I\'m searching for a great recipe to make my own chocolate

Posted on: Thu, 09/11/2003 - 3:30am
Tamie's picture
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Joined: 09/23/2002 - 09:00

I have already tried the recipe here with the bakers chocolate and confectionery sugar, but it didn't come out very good and we didn't care for it. It was a little bitter for our taste, and if you put in more confectionery sugar, it didn't work well. Thanks
Tamie

Posted on: Fri, 09/12/2003 - 11:24am
darthcleo's picture
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Joined: 11/08/2000 - 09:00

"chocolate" is too vague a term. What exactly are you trying to do ? Little chocolate squares ? Chocolate bars? They all differ.
I get couverture chocolate from a factory in France that is peanut & nut free, but not milk free (the dark chocolate has milk traces). With couverture, you can have fruits covered in chocolate, and very good easter chocolate. But you can't use it instead of chocolate chips. They're different beasts.

Posted on: Wed, 10/15/2003 - 1:21pm
megans mommy's picture
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Joined: 08/26/2003 - 09:00

I am looking for the same thing as well. I would like to make a chocolate for pouring into candy molds to start. Megan cannot have milk or soy (not to mention peanuts/nuts!)
I have tried using powdered sugar and baking chocolate as well....didn't work. I tried regular sugar...too grainy. I tried regular sugar, add a little water over heat to melt...add baking chocolate. That was the closest. It tasted like a dark chocolate...but didn't set...kind of 'flexible', maybe like playdough?? I have also added a little shortening (palm).
I feel I am getting closer, but don't know if I'll ever get it!! I would be interested if anyone has been able to make a chocolate on their own..without milk or soy!

Posted on: Wed, 10/15/2003 - 8:43pm
anonymous's picture
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Joined: 05/28/2009 - 16:42

A while back I thought somebody posted a recipe about making their own chocolate bunnies--can't remember where--for Easter.
However, and this I know for sure, DON'T add water to real chocolate. It will cause it to "seize up" and becoming a globby mess. Chocolate and water don't mix. Humidity will do the same thing to chocolate that has been stored too long in an inappropriate environment.
Do you have a good blender? You might want to try taking regular sugar and grinding it up a little more in the blender first before adding it to the chocolate to eliminate some of the graininess. Shortening is the way to go instead of water, but my only experience has been using Crisco, which would be out for you because of soy.
[This message has been edited by ryan's mom (edited October 16, 2003).]

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