For those deciding to make a homemade chocolate recipe for the first time, then dark chocolate is usually the go-to. However, it’s just as simple to make this delicious homemade milk chocolate recipe with just four ingredients and no refined sugars (definitely no icing sugar)!
- Cacao Butter (or cocoa butter)
- Cacao Powder (or cocoa powder)
- Dry Milk Powder (or Coconut Milk Powder for a dairy-free version)
- Maple Syrup (or your favorite natural sweetener of choice)
- Pinch of salt
Cacao is actually one of the highest sources of antioxidants in foods, containing protein, fiber, iron, magnesium, as well as a high amount of flavonoids.
You would need a chocolate mold and a double boiler.
Begin by setting up your double boiler by adding a few inches of water to a medium saucepan, and topping with a heat-proof bowl that is slightly larger than the circumference of the pan. Make sure the bottom of the bowl isn’t touching the water.
Bring the water to a gentle simmer over medium-low heat. Meanwhile, if you have a large piece of cacao butter, chop it into small, even pieces. This will help it to melt quickly and evenly, without scorching.
Add the cacao butter to the bowl and whisk or stir gently but often, to reduce the risk of scorching.
Once completely melted then sift in the cacao powder and milk powder and stir to thoroughly combine.
Add the maple syrup, or sweetener of your choice, and mix once more, until smooth and combined. Turn off the heat and remove the bowl from the pan.
Leave to cool for a few minutes, not too much, or else the chocolate will begin to solidify – just enough to slightly cool down. Give one final stir.
Pour the mixture into the candy mold(s) of your choice and leave it in the freezer to set.
This should only take 20-30 minutes and then can be transferred to the fridge (or kept in the freezer).
Add any additional flavorings at this point, once it has
been removed from the heat. I.e. vanilla powder or vanilla extract, other
natural flavor oils, coffee, spices, freeze-dried fruit, etc.
How to store?
Due to being untempered, this homemade milk chocolate is
best stored in the fridge, with a shelf life of two weeks. You can also store
the chocolate in the freezer for a few months, likely 3-4- although they’ve
never lasted longer than a couple of weeks before I’ve eaten them all.
You can use coconut oil instead of cocoa butter if
preferred. In fact, this can be somewhat easier to work with