Actually making chocolate from cocoa beans requires tons of specialized, expensive equipment. It's not something you can do at home. You can, however, buy what's called couverture, which is chocolate in it's basic form - untempered and ready to be melted, tempered, molded, etc. You can learn all about the process here :http://en.wikipedia.org/wiki/Chocolate#T鈥?/a>
and here
http://www.cookingforengineers.com/artic鈥?/a>
Anyone can melt some chocolate chips and pour them into a mold. However, actually making a chocolate with a beautiful glossy finish that 'snaps' when you break it instead of bending or crumbling but still has a silky, melt-in-your mouth texture requires a good quality couverture (which is available in milk chocolate as well as dark chocolate - Valrhona is good brand that is readily available in better baking stores or by mail order, but it's quite expensive. You can experiment with the better brands like ghirardelli at your local grocery - look for the sweetened chocolate in the baking section, not the candy section, and buy it in bars and not in chips) and careful attention to the process. You'll need, at the very least, good quality molds, a big glass bowl for melting the couverture over simmering water, an accurate thermometer, and plenty of time and dedication.
INGREDIENTS
1/2 cup butter, softened
1 cup white sugar
3 eggs
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2/3 cup chopped almonds
2 cups flaked coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) container prepared chocolate frosting
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a medium bowl, cream together the butter and white sugar. Beat in the eggs one at a time, then stir in the flour and cocoa powder. Press the dough evenly into the bottom of the prepared pan.
Bake for 15 to 20 minutes in the preheated oven, then remove from the oven and sprinkle the almonds and coconut over the crust. Drizzle the sweetened condensed milk over the whole pan. Return to the oven.
Bake for 15 additional minutes in the preheated oven, or until golden. Allow to cool completely before frosting with the prepared frosting and cutting into squares.
REESE CANDY BARS
12 oz. jar peanut butter
1 box powdered sugar
1 1/2 stick butter
2 lg. Hershey candy bars
Mix ingredients and press into large pan. In a saucepan on medium heat, melt 2 large chocolate candy bars and pour over mixture in pan. Let cool and cut.Is it possible to make a milk chocolate candy bar at home?
to answer your question, yes it is possible. but i have no idea how.
yes it is . if you know what your doing. but if you dont i would suggest just buying a candy bar , it would taste better and would save you the mess.Is it possible to make a milk chocolate candy bar at home?
Yes, the Gagnog family of St Stephens , New Brunswick invented the choclate bar, It was first used for hunting as was the sandwhich, Hersey's has an excellent with all the info you need. I think if you did a search in recipes you would be flooded. Different countries have different laws defining what makes chocolate. I believe Belgium is strictest and so far (I'm 52 with a sweet tooth) I believe the best, Doesn't have to come from there just meet their standards.
yes , if u have ovan ithink
It's not hard, but long to type.
You need a mold, butter, cream, chocolate, saucepan...
Check the back of Baker's Chocolates at the store.
most cook books have recipes for making chocolate bars of some shape or fashion. We made chocolate toffee bars that were better than heath bars for Christmas. No special equipment is required other than what is in most decently equipped kitchens. The baking section of the grocery store is where you will find most of the ingredients.
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