It would be hard to find a person who has never tasted chocolate. But someone who does not know the recipe for chocolate is much easier to find. But the time has come to increase the number of people who know how to cook this delicacy.
Chocolate. At the thought of this sweetness, many remember the most famous brands, releasing it in whole batches. It will not be difficult for anyone to name at least some of them. And all because everyone has long been accustomed to buying tiles from leading manufacturers, and cooking delicious chocolate, which would be no worse than in the store, has long become something impossible.
Surely there will be those who at least once tried to surprise friends or relatives with this cocoa product. And, for sure, not everyone (to be precise, a minority) immediately succeeded. Is the recipe for making chocolate really that complicated? In no case! The whole secret lies in the right components and technology. That's all.
You should also consider your financial capabilities. Mainly for the reason that the preparation of real chocolate, which is no different from the store, will cost more than the process of making treats from ordinary products that are always at hand. Accordingly, the result may differ. Below are two recipes that can be used to make both dark and milk chocolate. It's time to get started!
Delicious, easy and fast
Chocolate, the recipe of which is given here, can really be called homemade. Already the appearance of the finished product brings a special atmosphere and warmth into the house. And even if its taste cannot be called restaurant, there is still a desire to try it and plunge into the unforgettable atmosphere of childhood, joy and comfort. And nothing can replace this. In addition, its simplicity does not give even the slightest chance to pass by and not try to create such a miracle in your kitchen.
To prepare it, you will need products that can be found in every kitchen, namely:
- cocoa powder - 4-5 tablespoons;
- sugar (it is better to use powdered sugar, as it dissolves faster) - 2 tablespoons (you can adjust according to your taste);
- milk - half a glass, that is, approximately 125 milliliters (the more it is, the more milky the chocolate will be, and vice versa);
- butter- 50 grams.
You also need to stock up on molds (it is very convenient to use silicone ones). You can take absolutely any form. An ice cube tray might even come in handy.
Cooking is no more complicated than the components that are needed for it. Having collected all the ingredients, you can start cooking: 
- Melt butter. You can do this directly in a bowl placed on a tile, or you can use a water bath. The second option is safer, since the steamed oil will not burn, which cannot be said about the first method. For a water bath, you need to put a small pot or bowl (enamelled or any other suitable one) with water on the fire and bring to a boil. Such a vessel should be placed on top so that it is stable, but does not touch the surface of the water. You need to put a small piece of butter in it and wait until it is completely melted.
- Place 4 heaping tablespoons of cocoa powder in a container. It is important to remember that the more it is added, the harder the chocolate will be. In this case, the result will be dark chocolate.
- Immediately pour 4 tablespoons of milk into the container and start stirring the mixture. Pour all the sugar (better, of course, grind it first in a blender). While stirring the resulting mass, you need to add a little more milk (but not all). The mass should become smoother.
- Add more milk, continuing to stir the mixture. All this is done on the stove.
- If desired, you can also add sugar and milk to make it exactly milk chocolate. This needs to be adjusted based on the color of the mixture. You can carefully try it to understand what needs to be changed in it.
- When the consistency of the chocolate mass becomes liquid (but not too liquid), smooth and shiny, it must be brought to a boil and removed from the stove.
- Next, you need to pour it into pre-prepared molds. A little bit of each so that the chocolate hardens well. If desired, you can add some fillers to it, but it is better to do this as you gain experience, and not the first time.
- Send blanks to the freezer for 2 hours. If you put the molds in the refrigerator, the mass may not thicken very well, but you can use this option if you wish.
- Take the finished chocolate out of the molds. Ready!
The result, as mentioned above, may differ from ordinary chocolate. For example, small milk stains may appear on the surface. This is normal, since ordinary butter was used, which stood out during the freezing process. But this will in no way affect the taste, so you should not be afraid. In addition, such chocolate will not last long in the refrigerator. And it's not about the expiration date, but about relatives who will immediately eat everything to the last piece.
