How to Make Chocolate From Scratch

Step 7: Using the Chocolate!

If you need some hints on how to use the chocolate, I think Instructables might have your back.

Bon appetit!

Comments

[Egah66]

If I want milk chocolate - do I just stir in milk to the melted heated chocolate during the Tempering process? Can't wait to try this - thanks

[Mongpoovian]

Milk itself won't work, because the moisture will cause the chocolate to seize. Cream wouldn't seize the chocolate, but you'd end up with something closer to ganache. :)

PearlZenith's got it right - you'd want to add powdered milk, either at the end of the grinding process or during the conching step - that will ensure that the milk is evenly distributed. Typical milk chocolates are around 45-55% cocoa solid, so you'd want to add about 30% sugar (by weight) and then 20% powdered milk (also by weight). For a hundred gram batch, that would be 50 grams cocoa nibs, 30 grams sugar, and 20 grams powdered milk.

[Egah66]

Thanks. Just got my roasted chocolate nibs today in the mail - can't wait to try this.

[PearlZenith]

I"m guessing you want to use powdered milk, if you're adding milk, but probably at the time you add the sugar or spices.

[Egah66]

Good point - thanks

[Happy2Think]

It was one of thw best instructables I have seen, it is well explained and the video is excelent.

Please keep up the good work, and thanks for this instuctive.

[Mongpoovian]

Thank you!