I have started a new series Recipe Request in my blog from last month. Readers can ask me about any recipe and if it is there in my blog I will send you the link and if it is not there, I try to make it and post it in my blog. This is my third post on Recipe Request. And I have two recipes pending, but will try to post them soon. Coming to today’s recipe, one of my readers mailed me for the recipe for homemade chocolates. This is not melting the chocolate bar and filling the moulds. This is actually made from scratch with cocoa powder and milk powder. After going through the recipe many of you may argue that this is some kind of cocoa peda but I would like to say that when you take a ite this tastes just like bitter sweet chocolate. You may not be able to fill the mixture in moulds but you can slice it into squares and relish. Today is my birthday and Sruti wanted me to bake a cake. But I opted for this chocolate. She is enjoying my birthday with whole lot of home made chocolates.. I had this recipe in one of my cookbooks. My mom gave me this cook book when I got married. There is a tradition in our family. Whenever the girl gets married, mothers give them this recipe book. My mom had a copy given by her mother and all my aunts have a copy each. This recipe book is in Tamil and has all types of recipes ranging from sweets, snacks to cakes, cookies, squashes and jams. I refer to this book often. And the chocolate recipe has been in my to do list for long. There is even a butterscotch candy recipe which I have planned to make after the chocolate is over. I made two batches of chocolates. The first batch I made yesterday, I topped the chocolate with nuts and while slicing all the nuts fell out. So today, I added the nuts to the chocolate and mixed it before pouring into the tin. The important point to be noted while making this chocolate is you need to get one string consistency sugar syrup. If the syrup doesn’t reach the consistency you will end up with a soft chocolate which will not set and if the consistency goes over the one string consistency, you will be left with rock hard chocolate.
To get the perfect consistency, keep on testing the syrup. Touch the spatula dipped in the syrup with your forefinger. Now held together the fore finger and thumb and try to move them apart. If a string forms between your fingers which doesnot break, then it is the correct consistency. Remove the pan from stove immediately. And have warm butter ready. If your butter is cold while adding to the hot syrup, it might decrease the temperature of the syrup and speed the setting process which is not at all good. I have used gram measurements for precise quantitiy.
Milk Powder-320 gm
Cocoa Powder-60 gm
Vanilla Essence-1 tsp
Chop the almonds and pistachios.
Sieve the milk powder and cocoa powder in a bowl.
Grease a tray with butter and keep it ready.
In a heavy bottomed pan add sugar and water and bring it to boil.
Melt butter and keep it warm.
Keep on stirring until the syrup reaches one string consistency.
Once the consistency is reached, remove from flame and add in the butter and vanilla essence.
Now add the cocoa powder and milk powder and stir continuously until it forms a smooth mixture.
Add in the chopped nuts and mix well.
Pour it into the greased tin and with the help of a spatula smooth the top.
Allow it to cool completely.
Flip the tin and remove the chocolate bar on to the counter.
Slice into squares or rectangles and enjoy!!!