More adventurous solution
The word "adventure" is often associated with adventure. But this does not mean that the second Chocolate recipe will be like an experiment in the kitchen. No need to reinvent the wheel: it has already been done in advance. In this case, a gamble is making chocolate that is as good, if not better, than that bought or made by a chocolate maker. At the same time, it will be more expensive than such chocolate, since all its components are absolutely natural.
Below is a recipe for making real chocolate. For this you will need the following ingredients:
- cocoa butter - 50 grams;
- grated cocoa (this is not cocoa powder, but hand-rubbed lumpy cocoa, which is less common) - 100 grams;
- powdered sugar (regular sugar may not dissolve and crunch unpleasantly on the teeth, as in this recipe heat treatment almost never used) - 4 tablespoons (you can take a little more or a little less);
- vanillin (for taste) - 1 sachet;
- any of the proposed fillers: raisins, dried apricots (chopped), nuts (crushed into crumbs), cinnamon, ginger, coconut (optional).
Products such as cocoa butter or cocoa lumps made from cocoa beans are quite expensive, but the result that can be obtained in the end exceeds all expectations. Like the previous recipe, you will need molds.
To make chocolate according to this recipe, you need to follow these instructions:
- Melt cocoa butter. For this it is convenient to use water bath, so the microwave oven (included on the lowest setting). When it melts, you need to add grated cocoa to it and mix it thoroughly with butter.
- Add powdered sugar to the same container. To make the chocolate milky, you can add a little more milk or replace the sugar with condensed milk. The amount is adjusted according to taste preferences. The whole mass should be mixed well so that there are no lumps in it.
- Add the desired amount of vanilla and mix until smooth. There is no need to be afraid if the mixture seems too thin. Thanks to the cocoa butter, it will harden well.
- And now it's time to pour it into molds, a little bit into each. On top you can pour nuts, dried fruits, coconut flakes and so on. With the help of a spoon, this filling can be easily dipped into the chocolate mixture.
- Place the molds in the freezer until completely frozen. This may take about two hours or more.
- Take out the frozen item. Ready!
Sometimes the soul requires experiments and culinary feats, that is, something special. Try to make chocolate from cocoa at home according to the recipes below.
Homemade cocoa milk chocolate recipe
Ingredients:
- sugar - 25 g;
- cocoa - 95 g;
- rustic oil - 45 g;
- pasteurized milk 2.5% - 45 ml.
Cooking
Melt the butter on a steam bath. Heat the milk in a small bowl, add cocoa and sugar, rub the mass thoroughly so that lumps do not form, but do not allow it to boil. Pour in the oil, stir, now let it boil and boil for a couple of minutes. Pour chocolate into molds and refrigerate. After about 5 hours, your milk chocolate will be ready.
Recipe for homemade cocoa chocolate with hazelnuts
Ingredients:
- rustic oil - 45 g;
- cocoa - 175 g;
- - 165 g;
- water - 110 ml;
- a handful of hazel;
- rice flour - 125 g.
Cooking
Pour all dry ingredients into a bowl and stir. Add warm water, stir and put on a minimum fire. When the mass begins to boil, add a piece of oil and mix vigorously. Pour in gradually rice flour, stir and remove from heat. Pour into a rectangular shape and spread the nuts on the surface. Now the treat needs to be removed in the cold and wait until it completely hardens.
How to make homemade chocolate from cocoa powder - recipe
This gourmet dark chocolate recipe is for those who love specialty desserts.
Ingredients:
- cocoa - 95 g;
- water -125 ml;
- - 45 g;
- sugar - 75 g.
Cooking
In a saucepan, mix sugar and cocoa, add water measuredly - mix. Cook over low heat, stirring. After boiling, cook for a couple more minutes and throw in a piece of butter. Mix thoroughly, wait until the oil dissolves, then pour the mass into a suitable mold. Let the treat cool, smooth the surface, put the form in the cold to solidify.
