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Homemade Milk Chocolate

A community recipe by

Not tested or verified by Nigella.com

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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.

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 2 Others have said

    • 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
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