Basic Gourmet Recipe
Since most people don't have several days to devote to chocolate making, the following basic gourmet recipe shaves off several days by starting with cocoa powder. Cocoa powder substitutes for roasting, grinding, and processing raw cocoa beans.
When purchasing ingredients for this recipe, make sure you buy the very best cocoa powder you can afford. The better quality cocoa powder will yield a richer, more satisfying chocolate taste.
- 2 cups cocoa powder
- 3/4 cup butter, softened to room temperature
- 1/2 cup sugar
- 2/3 cup whole milk, room temperature
- 1/4 teaspoon salt
- 1/4 cup powdered sugar
- 1 cup water
- Heavy saucepan
- Measuring cups and spoons
- Chocolate molds
- Heat the water in a medium-sized saucepan until simmering.
- Cream the cocoa powder and butter together into a paste.
- Add the cocoa mixture to the hot water. Bring it back to simmering, and then remove from heat and transfer the cocoa mixture to a bowl.
- Sift the two sugars and salt together in a separate bowl to eliminate any lumps.
- Add the sugar to the cocoa mixture and stir well to combine.
- Add the milk slowly and stir.
- Pour the chocolate mixture in thin layers into molds and freeze or refrigerate until firm.
The recipe doesn't produce tempered chocolate, it is a more firm truffle consistency. You can make it harder by substituting softened cocoa butter for dairy butter - that will give it a raw chocolate consistency (firmer than truffles, but softer than a candy bar). If you want it harder still, you can reduce the amount of water or eliminate it all together using a double boiler to heat the cocoa mixture instead.
The thinner you pour it, the harder it will become as well; thick chocolate molds will produce a fudgier consistency.That is the recipe in case other people want to use it. I plan to make the chocolate next week or maybe this weekend. Than I will add anything else like nuts or other candy to the chocolate.