You can add nuts or raisins to this chocolate. Instead of water, you can add strong coffee, then your chocolate will come out with an unusual coffee aroma and a delicious, rich taste.
How to make hot chocolate from cocoa?
Ingredients:
Cooking
Milk must be boiled. Mix cocoa and sugar in a container suitable for boiling, and, while stirring, add some of the hot milk to them. Mix vigorously so that there are no lumps.
Put the mixture on minimum heat and, stirring, add the rest of the milk. Wait until the chocolate starts bubbling, add vanilla or cinnamon and turn off the heat. Hot chocolate is ready, and the density will depend only on how much cocoa you add.
Many housewives are interested in the question of how to make chocolate at home. It's very simple. The composition of the dessert includes available ingredients that are always at hand. Favorite treat obtained without emulsifiers, additives, dyes, preservatives. There are many easy homemade dessert recipes. Chocolate is made from cocoa butter. Thanks to this product, a solid dish retains its shape. Since the ingredient is too expensive, it home cooking often replaced with butter.
The result is a magnificent homemade dessert, very similar to factory products. In the process of preparing a popular delicacy, there are no difficulties even for novice cooks, since schoolchildren can also prepare chocolate. The most common recipes differ exquisite taste and stylish decor. In order to make chocolate with your own hands and serve it to festive table, it does not take much time, the process takes up to 20 minutes.
We make homemade dessert according to simple recipes
How to make chocolate at home? Creation fine dining, which is often served at the festive table, is a creative process. Homemade chocolate recipes include making liquid and solid chocolate from cocoa powder. The simplest recipe contains the following ingredients:
- 100 g cocoa powder;
- 50 g butter;
- 1 tsp Sahara;
- 2 tbsp milk;
- 1/4 pack of vanillin or vanilla sugar.
Figure 1. Finished homemade chocolate.
When the product contains a lot of cocoa, the chocolate is bitter. When there is very little cocoa, softer. In order to make homemade chocolate, you need to melt the butter, then slightly warm the milk in a saucepan, add cocoa, granulated sugar and vanillin to the milk. The resulting mixture is poured into melted butter, stirred thoroughly to avoid the formation of lumps, boiled over low heat and kept on the stove for 2-3 minutes. The dessert is poured into pre-prepared molds for sweets, muffins, ice, you can use bowls. The dish is then cooled room temperature, if necessary, it is placed in the freezer. Before serving, the dish is removed from the molds. Chocolate can be poured onto a baking sheet. After cooling, it is cut into diamonds, squares, and other shapes. Ready chocolate may look like in fig. one.
The following recipe contains the ingredients:
- 120 g butter;
- 2 cups of milk powder;
- 0.5 cups of milk;
- 1/2 sachet of vanilla sugar;
- 1 glass of granulated sugar;
- 4 tbsp cocoa powder;
- for the filling: dried fruits, nuts, raisins.
How to make chocolate from cocoa? First, milk is heated over low heat, granulated sugar and vanilla sugar or vanillin are poured into it, stirred. Then, in a separate bowl, melt the butter and pour it into the previous products. Pour cocoa into the mixture and powdered milk, carefully and continuously stir, keep on the stove for a quarter of an hour. After that, you can add chopped dried fruits, nuts and raisins as a filling. The dish is cooled until thickened and served at the table.
How to make your own liquid chocolate
Figure 2. Hot chocolate.
Such drinks can be tried in any coffee shop, but they are easy to make at home. delicious drinks, made at home, are very fragrant, the preparation of chocolate does not require special equipment, any professional equipment, chocolate makers. At home, you can make chocolate from cocoa powder or melt the bars of the finished dessert.
The drink recipe contains the following products:
- 3 tsp cocoa powder;
- 5 tsp granulated sugar;
- 300 g of milk;
- 1/4 sachet of vanilla sugar or vanillin.
First you need to heat the milk, then dissolve vanillin and granulated sugar in it. Cocoa is placed in a separate bowl, poured with the resulting mixture, mixed thoroughly, kept on low heat, not brought to a boil. Before serving, milk chocolate is poured into cups.
