Pro Tip: Once you have poured in the liquid chocolate into the molds, look left, look right, look behind, and when you see no one's there, dip your finger into the bowl, run the finger around to collect as much leftover as possible, and enjoy heaven ha ha :)
I wanted to share with you something that I discovered while watching you make your chocolate. You spoke about the texture of the chocolate because of the powdered milk, and not being able to stir it in the machine for three or four days. Well what I did was put my dehydrated milk in a coffee grinder and ground down to a very fine espresso powder. And there's about a 10th of a percent reduction in volume, maybe just a bit more. So what I did I added it just like you instructed and I put mine in a KitchenAid mixer with a scraping blade and let it run for a couple hours. What a difference it made almost completely smooth. Thanks for your video can't wait to see the one on tempering.
I tried it again and it was awesome I grinded the powdered sugar a little longer and I put a pinch of salt and some rice puffs and less sugar I love it
Take your powdered milk into a coffee grinder and grind that the espresso level. It makes the chocolate much smoother. I put mine in the kitchen aid mixer, or the scraping by and let it run for a couple of hours. What a difference.
I think this is the first home made chocolate video I've seen that's honest. Thank you for your honesty about the texture and little bit of grainy texture. Watching other videos I thought I was doing something wrong but now I know that the homemade stuff will be a little grainy and not 100% smooth like store bought. Thank you again for your honest video! 🤗
@@consciouslypure2176 I have seen some makers put the finished chocolate into a blender and blend it for about 3 to 5 minutes and this can make it smoother, not yet tried it myself, but it does look smoother on the videos. Chocolate made by manufacturers is made with cacao nibs and is in the machine for days not hours.
I ordered the exact ingredients from Amazon yesterday and got everything already. The molds aren't coming until Thursday but I can't wait to try this. Thank u for this awesome recipe!
I have a powdered coconut milk/creamer and I just used a tablespoon of it and it was pretty awesome tasting. I'm glad I tried it. A dark chocolate and milk chocolate candy bars are $2.29 at the 6-11. Also Coco producers lost 1/3 of their crop in the year 2020 so expect the price of cocoa powder to go way up .
Thanks! Yeah, I just want people to be prepared, for the taste different between homemade chocolate like this and real chocolate made with proper professional equipment as well as using the right ingredients instead of cocoa powder haha, but it is fun to make this and still tastes pretty good.
I made the dark cho recipe first. Put in freezer over night and made ganashe with it. The ganashe was delicious! So today I'm creating this milk chocolate recipe. I will do the same...freeze it, cut it up and add hot heavy cream to make truffles. Wish me luck with the truffles. I'm looking forward to trying them.
I would like to commend you on your honesty and transparency about how the chocolate in this recipe would come out compared to store-bought chocolate. let us something that has been lacking in a large number of TH-cam videos I have looked at on this very same topic. You, and one other TH-camr that I know of for sure early the only ones that made this disclaimer explicitly, and because of that I don’t think that I would actually attempt to make this type of chocolate at my house. I suppose it might be fun as an experiment, but I think the ingredients I have would be better served for making something else. So thank you for saving me from the disappointment. I’m happy to report however, I did make your three ingredient fudge yesterday, and three of us got to taste it so far and it was quite yummy. it was the chocolate fudge, and I actually added vanilla extract and almonds to my batch. Keep up the good work and will be looking at more of your videos in the future, have a nice day.
You are very welcome, Jason!! Yeah unfortunately, you just can't make really good homemade chocolate without using special chocolate making equipment, and even then real chocolate isn't even made from cocoa powder, they use the cocoa nibs which cocoa powder comes from. But it is a fun experiment. And like you mentioned so many other things you can make with those ingredients. Glad you made the fudge and liked it!
I actually grow a number of Theobroma cacao trees, and harvest the pods 3x a year. Also pressing my own cocoa butter, and roasting other cocoa seeds to make my own cocoa powder. I even grow my own vanilla orchids. But I still have to purchase milk powder and icing sugar....
That is awesome!!! It might be worth it to get an actual chocolate machine. For that, you would use regular white sugar and not powdered sugar. Also since you have your own pods you wouldn't use cocoa powder there is a different process which is how real chocolate is made. Real chocolate isn't made with cocoa powder. But this is a good "homemade" way to make it.
@@rhondasibley I think, that incorporates slow sub-cooking for a longer time, but I am not sure. I usually purchase milk powder. So, how do you make milk powder?
You are welcome! Glad you found the video and watched it. In Mexico you might be able to find the actual cocoa pods for cheap? I think they are grown in Tabasco, Chiapas, and Guerrero. I guess the warmer parts. But making chocolate from cocoa pod to bar is more in depth I still need to make a video on it!
