DairyMilk chocolate homemade recipe in 10 minutes | home made milk chocolate with hershey's cocoa
Channel: Ish Kitchen
Date: 2021-04-26

Cadbury DiaryMilk homemade chocolate recipe can be made in 10 minutes and is perfect homemade chocolate with Hershey's cocoa and I have prepared it without coconut oil #chocolaterecipe #homemadechocolate

Buy Chocolate mould : Royals Silicone Chocolate Mould (Bar) https://www.amazon.in/dp/B08JV3Z3H6/ref=cm_sw_r_cp_api_glt_fabc_CH6WJHTF7QQ8H7VSXRST

https://ishkitchen.blogspot.com/2021/04/milk-chocolate-recipe.html read the complete recipe on my Blogger site!

INGREDIENTS
* Cocoa butter 4 tbsp + Ghee - 7 tbsp (PREPARE THE MIX EARLY AND KEEP IT SEPARATE)
* 1 cup Powdered Sugar or Icing Sugar
* 1/2 cup Cocoa Powder (Hershey's cocoa powder)
* 1/2 cup Milk Powder
* 3 drops Vanilla Extract

INSTRUCTIONS:
Generally, everyone uses double boiler heating techniques to make chocolates at home, this is achieved by placing the bowl on top of boiling water, now add cocoa butter & ghee, add powdered sugar, cocoa powder, and a cup of milk powder. 

Blend well making a smooth streaming consistency. to the mix have added 3 drops of vanilla concentrate.  You will get the aroma of dairy milk chocolate 

Milk chocolate blend is prepared now to move to molds. gently pour without air bubbles and tap twice and spot in the fridge for 3 hours or until chocolate sets totally.

Make a point to keep the chocolate in the cooler if you are living in warm places to keep chocolate from melting.

Thank you!
Ish Kitchen.

TIP to achieve  solid chocolate that won’t melt at room temperature : 
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The melting point of chocolate is determined by its fat content. In high-quality couverture, the fat is going to be mostly or all cocoa butter. In chocolate that has been properly tempered, the cocoa butter will adopt a crystalline structure that melts at 33.8C.

It is relatively easy to substitute a different fat for some or all of the cocoa butter. In my video I have used both Dairy fat and cocoa butter, and depending on exactly how it's processed can raise or lower the melting point of the final product. 

CHOCOLATE PRESERVATIVES 
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Milk and white chocolates have a comparatively shorter shelf life can only last 3–6 months, this is because of the milk content present in the chocolate which may tend to go bad.

But in the case of pure and dark chocolate, it does not need any preservatives. If stored properly, dark chocolate does not have a shelf life. At the least 2 years from the date of preparation. 

And regarding preservatives Titanium oxide has been used commonly as an additive in processed many processed food for a long time. 





















































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