In a drink, you can replace all or part of the milk with cream, water, these actions allow you to increase or decrease the fat content and density of the dessert. without milk, based on water, it turns out to be light and dietary. But its taste will be fresh. If necessary, liquor, cognac, whiskey, rum, Calvados, as well as spices, additives with a pronounced taste are added to the drink: cardamom, cinnamon, chili pepper, ginger, vanilla. Coffee is often used, which perfectly matches the taste with chocolate. On cream and milk, a softer and more delicate drink is obtained, but it has more calories. If cream is used, the dessert is served in small portions. The best option is a mixture of milk and water.
The recipe for another drink includes products:
- 100 g dark chocolate;
- 400 g milk.
The product is crushed and placed to melt in a water bath at low heat, as chocolate is made without boiling. Water must not be allowed to enter chocolate mass as it will curl up. The product should not be overheated, its melting point is low (30-35°), the consistency is disturbed when overheated. As soon as the mass melts and reaches uniformity, milk is added to it and stirred with a whisk. Dessert is poured into cups. Served with sweets, cookies and other sweets. The finished drink may look like in fig. 2.
Making hot chocolate
Real hot chocolate made from grated cocoa. Raw cocoa liquor is 100% bitter chocolate. It is made by grinding cocoa beans in stone mills. The process does not include heat treatment. Cocoa liquor is low calorie dietary product, it retains all vitamins, trace elements, amino acids. Grated raw cocoa is an indispensable ingredient from which real chocolate is prepared. During the cooking process, the product is melted in a water bath. Hot cocoa lends a drink unforgettable taste and a flavor admired by lovers of sweets.
To prepare a drink you need:
- 3 small pieces of grated cocoa;
- 1/2 cloves of cocoa butter;
- milk and powdered sugar to taste.
First, cocoa butter and grated raw cocoa are melted in a water bath. Milk is boiled and added to this mixture to the desired consistency. Then powdered sugar is added, mixed thoroughly and poured into cups.
The composition of the drink may include liquor. To make hot chocolate with liqueur, you need the following ingredients:
- 3 cloves of grated cocoa or 100 g of bar chocolate without filling;
- 1/2 cup 20% cream;
- 2.5 cups of milk;
- 1/2 cup orange juice;
- 1/3 cup orange liqueur.
Bar chocolate or grated cocoa is crushed and melted in a water bath. Cream and milk are poured into a separate bowl, the liquid is placed in a water bath. In heated liquid base gradually, a few tablespoons, pour melted cocoa or bar chocolate with thorough stirring. Before serving, add to the drink Orange juice and liquor. Rum can be used instead of liquor. The drink is poured into cups and served to the table.
Making your own chocolate is a great way to save time and prepare a wonderful dish, as making chocolate at home is quick and easy.
Today, any hostess has a huge selection of recipes.
Here I collect recipes for homemade chocolate, which is prepared "from scratch", that is, from the source - cocoa butter and cocoa mass. Because for the most part there are recipes for homemade chocolate, when you need to melt the finished bar, or take powders like Nesquik, this is not at all the same. It is very difficult to find recipes for real chocolatiers, I will collect them here, if anyone else knows - write in the comments, send through contacts, I will be very happy!
How I make chocolate: from cocoa butter and cocoa mass
My homemade chocolate from source.
I do not have cocoa beans, but I have cocoa mass and cocoa butter, and I use them.
I usually do this: I melt cocoa butter, after splitting it into smaller pieces. I add pieces of cocoa liquor to the same place, I often interfere. You can add a little cream. I add sugar (I use cane, and put relatively little, a few tablespoons per half liter of chocolate mixture). I heat the whole mixture, often interfere, it gets very hot (at minimum heat), almost boils. You can add a little butter, then the chocolate will eventually be a little softer, better to melt in your mouth. Sometimes I add dry coconut milk but I like it better without it.
