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 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 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 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 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?
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.
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.
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
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!
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 .
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.
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 :/
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 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.
You are a very comfortable person to watch...relaxed and easy presentation. And thanks for this recipe. When you crave just a little bit of chocolate...this is the perfect go to. Jesus bless.
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)
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?
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.
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. :)
me and my family are craving chocolate chip cookies. unfortunately we r out of chocolate and today all supermarkets r closed so i think its the right time to try make my own🤣🤣
I tried this a few years ago and was extremely disappointed. It was grainy and the mouth feel was not great. I ended up investing in a melanger, which has a granite bottom with two granite wheels that grind the chocolate. I purchased one on Amazon for about $25. I can put the ingredients in there and let it run for about 3 days and the chocolate it produces tastes just like what you can purchase in the store (or better). I can adjust what I put in it and have even produced chocolate that I can have on a keto diet, substituting Allulose for the sugar and using heavy cream powder for the milk. I would highly recommend it.
For dark chocolate without milk powder follow this other recipe: th-cam.com/video/bpH5QW9yvEk/w-d-xo.html but if you have the cocoa butter use that instead of the coconut oil.
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?
Made this today, was wondering, could I do a tablespoon more milk powder and a tablespoon less cocoa to make it more a milk chocolate? Because my family felt mine came out somewhat bitter and more dark flavored, and I want to ramp up the sweetness a bit. I also held back maybe a tablespoon of powdered sugar as my chocolate had thickened (I think I needed more cacao discs).
Thanks Catherine, yes you can temper it if you like. There are several videos on how to temper chocolate. Someday, I will make one and put it on my channel as well. :)
You can use coconut oil instead. I don't think regular butter will work, although, I haven't tried it. But butter has water in it, which is not good for chocolate.
I watched your video on making white chocolate before I saw this one. For the white chocolate, you put all of the dry ingredients in a food processor for a couple of minutes then added the melted cacao to that to reduce the "grainyness." Would that work for the milk chocolate as well?
Hello! yes, I just showed a different way for that video. It still doesn't reduce the graininess by much. There is no substitute for a chocolate melanger, haha. but yes you can certainly put the cocoa powder and sugar in a food processor for this recipe.
Sure it won't turn out exactly the same, but you can play around with other dry sugar substitutes. Just try and grind those as small as possible like in a food process, high speed blender, or coffee grinder. It will take away some of the grittiness.
Hello sir, I'm new to your video after looking for cocoa powdered based recipe, and looovveeee the contents and subscribed to your channel in a flash! Thank you for making so many basic-yet-lovable recipes. I'm gonna try the peanut butter, bars, and the 3 ingredients chocolate recipes. Wish me luck!! ❤ from Indonesia. 🙋🏻♀️ P.S.: IDK if you have TikTok account, because you can really boost your reach in that platform by posting short videos.
You probably don't monitor this vid any more, but I'm wondering if you could use cacao, instead of cocoa, and whether cream powder would give a better taste? I would add sweetener, rather than sugar as I'm trying to develop a keto chocolate.
Hi there, for sure you can use cacao powder that is probably even better than cocoa powder since it is closer to how they make real chocolate which isn't with cocoa powder. Cream powder may give it a better taste, you would have to try both to see the difference. And powder sweetener will work I believe, but it is a matter of getting that powder extremely fine otherwise it will be even more gritty unless you use a chocolate melanger. Have fun!
@inthekitchenwithmatt I loved this video, AND THE COMMENT ABOUT DIPPING YOUR FINGER IN THE BOWL N CHOCOLATE LEFT OVERS, ABSOLUTELY TOTALLY WITH U THERE, BUT SSSHHHH LOL 🤫🤫🤫🤭🤭🤭🤣😂😆❤️❤️❤️
I wanted to ask if I can use regular butter also, I want to ask if I can use a liquid sweetener because my dad has diabetes and I want him to eat the chocolate because he loves it. Please do advise.
I can't eat sugar and sugar-free chocolate is very expensive, so I planned making my own with erythritol. The recipe is so informative, thank you so much!!! I'm going to make it tomorrow with my dad
@@inthekitchenwithmatt Thank you so much!!! :D I've made a few mistakes, the milk I used came in very small granules and I probably should have turned into powder beforehand. It was the same case with erythritol. I was forced to sift the chocolate through a sieve to save it, but it turned out much better than expected for my first time! I will surely attempt it again soon trying to learn from my mistakes, I'm sure next time will be at least a bit better :D
@@reinasayama8077 Awesome! Yeah, you could run the milk powder and the erythritol in a food processor or coffee grinder or something and grind it finer. It's an easy recipe to experiment with. :)
@@inthekitchenwithmatt ah I understand. I know the process of tempering, just wondering if you would let the chocolate completely cool before breaking it apart and "seeding" it to temper the chocolate?