I hit the subscribe button just before you said to hit it, and not only because I am impressed by your way of making this chocolate,,, but because your voice is soothing to my ears 😊 I just love this kind of speaking, so natural! Like no need to shout like many people do here just to get attention.. you're (to me) an embodiment of a real, confident pro 😊 at least based on your videos 😊 congrats to your growing channel ❤🎉😊 #love&support from our beautiful country Philippines ❤😊
Thank you very much for sharing this video. Your explanation is very good and clear. It seems to be easy and simple to create a homemade chocolate. Definitely I will try your recipe.❤😊🎉
I am now very sure it can't taste like Market bar because the love and care you have given to the process. I am very sure it must be better than anything
It tastes different, tastes homemade, but as I mentioned in the video, it won't taste as smooth as a commercially produce chocolate bar from the market.
Thanks for the video. I’m anxious to try it. Flavor wise I think adding a little vanilla to it would bring out more of the chocolate taste. I also like the idea from one of the previous comments of adding rice crispies.
You are welcome!! Let me know how it turns out. I recommend using a powdered vanilla instead of liquid. Liquid vanilla has water in it which is a no no for chocolate. But have fun experimenting!
Many thanks Mr Taylor. I had no idea making chocolate could be this easy. I'm going to experient with your recipe, but with much less or even zero sugar and see what happens. I love milk chocolate, buy the stuff they sell these days is so over-the-top sweet that I've all but given up on it. I'm hooked on Reeses peanut butter cups, and am hopimg to figure out how to make them at home, with just a little sweetness.
You are welcome!! Have fun experimenting with it. Yes peanut butter cups are amazing especially homemade ones. I have all kinds of videos on peanut butter cups, here is one of them th-cam.com/video/fU8TPG2z01c/w-d-xo.html
A hand held stick blender/liquidizer is very good for smoothing out the grainy-ness. I usually give it 5-10 minutes with the stick blender, then pour it out on to a cold marble 'slab'-tyoe chopping board ,that I keep in the fridge, then I adgitate and mix it on the cold slab, with a palette knife, before then pouring in to the moulds. Also, if you live in a hotter country and have problems with your chocolate melting at room temperature, add between around 1/10th and 1/8th the total wait of the chocolate bars total weight, of food grade paraffin. This will ensure a shiny smooth chocolate at room temp, and give it a nice snap. It will, however, make it taste more like an American standard chocolate, rather than a better quality one, but you may have to compromise to get the snap you want, and a chocolate that hasn't melted before you have chance to eat it. Also, to make the chocolate more of a healthier option. Swap out the sugar for a sweetener such as Canderel™ as it tastes identical to sugar and there is no adverse difference to the end product, the only difference being that it is healthier, and is suitable for diabetics too. Definitely a better option.
Looks easy recipe to make. One question: as you said it will not be as velvety like market bought chocolate bar. So to make it as much velvety as possible can the mixture be whipped for sometime using an electric whipper?
No that won't help much whipping is not the same as grinding. That is how chocolate gets smooth it is in this machine with stone wheels and turn and grind the little particles smaller and smaller over a day or two or three of time. Whipping will just move them around and won't really get them smaller. And with a high powered blender you can only get the individual ingredients so small at some point they just don't get any smaller.
When doing sugar free versions, keep in mind that not only is monk fruit hydrophobic, it doesn't dissolve in oil either, so it will maintain a granulated texture until chilled. You won't notice it after solidified.
Made this recipe and it was a fun project. I used less sugar and preferred that taste. Next I'm going to not put in the cocoa powder and make cookies & cream chocolate bars w/ oreos!
You could try it, but normally you don't want to use a liquid extract because of the water in it, it can ruin the chocolate. A dry powdered extract would be better, but give it a shot and see. :)
AMAZING AS ALWAYS I CAN’T WAIT TO TRY IT but can we substitute the cocoa butter with something other than coconut oil cuz i cannot find these two stuff her in my country :/
Commercial chocolate is also grainy when made. The reason commercial chocolate is velvety when purchased is the conching, which you cannot do by hand. In factory chocolate it can be conched for several days(conching is grinding between steel rollers over an extended period of time)
You are welcome, Maria! Pectin is not added when making chocolate. Why would you want to add it? You can certainly try it however. It is a very easy recipe to experiment with.
@@abhayjaiswal5480 Yes of course, it won't be milk chocolate. In order to make milk chocolate you need to use actual milk powder. If you leave the milk powder out you will have dark chocolate.
You are welcome! It won't work very well but you can always try normal butter. It does not get as solid/firm as cocoa butter, and normal butter isn't in real chocolate. But give it a shot and see for yourself.
You can try either it is super easy to experiment with, but, I don't recommend honey there is too much water in honey and that is a no-no in chocolate.
I just this minute sent pics of my chocolate chip cookies to a friend. The algorithm is alive and well. I also wanted to learn how to make chocolate to see if it is more economical.
@@vishseku8796 3 times out of all the comments is a lot to you? hahaha also you have to read the context of the word, I am not apologizing for this video, it is because someone is trying to use ingredients that won't work.