I don’t add cocoa powder, it turns out powdered chocolate, as if it’s very cheap, the same with carob. So I do it only with cocoa butter and cocoa liquor with sugar.
After cooking, I take a mixer and beat the mixture well. It is especially important if butter was added - then the mixture is heterogeneous, you need to beat well. It usually takes 5-7 minutes, the mixture will become thick and homogeneous, it doesn’t really pour out, but rather falls out into a mold (I pour it into silicone ones, it’s very easy to pull it out later), and it hardens very quickly. 
It freezes in a cool place, and then it does not become liquid even when warm, that is, it behaves in the same way as a purchased one. With butter - a little softer, without it - quite hard. But always AWESOME! delicious.
FORMS FOR CHOCOLATE.
There are molds for chocolate on sale (there are just excellent ones in Ozone, like this one for example - in the photo on the right), there are silicone ones, but metal ones are more preferable. Can be lubricated with cocoa butter or butter. It is very convenient to use, and just the portions are small. And beautiful.
Making homemade hard chocolate from cocoa beans
For 1 kg of chocolate we need:
350 g cocoa beans (dried)
200g cocoa butter
500 g powdered sugar or granulated sugar
1. Roast and grind cocoa beans. 
Roast the beans, stirring occasionally, on the stove until the skin cracks and begins to pull away from the grain. Shake the pan occasionally to heat the beans evenly. As soon as the beans are so warm that a crackling sound is heard, carefully (very hot!) Separate the grains from the skins with your hands. Grind the grains into a fine powder, preferably in an electric mill. The finer the grinding, the higher the quality of the chocolate (in industrial grinding, the particles reach 25 thousandths of a millimeter).
2. Mix and heat the ingredients.
Mix the roasted and ground cocoa beans with 200 g of cocoa butter, 500 g of powdered sugar and, with constant stirring, heat to 50 degrees Celsius (NOT ABOVE! otherwise the powdered sugar will clump).
Stir long and diligently; in industrial production, the mass remains in motion (conching) for up to 36 hours. Do not add water or other liquid: if the mass turns out to be thick, then you can add 1 teaspoon of cocoa butter.
3. Pour into molds.
Cool the chocolate to 29 degrees and pour the still warm mass into molds, condemn in the refrigerator, after 30 minutes you can get ready-made solid chocolate from the molds.
Sugar - 1 glass. 
Milk - 0.5 cups
Vanillin -0.5 tsp
Butter (you can margarine, but of course good butter is better) -125 gr.
Powdered milk - 2 cups
Cocoa - 4 tablespoons
Boil milk with sugar and vanilla. Add butter to the mixture. When it dissolves, pour in the milk powder and cocoa, stirring constantly, put the mixture back on a slow fire and cook for 15 minutes. When the mass thickens, pour it onto plates moistened with cold water. The layer of chocolate should be no thicker than 1 cm. Cut the cooled mass into squares or rectangles. You can add nuts, raisins, and finely chopped dried fruits to chocolate.
There is somehow very little cocoa in this recipe ... I have not tried to cook this way yet.
5 st. spoons of milk;
50 g butter;
6-8 art. spoons of sugar;
5 st. spoons of cocoa;
1 teaspoon of flour;
ice molds or some other molds into which we pour hot chocolate, I use silicone ones, it is very convenient to get the tiles out of them. 
We take a saucepan, pour milk, cocoa, sugar into it, mix everything and put on fire. Next, bring to a boil and add 50 g of butter. Whisking constantly and slowly, gradually add the flour and bring to a boil again. As soon as the flour is completely and evenly mixed, remove the pan from the stove.
As a filling in chocolate, you can add nuts (chopped walnuts, peanuts or hazelnuts), as well as raisins. You can also fill our chocolate with waffle crumbs. If you are going to make chocolate with a "filling", then it is better to do it in layers at the stage of pouring into molds. Pour half of the mold with chocolate, then pour nuts or other fillings, then pour the rest of the mold.
