Hello,
I am in the UK and having trouble finding a simple article helping me with this.
I want to make my own chocolate and use my moulds so create my own chocolate bars. I want to make something nice for a partner - and possibly sell customised chocoalte in the local area.
I cant find the ingrediants anywhere - I don't want to grind my own cocoa beans and want to make in home.
I received this reply on Yahoo:
It says 'powdered sugar', is this a special type of sugar or can I go to tesco and buy some slow calorie granulated sugar - i'm thinking not so where do I get this from?
'healthy balance butter spread' - what the heck is this? Can I just use normal butter or is it a type of cocoa butter? As somewhere else I read it requires cocoa butter...??..
Like the website I was looking at sells this: gojiking . co . uk /shop/index.php?main_page=product_info&products_id=160
I want to make a couple of 200gram bars but no website gives the quantities in measurements and I do not want any going to waste as cocoa powder is not cheap...
Maybe if someone has a recipe and what quantity it produces I can break it down to smaller portions......
ALSO, as you know I will put it in my moulds and the chocolate I want to produce I want to place in my moulds and I assume they harden up when they cool to be like normal chocolate.......
What if I produce too much,store it in the fridge, re-heat and mould at a later date, is this acceptable with regards to quality ect...
I would really appreciate your feedback and guidance as I am a little lost......
Thanks
I am in the UK and having trouble finding a simple article helping me with this.
I want to make my own chocolate and use my moulds so create my own chocolate bars. I want to make something nice for a partner - and possibly sell customised chocoalte in the local area.
I cant find the ingrediants anywhere - I don't want to grind my own cocoa beans and want to make in home.
I received this reply on Yahoo:
So for clarity, if I buy this cocoa powder (gojiking . co . uk /shop/index.php?main_page=product_info&cPath=27&products_id=121) then is this suitable?The easy way:
step 1Supplies.
You will need: 3/4 cup of unsweetened cocoa powder (ground cocoa beans), 1/2 cup powdered sugar (or more if you like sweeter chocolate), healthy balance butter spread, Coph…
step 2Add the dry ingredients.
Add the cocoa powder and sugar.If you want sweeter chocolate (this is somewhat bitter) add some more sugar.
step 3Add the unsweetened chocolate.
Add the unsweetened chocolate (you need about five pieces) and heat.
step 4Add the fat!
Add whatever fat you are using but melt it before adding to the pan!
step 5Heat and stir.
Keep heating and constantly stirring the chocolate. If it is to lumpy, slowly add some of the fat until it looks smooth without large lumps.
step 6Put into desired mold and enjoy!
Place into a mold or a baking sheet and place in the freezer.when cool and hard you can eat it! If you want you can add more butter and no chocolate to make fudge! …
I wont give you the hard way it tastes disguisting, and you need to roast and chop up beans.... HARD!
It says 'powdered sugar', is this a special type of sugar or can I go to tesco and buy some slow calorie granulated sugar - i'm thinking not so where do I get this from?
'healthy balance butter spread' - what the heck is this? Can I just use normal butter or is it a type of cocoa butter? As somewhere else I read it requires cocoa butter...??..
Like the website I was looking at sells this: gojiking . co . uk /shop/index.php?main_page=product_info&products_id=160
I want to make a couple of 200gram bars but no website gives the quantities in measurements and I do not want any going to waste as cocoa powder is not cheap...
Maybe if someone has a recipe and what quantity it produces I can break it down to smaller portions......
ALSO, as you know I will put it in my moulds and the chocolate I want to produce I want to place in my moulds and I assume they harden up when they cool to be like normal chocolate.......
What if I produce too much,store it in the fridge, re-heat and mould at a later date, is this acceptable with regards to quality ect...
I would really appreciate your feedback and guidance as I am a little lost......
Thanks