Homemade Milk Chocolate

A community recipe by WDGH

Not tested or verified by Nigella.com

Introduction

I have tried lots of different recipes for chocolate making and have settled for this which is easy to make and gives consistently good results. This recipe makes a bar of about 130g.

Ingredients

Serves: 1

Metric Cups

50 grams cocoa butter
50 grams icing sugar
25 grams milk powder (Full fat)
13 grams cocoa powder (Unsweetended)

1¾ ounces cocoa butter
1¾ ounces confectioners' sugar
⅞ ounce milk powder (Full fat)
½ ounce unsweetened cocoa (Unsweetended)

Method

Homemade Milk Chocolate is a community recipe submitted by WDGH and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

To ensure a good product, its import that all equipment is clean and free of any water contamination. Use a steel saucepan and metal utensils.

Use a Bain-Marie if you are able to improvise one, which will reduce the chance to overheat the chocolate.

Sieve the icing sugar and cocoa powder together to remove any lumps. Set aside.

Blitz the powdered milk in a blender until it is a fine powder. Set aside.

Melt the cocoa butter slowly in the saucepan until it is fully melted.

Add the milk powder first and stir continually until it is fully dissolved.

Add the icing sugar and cocoa powder mixture and stir continuously.

Keep stirring until all the ingredients have dissolved and combined to make a smooth, glossy mixture.

Remove from the heat for about five minutes, give a final stir and then pour into moulds.

Allow to set and enjoy!

To ensure a good product, its import that all equipment is clean and free of any water contamination. Use a steel saucepan and metal utensils.

Use a Bain-Marie if you are able to improvise one, which will reduce the chance to overheat the chocolate.

Sieve the confectioners' sugar and unsweetened cocoa together to remove any lumps. Set aside.

Blitz the powdered milk in a blender until it is a fine powder. Set aside.

Melt the cocoa butter slowly in the saucepan until it is fully melted.

Add the milk powder first and stir continually until it is fully dissolved.

Add the confectioners' sugar and unsweetened cocoa mixture and stir continuously.

Keep stirring until all the ingredients have dissolved and combined to make a smooth, glossy mixture.

Remove from the heat for about five minutes, give a final stir and then pour into moulds.

Allow to set and enjoy!

Tell us what you think

What 4 Others have said

Found this recipe great and far more reliable than another one I tried. Thanks a bunch for posting it! :)

Posted by apat93 on 18th February 2021
Looking to try this, but cant get full fat milk powder anywhere, will skimmed milk powder do?

Posted by apat93 on 12th February 2021
It worked for me, thanks for the recipe.

Posted by zilch on 3rd September 2017
This is quite a good simple recipe. It's hard to find a recipe for real chocolate let alone real milk chocolate. I doubled the ingredients and simply followed the instructions. It's pretty good but the chocolate took at least 5 hrs to set (in a cool spot - room temp place that I could find in our house in Texas) then I put it in the fridge. A good snap and chocolate taste but not amazing. I can't wait to add enhancers - vanilla or chilli and now that I know about tempering I shall try that on marble to improve the "snap". Thanks for posting this.

Posted by Byrnsey on 13th July 2016

Introduction

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What 4 Others have said

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