@@musicfreax9373 Ahh! Yes, let it completely cool first, then melt it again to temper it. Provided you are using cacao butter. If you are using refined coconut oil, you can't temper it, you just need to keep it refrigerated.
@@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.
Hi Matt, I know this is a year late but is it possible to use regular milk if you double (or even triple) the quantities of the other ingredients? I don’t currently have access to milk powder and was wondering if the water in the milk could be countered by larger amounts of the drier ingredients
You can certainly try it and see how it turns out. But no, true powdered sugar does not have cornstarch. Confectioner's Sugar contains cornstarch so it just depends on the type of powdered sugar you are using. If you really want to make sure there is no cornstarch in it, make your own powdered sugar by grinding up granulated sugar in a food processor or high speed blender. Actual chocolate made in the factories use normal granulated sugar.
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.
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.
coconut oil yes, but it doesn't work as well as cocoa butter, since cocoa butter is what is actually in real chocolate. Nuts yes. don't use liquid vanilla, only powdered vanilla.
You can do it however you want. But there is a reason they are added separately. And that is how it is done in actual chocolate shops. The ingredients are added separately.
@@ramirezkarlos1978 Give it a shot. I haven't tried any sugar substitutes with this so can't tell you how well it will turn out or not. But it is a super easy recipe to experiment with.
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 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 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 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 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 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.
Yes! I was so glad that you followed up with the snap test. My favorite part 😂.
lol :)
It snapped because it was tempered.
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
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.
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
Its been SO long since ive made this! It works out really well
Glad you tried it and like it!
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! :)
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 :)
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. :)
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.
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
Nice video Matt! Glad to see the channel growing!
Thank you so much, Christopher! :)
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!!
Thank you Matt for imparting your knowledge how to make a chocolate bar! ❤️
You are very welcome!!
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!
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!
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.
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.
Thank you, I am from south Africa limpopo going to make this I like baking
Welcome!
I tried the Black chocolate Version just I made it KETO and it's delicious 😋
Great! :)
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
Hi dear Matt..! Love chocolates and love your recipe.. 🍫🍫❤️
Thank you, Inoka! :) :)
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
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 think you can blend the chocolate mixture in a blender before pouring in the mould. That would be smoother.
You can certainly try it.
JizakalAllah for this recipes soo easy
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
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
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!
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 am going to try this ,Thank You Matt
Awesome please do!! You are welcome!
Good morning from Colorado your cinnamon roll is my children favorite
Good morning! Awesome! So glad you like the cinnamon rolls. :)
You are a very comfortable person to watch...relaxed and easy presentation. And thanks for this recipe. When you crave just a little bit of chocolate...this is the perfect go to. Jesus bless.
Thank you, Sandra! And you are very welcome!
Thank you so much for this video!!😊
You are welcome, Teresa!
Best. chocolate. Ever
Thanks!
Well done and thank you!!
Thank you and you are welcome!
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! :)
thank you. simple easy recipe
You are welcome!
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.
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.
Can we use normal butter with coconut oil
No sorry normal butter will not work. You can try ghee. The best thing to use is cocoa butter.
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. :)
me and my family are craving chocolate chip cookies. unfortunately we r out of chocolate and today all supermarkets r closed so i think its the right time to try make my own🤣🤣
Darn! haha, yeah give it a try.
can't wait to make my own s'more :D
Good luck!
My favourite is rum and raisin chocolate just add those 2 ingredients and I’m a very happy Chappy. 😁
Nice!
I had to look at this video only because the kength of the video is 12:34 length in time. Now im going to go learn something. I hope its easy.
Thanks for watching
I tried this a few years ago and was extremely disappointed. It was grainy and the mouth feel was not great. I ended up investing in a melanger, which has a granite bottom with two granite wheels that grind the chocolate. I purchased one on Amazon for about $25. I can put the ingredients in there and let it run for about 3 days and the chocolate it produces tastes just like what you can purchase in the store (or better). I can adjust what I put in it and have even produced chocolate that I can have on a keto diet, substituting Allulose for the sugar and using heavy cream powder for the milk. I would highly recommend it.
YES!! As I mentioned in the video, if you want smooth chocolate you need the melanger. Glad you got one and like it!
bet it taste pretty good alongside a glass of milk
Yes!
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!!
if I don't put milk powder(24gr) do I increase the amount cocoa powder to get the same consistency?
For dark chocolate without milk powder follow this other recipe: th-cam.com/video/bpH5QW9yvEk/w-d-xo.html but if you have the cocoa butter use that instead of the coconut oil.
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. :)
Made this today, was wondering, could I do a tablespoon more milk powder and a tablespoon less cocoa to make it more a milk chocolate? Because my family felt mine came out somewhat bitter and more dark flavored, and I want to ramp up the sweetness a bit. I also held back maybe a tablespoon of powdered sugar as my chocolate had thickened (I think I needed more cacao discs).