There was a program on channel4 where they made chocolate in a mortar and pestle to grind out the graininess. I seem to remember they worked from the dry ingredients instead of melting them in a bain marie.
Hi! I know the chocolate won’t be as snappy like that if you didn’t temper it. So it’s possible to temper melted chocolate made from cocoa powder and coconut oil?
A great tutorial video! In the UK, it's easier to get powdered skimmed milk than whole milk powder from the supermarket. Are there any ingredients that could be substituted?
Thank you! you can play around with different sweeteners instead of using sugar, as long as it is powdered form and not liquid, you can try refined coconut oil instead of cocoa butter, but it doesn't work as well and melts faster.
@@inthekitchenwithmatt If using sweetner, the one that seems to be almost as good as sugar is aspartame and is without the hassle of struggling to mix it in, depending on recipe. I'm aware that coconut oil is a very potent flavour in dark chocolate, so it's best to reduce this for just a hint of it. Unsalted butter has a very pure taste in chocolate making. Margarine doesn't taste right and is sickly. It's bizarre how using cocoa powder produces such high quality chocolate, with a much higher percentage than Cadbury's and is in close equivalent to Lindt. It has a high shine, resulting in a high cocoa percentage of about 70%.
@@kevinhanley6462 As long as you use refined coconut oil, it shouldn't impart much if at all any coconut flavor to the chocolate my other video that shows dark chocolate made with coconut oil doesn't taste like coconut. I now right? Kind of crazy how you can make pretty good chocolate with coco powder. Although nothing beats chocolate made from actual cocoa pods, one day I will do a from pod to chocolate bar video showing the whole process, that would be a fun video to make.
@@inthekitchenwithmatt It would be very interesting to see it being done with cocoa pods. Chocolate with near access to a fridge means making great use of unsalted butter and slightly more temperature resilient coconut oil. There's nothing chocolatey with white chocolate, so wonder if that's the one to benefit the most from cocoa butter, or does it just help it not melt at room temperature? Cadbury's Flake would be a challenge: a scraper pulled towards you when a thin layer is poured on a surface and doesn't melt at extreme temperatures! Wispa and Aero would represent other challenges: I'm not sure if a blender would assist with the air bubbles.
@@kevinhanley6462 Yes the cocoa butter in white chocolate help to keep it solid at room temperature. I have white chocolate that I made 2 years ago that is still solid lol, I don't eat it, just keep it to see how long it will last and if it will melt at room temp. haha
Hello, same cocoa powder I used in this. unsweetened cocoa powder. Hershey's is a popular brand. But any unsweetened cocoa powder meant for baking will work for chocolate cake. :) Here is my chocolate cake video th-cam.com/video/knhJUOOZ9pE/w-d-xo.html
To make it on the cheap, use Copha, which is mostly coconut fat. For white chocolate just leave out the coco powder. I like to add as much rice bubbles or popcorn as possible to pad the quantities
Copha is not a thing here in the States, but we have shortening which is pretty much the same thing. In this other video I show how to do it with coconut oil. th-cam.com/video/bpH5QW9yvEk/w-d-xo.html
I made chocolate from scratch with coconut oil and it came out soft after leaving it in the freezer overnight. How did yours came out hard, did you tempered it?
Yes because real chocolate is not made with coconut oil. Real chocolate has cocoa butter in it which is firm at room temp. This is more firm yes because I used cocoa butter.
@@inthekitchenwithmatt thank you, I’m going to remake it with cocoa butter using your recipe. Keep up the good work, I’m new to your channel and I love what I see so far! God bless you, Jesus is coming soon and he loves you.
Hi Matt, just wondering if you can use a hand whisk to stir instead of spatula? Does it matter how much you stir it? I thought perhaps a hand whisk would be easier, and could even get a bit of that graininess to be a little smoother. Would this work?
You are welcome, it is hard to reproduce certain percentages like that at home. But in general the percentage of dark (70%) refers to the amount of processed cacao in relation to the other ingredients. In this case the processed cacao is the combination of cacao powder and cacao butter. So reducing the sugar and milk powder start to up the percentage if that makes sense.
@@inthekitchenwithmatt that's what I was thinking, thanks for confirming. So ur recipe is around 50% so decreasing another 1/4 will make it around 75%.
Hi there, no sorry regular butter won't work very well, you could try ghee though. The issue is those just don't harden very well. But you can always try it out for yourself and see.
Pro Tip: Once you have poured in the liquid chocolate into the molds, look left, look right, look behind, and when you see no one's there, dip your finger into the bowl, run the finger around to collect as much leftover as possible, and enjoy heaven ha ha :)
LOL :)
My little brother watching me do that like:
👁👄👁🤌
Lmao
Lol
Lol
I used a heavy cream instead of powder milk and butter instead of coco butter and it turned out tasty😍
Glad you tried it!
