In 1672, Sir Hans Sloane, founder of the British Museum and physician to Queen Anne and George II, had the eureka moment of adding milk to drinking chocolate.
Sir Hans was traveling in Jamaica, when he realised the therapeutic benefits of chocolate. He saw sickly babies and malnourished children revive after being given a mixture of cocoa, spices and water. It was after this experience that he is thought to introduce milk with cocoa, recognising that milk had complimentary nutritional qualities.
Sir Hans was a young man of great vision, but his recipe was regarded to be purely medicinal and milk in chocolate only became commercially available some 200 years later!
The Swiss Daniel Peter in 1876 worked in conjunction with Nestlé whose creamery was next door to his factory and that’s how the first commercial milk chocolate recipe was formulated. Only a minuscule amount of moisture can be used as 'condensed' milk. Other manufacturers were quick to follow his lead in making this milder flavoured chocolate which dominates the chocolate market today.
Milk chocolate and white chocolate are easy and simple confectionery condiment recipes made with cocoa powder, milk powder and powdered sugar. Traditional chocolate bars are made with the mixture of cocoa powder with cocoa butter, but in this recipe, virgin coconut oil is used. It is one of the ideal chocolate snacks and can be easily shared with friends and family for various occasions.
Cocoa-based recipes are one of the favourite desserts for many, particularly savoured by the children. These generally transform into cookies, cakes, milkshakes or mousse recipes. However, the same cocoa powder can also be used to prepare milk chocolate bars and the full cream milk powder can be used to prepare white chocolates.
Firstly, in this recipe, a silicone-based chocolate bar mould has been used. Secondly, once the chocolate or milk powder-based sauce is prepared, do not chill it immediately by refrigerating it, first you need to bring it to room temperature and then freeze it. In addition, you can also add roughly-chopped peanuts, almonds or raisins to make your chocolate bar more nutritious.
Ingredients for milk chocolate
½ cup coconut oil / cocoa butter
½ cup powdered sugar
½ cup cocoa powder
¼ cup milk powder
1 tsp vanilla extract
For white chocolate
½ cup coconut oil/cocoa butter
¼ cup powdered sugar
¾ cup milk powder
Here’s how you can make milk chocolate without using cocoa butter:
Firstly, using the double boiler method, heat ½ cup coconut oil. Once the coconut oil melts, add ½ cup powdered sugar, ½ cup cocoa powder and ¼ cup milk powder. Mix well making a smooth flowing consistency. Now add 1 tsp vanilla extract and mix it.
The milk chocolate mixture is ready to transfer to moulds. Transfer the mixture into silicon moulds and place in the refrigerator for 1 hour till it sets completely.
Finally, milk chocolate is ready to enjoy. Make sure to keep in the refrigerator if you are living in warm places to avoid chocolate from melting.
Here’s how you can make white chocolate without using cocoa butter:
Firstly, using the double boiler method, heat ½ cup coconut oil. Once the coconut oil melts, and ¼ cup powdered sugar, ¾ cup milk powder. Mix well making a smooth flowing consistency.
The milk chocolate mixture is ready to transfer to moulds. You can also add vanilla extract for flavours. Transfer the mixture into silicon moulds and place in the refrigerator for 1 hour till it sets completely. Milk chocolate is ready to enjoy.
You can try this recipe at home with your kids and enjoy a gala time with them. Teach them how to make their own chocolate instead of buying processed chocolates from the store.