This homemade chocolate with cocoa powder recipe is the answer to your sweet tooth prayers. It's incredibly easy, requires no baking, and comes together in under 30 minutes.
With just a handful of simple ingredients, you can whip up a batch of this creamy, dreamy Romanian-inspired delight that will have everyone begging for more.
This delightful "Homemade Chocolate with Cocoa Powder" recipe offers a taste of Romania's unique culinary heritage. While not technically chocolate in the traditional sense, this no-bake confection, often simply called "chocolate" in Romania, holds a special place in the hearts of many.
Made with readily available ingredients like powdered milk, cocoa powder, and butter, it's a testament to resourcefulness and the ability to create something truly delicious with humble beginnings.
I made this recipe because I like chocolate and wanted to be able to enjoy a piece during the day, especially if it's homemade. That's why I created the Chocolate Loaf Cake, a delicious chocolate dessert like the chocolate biscuit roll, or the homemade chocolate with cocoa powder, which I highly recommend you try.
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Ingredients
This unique, no-bake Romanian delight may not be chocolate in the traditional sense, but it captures the essence of the beloved treat with a clever combination of simple ingredients. Let's take a closer look at the key players and how they contribute to the final product:
- 250 g Milk Powder: Provides the creamy, milky base that gives this treat its signature texture. It's also responsible for much of the sweetness, making it an essential component.
- 2 tablespoon Cocoa Powder: While this isn't technically chocolate, cocoa powder lends that beloved chocolatey flavour we all crave. Its slight bitterness balances the sweetness and adds depth to the overall taste.
- 200 g Demerara Sugar: These large, golden crystals dissolve into a rich syrup, imparting a subtle caramel note that elevates the flavour profile.
- 100 g Unsalted Butter: This adds a luxurious richness and silky smoothness to the final product. It helps create a melt-in-your-mouth texture that's simply irresistible.
- Rum Essence & Vanilla Sugar: This dynamic duo introduces warmth and aromatic complexity. The rum adds a subtle boozy note, while the vanilla enhances the sweetness and creates a comforting aroma.
- 100 ml Water: Water is essential for creating the syrup that binds everything together.
- Salt: A pinch of salt balances the sweetness and allows the other flavours to shine.
Together, these ingredients create a symphony of flavours and textures that's both familiar and surprisingly unique. It's a testament to the ingenuity of Romanian home cooks, who transformed simple pantry staples into a beloved national treat.
How to Make the Homemade Chocolate With Cocoa Powder?
Let's walk through this easy recipe step by step. You'll be surprised how simple and quick it is!
Make the Sugar Syrup
First, you'll make a sugar syrup. To do this, heat 100 ml of water together with the demerara sugar and vanilla sugar. Bring the mixture to a boil, stirring occasionally, and then reduce the heat to medium. Simmer for 4-5 minutes for a softer chocolate, or 8-10 minutes for a firmer, more brittle texture.
After turning off the heat, add the butter and mix until it melts. Then, add the rum essence to preserve its stronger aroma.
Make the Base of Chocolate
While the syrup cools slightly, combine the milk powder and cocoa powder in a bowl. This mixture will form the base of our chocolate. At this point, you can also add chopped walnuts or slightly crushed hazelnuts if you'd like some crunch in your chocolate.
On top of these, you can now pour the warm syrup and mix everything with a spatula or wooden spoon.
Mix All Ingredients
It must be mixed well until everything is well incorporated and no traces of milk or cocoa powder are visible.
The final step is to pour the mixture into a baking dish lined with plastic kitchen foil, ensuring it's level. Aim for a flat shape about 2-3 cm (1 inch) thick, which, in my opinion, is perfect for this homemade chocolate.
Place the tray in a cool place or in the refrigerator for at least two hours, or preferably overnight, to allow the chocolate to set completely. Once firm, you can slice it into any shape and size you desire - it's delicious!
Remember, this "chocolate" is softer than traditional chocolate, so it's best enjoyed at room temperature or slightly chilled. Get creative and have fun experimenting with different ways to enjoy this unique and delicious treat!
Dietary Adaptations
Vegan: Use vegan milk powder and vegan butter alternatives to make a plant-based version.
Sugar-Free: Replace the demerara sugar with a sugar-free alternative like erythritol or stevia.