What brand of butter did you use, salted or unsalted?
@@recoveringsoul755You could probably use either one.
@@recoveringsoul755 unsalted butter😊about the brand it is hungarian)
@@aygunkhudiyeva9408 ok thank you. Some butters have higher water content than others
I wanted to share with you something that I discovered while watching you make your chocolate. You spoke about the texture of the chocolate because of the powdered milk, and not being able to stir it in the machine for three or four days. Well what I did was put my dehydrated milk in a coffee grinder and ground down to a very fine espresso powder. And there's about a 10th of a percent reduction in volume, maybe just a bit more. So what I did I added it just like you instructed and I put mine in a KitchenAid mixer with a scraping blade and let it run for a couple hours. What a difference it made almost completely smooth. Thanks for your video can't wait to see the one on tempering.
Nice!! And a very good option to do if you don't have a chocolate melanger to do the conching.
I tried it again and it was awesome I grinded the powdered sugar a little longer and I put a pinch of salt and some rice puffs and less sugar I love it
Awesome!!
Take your powdered milk into a coffee grinder and grind that the espresso level. It makes the chocolate much smoother. I put mine in the kitchen aid mixer, or the scraping by and let it run for a couple of hours. What a difference.
I think this is the first home made chocolate video I've seen that's honest. Thank you for your honesty about the texture and little bit of grainy texture. Watching other videos I thought I was doing something wrong but now I know that the homemade stuff will be a little grainy and not 100% smooth like store bought. Thank you again for your honest video! 🤗
You are very welcome!! :) :) Glad you found the video and watched it.
Why does it turn grainy though? Is there a way to avoid this when making at home?
Because at home we do not have the machine to run the chocolate for a long time as brands do ☺️
@@consciouslypure2176 I have seen some makers put the finished chocolate into a blender and blend it for about 3 to 5 minutes and this can make it smoother, not yet tried it myself, but it does look smoother on the videos. Chocolate made by manufacturers is made with cacao nibs and is in the machine for days not hours.
I ordered the exact ingredients from Amazon yesterday and got everything already. The molds aren't coming until Thursday but I can't wait to try this. Thank u for this awesome recipe!
Awesome! Good luck and you are very welcome! :)
You will love that particular brand of cacao butter. It's expensive, but works great.
I have a powdered coconut milk/creamer and I just used a tablespoon of it and it was pretty awesome tasting. I'm glad I tried it. A dark chocolate and milk chocolate candy bars are $2.29 at the 6-11.
Also Coco producers lost 1/3 of their crop in the year 2020 so expect the price of cocoa powder to go way up .
Awesome!! Yeah, a lot of prices are going up, unfortunately.
I agree on the point the way he said it wont be same as other chocolates 🍫 love his transparency real help.
Thanks! Yeah, I just want people to be prepared, for the taste different between homemade chocolate like this and real chocolate made with proper professional equipment as well as using the right ingredients instead of cocoa powder haha, but it is fun to make this and still tastes pretty good.
Yes! I was so glad that you followed up with the snap test. My favorite part 😂.
lol :)
It snapped because it was tempered.
Its been SO long since ive made this! It works out really well
Glad you tried it and like it!
I made the dark cho recipe first. Put in freezer over night and made ganashe with it. The ganashe was delicious!
So today I'm creating this milk chocolate recipe. I will do the same...freeze it, cut it up and add hot heavy cream to make truffles. Wish me luck with the truffles. I'm looking forward to trying them.
Awesome!! Good luck! :) :)
hey laura, i just started making truffles too! i use double cream, is that bad? lol
Maybe this is weird but I love Matt's genuine smile! He just seems so excited to share. Thanks, Matt.
Thank you so much! :) And you are welcome!
You Deserve More Subscribers
Can't wait to try this. I'll try adding some vanilla powder.
Awesome!
Honestly, I feel like the graininess may add some character to it. I think I’ll love this. Thanks so much Matt!
You are welcome! :)
I would like to commend you on your honesty and transparency about how the chocolate in this recipe would come out compared to store-bought chocolate. let us something that has been lacking in a large number of TH-cam videos I have looked at on this very same topic. You, and one other TH-camr that I know of for sure early the only ones that made this disclaimer explicitly, and because of that I don’t think that I would actually attempt to make this type of chocolate at my house. I suppose it might be fun as an experiment, but I think the ingredients I have would be better served for making something else. So thank you for saving me from the disappointment. I’m happy to report however, I did make your three ingredient fudge yesterday, and three of us got to taste it so far and it was quite yummy. it was the chocolate fudge, and I actually added vanilla extract and almonds to my batch. Keep up the good work and will be looking at more of your videos in the future, have a nice day.
You are very welcome, Jason!! Yeah unfortunately, you just can't make really good homemade chocolate without using special chocolate making equipment, and even then real chocolate isn't even made from cocoa powder, they use the cocoa nibs which cocoa powder comes from. But it is a fun experiment. And like you mentioned so many other things you can make with those ingredients. Glad you made the fudge and liked it!
