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Homemade Cooking Chocolate

Strictly speaking, this is not real 'chocolate' as it doesn't contain cocoa butter. It's more like a hard fudge used in baking.

 

Sweetie Pie eats cookies like they're going out of fashion. She especially likes chocolate chip cookies. This chocolate is a great alternative to using store bought chocolate (containing unwanted sugar.) A cheap and sugar free option for baking recipes that call for chocolate!

Dextrose Homemade Cooking Chocolate

Makes approximately 350g

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MAKE THIS AHEAD OF TIME SO IT HAS TIME TO SET!

Ingredients

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  • 1/2 cup (70g) dextrose

  • 1/2 cup (52g) full fat milk powder

  • 1/2 cup (125g) whole milk

  • pinch salt

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  • 80g unsalted butter, roughly chopped​

  • 1/4 cup (22g) full fat milk powder (extra)

  • 1/4 cup (70g) dextrose (extra)

  • 1 teaspoon vanilla extract

 Printable PDF 

  1. Line an 18 x 18cm square cake tin with baking paper.

  2. In a medium saucepan, combine the first four ingredients - 1/2 cup dextrose, 1/2 cup milk powder, milk and salt.

  3. Whisk over a medium high heat until mixture begins to boil.

  4. Whisking constantly to keep from sticking to the pan, boil mixture for around 4 minutes. By this time it will have started to thicken.

  5. Turn heat to low, continue whisking constantly until very thick and threatening to stick to the pan - about another 5 minutes. You are aiming to get rid of as much moisture as possible. Don't worry if you get a few brown bits from the bottom of the pan.

  6. Mixture should now be the consistency of a very, very thick custard. Remove from the heat.

  7. Immediately add half of the chopped butter, whisking to combine.

  8. Add vanilla and rest of the butter, whisking well.

  9. Finally add the extra 1/4 cup of milk powder and extra 1/4 cup of dextrose. You may find it easier to switch to a wooden spoon at this stage, as it becomes too thick to whisk.

  10. Beat with a wooden spoon for about 1 minute to dissolve powders.

 

Note: At this stage you can leave it as white chocolate. Just skip the next step and got to step 12.

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11. Beat cocoa into mixture until well combined -about 1 minute.

12. Using a spatula, scrape mix into paper lined cake tin, spreading out to about 1cm thick.

13. Cover with cling film - pressing down over the chocolate and place in the freezer overnight.

14. After 24 hours chocolate should be firm enough to use. It will be a fudgy texture - not hard like chocolate. Leave it in the freezer and it will become harder over time.

15. Store wrapped tightly in cling film or in an airtight plastic container in the freezer for up to 3 months.

 

 

 

 

 

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