Cooking chocolate from scratch: Black chocolate with orange zest and coconut "Tropic"

[It gives an incredible taste to candy.]

Cooking chocolate from scratch: Black chocolate with orange zest and coconut "Tropic"

Category: Confectionery

Ingredients
cocoa natural 100% grated	150 g
Natural cocoa butter	50 g
powdered milk	50 g
Powdered sugar	50 g
Coconut flakes white	50 g
dried orange peel	taste
vanilla sugar 1 sachet	10 g

Cooking method

• Ingredients
• cooked and weighed on a kitchen scale
• 
• 
• 
• I dry the orange zest myself - I peel off the orange with a knife and onto the battery.
• It gives an incredible taste to candy.
• PREPARATION
• I break cocoa with cocoa butter into an ordinary tea mug, I immediately poured a bag of vanilla sugar into it so that it could dissolve.
• She boiled water in a saucepan and, as the boil began, turned it off.
• And immediately she put a mug with a mug of cocoa in a saucepan, it dipped 3/4 into the water.
• after 5 minutes, almost everything has melted and then I add powdered sugar, milk powder, crushed zest and coconut flakes.
• Stirred into silicone molds for freezing

Time for preparing:

20 minutes + 10 minutes freezing

Note

The taste of the sweets is incredibly delicious - I just love the combination of orange peel with chocolate.
I have long wanted to make such sweets.
Candy is cut, bite
I am very happy with the result.

The natural cocoa liquor itself is very bitter, while I was making sweets yesterday, I tried it like this,
that has lost its taste.
today in the morning I tried the sweets, very happy with the result !!!
Hurrah!

Thanks for the recipe. I have a question about cocoa. Will it do whatever I like or is it some special cocoa? If it's special, can I have a photo?

The recipe is wonderful !!! : rose: And where are such things as: natural cocoa 100% grated
Is cocoa butter natural? Is it for a special order or can you buy it somewhere outside the Internet?

[Sasha]

Sasha, while there is no mistress, I will try to answer. No, there is certain cocoa here. This is not our usual cocoa powder. This is cocoa liquor. And it looks like chopped chocolate. In the photo here it is. Next to a photo of dried orange peel.
natamylove, please tell me, does it hold its shape at room temperature or does it melt? And don't you feel the icing sugar in its structure?

[Husky]

Yes, photo
it is like chopped chocolate.

Husky, the fact is that I added to the chocolate
and powdered milk and what's most crispy is coconut flakes
it is felt
and I do not understand if I feel powder

I'm interested in myself
Plans to make chocolate without inclusions

but you need to finish these sweets.

I bought this cocoa for my great love of chocolate.
it is sold in 25 kg monolith

I can share in the topic

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=51393.0

[natamylove]

natamylove, Natasha, very beautiful sweets. The question is - did you consider the cost price? or is it not relevant to you? I would like to estimate for myself ...

oh, I didn't count
just want different sweets and friends often.

otherwise my gall and pancreas are naughty
and I noticed that it was from the purchased confectionery and sweets that the pains begin
dyes and flavors in the same place
well, in general
and the cookies make me feel bad
and from sweets

NOT girls, the process needs to be changed! The powder does not dissolve on the teeth like sand - not a high in chocolate, it spoils the consistency. First you need to boil sugar and milk powder in milk or water, make something like condensed milk, or it's easier to take a good condensed milk. Then you get a masterpiece.

And cocoa butter and cocoa mass are sold on websites and in stores where goods for soap making.

I will try next time
with molasses
I bought it 2 kg
in my opinion she is perfect

and try to dissolve
in general I will try

natamylove I'm looking forward to the next experiments, it's not for nothing that I stocked up on cocoa

oh, of course
I want white and black, but this Sunday I made spaghetti with cuttlefish ink,
but as soon as the time comes I will do white

And what did you sprinkle it with that shines so much, and even in different colors?

and this is kandurin-dry pearlescent dye for cakes

I, too, with my sweets, I got a super bitter chocolate. sooo tasty :) Thanks Natasha for this opportunity

[Natasha]

Natasha, I also prepared sweets with "Cream-lazy" filling. The chocolate turned out to be bitter, I liked it. but the powder is really like sand. And milk does not have time to become akin to chocolate products, you can see how white dust in the total mass. You can try with condensed milk. I read a little on the internet. The technology and recipe are similar, somewhere condensed milk is offered instead of sugar.
I also read that when cooking chocolate there should not be a drop of water, otherwise it will be cloudy.
So boiling sugar with milk and water most likely will not work.

Well, if you do not find fault, then I will say - the chocolate turned out delicious! Thank you!

I made chocolate with syrup

cooked syrup like a protein cream

0.5 tbsp sugar + 0.25 tbsp water
and that's for 250 grams of chocolate

it turned out super
my husband took away with him, but I'm on a diet and didn't leave it for myself, so as not to be tempted.

but I was without milk,

I'll probably add condensed milk again

Natasha, then I'll try with syrup. you can also add dry to it. milk and boil. (Lies, it means the Internet )
And how did he keep his shape?

I also read that when cooking chocolate, there should not be a drop of water, otherwise it will be cloudy.