Can this chocolate be re melted to add to other recipes pls.
THANK YOU SO MUCH MATT!!! I made this and it’s currently cooling can’t wait to try it I love this recipe🥳
You are very welcome! :)
I actually grow a number of Theobroma cacao trees, and harvest the pods 3x a year. Also pressing my own cocoa butter, and roasting other cocoa seeds to make my own cocoa powder. I even grow my own vanilla orchids. But I still have to purchase milk powder and icing sugar....
That is awesome!!! It might be worth it to get an actual chocolate machine. For that, you would use regular white sugar and not powdered sugar. Also since you have your own pods you wouldn't use cocoa powder there is a different process which is how real chocolate is made. Real chocolate isn't made with cocoa powder. But this is a good "homemade" way to make it.
Did you know you can dehydrate milk into powder.
@@rhondasibley I think, that incorporates slow sub-cooking for a longer time, but I am not sure. I usually purchase milk powder.
So, how do you make milk powder?
@@okeefenokeetheseventeenth2200 on u tube under dehydrating, lots of versions.
In my area it is cheaper to buy white granulated sugar and use food processor to turn it into powdered sugar
For a long time I was trying to find a recipe like this.. thanks a Lot. Greetings from México ❤
You are welcome! Glad you found the video and watched it. In Mexico you might be able to find the actual cocoa pods for cheap? I think they are grown in Tabasco, Chiapas, and Guerrero. I guess the warmer parts. But making chocolate from cocoa pod to bar is more in depth I still need to make a video on it!
Thank you for your video, it's really helpful! Can't wait to see the video about tempering the chocolate!
You are welcome! :) Still on my list. I will get to it eventually. :)
Hi Matt. I love this recipe and can't wait to try it. I just need the cacao Butter, powdered milk, and cacao powder. It looks very tasty. Thank you
Thank you!! You are very welcome :)
I hit the subscribe button just before you said to hit it, and not only because I am impressed by your way of making this chocolate,,, but because your voice is soothing to my ears 😊
I just love this kind of speaking, so natural!
Like no need to shout like many people do here just to get attention.. you're (to me) an embodiment of a real, confident pro 😊 at least based on your videos 😊 congrats to your growing channel ❤🎉😊
#love&support from our beautiful country Philippines ❤😊
Thank you!! :)
Thank you very much for sharing this video. Your explanation is very good and clear. It seems to be easy and simple to create a homemade chocolate. Definitely I will try your recipe.❤😊🎉
You are welcome! Let me know how it turns out.
Nice video Matt! Glad to see the channel growing!
Thank you so much, Christopher! :)
I am now very sure it can't taste like Market bar because the love and care you have given to the process. I am very sure it must be better than anything
It tastes different, tastes homemade, but as I mentioned in the video, it won't taste as smooth as a commercially produce chocolate bar from the market.
Aloha! When I get my hands on the ingredients, I'm definitely trying this.
Awesome!
Thanks for the video. I’m anxious to try it. Flavor wise I think adding a little vanilla to it would bring out more of the chocolate taste. I also like the idea from one of the previous comments of adding rice crispies.
You are welcome!! Let me know how it turns out. I recommend using a powdered vanilla instead of liquid. Liquid vanilla has water in it which is a no no for chocolate. But have fun experimenting!
Many thanks Mr Taylor. I had no idea making chocolate could be this easy.
I'm going to experient with your recipe, but with much less or even zero sugar and see what happens. I love milk chocolate, buy the stuff they sell these days is so over-the-top sweet that I've all but given up on it.
I'm hooked on Reeses peanut butter cups, and am hopimg to figure out how to make them at home, with just a little sweetness.
You are welcome!! Have fun experimenting with it. Yes peanut butter cups are amazing especially homemade ones. I have all kinds of videos on peanut butter cups, here is one of them th-cam.com/video/fU8TPG2z01c/w-d-xo.html
Did not know we could do this. Excellent video. Definitely going to try
Thanks! Yeah give it a try and see if you like how it turns out.
Just wanted to let you know I made your chocolate on Saturday and it was delicious! Thank you!😊
Glad you made it and liked it!!
Got cocoa beans from havaii super excited to try this
Awesome!
No way I finally have all the ingredients to actually make the chocolate 😂🍫 THANKS SOOO MUCH I can't believe it. I hope it actually works✨
You are very welcome!! :) Glad you got to try it.
A hand held stick blender/liquidizer is very good for smoothing out the grainy-ness. I usually give it 5-10 minutes with the stick blender, then pour it out on to a cold marble 'slab'-tyoe chopping board ,that I keep in the fridge, then I adgitate and mix it on the cold slab, with a palette knife, before then pouring in to the moulds.
