“We have so much, too much, that we can buy, yet the basic labor of doing, the making with our own hands, is what enlivens us and makes us feel human." Dan Lepard

Monday, 1 December 2014

Roasted Almond Chocolate



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
Ingredients
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
20 almonds
Method
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.






2 comments:

  1. You have given me a really great idea for what to do with my left over sesame seed pulp from making my daily sesame milk (for my tea). Up until now I have been composting it as I can't think of anything to do with it. I have several bags frozen in the freezer and I am going to dehydrate it in my dehydrator, powder it in my high speed blender and use it instead of milk powder here. I will sub coconut oil for butter and voila, (hopefully) vegan chocolate! I might even add some dried or crystallised fruit to the mix. Thank you for the great recipe and the great idea Namita :)

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  2. wow awesome clicks dear.. very easy and simple to make.. everything i have in my kitchen cabinet :) shall let you know about my results :)

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