I am posting this recipe on the request of Sameera, one of our regular readers.
Many of the recipes I have in my collection have evolved over repeated experiments in the kitchen. I first read a recipe for making milk chocolate at home in a Tamil magazine – although the recipe din’t exactly give me desired results. After a few attempts, I made additions and modifications that gives milk chocolate that looks and tastes like milk chocolate.
Here’s the recipe:
- Milk Powder – 4 cups
- Cocoa – 1 cup
- Sugar – 2 1/2 cups
- Water – 3/4 cup
- Chopped Nuts – 1/2 cup
- Butter – 1/2 cup
*cup = teacup measures approximately 4 oz. Can be subtituted with any small cup you use at home as long as the ratios are maintained.
- Mix Milk Powder and Cocoa together in a bowl. Keep chopped nuts and butter ready. Grease a flat plate or oven dish with some butter or ghee.
- Boil sugar and water in a deep kadai on a medium flame till you get a syrup of one thread consistency. This is very important to get the chocolate right.
- Take off the flame and add in the Butter. Stir to mix the butter.
- After the Butter melts add chopped nuts and milkpowder/cocoa mix and stir well with a flat ladle. This should form a soft ball. Other wise add some more milk powder and cocoa powder.
- Transfer this into the greased plate or oven dish. With a back of a greased clean flat container (like a dawara in tamil) smoothen the surface and cut into pieces with a plastic knife, when it is lukewarm.
- Take out the pieces after it cools down and store in an air tight container. If your chocolate did not set, it means the syrup had not reached one thread consistency.
Cadbury’s cocoa powder and Brittania’s Whole Milk Powder give the best results in my experience. Try making milk chocolate in small quantities first.