Variations of Homemade Chocolate
This homemade Romanian chocolate offers a delicious base for various creative variations:
Flavor Infusions:
- Citrus Zest: Add finely grated orange or lemon zest to the milk powder mixture for a bright, refreshing twist.
- Spices: Incorporate a pinch of ground cinnamon, cardamom, or nutmeg for a warm and aromatic flavour.
- Coffee: Mix in a teaspoon of instant coffee powder for a subtle coffee kick.
Texture Enhancements:
- Nuts and Seeds: Fold in chopped nuts (almonds, walnuts, hazelnuts) or seeds (sunflower, pumpkin) for added crunch and nutrition.
- Dried Fruits: Add chopped dried fruits like apricots, cranberries, or raisins for a chewy texture and bursts of sweetness.
- Coconut Flakes: Sprinkle in some coconut flakes for a tropical touch and a bit of texture.
Alternative Alcohols:
- Brandy or Cognac: Substitute the rum essence with brandy or cognac for a deeper, more complex flavour.
- Liqueur: Experiment with coffee liqueur, orange liqueur, or other flavoured liqueurs for a unique twist.
Remember to adjust the sweetness and flavour intensity based on your preferences and the added ingredients. Have fun experimenting and creating your own signature variations of this delightful Romanian treat!
Serving the Chocolate
This homemade Romanian chocolate offers a delightful variety of serving options, perfect for any occasion. You can cut into squares or bars and enjoy as a sweet treat on its own. The combination of creamy texture, subtle rum notes, and vanilla aroma is perfect for an afternoon pick-me-up or a post-dinner indulgence.
Arrange the chocolate pieces on a platter with fresh berries, whipped cream, and a dusting of cocoa powder for a beautiful and sophisticated dessert.
Also you can package the chocolate bars in cellophane bags tied with a ribbon for a thoughtful homemade gift. It's a perfect present for birthdays, holidays, or any special occasion.
Storage
While this homemade chocolate doesn't contain preservatives, it should stay fresh for up to 2 weeks if stored properly in a cool, dry place. If refrigerated, it can last a bit longer, up to 3-4 weeks.
Avoid Temperature Fluctuations: Frequent changes in temperature can cause the cocoa butter to separate, leading to a grainy texture or "fat bloom." Try to keep the chocolate in a stable environment.
FAQ
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For homemade chocolate, high-fat cocoa powder is generally considered the best choice. This type of cocoa powder contains at least 22% cocoa butter, which results in a richer chocolate flavour and a smoother, more velvety texture in your final product.
Here are several techniques to enhance the chocolatey flavour of cocoa powder and create a more indulgent experience:
1. Blooming: This simple yet effective method involves adding a hot liquid (water, milk, coffee, even melted butter) to the cocoa powder and letting it sit for a few minutes.
2. Fat Infusion: Cocoa powder lacks the natural cocoa butter found in chocolate. Adding a source of fat like melted butter, coconut oil, or even heavy cream can mimic the richness and mouthfeel of real chocolate.
3. Sweetness Balance: Cocoa powder is naturally bitter. Adding the right amount of sweetener (sugar, honey, maple syrup) is crucial for balancing the flavor and creating a more chocolate-like experience.
Related
Looking for other delicious dessert recipes like this? Try these:
Homemade Chocolate With Cocoa Powder
Equipment
- 1 Saucepan
- 1 mixing bowl
Ingredients
- 250 g powdered milk
- 2 tablespoon cocoa powder
- 200 g demerara sugar brown sugar
- 100 ml water
- 100 g butter unsalted
- 1 tablespoon vanilla sugar
- 1 teaspoon rum essence
- ¼ teaspoon sea salt
Instructions
- Heat thef water together with the demerara sugar and vanilla sugar. Simmer for 4-5 minutes for a softer chocolate, or 8-10 minutes for a firmer, more brittle texture.
- Add the butter and mix until it melts. Then, add the rum essence to preserve its stronger aroma.
- Combine the milk powder and cocoa powder in a bowl. Pour the warm syrup and mix everything with a spatula or wooden spoon.
- Mix well until everything is well incorporated and no traces of milk or cocoa powder are visible.
- Pour the mixture into a baking dish lined with plastic kitchen foil, ensuring it's level.
- Place the tray in a cool place or in the refrigerator for at least two hours, or preferably overnight.
- Once firm, you can slice it into any shape and size you desire.
Laci says
My childhood taste