Homemade Milk Chocolate

Who doesn’t love chocolate? Not anyone I’ve ever met.

This is the reason the chocolate industry worldwide is worth several billion US dollars and a majority of desserts include chocolate as part of their main ingredients.

But, what if you don’t want store-bought chocolate? Quality chocolate is okay, but sometimes plain milk chocolate that fits your budget may be filled with artificial ingredients, sugars, preservatives, and waxes. 

Did you know there is a healthier and more-cost effective way to have a quality chocolate? I bring you a simple recipe for homemade milk chocolate…try the recipe today and thank me later!

Why Is This A Better Version?

Since you are making chocolate at home, rest assured that you will get a healthier and better version of this popular treat.

As long as you use quality ingredients, and eat chocolate in moderation, chocolate is your best friend. Chocolate release happy hormones and gives you a good mood. 

This homemade chocolate recipe enables you to be 100% in the control of the amount of sweetener included, cacao, and maybe some add-ins. 

Learning how to make chocolate at home is great for those who love white, milk, and dark chocolate, as the process is almost identical. 

Cacao Vs Cocoa Butter

Cocoa and cacao butter are the same product. The butter is made by separating the fat from the other parts of the bean.

Fermented cacao beans are separated from the husk and ground down. This process liquefies the beans and the product is then pressed to remove the fat, which is cocoa butter. 

Although it has butter in the name, it is completely vegan and contains no dairy products. Cocoa butter is pale yellow and it is in a solid form, so it needs to be melted before use. 

Cocoa butter gives chocolate a smooth and silky texture. The butter has a mild chocolate taste and has several health benefits, thanks to the nutrition found in natural chocolate.

The butter holds together at room temperature, providing that ideal candy bar snap.

Do I Need Powdered Milk?

Powdered milk is a very important part of chocolate.

Milk chocolate gets its milky and velvety taste from a delicate balance of ingredients, and the use of milk powder gives a creamier taste and texture, as well as a lighter color. 

Milk powder is mandatory for the creamy taste, but what if you want to make lactose-free or vegan chocolate? Is it possible?

Yes, it is possible, because there are alternatives to powdered milk. When I want chocolate I can give as a gift to some of my milk-free friends, I use coconut milk powder.

Also, coconut milk powder gives a subtle coconut flavor, so it’s a nice option to change things up and try something new.

Can I Make This Chocolate Sugar-Free?

If you are looking for a sugar-free option, you absolutely can make this recipe sugar-free. Instead of powdered sugar like I used, you can use any sugar-free sweetener.

I recommend monk fruit sweetener for the healthiest and best-tasting alternative to sugar!

Avoid liquid sweeteners as they can make chocolate seize up. If you have a granulated sweetener, make sure you process it in a food processor until you have a fine powder.

Making Milk Chocolate (Overview)

Making milk chocolate at home is very easy. With a few steps, you will have the best chocolate ever!

Melt the butter in a double boiler. This is mandatory. Do not melt the butter in a sauce pot because the butter may burn a bit and you will end up with bitter chocolate.

Once your butter is melted, add the rest of the ingredients and stir well until smooth. You can sift the powdered sugar to avoid any grittiness.

At this point, you can add any additional ingredients like extracts, natural flavor oils, coffee, or spices. 

Pour the chocolate in a silicone tray and gently tap at the kitchen counter to remove any air bubbles. Place the chocolate in a fridge, not a freezer, until solid. 

The homemade chocolate typically lasts for 2 weeks, on a shelf, or for 3-4 months in a fridge. 

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