Also, if you live in a hotter country and have problems with your chocolate melting at room temperature, add between around 1/10th and 1/8th the total wait of the chocolate bars total weight, of food grade paraffin. This will ensure a shiny smooth chocolate at room temp, and give it a nice snap. It will, however, make it taste more like an American standard chocolate, rather than a better quality one, but you may have to compromise to get the snap you want, and a chocolate that hasn't melted before you have chance to eat it.
Also, to make the chocolate more of a healthier option. Swap out the sugar for a sweetener such as Canderel™ as it tastes identical to sugar and there is no adverse difference to the end product, the only difference being that it is healthier, and is suitable for diabetics too. Definitely a better option.
Great Tips!!
I have all the ingredients at home definitely gonna make some after finishing my shift ♥💕
Awesome! Let me know how it turns out and what you think about it vs. store-bought chocolate.
@@inthekitchenwithmatt she never responded 😔
@@rex_8312 she may have forgotten or just didn't wind up making it.
Very different approach to get silky smooth chocolate, was helpfull
Glad it was helpful!
@@inthekitchenwithmatt absolutely, no course texture after following your methord
@@vanamnursery awesome
Thank you Matt for imparting your knowledge how to make a chocolate bar! ❤️
You are very welcome!!
Thank you, I am from south Africa limpopo going to make this I like baking
Welcome!
Thank you Matt! I made this at home and I’m about to try it, so exited!
You are very welcome!! :)
No problem man, keep doing what your doing
@@jonathanhall6063 How did it go?
Pretty good
Pretty good
Looks easy recipe to make. One question: as you said it will not be as velvety like market bought chocolate bar. So to make it as much velvety as possible can the mixture be whipped for sometime using an electric whipper?
No that won't help much whipping is not the same as grinding. That is how chocolate gets smooth it is in this machine with stone wheels and turn and grind the little particles smaller and smaller over a day or two or three of time. Whipping will just move them around and won't really get them smaller. And with a high powered blender you can only get the individual ingredients so small at some point they just don't get any smaller.
@@inthekitchenwithmatt Ok . Thanks for the reply.
You are welcome!@@thecomment9489
It tasted yum and I didn’t have powdered sugar, so I made my own with raw sugar and corn flour
Glad you tried it! Yes! I even have a video on how to make your own powdered sugar which is exactly what you did.
You made it look all so easy! 👍👍👍
Thanks!
Wait i live on a farm and we have fresh milk can i use that????
@@Cummingkids He said no liquid milk... 😉
I’ve got to try this. I was thinking about hazelnut extract, finely chopped toasted hazelnuts, pinch of salt. 💞🙏
Give it a try and have fun experimenting!
When doing sugar free versions, keep in mind that not only is monk fruit hydrophobic, it doesn't dissolve in oil either, so it will maintain a granulated texture until chilled. You won't notice it after solidified.
Good tip for those wanting to use monkfruit.
I use allulose to sweeten, doesn’t get like monkfruit does
Not unless you get the powdered form.
Erithrytol doesn't dissolve either so I suspect it will add to grainy texture. Liquid stevia would not make grainy but its aftertaste is not good.
I am going to try this ,Thank You Matt
Awesome please do!! You are welcome!
Thank you so much for this video!!😊
You are welcome, Teresa!
Made this recipe and it was a fun project. I used less sugar and preferred that taste. Next I'm going to not put in the cocoa powder and make cookies & cream chocolate bars w/ oreos!
Nice!
Well done and thank you!!
Thank you and you are welcome!
thank you. simple easy recipe
You are welcome!
Hi dear Matt..! Love chocolates and love your recipe.. 🍫🍫❤️
Thank you, Inoka! :) :)
Thanks for sharing your talent
You are welcome, thank you for watching!
I tried the Black chocolate Version just I made it KETO and it's delicious 😋
Great! :)
Would adding a few drops of orange oil work?? Love flavoured chocolate! 🍫 ❤
You could try it, but normally you don't want to use a liquid extract because of the water in it, it can ruin the chocolate. A dry powdered extract would be better, but give it a shot and see. :)
Wow!, where have you been all my liffe?..❤❤❤ THANK YOU❤
Thanks! You are welcome!! :)
Amazing I like recipe of dark chocolate thanks ❤
Thanks! For dark chocolate follow this other recipe but I still recommend using cocoa butter: th-cam.com/video/bpH5QW9yvEk/w-d-xo.html
Thank you for this recipe.
You are very welcome!
It’s a good look ❤
Thanks!
AMAZING AS ALWAYS
I CAN’T WAIT TO TRY IT
but can we substitute the cocoa butter with something other than coconut oil cuz i cannot find these two stuff her in my country :/
Thank you! You can try using vegetable oil or vegetable shortening. :)
I loved it. Thank for sharing.
Awesome glad you liked it! You are very welcome!!