Feel free to experiment with it. It is a very easy recipe.
Love this video 🙏🏻. Can this be tempered please before pouring into moulds? Or rather, how would you temper this? 🤔🙂
Thanks Catherine, yes you can temper it if you like. There are several videos on how to temper chocolate. Someday, I will make one and put it on my channel as well. :)
@@inthekitchenwithmatt Thanks for your reply Matt. I look forward to seeing your chocolate tempering video! 😜😜
@@csneade You are welcome!
It’s a good look ❤
Thanks!
I wonder if you were to add rice crispies or nuts or whatever, if it would help to hide the grainy feel?
It would certainly help adding other textures like those in there.
Instead of using the caco butter can you use regular melted butter?
You can use coconut oil instead. I don't think regular butter will work, although, I haven't tried it. But butter has water in it, which is not good for chocolate.
I watched your video on making white chocolate before I saw this one. For the white chocolate, you put all of the dry ingredients in a food processor for a couple of minutes then added the melted cacao to that to reduce the "grainyness." Would that work for the milk chocolate as well?
Hello! yes, I just showed a different way for that video. It still doesn't reduce the graininess by much. There is no substitute for a chocolate melanger, haha. but yes you can certainly put the cocoa powder and sugar in a food processor for this recipe.
@@inthekitchenwithmatt Thank you. I'm trying to make sugar free chocolate.
@@edithkennedy2821 then don't add the sugar :)
Can you substitute the icing sugar for stevia or another
Sure it won't turn out exactly the same, but you can play around with other dry sugar substitutes. Just try and grind those as small as possible like in a food process, high speed blender, or coffee grinder. It will take away some of the grittiness.
Thanks for sharing your talent
You are welcome, thank you for watching!
Hi Matt, I'm from Pakistan you are doing great 👍 I really like your recipes
Hello, thank you! Thanks for watching in Pakistan!
Hello sir, I'm new to your video after looking for cocoa powdered based recipe, and looovveeee the contents and subscribed to your channel in a flash!
Thank you for making so many basic-yet-lovable recipes. I'm gonna try the peanut butter, bars, and the 3 ingredients chocolate recipes. Wish me luck!!
❤ from Indonesia. 🙋🏻♀️
P.S.: IDK if you have TikTok account, because you can really boost your reach in that platform by posting short videos.
Thanks! Yes I am on TikTok and active there.
You probably don't monitor this vid any more, but I'm wondering if you could use cacao, instead of cocoa, and whether cream powder would give a better taste? I would add sweetener, rather than sugar as I'm trying to develop a keto chocolate.
Hi there, for sure you can use cacao powder that is probably even better than cocoa powder since it is closer to how they make real chocolate which isn't with cocoa powder. Cream powder may give it a better taste, you would have to try both to see the difference. And powder sweetener will work I believe, but it is a matter of getting that powder extremely fine otherwise it will be even more gritty unless you use a chocolate melanger. Have fun!
that is the most wholesome smile
Thank you!
his expression showed a dislike to the chocolate
@In The Kitchen With Matt, Thank You Matt for showing this FABULOUS fun yummy way to make chocolate candy bars 🍫 yummy 😋 😋 😋 😋 😋 ❤❤❤❤❤
You are so very welcome! Glad you liked it. :)
@inthekitchenwithmatt I loved this video, AND THE COMMENT ABOUT DIPPING YOUR FINGER IN THE BOWL N CHOCOLATE LEFT OVERS, ABSOLUTELY TOTALLY WITH U THERE, BUT SSSHHHH LOL 🤫🤫🤫🤭🤭🤭🤣😂😆❤️❤️❤️
Love this and making it, thanks man.
Thank you, you are welcome!
is there any way to do it with regular sugar?
You can, but you need to grind the sugar up finer first.
I think it's mainly milk powder that makes milk chocolate so grainy, I am going to see if I can find one that mixes easier.
The cocoa powder does as well, but not as much so. It is just really hard to get nice smooth chocolate without used a chocolate melanger machine.
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. :)
Can one make this non-dairy by replacing the cow's milk with powdered plant milk (such as cashew or soy)?
Give it a try and see. I have not tried it so I can't say for certain how it will turn out.
@@inthekitchenwithmatt Thanks!
Welcome!@@KarenAlexandrite-aka-PinkRose
I wanted to ask if I can use regular butter also, I want to ask if I can use a liquid sweetener because my dad has diabetes and I want him to eat the chocolate because he loves it. Please do advise.
Hello, no sorry regular butter will not work. You can use a powdered artificial sweetener but not a liquid one, that will ruin the chocolate.
