How to cook healthy milk chocolate

A bit of history

Approximately in the 16th century, Spanish chefs invented a recipe for chocolate, which was kept in strict confidence. But, as you know, all the secret sooner or later becomes obvious. In the 17th century, the French still managed to find out the technology for preparing a delicious treat, and since then chocolate has been prepared in London, Amsterdam, Paris and many other European countries. In 1700 in England they learned to make milk chocolate, no less tasty and useful.

True, its cost was too high, so the delicacy was an expensive, exquisite dessert that only rich people could afford. In order to expand the sphere of consumption, in the 19th century a single tariff for the importation of cocoa beans was set at a rate of one penalty. Thanks to which chocolate has become more accessible and popular. In 1847, an English company introduced the recipe for the preparation of chocolate in tiles. Very soon chocolate icing appeared in cookies, wafers and sweets.

In the 21st century, milk chocolate is produced on a large scale. Without this dessert, we no longer imagine our life. It excellently raises the mood and has a beneficial effect on the heart system. Therefore, it is loved not only by children, but also by adults. In cooking, it is usually used in a variety of pastries, often it even enters the second course and sauces (for example, in the Mexican sauce "mole").

If you are making a romantic fondue dish, then it's better to use a chocolate bar containing at least 50% cocoa, in extreme cases milk chocolate. The main thing is, with a kindling, do not overheat it, otherwise it will become bitter and hard. The easiest and easiest way to melt the delicacy is to break it into small pieces and put it into the microwave for 15-20 minutes. The second option is a water bath: put pieces of chocolate in a refractory bowl, then install it over a saucepan with boiling water.

You ask how to make homemade chocolate yourself? It is simple enough, at the same time the delicacy is very fragrant and delicate. The natural product should contain grated cocoa 55%, cocoa butter 25%. Other ingredients: cream, powdered sugar, condensed milk, milk, nuts, dried fruits. Take 5-7 pieces of grated cocoa, melt in any of the above ways and for sweetness, add sugar powder or condensed milk to the mixture - home made chocolate is completely ready.

You can pour it into molds and leave it in the freezer until hardening, and you will get a delicious and useful product. If desired, you can add dried apricots, prunes, raisins and nuts. If you want to surprise the guests, cut fresh fruits and dip them into a hot chocolate mass, and then let them stiffen for a while. Get an exquisite dessert at home, which will please any gourmet.

Prepare milk chocolate at home, too, will not be difficult. We will need cocoa butter, grated cocoa, condensed milk. You can use milk powder instead of condensed milk. All components are whipped in a blender, the resulting cream is poured into forms. After solidification, a very tasty dessert is obtained.

Hot chocolate

You can just melt the chocolate, and you can melt the cocoa butter and grated cocoa (proportions: three pieces of cocoa - 0.5 lumps of oil). In this mixture you need to pour the boiled milk and add the powdered sugar to taste.

Preparation of white chocolate does not take you more than an hour. Mix the milk powder (100 g), cocoa butter (100 g), vanillin and sugar powder (100 g). This sweetness is prepared without cocoa powder and liquor, because we need to achieve a cream shade. White chocolate has a similar structure with milk, and the absence of cocoa powder allows you to keep the original caramel flavor.

Many manufacturers, saving on ingredients, add hydrogenated vegetable fats, which with real chocolate have nothing in common. In this regard, homemade chocolate has a number of undeniable advantages!