Not everyone lives in a city with many vegan options, and if it's hard to find vegan chocolate where you live I have the perfect recipe for you! Today's post is a super simple homemade vegan milk chocolate recipe that everyone can make at home.
Why look for options onlie and wait a long time for it when you can simply make it at home? The reality is that not everyone lives in a city that sells vegan chocolate. But you don't have to suffer because I'm going to teach you a simple recipe that you can make at home.
Before starting the recipe, it's good to make sure you have a mold where you're going to make the chocolate. It doesn't need to be a chocolate mold, but it does need to be something malleable so you can pull the chocolate out when it hardens. Here are some options I recommend:
INGREDIENTS:
75g raw cocoa butter
75g icing sugar
25g soy or coconut milk powder
25g cocoa powder
IMPORTANT INSTRUCTIONS:
We are going to make this recipe in a bain-marie so you will need a pan and a glass vessel. If you don't have a glass bowl you can use a metal one but it will heat up faster so you'll need to be careful not to burn yourself. Don't use plastic bowls because plastic can melt and no one wants to eat chocolate with plastic or wants to unglue plastic from the pan. The bowl you choose cannot touch the water, so choose a large bowl and a smaller pan. The purpose is to heat the vessel with the steam from the water. Sugar does not dissolve in fat, so in this recipe it is important to use icing sugar because it is the finest. If you don't have confectioner's sugar, beat the caster or granulated sugar in a blender until it turns into a very fine powder. But do it slowly and don't fill your blender so you don't burn your machine.
INSTRUCTIONS:
Put water in the pan and place the bowl on top, making sure the water is not touching the bowl.
Turn on the medium heat and place the cocoa butter in the bowl and wait until it melts completely.
Then turn off the heat and add the icing sugar, mixing well. Don't let the bowl get too hot, if you feel the cocoa butter is hot to the touch, remove it from the top of the pot.
Add powdered milk (soy or coconut)
Add the cocoa and mix until the batter is homogeneous
If the temperature of the batter is warm to the touch, continue mixing until it cools down.
Place the chocolate in the molds of your choice and leave it in the fridge for 1 hour
Step by step:
As I said before, sugar does not dissolve in fat so the finer the sugar the less you will taste it in your mouth. In order not to feel any grains you would need to reduce the size of the sugar and cocoa granules to 20 microns which is impossible without a professional chocolate grinding machine working non-stop for at least 8hrs. If you are bothered by this feeling of granules, you can throw chopped almonds or walnuts, or some biscuit on top that makes a good disguise.
I hope you enjoyed this recipe and until the next post!
Bye!
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