HOW TO MAKE MILK CHOCOLATE

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

Everyone loves chocolate because chocolate makes people happy. There is, however, a health concern about eating too much sugar. If you use chocolates with very high sugar content, your fear is warranted.

Regular chocolate eaters receive a host of benefits for their hearts, including lower blood pressure, lower “bad” LDL cholesterol and a lower risk of heart disease. One of the reasons dark chocolate is especially heart-healthy is its inflammation-fighting properties which may reduce cardiovascular risk.

Ingredients

3/4 cup Cocoa powder 1/4 cup Milk powder 1 cup powdered sugar 1 tsp Vanilla or chocolate extract 3/4 cup Coconut oil/vegetable shortening.

method;

1.       Melt coconut oil/vegetable shortening in a saucepan over medium to high heat.

2.       Add the sugar and stir gently.

3.       Add cocoa and milk powder and fold the ingredients in while stirring.

4.       Add the vanilla or chocolate extract to bring a kick to the chocolaty flavor.

5.       Mix everything until a smooth and silky consistency is achieved.

6.       Pour the chocolate mixture into silicone molds. If you don’t have any, you can simply use an ice tray.

7.       Shake and tap the mold a bit to remove any air bubbles that might be present.

8.       Refrigerate the chocolate for 2 hours or until the chocolate completely sets.