We take out the molds for chocolate and pour the contents of the pan into the molds, put them in the freezer. After a few hours, the chocolate will become solid and ready to eat.
Here is the same as in the previous recipe - not enough cocoa ...
From the comments on this recipe:
And if you cook according to the written recipe, you get the usual homemade icing with flour. My mom used to cook this all my childhood. She is very good at watering cakes, and so as not to stick, you can sprinkle something on top ( coconut flakes, walnut, etc.). Cocoa also has such a property, which I noticed while working as a confectioner, when adding it to a biscuit or shortbread dough more flour is needed. So if you add more cocoa, then the "chocolate" will not harden at all.
And another recipe for homemade chocolate from cocoa powder.
You will need: powdered milk - 250 g, cocoa - 70 g, sugar - 500 g, water - 150 g, butter - 100 g. ( Attention! According to this recipe, chocolate is difficult to cook solid, there is too much water; if you want solid chocolate, then greatly reduce the amount of water, to a minimum, so that the sugar just dissolves).
Mix milk powder with cocoa, pour into hot syrup (sugar plus water), beat thoroughly. Add butter, stir until butter is melted.
Lubricate the form with butter, pour the chocolate mass into it and with a knife greased with butter, level the surface. If desired, you can draw various patterns on the surface of the mass with the tip of a knife.
After cooling the mass, place it in the refrigerator for final solidification.
Ready sweets
For those who prefer to buy ready-made, rather than cook on their own, is on sale very original sets of goodies and sweets, in gift boxes.
This is exactly a gift option: sweets are tasty and of high quality, and the packaging is funny, for a gift to relatives and friends.
An easy way to make a cute gift even if you don't know how to cook. You can, of course, buy just an ordinary chocolate bar or a box of chocolates, but this is not as interesting as the original sweets.
The most favorite sweet of most sweet tooth has always been and remains chocolate: milk, dark, white, with nuts or other fillings - which varieties of this delicacy are not invented by enterprising and resourceful. That's just the quality and taste of today's chocolate has decreased significantly, as more and more different kinds of chemical elements began to be added to its composition. But for those who are not lazy, you can always find an alternative by preparing this deliciousness yourself. Of course, making truly real chocolate at home is almost impossible, if only for the reason that the main components (cocoa beans, for example) are simply not found in our stores). Accordingly, homemade chocolate is somewhat inferior in quality to industrial chocolate.
How to brew chocolate at home But on the other hand, it is more harmless for all sweet tooth, because it is made without the addition of preservatives and any dyes.
Ingredients for homemade chocolate:
How to brew chocolate at home 5 tablespoons of fresh milk, granulated sugar and cocoa powder
a quarter teaspoon vanilla
50 g butter
teaspoon of flour
Making homemade chocolate according to the photo steps of the recipe:
Pour the milk into a saucepan and heat it up.
How to brew chocolate at home Separately mix granulated sugar with cocoa powder and pour into warm milk.
How to brew chocolate at home 
How to brew chocolate at home We put the ladle on low heat and, stirring constantly (it is very convenient to do this with a small whisk - no lumps form), bring the mixture to a homogeneous state. Then we mix the butter into the resulting viscous mass and, without stopping stirring, let the chocolate mixture boil.
How to brew chocolate at home In a small bowl, mix vanillin with flour and, pouring into a boiling mass, stir quickly.
How to brew chocolate at home 
How to brew chocolate at home Lubricate the molds (it can be silicone or plastic molds for ice) for our chocolate with butter (can be creamy) and pour the hot chocolate mass into them.
How to brew chocolate at home 
How to brew chocolate at home For lovers of chocolate with nuts, you can add chopped nuts to the mass. Next, we send the molds with chocolate to the freezer until the product hardens (overnight). We take out the frozen chocolate from the molds and you can take a sample.
How to brew chocolate at home How to brew chocolate at home
It turned out not as hard as store chocolate, but in its own way palatability little inferior to it.
Bon appetit sweet tooth!
