so painful whenever I see it. This is NOT chocolate. It's fudge or something else chocolaty. If you want to make real chocolate try starting here:</p><p><a href="http://chocolatealchemy.com/chocolate-making-at-home-101/" rel="nofollow">http://chocolatealchemy.com/chocolate-making-at-ho...</a></p><p>Plenty of cocoa beans available.</p>
How long do I cook the chicken for?and how much concentrated should I put in?
<p>Water? Flour?</p><p>Seriously, please don't tell people how to make chocolate if you don't know how to make chocolate...</p><p>Anyone that does want to make some, if you want it to taste much better buy some cocoa butter (the solid kind that's for consumption), which needs to be melted at 125 degrees F. If you have any powdered milk, you can add some to make milk chocolate (don't use milk, the chocolate will not set), or buy some powdered whole/full cream milk.</p><p>Don't add water or flour, not at all!</p>
Oh my favourite chocolate
Hello,<br>Can we replace sugar with some artificial powdered sweetners (sucralose/stevia etc) and still get this chocolate as a result, would really happy to know. Thank you
<p>We are based out in Bangalore, specialized in making Premium Belgian Dark Chocolates replacing sugar with Stevia. It taste simply awesome. You can get them from us, if you need them mail at swee10@chromachemie.org</p>
<p>what mold did you use to make such nice looking chocolates? bless</p>
<p>Any way to make this without flour? Can't find any other recipes...</p>
<p>How much does this make??</p>
<p>Looks good, water is not good for chocolates. Try using butter and dry solids instead of liquid</p>
<p>being at celiac risk and IBS, </p><p>I only used 2 spoonfuls of pure cacoa powder, 4 teaspoons of pure cane sugar, and 2 cups of pure coconut milk stirred on medium heat while boiling.</p><p>It came out pretty good, already started to get hardened 3 hrs in freezer.</p>
<p>did it really work?</p>
For me it did, once a bit goes in your mouth, it melts in your mouth.<br>Good if you have the same issue as me and have a hard time swallowing. <br>xD
<p>good clear cut instructions</p>
<p>it worked out really well! THANK YOU..........</p>
<p>Which Flour should we use for making this Chocolate???</p>
Oooo, and no flour.
Oooo, and no flour.
Don't put the water in it. The water you need is for a double boiler not to put in the chocolate.
<p>it's been 4 hrs after I put the chocolate in the freezer and it's still in liquid form</p>
Dont add water and milk just add cocoa powder milk powder and icing sugar mik these incredients with butter (boil butter in double boiler) within one hr yu will get chocolate
<p>I used the conversion that josh.zirpoli provided so thank you for that. </p><p>I poured one batch into a tray of muffin tins and froze that then placed the caramel like failure of a previous fudge making venture on top of the hard chocolate then covered that with a second batch of chocolate and froze. They are absolutely amazing! The less sweet chocolate works well with the super sweet maple caramel thing but I think if I was just going to make chocolate into bars or something I would absolutely use at least a whole cup of sugar. </p>
<p>i want to this recipy without butter</p>
<p>Use coconut oil 1 to 1 replacement</p>
Can you make this without flour??<br>
<p>Seriously liked the above methodology. i made a few chocolates through DIY kit on <a href="http://www.bonbons.in" rel="nofollow"> www.bonbons.in </a> They were amazing.</p><p><a href="https://www.facebook.com/bonbonschocolates" rel="nofollow">https://www.facebook.com/bonbonschocolates</a></p>
<p>why need to put flour inside the mixture?</p>
<p>ok</p>
<p>I went through and calculated this out in to cups by the grams given. The recipe was way off. But here is my conversion. I haven't tried it out yet but hopefully it will be good. </p><p>2/3 cup milk</p><p>Little under 1 cup cocoa powder</p><p>&frac34; cup butter</p><p>2 TBSP flour</p><p>Sugar &frac12; Cup</p>
<p>I used these measurements however I added more sugar to my taste before I put the mixture in the freezer hopefully they turn out if not it taste soooooo good in liquid form :P</p>
<p>Hello everyone :D I made this recipe but I altered it:) for my taste. I went on and used coconut oil , rather then butter this time around. ( Butter was not bad but, coconut oil is better in many chocolate recipes) Then added the 1 tbsp of vanilla extract, doubled the sugar, added 1/4 cup of honey for the sweetness but, that's just me, I never used flour.Ever. Maybe I should use dry milk next time too but Its snowing and didn't feel like going to the store.. LOL. It actually turned out way better when I did it this way :) . I taste my food as I prep and cook anything. When fixing anything its just a habit to taste following recipes are guidelines but don't have to follow them to the T alter add take away is the key. :D</p>
How long does it greeze for
How long does it have to freeze??
<p>Hey. Your article was really informative. I just want to try it right away but only one thing is stopping me. I am little confused with in ingredient &quot;FLOUR&quot;.</p><p>I was wondering what flour it could be Rice, Wheat, Maize ..... </p><p>I'll be eagerly waiting for a reply so that i can start with my first home made chocolate... :) </p>
<p>Usually when people just say flour they mean wheat flour, so unless you are gluten free or like experimenting I would use wheat flour.</p>
<p>I just made this but instead of cooling it then melting it, I poured it right over peanut butter and set it in the fridge! I hope it nummy!</p>
<p>is it good?</p>
<p>the chocolate is not being frozen after 6 hours !!!!!!!</p>
<p>Find a different recipe, this one is terrible. </p>
<p>I have a much easier recipe will post an instructable soon</p>
<p>Which Flour to use??</p>
<p>Your conversion from metric to American is wrong! Or something is wrong! Two cups of cocoa powder makes it horrible and not edible. It requires a whole can of cocoa. 2 tablespoons would make it edible and plenty chocolaty. </p>
<p>disgusting! im tring to make a cake out of it so far no good</p>

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