Chocolate is always a happy pill for me. I mean, who doesn’t love chocolates? It brings out the kid in me – always!
I’ve always been a fan of dark chocolates, but some days I crave for milk chocolate… good thing I know how to make milk chocolate from dark chocolate!
Like today, I was on a hunt for milk chocolates but all I have are semi-sweet and dark ones. These are my leftovers from last week’s baking session, and I thought why not make something fun for me and the kids?
Making milk chocolates is always exciting. So I was on a roll, pulling things out of the cupboard, ready to work on something to satisfy my craving. While I’m at it… I might as well teach you how to make milk chocolate from dark chocolate as well!
It’s also a good practice for my Easter treats, so I decided to take out my cute molds to make some for the kids, too! I know you obviously love chocolate, and I have a great recipe for melting chocolate with coconut oil to make that perfect hard shell when drenched over an ice cream sundae!
Interesting Facts About Chocolate
- Chocolates date back to about 100 million years ago and come from cocao beans
- To make a pound of chocolate, you would need around 400 cocao beans
- Milk chocolate originally comes from dark chocolate with low cocao solid content added with high sugar content and some milk.
- Over the years, as chocolate companies started exploring various formulas, milk chocolates are being processed with higher cocao content to make it relatively taste more chocolatey and less sugary.
- Milk chocolate drinks are known to be effective for post work-out recovery
- White chocolate is technically not chocolate. It’s made from milk solids and not from cacao beans!
- The first chocolate bar was made in 1866 by Joseph Fry
- Chocolate is indeed a happy pill! It contains ingredients that are known to boost the release of serotonin, thus making a sad person happy.
- While red wine has just about 200 flavor compounds, chocolate has 3x more with over 600 flavor compounds in it
- The country with the most chocolate consumption per year is Switzerland, followed by Austria and Ireland
Now, back to the fun part. I have all my stuff ready, let’s begin to get our hands (and taste buds) working.
Milk Chocolate Recipe
This recipe is something I easily whip with ingredients that are readily available in my kitchen. This is so easy to make, so I’m sure you won’t have a hard time doing this for yourself, too!
Step 1 – Melt the Dark Chocolate Chips
The key to melting the chocolates correctly is melting it slowly over low, indirect heat.
One of the popular pots being used for melting chocolates is the double boiler. It’s a special pot that holds water in the bottom, while a second pan sits on top of it.
If you don’t have a double boiler, there’s always an easy alternative you can use. Get a regular pan, fill it with hot water, and place a glass or metal bowl that will fit your pan snugly.
Two important things to note before you start melting your chocolates:
1. Make sure your second pan is dry
2. The water in the bottom pan should not touch the bottom of the top pan
Whether you’re using a double boiler or an improvised one, melt your 8oz. bag of dark chocolate chips uncovered over low heat.
Do not attempt to adjust the heat to speed up the process as it will burn the chocolates and you won’t get your desired results.
Melt it slowly, allowing the steam from the water to heat up the top pan and therefore, melt the chocolates nicely.
Step 2 – Stir the Chocolate with a Spatula
Get your rubber spatula working by stirring the chocolate as soon as it starts to melt.
Don’t think about using the wooden ones or else you’ll not get the result you’re looking for.
Why? Because wooden spatula retains moisture and it’s not something you need for your melted chocolate.
Stir frequently to keep your chocolate from burning.
Depending on what type of chocolate you’re using, it should only take about 2-3 minutes to completely melt the chocolate.
Step 3 – Remove the Chocolate from the Heat and Add the Milk and Butter
Once your chocolate is all melted, remove the pan from the heat and add in 2 tablespoons of butter and 2 tablespoons sweetened condensed milk.
As your butter will start to melt with the heat of the chocolate, stir all the ingredients together.
At this point, keep your whole milk at bay because you’ll only need it if you find your chocolate to be too thick. If that’s the case, add in a dash of whole milk to your mixture until you get the smooth consistency you’re looking for.
If the sweetness of the chocolate is not enough for you, add in more sweetened condensed milk according to your preference.
Step 4 – Pour the Chocolate into the Mold and Let Cool
You now have the perfect consistency of your chocolate mixture. Now it’s time to put the melted chocolate into the cute molds of your choice. ?
As for me, I’m using several molds here – some simple candy molds for me and some adorable molds for my kids to enjoy.
Let the chocolate cool for at least 30 minutes to set properly.
Step 5 – Keep in a Cool, Dry Place
Now that your milk chocolate is ready, pop them out of the mold and place in jars. Keep in a cool, dry place and do not refrigerate.
Your milk chocolate should last for months – that is, if you and your kids don’t eat all of ‘em at once!
One last tip
If you don’t have both double broiler and an improvised one, or if you’re looking for another way to melt your chocolates, use your microwave.
Melting chocolates in the microwave is very easy. Just place the chocolate chips in a bowl, pop it in the microwave for 30 seconds at medium temperature or 20 seconds at high temperature.
Give the chocolate a quick stir and place it back in the microwave for another 20-30 seconds. Take it out again and stir. Repeat using smaller intervals, probably around 8-10 seconds until all chocolate has melted, and add in the butter and sweetened condensed milk. Easy peasy!Print