Can we use normal butter we buy in super market
No sorry normal butter will not work. It needs to be cocoa butter because that is what is in chocolate. You can try refined coconut oil as well.
Hey Matt! Would a coco syrup be less grainy? Or does the graininess also come from the powdered milk and powdered sugar?
Hey!! I don't think cocoa syrup will work there is too much water in it. But yes part of the graininess comes from the powdered milk and the sugar.
Does this work for coating chocolate?
It works fairly well, but still not as good as storebought chocolate or candy melts.
Can I use fresh milk instead of milk powder
No sorry fresh milk will not work.
Hi Matt … trying this recipe out tomorrow 👏👏👏👏 quick question …. Approximately how many grams of chocolate does this recipe make?
I am not sure, I have never weighed it, haha. It makes about 6 good sized bars.
Ok. Thanks Matt
@@judithkilla6329 You are welcome!
It looks easy and cool
Thanks so much! :)
Can you use regular olive oil instead of Coconut or Cocoa oil?
No sorry, it just won't work very well. But you can always try it, it is an easy recipe to experiment with.
Can I replace powdered milk with lactose-free liquid milk? Because I am allergic to lactose?😢
No sorry you can't use liquid milk. If you can find lactose-free powdered milk, you can use that.
I can't eat sugar and sugar-free chocolate is very expensive, so I planned making my own with erythritol. The recipe is so informative, thank you so much!!! I'm going to make it tomorrow with my dad
Good luck! Let me know how it turns out. :)
@@inthekitchenwithmatt Thank you so much!!! :D I've made a few mistakes, the milk I used came in very small granules and I probably should have turned into powder beforehand. It was the same case with erythritol. I was forced to sift the chocolate through a sieve to save it, but it turned out much better than expected for my first time! I will surely attempt it again soon trying to learn from my mistakes, I'm sure next time will be at least a bit better :D
@@reinasayama8077 Awesome! Yeah, you could run the milk powder and the erythritol in a food processor or coffee grinder or something and grind it finer. It's an easy recipe to experiment with. :)
That looks fantastic 🎉
Thanks so much!
Can this be tempered 👍
Not really, homemade chocolate just doesn't temp very well, but it will kind of work, just not quite like the chocolate that is tempered at stores.
Any substitutes for powdered sugar, am low carb
You could try stevia
Is it possible to get the tempering video soon? I've been wondering how one would temper it before the molding process.
Not sure when I will get to that video.
@@inthekitchenwithmatt ah I understand. I know the process of tempering, just wondering if you would let the chocolate completely cool before breaking it apart and "seeding" it to temper the chocolate?
@@musicfreax9373 Ahh! Yes, let it completely cool first, then melt it again to temper it. Provided you are using cacao butter. If you are using refined coconut oil, you can't temper it, you just need to keep it refrigerated.
@@inthekitchenwithmatt yay! I am using cocoa butter, so I'm really happy haha thank you so much!
@@musicfreax9373 You are very welcome! :)
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.
Hi Matt, I know this is a year late but is it possible to use regular milk if you double (or even triple) the quantities of the other ingredients? I don’t currently have access to milk powder and was wondering if the water in the milk could be countered by larger amounts of the drier ingredients
Hi there! No sorry, regular milk will not work. You need to use milk powder. You can leave the milk powder out and make dark chocolate, though.
is the coco butter necessary?
Yes, actual chocolate has cocoa butter in it. You can try coconut oil, but it won't turn out the same, you can try ghee as well, but that is about it.
Powdered sugar contains cornstarch. I think I would use regular sugar and melt it.
You can certainly try it and see how it turns out. But no, true powdered sugar does not have cornstarch. Confectioner's Sugar contains cornstarch so it just depends on the type of powdered sugar you are using. If you really want to make sure there is no cornstarch in it, make your own powdered sugar by grinding up granulated sugar in a food processor or high speed blender. Actual chocolate made in the factories use normal granulated sugar.
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.
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.
Really good
Thanks!!
Can you use coconut oil instead of cocoa butter... and can you add vanilla and nuts
coconut oil yes, but it doesn't work as well as cocoa butter, since cocoa butter is what is actually in real chocolate. Nuts yes. don't use liquid vanilla, only powdered vanilla.
Sift the dry ingredients- cocoa, icing sugar & milk powder 3 times before adding to melted cocoa butter. They don't have to be separately added.
You can do it however you want. But there is a reason they are added separately. And that is how it is done in actual chocolate shops. The ingredients are added separately.
Can you dip apples into this mixture for chocolate dipped apples
You can! You will definitely need to put them in the fridge after so the chocolate can harden.
I want to substitute the powdered sugar with powdered monk fruit because I’m pre-diabetic
@@ramirezkarlos1978 Give it a shot. I haven't tried any sugar substitutes with this so can't tell you how well it will turn out or not. But it is a super easy recipe to experiment with.