One of my favorite types of chocolate in the whole world (after dark chocolate, of course)! No fancy-schmancy ingredients or special treatment. Really easy to prepare and delicious results in no-time!
Nutrition stats: 99kcal / 10g carbs / 5g fat / 3g protein
Homemade chocolate
Servings: 40 slices
Calories: 78kcal
Ingredients
- 380 g powdered milk I used Dr.Oetker's
- 250 g white sugar
- 150 g butter 65%
- 120 ml water
- 6 tbsp black cocoa
- 2 ml rum essence
Instructions
- Start by laying a cling foil sheet over a small sized glass or ceramic tray (I used a 15x21x6 cm glass tray).You could also butter the sides and bottom to allow easy removal of the chocolate, but I really think the cling foil is the best mess-free solution.
- Sift the powdered milk and cocoa in a large bowl. Whisk until combined.
- Add the water to a small saucepan on medium to low heat, then add the sugar and bring to boil. Leave to boil on low heat for 10 minutes from the moment it started bubbling.
- Add the diced butter and the rum essence to the sugar syrup and stir with a spatula until the butter is completely melted.
- Add the liquid composition over the powdered milk and cocoa and stir vigorously with a wooden spatula. You have to move fast with this composition as it hardens really quickly.
- Once everything is combined, transfer the obtained paste to the glass/ ceramic tray on top of the cling foil.
- Leave to cool down at room temperature, then insert in the fridge for at least 2-3 hours.
- Take out of the fridge, pull the sides of the cling foil and transfer the chocolate to a cutting board. Use a large knife to cut half a centimetre slices width-wise, then each slice in half. Since I used a 15x21x6 cm glass tray, I obtained 20 slices which I cut in half, thus resulting in 40 small slices.
- Keep in the fridge until serving.