Good morning from Colorado your cinnamon roll is my children favorite
Good morning! Awesome! So glad you like the cinnamon rolls. :)
Best. chocolate. Ever
Thanks!
can't wait to make my own s'more :D
Good luck!
Is the graininess from the cocoa or the sugar? If it is the latter, I am wondering if the sugar could be melted in a pot & then added?
It is from all the ingredients (cocoa powder, sugar, and milk powder). You could certainly try melting it, just don't burn the sugar.
Commercial chocolate is also grainy when made. The reason commercial chocolate is velvety when purchased is the conching, which you cannot do by hand. In factory chocolate it can be conched for several days(conching is grinding between steel rollers over an extended period of time)
Yes I talked all about conching in the video at 7:44 :) @@paulinemegson8519
Yay! I've been waiting for this one to make hot chocolate bombs😂
hahaha nice! :)
Looks good tks for sharing can pectin be added
You are welcome, Maria! Pectin is not added when making chocolate. Why would you want to add it? You can certainly try it however. It is a very easy recipe to experiment with.
Hi vegans.....Amazon has coconut milk powder
This choclet is relly fun to make i made like 7 already
Awesome!
bet it taste pretty good alongside a glass of milk
Yes!
Please make a video on making a vegan chocolate.
Leave the milk powder out and this will be vegan chocolate.
It will affect the taste?
@@abhayjaiswal5480 Yes of course, it won't be milk chocolate. In order to make milk chocolate you need to use actual milk powder. If you leave the milk powder out you will have dark chocolate.
Txs for sharing. Can you use normal butter.
You are welcome! It won't work very well but you can always try normal butter. It does not get as solid/firm as cocoa butter, and normal butter isn't in real chocolate. But give it a shot and see for yourself.
Can we use honey for sweetener? If not then what about coconut sugar?
You can try either it is super easy to experiment with, but, I don't recommend honey there is too much water in honey and that is a no-no in chocolate.
Thank u so much for this😊
You are very welcome!
Thank you, well done!
Thanks! You are very welcome!
Lovely recipe 👍❤❤❤❤❤
Thank you!!
I just this minute sent pics of my chocolate chip cookies to a friend. The algorithm is alive and well. I also wanted to learn how to make chocolate to see if it is more economical.
Awesome!
What can you use in place of cacoa butter and have you used alternatives?
you can try refined coconut oil, although it doesn't work as well.
@@inthekitchenwithmatt thank you
@@melodyrainertregear896 Welcome!
Love it. Do you have a recipe with cacao beans or cacao nibs?
Thanks! No sorry, I don't, just cocoa powder, two kinds dark chocolate and milk chocolate.
@@vishseku8796 3 times out of all the comments is a lot to you? hahaha also you have to read the context of the word, I am not apologizing for this video, it is because someone is trying to use ingredients that won't work.
@@vishseku8796 You are welcome!
Can we get a white chocolate recipe please?❤
There was a program on channel4 where they made chocolate in a mortar and pestle to grind out the graininess. I seem to remember they worked from the dry ingredients instead of melting them in a bain marie.
Lots of ways to make chocolate.
That looks fantastic 🎉
Thanks so much!
Hi! I know the chocolate won’t be as snappy like that if you didn’t temper it. So it’s possible to temper melted chocolate made from cocoa powder and coconut oil?
Hi there, no you can't temper chocolate made from coconut oil. Good question! Coconut oil just doesn't have the same properties as cacao butter.
Really good
Thanks!!
THANT YOU SO MUCH MATT I IT TASTE SO GOOD.
You are very welcome!!
What can i use instead of cacao butter please i cant wait to do this recipe
Hi Levi, you can use refined coconut oil. :)
@@inthekitchenwithmatt can i use regular butter ?
@@MuzanJackson No, sorry, that won't work. But you can always try it and see for yourself. :)
Hi can i a sk if we can temper it?BTW nice video verry helpful cais ei have cocoa butter right now..
Hello, sorry this can't be tempered if you use coconut oil. If you use cacao butter, you can temper it. And thank you!
@@inthekitchenwithmatt oh okay thank u!
You are welcome!@@bluemoon3726
A great tutorial video! In the UK, it's easier to get powdered skimmed milk than whole milk powder from the supermarket. Are there any ingredients that could be substituted?
Thank you! you can play around with different sweeteners instead of using sugar, as long as it is powdered form and not liquid, you can try refined coconut oil instead of cocoa butter, but it doesn't work as well and melts faster.
@@inthekitchenwithmatt If using sweetner, the one that seems to be almost as good as sugar is aspartame and is without the hassle of struggling to mix it in, depending on recipe. I'm aware that coconut oil is a very potent flavour in dark chocolate, so it's best to reduce this for just a hint of it. Unsalted butter has a very pure taste in chocolate making. Margarine doesn't taste right and is sickly. It's bizarre how using cocoa powder produces such high quality chocolate, with a much higher percentage than Cadbury's and is in close equivalent to Lindt. It has a high shine, resulting in a high cocoa percentage of about 70%.
