Making Homemade Chocolate from 100% Cacao Powder

At first, I thought making chocolates from scratch is a job that is best left to the professionals. I realized I was wrong. That is after giving in to it the first time and somehow succeed…well, at least after everyone delighted on it for the first time too – including my colleagues at work.

I have low tolerance on sweets really, including chocolates and when I do, I prefer dark and nutty ones…though that didn’t stop me from exploring.

Of course I wouldn’t have made it without the handy recipes from the web. As early as December last year, while my cacao powder is still on process, I have already collected some recipes on how to make chocolate at home.

So now let’s get started…

The Ingredients:
¾ cup butter
½ cup cacao powder (alternatively you can use cocoa powder found at grocery stores)
¼ cup all-purpose flour
¼ – ½ cup icing or granulated sugar (honey or any type of sweetener are okay too)
½ cup powdered milk

Ideas for addition
The above ingredients form the foundation of the recipe. However, if you want to jazz it up a bit, you may consider adding any of these:

  •  cocoa nibs
  • dried
  • berries
  • raisin
  • crushed nuts
  • seeds
  • rice crisps
  • chili powder
  • mint
  • vanilla extract
  • green tea extract
  • or anything else you like!

I added mine with about ½ cups of chopped almonds.

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The Steps

1. Grate or cut butter into small cubes. It will melt easier that way.
2. Place butter in a heat-safe cup or bowl. Then place the cup or bowl in a shallow pan containing a small amount (about 1 cup) of simmering water. Stir the butter occasionally until smooth.
3. Temporarily, remove the bowl from heat. Pour in cocoa powder and stir.
4. Gradually pour the rest of the dry ingredients (flour, sugar, powdered milk). Put the bowl back to the pan and stir continuously until smooth.
5. You can add the rest of the additions at this point.
6. Place the chocolate into mold. Let it cool at room temperature before placing it in the fridge. An hour will do and about 30 minutes if in the freezer.

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7. Indulge in moderation with family and some good friends.

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So what I did was a refrigerated chocolate. Meaning it has to stay cooled for it to maintain its shape. Although it is great, but I am also looking to produce something that is shelf stable. So I am in search for the best ways to temper pure cacao powder-made chocolate. With hundreds of sources online, it must be as easy as looking for tonkers at MF.

I’m starting to fall in love in to this baking thing. I can’t wait for summer to kick in then I would have all the time in the world to get messy.

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Homemade + No Bake White and Dark Chocolate Truffles

I’m still the same person that I am –  without a sweet tooth – at least as of this writing… but who knows where this new found passion of mine will take me in the coming days.

Inspired by the first produce of my homegrown cacao tree on my front yard, I expressed in my post here that I shall be making a treat out from it. And that something happened to be this…

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…my first homemade chocolate truffles attempt!

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As mentioned, it is homemade so I took full liberty to do it the way I want it. Also I promised a friend (a fellow blogger) the recipe and so here it is…

We start off with the ingredients.

  • Crushed Grahams, toasted bread, or any crackers and biscuits of your choice
  • Unsweetened Butter
  • Evaporated Milk
  • Sugar (optional)
  • Melted white and dark chocolate for coating

For the preparation, simply mix all the first four ingredients together. You may use just enough amount of butter and milk to moisten the ground or crushed biscuits.  On a two separate containers have your melted white and dark chocolates ready.

From the mixture, scoop a generous amount, enough to form small balls (not too small, not too big). Using a spoon, gently dip to cover each ball with the melted chocolates – one at a time. The use of a chocolate molder, if available will make the job much more efficient though. Mine are still on its way and Christmas can’t wait. LOL!

For the final touch, drizzle the remaining chocolate melt on top of the balls, let it cool in a room temperature or in the fridge for a while, and you’re done.

How sweet you want your truffles to be will depend on your personal preference. I like mine bittersweet. In my case, since I am using homegrown cacao powder, I had a chance to suit it to my own taste. But then, you can always get chocolate bars from the supermarket. You’ll just have to be extra careful in melting chocolates though because it’s isn’t easier than you might think.

Up Next: How to Make Homemade Chocolates and How to Safely Melt Chocolate Bars

Related Post: Making Way for that First Chocolate-Flavored “Something”

 

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Our Humble New Year’s Eve Table

The world is welcoming a brand New Year and celebrations are everywhere!

One of the New Year rituals we have inherited from the ancient time is the preparation of the New Year’s Eve banquette, where we give emphasis on indulgence. This along with the other beliefs (such as gathering 13 round fruits, wearing something red and shooing the bad spirits away through lighted fireworks) are said to attract good fortune for the New Year.

Regardless of the reason though, there was so much excitement in me as we’ve prepared our New Year’s Eve banquette table. It turned out very humble but behind it is a very proud soul.

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I couldn’t thank enough the “Santa” who gave in to my newly-discovered passion (cooking/baking) and for generously supporting it with a brand new electric oven (as my Christmas present :D) – making all these holiday preparation possible.

Roasted whole chicken, baked ham in pineapple, pasta recipes and some pastries – all these went in and out straight from the new oven. Imagine the joy it brought me. I’m such a happy, contented brat this year! I couldn’t ask for more…hmmm… at least for now. LOL!

HAPPY NEW YEAR, to all Juan!

 

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