I don’t know how cocoa liquor reacts to water (I’m just planning to buy it), but the finished chocolate rolls up from it. I put the pieces of chocolate in a bag and put them in hot water, the bag melted against the wall of the bowl and water got into the chocolate. It turned into a non-melting lump. While it was warm, it looked like plasticine, but when it cooled down it became solid and did not want to melt anymore.

well, syrup is not water
I boiled it down and a thick viscous mass turned out

syrup turns into caramel at room temperature
that's why the chocolate froze like cute

but how to put milk in there - I don't know

Why is there milk? What would get milk?
It seems to me that milk is made on cream. Even in advertisements they say "dodaєmo vershoki"
We also know what kind of cream they add there. but in principle something like that

I just tried it with and without milk

so it tastes better with milk

Yesterday I also thought about boiling in cream. Probably I will heat them with powder to a boil and add to the melted cocoa products. I also added a little butter.
The chocolate is delicious, but it's kind of hard because of the powder. It must be dissolved one at a time.

For the first time, I decided to just cook the mass without milk and coconuts with oranges. milk chocolate and coconuts in general can not stand the spirit))

According to the above recipe.
Something is wrong in the technology, the mass is not homogeneous. The powder seems to creak on the teeth, although enough has been mixed.

Having glimpsed a glimpse of the chocolate makers forum, I saw that many use different equipment for kneading and tempering.
In industry, the mass is kneaded for up to 3 days at 80 degrees write ....

In short, I have to work, I want to go to paid courses, a master class on chocolate ..

Try to blender the melted mass.

yes - powder is audible. I took a substitute for myself - rolled milk.
here everything turns out uniformly.

Not, just, perhaps, at a higher temperature, it should have been done for a longer time.

For example, I make ice cream.I have an Italian freezer. No matter how I do, all the same the mass is not as homogeneous as in industry. I watched videos about ice cream in factories. There, the day is interfered with, then defended.
So is chocolate. When mixed, water evaporates from it and it becomes homogeneous and aromatic ...

In short, I'll go to the master class and write everything here. I will damage their business, reveal secrets)))
But if their mass is also not uniform, it means that they are goats))))

The courses teach you how to make sweets, but you can't feel the quality of chocolate in sweets. The filling clogs ...
I will ask for the tiles to be cooked)
We have a store called World of Taste. There, raw materials are sold and taught at the same time)))

waiting for secrets

I'm making sweets in the same Natasha's tins. At first, I struggled over the creak on my teeth from powder and dry milk, and now I dissolve sugar in very hot boiled milk, mix it with a melted mixture of grated cocoa and cocoa butter, add a little raisin and in shapes.
Nothing squeaks, does not delaminate and is breathtakingly tasty. And it takes about 20 minutes in time (you just need to mix the milk well, until smooth).
For almost a year now, as I got my family hooked on homemade chocolate, now they do not want to sit down.

I am for the purity of the race)))). White with white, blacks with blacks). I don't eat milk chocolate and I won't put milk in chocolate))))

How interesting! I'll try, thanks for the recipe!

How interesting! I'll try, thanks for the recipe!

You're welcome!
P.S. For my serving of cocoa liquor 450 g, I take about 130 ml of milk.

You're welcome!
P.S. For my serving of cocoa liquor 450 g, I take about 130 ml of milk.

how much cocoa butter and sugar?

Good day to all! I am very glad that I found like-minded people here. I also just love natural chocolate. If I just make chocolates and a base for sweets with acacia or floral honey, it tastes good and there is nothing to squeak on my teeth. The proportion of 100 grams of cocoa liquor + 50 grams of cocoa butter + 2 tsp. honey. I cook all this only in a water bath - the main thing is not to overheat, otherwise it can stratify. My children are very good. love chocolate nut sorbet:
250 grams of different nuts, 1 can of condensed milk (regular) 270 grams of grated cocoa, 100 grams of cocoa butter, 75 grams of butter. Melt everything except condensed milk in a water bath, heat condensed milk (required!) And then pour into the chocolate mixture, add the nuts, stir, put in a rectangular shape and cool, then cut into pieces. It turns out just super !!!

sugar-free and 50 g cocoa butter

sugar-free and 50 g cocoa butter

thanks for the answer, but completely without sugar it will be bitter for us ...

so a can of condensed milk

So, in the first case, instead of sugar, copper smooths the taste, and then you can add more of it - very good. nice dark chocolate turns out. And moderately sweet sherbet is not sugary.

Someone tried to cook white chocolate from scratch?

these are mine from black
\

I could not get

Plans to make chocolate without inclusions

I will try next time
with molasses
I bought it 2 kg
in my opinion she is perfect

Natasha, have you tried it? In the spring I bought cocoa butter, cocoa liquor, lecithin and molasses ... I wanted to make dark chocolate ... I'm just afraid to approach it without an exact recipe without knowing the proportions ... I will feel sorry for spoiled products. I destroy grated cocoa on the sly, I really like this bitter taste ... I'm afraid I won't taste real homemade chocolate with such an appetite.

girls, at one time I bought all the components here for chocolate 🔗
there the girl gives the recipe and advises herself. the chocolate was sooo tasty. I really can't find the recipe. but can a link help someone. By the way, there is a lot for cheese lovers there

Girls, maybe someone knows where in Russia to buy cocoa mass and cocoa butter?

[Irina]

Irina, I bought in the online store of goods for soap making.

[Irina]

Irina, I bought in the online store of goods for soap making.

Tatyana, but is that they can be, not some technical (well, maybe not peeled enough for eating)? I saw the same in such shops, but I doubted

I don’t know, somehow I didn’t think about it.Grated cocoa did not live up to chocolate. I gradually grunted him down.

Grated cocoa did not live up to chocolate. I gradually grunted him down.