- Melt coconut oil/vegetable shortening in a saucepan over medium to high heat.
- Add the sugar and stir gently.
- Add cocoa and milk powder and fold the ingredients in while stirring.
- Add the vanilla or chocolate extract to bring a kick to the chocolaty flavor.
- Mix everything until a smooth and silky consistency is achieved.
- Pour the chocolate mixture into silicone molds. If you don’t have any, you can simply use an ice tray.
- Shake and tap the mold a bit to remove any air bubbles that might be present.
- Refrigerate the chocolate for 2 hours or until the chocolate completely sets.
Homemade chocolate typically lasts 3-4 months, but we all know it would be finished in less than a week! Even though homemade chocolate comes with a shorter shelf life, as long as you make them in small batches, you won’t be wasting any ingredients and will be eating a much healthier alternative to factory-manufactured chocolates. The best part is that you can experiment with different flavors and create your own version of this delicious treat. Once you have mastered milk chocolate, you can make other types easily.
- White chocolate isn’t chocolate. Yes, it’s a lie that we have all been unintentionally told because chocolate needs to be derived from cocoa beans whereas white chocolate is only made from milk solids!
- While filming ‘Willy Wonka and the Chocolate factory’, they actually made a river out of actual chocolate. It was made from chocolate, cream and 150000 gallons of water.
- Thorntons created the world’s largest chocolate bar weighing 5,792.5 kg to commemorate their 100th
- Cadbury was the first company to make a chocolate bar in 1842.