Chocolate butter

Category: Dairy and egg dishes
Chocolate butter

Ingredients

butter 500gr
natural cocoa powder 100gr + -
powdered sugar 50g + -

Cooking method

  • Prologue. Yesterday, as usual, I drank butter from the village cream and remembered about chocolate butter! I asked my daughter (she is 5l) if she would eat butter similar to chocolate, she answered yes (I make natural chocolate myself from cocoa and cocoa butter, apparently, she thought it was the same) ... made 150g of chocolate butter and smeared her with bread, at this time the younger woke up and I went to him, returning I saw my daughter actively working with a spoon by the pan with shock. oil))))) I decided to make 500g.
  • no flash
  • Chocolate butter
  • with flash
  • Chocolate butter
  • Those who make the butter themselves, add cocoa powder after washing the butter from the remaining buttermilk (for those who have the store butter, you need to bring it to room temperature and add cocoa), everyone has different tastes, you may need less cocoa to just barely color, in general, see by ourselves, first we pour out the cocoa in parts and try the chocolate you need, it took me even more than 100g (after all, it’s healthy, besides, my daughter doesn’t like the cocoa drink, so she gets cocoa products from shock, butter and chocolate) and then add sugar. powder (I ground myself) to taste ..... no vanilla added vanillin (to taste) .... let the butter stand for 5-10 minutes so that the cocoa completely dissolves, the color will become even darker ....... laid out in shapes and frozen, I got 710g, in the morning with bread)))
  • Chocolate butter
  • the marbling turned out by accident)))))) I just packaged the butter in the shapes, and then I remembered and decided to make a chocolate
  • Cocoa is remarkably soluble in fats.

The dish is designed for

from 600gr

Time for preparing:

15 minutes

Cooking program:

hands, because the mixer / harvester will beat it

Note

My cocoa powder is not alkalized

Manufacturers today produce two types of cocoa powder: alkalized and non-alkalized, not always considering it necessary to inform the buyer about the methods of processing the product.

Unalkalized cocoa powder is one that has not been treated with alkalis. (I bought in purchases for pastry chefs)

Alkalized cocoa is obtained from cocoa liquor or cocoa nibs, which have been previously subjected to a special alkaline treatment. Substances resulting from this treatment increase the stability of the slurry by slowing down the settling of the cocoa particles. This is probably where the name came from - instant cocoa. The powder of such cocoa, in fact, can be "dissolved" even in cold water or milk. However, in fairness, it should be said that not all doctors consider alkali treatment safe for human health, especially for young children.

Today, unscrupulous manufacturers have learned to mix in cocoa: sugar, flour - wheat, rye and legumes, various types of starch, cocoa husks - a waste in the preparation of the best varieties of cocoa and chocolate.

To mask impurities, they can be tinted with carmine, iron ocher, brick powder.

Due to the fact that ordinary cocoa does not dissolve in water, but forms a suspension - a suspension of small particles in water or milk - it is very difficult to distinguish a fake. Therefore, you should pay close attention to the color of the powder and its aroma. The latter is almost impossible to fake.

Irina F
NataliARH, thank you very much for the information and for the recipe!
Until recently, I was buying Belgian insoluble (and as I hoped) natural cocoa. But, due to the well-known events, he is now gone. We must somehow replenish stocks!
What can you say about domestic cocoa (eg Golden Label)?
And tell me how to make chocolate, please?
Taia
Good recipe! I recommend to all! I have been doing this for a long time.
I also love the fact that you can make good quality chocolate butter yourself. To do this, you need to take a quality starting product: butter and cocoa. I don’t like the finished chocolate butter that is sold in stores, it’s not even butter, not clear, chemistry.
TatianaSa
I'm already doing it. Thank you for reminding me about the chocolate butter recipe! We are waiting for the recipe for making chocolate
notglass
NataliARH, here's thanks for the recipe and for the reminder. I also made such oil before, then I somehow forgot. And now I looked at the photo, whipped butter and here it is: a sandwich with wonderful real homemade chocolate butter is already on the plate. Vkusnotaaaa! Now it would be necessary to make chocolates too. There is a reason, you have to go to Moscow to buy raw chocolate.
NataliARH
To health

Irina F, We don't sell the "golden label", I came across a "Russian" one, I bought it even before my knowledge about alkalized and non-alkalized cocoa, my own neal. I bought cocoa in joint purchases, I took 1 kg, it will be over soon, I have to buy it ... I found a topic in which I took it, Cargill Germany, 137 rubles / kg, a number of 25 kg, look in the internet, maybe they sell it like that, there is still Russia at 124r / kg

TatianaSa, notglass, here I am already making 4g butter myself, natural from village cream and only yesterday I remembered about the chocolate butter I made to my taste without looking anywhere, looked for the recipe here and was honestly surprised that it was not there, so I designed it ..... and then already think let me look for a recipe in the internet, there they are with the addition of chocolate and there is an option with shock. glaze

Irina F, TatianaSa, notglass, the recipe for chocolate can be found here https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=157993.0 I have a slightly different technology and the recipe is a little different, when I started chocolate 2.5g ago, I didn’t know about the bread machine, I was looking for recipes and technology on different resources, the meaning is almost everywhere the same "cocoa liquor" + "cocoa butter" + "sugar". powder "here in the powder there is a snag, it is needed by grinding 20 microns, and this is only in Moscow, there are no acquaintances to send in a parcel, so I invented my own method to make sugar. the powder did not crunch on the teeth
Irina F
NataliARH, all the same it will be interesting to know exactly your recipe and your preparation and all the subtleties! Can you share, eh?
NataliARH
Irina F, of course, I'm not sorry)))) time will be, I'll write a recipe, maybe someone will send me a parcel with powder
Creamy
I've also been making such butter for a hundred years, we don't buy chocolate margarine.
verolni
Yes, yes, - I have only eaten it since childhood (I don't eat butter at all - I can't bring myself to do it).
Sometimes I replace powdered sugar with condensed milk.

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