The early morning mist, cacophony of migratory birds, the soothing warmth of the morning Sun announce the arrival of December.
Yes, this year too, comes to an end and the countdown for the New Year has begun. As we step into the last month of the year, the festivities knock at the door. Time for cakes, candies, chocolates, festive breads ……the list seems endless and you never seem to have enough of it.
Soaking in the festive spirits that seem round the corner, we made chocolate at home. We are a family of chocoholics and a recipe that was written long back in the diary, finally saw the light of the day.
Roasted Almond Chocolate
1 cup + 2 tablespoons milk powder
6 tablespoons cocoa powder
¼ cup (½ stick) butter or table spread
2/3 cup sugar
½ cup water
1 teaspoon vanilla extract
Grease one square or rectangular cake pan ( I used one 8 inch x 5 ½ inch pan).
Place almonds in the baking tray. Set oven temperature to 100 degrees C and set timer to 10 minutes. The almonds begin to change colour and a sweet smell emanates. Chop into small pieces when cold.
Mix milk powder and cocoa powder and pass it through a fine mesh strainer.
Make syrup with sugar and water and boil till it reaches one string consistency (this stage is very important else, the chocolate will not set). Add butter to the syrup at this stage. Turn off the heat. Add vanilla extract. Add milk powder and cocoa mix in parts mixing well after each addition.
Mix till a homogenous mixture forms. Add almonds. Mix well. Empty the mixture into the prepared pan. Spread it to uniform thickness .Level the top with a greased spatula. Leave to cool.
Turn the pan on a tray, tap the bottom gently. Slice the chocolate, store in an airtight container.