@@kevinhanley6462 As long as you use refined coconut oil, it shouldn't impart much if at all any coconut flavor to the chocolate my other video that shows dark chocolate made with coconut oil doesn't taste like coconut. I now right? Kind of crazy how you can make pretty good chocolate with coco powder. Although nothing beats chocolate made from actual cocoa pods, one day I will do a from pod to chocolate bar video showing the whole process, that would be a fun video to make.
@@inthekitchenwithmatt It would be very interesting to see it being done with cocoa pods. Chocolate with near access to a fridge means making great use of unsalted butter and slightly more temperature resilient coconut oil. There's nothing chocolatey with white chocolate, so wonder if that's the one to benefit the most from cocoa butter, or does it just help it not melt at room temperature? Cadbury's Flake would be a challenge: a scraper pulled towards you when a thin layer is poured on a surface and doesn't melt at extreme temperatures! Wispa and Aero would represent other challenges: I'm not sure if a blender would assist with the air bubbles.
@@kevinhanley6462 Yes the cocoa butter in white chocolate help to keep it solid at room temperature. I have white chocolate that I made 2 years ago that is still solid lol, I don't eat it, just keep it to see how long it will last and if it will melt at room temp. haha
Hi, can u suggest me the best coco powder to make chocolate cake
Hello, same cocoa powder I used in this. unsweetened cocoa powder. Hershey's is a popular brand. But any unsweetened cocoa powder meant for baking will work for chocolate cake. :) Here is my chocolate cake video th-cam.com/video/knhJUOOZ9pE/w-d-xo.html
Is the Coco butter refined or unrefined? I bought some unrefined but I think it is very overpowering. I might order some refined and try that.
It is refined, you shouldn't be able to taste the cocoa butter. This is the brand I like. amzn.to/3Z9iU9G
@@inthekitchenwithmatt Hi Matt, thanks for the reply and the link. Best regards
@@lusiscus You are welcome!!
I would add powdered Erythritol, which would be a great treat if you're diabetic. Could you also add a dash of cream? 😋
Yes that would work great, cream is a no no, too much water in cream, and there shouldn't be any water in chocolate.
To make it on the cheap, use Copha, which is mostly coconut fat. For white chocolate just leave out the coco powder. I like to add as much rice bubbles or popcorn as possible to pad the quantities
Copha is not a thing here in the States, but we have shortening which is pretty much the same thing. In this other video I show how to do it with coconut oil. th-cam.com/video/bpH5QW9yvEk/w-d-xo.html
Love this and making it, thanks man.
Thank you, you are welcome!
Can I substitute cacao butter with the normal dairy butter?
No sorry normal dairy butter will not work very well.
I made chocolate from scratch with coconut oil and it came out soft after leaving it in the freezer overnight. How did yours came out hard, did you tempered it?
Yes because real chocolate is not made with coconut oil. Real chocolate has cocoa butter in it which is firm at room temp. This is more firm yes because I used cocoa butter.
@@inthekitchenwithmatt thank you, I’m going to remake it with cocoa butter using your recipe. Keep up the good work, I’m new to your channel and I love what I see so far! God bless you, Jesus is coming soon and he loves you.
@@KizzyGillis You are welcome! Let me know how it turns out.
Interesting. Can I use Splenda instead of sugar?
You can certainly try it out.
Thanks
Welcome!
I make this but with sugar substitute. Sometimes pour into mini cups and drop peanut butter into the middle of each cup
Nice!
I think you can blend the chocolate mixture in a blender before pouring in the mould. That would be smoother.
You can certainly try it.
Does this work for coating chocolate?
It works fairly well, but still not as good as storebought chocolate or candy melts.
Hi Matt, just wondering if you can use a hand whisk to stir instead of spatula? Does it matter how much you stir it? I thought perhaps a hand whisk would be easier, and could even get a bit of that graininess to be a little smoother. Would this work?
Hello, you can use a hand whisk, but it won't help with the graininess. But you certainly can use a whisk. :)
Thanks for this ☺
You are very welcome! :)
Thanks mate this is great. What should one do to make it 70% dark
You are welcome, it is hard to reproduce certain percentages like that at home. But in general the percentage of dark (70%) refers to the amount of processed cacao in relation to the other ingredients. In this case the processed cacao is the combination of cacao powder and cacao butter. So reducing the sugar and milk powder start to up the percentage if that makes sense.
@@inthekitchenwithmatt that's what I was thinking, thanks for confirming. So ur recipe is around 50% so decreasing another 1/4 will make it around 75%.
@@Razamusiconline You are welcome!!
Can we use the regular salted butter ?
Hi there, no sorry regular butter won't work very well, you could try ghee though. The issue is those just don't harden very well. But you can always try it out for yourself and see.
Thank you sir 🙏
You are very welcome!