Homemade chocolate with pistachios and hazelnuts


In a larger saucepan, boil the water with the sugar until it melts. Add salt and butter and simmer for about 2 minutes until completely melted. Remove from the heat and add the rum essence, then pour in the milk and previously sifted cocoa in the rain. Mix with a fork so that they do not remain lumpy and add the hazelnuts and pistachios. I didn't cut them, I like them whole.

Wallpaper a tray with transparent foil and pour the hot chocolate leveling it with a spatula. On top I covered it with transparent foil. Let it cool for 24 hours and portion as you like. I used a tray measuring 20x27 cm.


White chocolate squares with pistachios and cranberries

Most of the time, when we think of a chocolate dessert, our mind leads us to that decadent dark chocolate. Why & # 8230 because the white one also has its finesse and delicacy! Here is an example.

Method of preparation:
A simple, fast and good dessert. We need household chocolate, coconut, pistachios and dried cranberries.

In a bowl placed on a pot of hot water, melt the chocolate with the milk, stirring to melt. When it is uniform, remove from the heat and add the coconut, pistachios and dried cranberries. Mix everything well to spread evenly.


Homemade chocolate

Honey does not become toxic at temperatures above 40 degrees, but only loses its properties.

Augusta Sim, July 12, 2014

I boil the water with the sugar for 6 minutes, then I add the cocoa and boil for another 3 minutes, then the butter and leave it on the fire until it melts and only then I take the composition off the fire and add nuts or hazelnuts, raisins and powdered milk. My recipe is this: 200 ml water, 500 g sugar, 50 g cocoa, butter, 500 g milk powder. This is what I have always done and the excellent chocolate comes out.

Augusta Sim, July 12, 2014

It's just as delicious with fried walnuts and raisins.

Petru Ioan (Chef de cuisine), June 12, 2014

hmmmmmm good. too like at home mom :))

Alina-Veronica Piftor, January 30, 2014

I boil the water with the sugar for 6 minutes, then I add the cocoa and boil it for another 3 minutes, then I leave the butter on the fire until it melts and only then I take the composition off the fire and I add nuts or hazelnuts, raisins and powdered milk. My recipe is this: 200 ml water, 500 g sugar, 50 g cocoa, butter, 500 g milk powder. This is what I have always done and the excellent chocolate comes out.

Tacea Mioara, December 6, 2013

Doci Ancuta Ramona, September 5, 2013

Ghertic Mihaela, September 5, 2013

mmmmmmm. spectacoll! it's good bad!

Sinziana Maxim, September 5, 2013

Doesn't honey come out well instead of sugar?

Ariana Ramona Rosu, August 30, 2013

I boil the water with the sugar for 6 minutes, then I add the cocoa and boil it for another 3 minutes, then I leave the butter on the fire until it melts and only then I take the composition off the fire and I add nuts or hazelnuts, raisins and powdered milk. My recipe is this: 200 ml water, 500 g sugar, 50 g cocoa, butter, 500 g milk powder. This is what I have always done and the excellent chocolate comes out.

Ramona Goia, August 30, 2013

it looks very good, I will try it this weekend too. Thanks for the recipe.

A few small-big remarks: sugar see you water boils ONLY UNTIL THE SUGAR IS DISSOLVED, not until the composition is like honey because you risk that the water will evaporate and the composition will come out like stone. Leave on the MIC fire for 5 minutes then remove from the heat and add the butter, not cocoa. Cocoa is added only after the powdered milk.

Annelise Cz, July 26, 2013

A few small-big remarks: sugar see you water boils ONLY UNTIL THE SUGAR IS DISSOLVED, not until the composition is like honey because you risk that the water will evaporate and the composition will come out like stone. Leave on the MIC fire for 5 minutes then remove from the heat and add the butter, not cocoa. Cocoa is added only after the powdered milk.

Cornflower (Chef de cuisine), February 6, 2013

Congratulations . A delight, especially with hazelnuts. The photos are eloquent.

mariana scarlat (Chef de cuisine), February 5, 2013

I like ffff a lot, but I haven't done it in a long time. You gave me an idea. Looks fff good!

Lia Maria (Chef de cuisine), February 5, 2013

very good and very successful picture!

Licuta Marin (Chef de cuisine), February 5, 2013

Catalina (Chef de cuisine), February 5, 2013

Such pictures are forbidden for lustful people like me :( A wonder !!

valentina ionita (Chef de cuisine), February 5, 2013

Truly a delicious recipe, and tailored presentation.

Doina Varga (Chef de cuisine), February 5, 2013

Very good and very beautiful presentation. :)

Florenta Dinu (Chef de cuisine), February 5, 2013

it looks very good, we also want a portion.

Sidy (Chef), February 5, 2013

I also come to a portion that looks very nice. And I see that it also has hazelnuts. Wonderful!


Panna cotta with chocolate and pistachio

Mix the gelatin with water, let it swell for 5-10 minutes or until it becomes like a jelly. Clean the pistachio and cut it coarsely with a knife.

In the meantime, we are preparing a double-bottomed saucepan. We put on the fire sweet cream, chocolate cream, brown sugar. Stir over low heat until the chocolate and sugar are melted and have a homogeneous composition. The composition should not boil.

Remove from the heat and add the gelatin. Mix well with a whisk until the gelatin is completely melted.

Add the pistachios, mix.

Pour the panna cotta with chocolate and pistachios into cups. Let it cool for 3-4 hours or until it is set. It will be the best!

This recipe is recommended by Teo Rogobete.

What you need to know about the recipe: it can be doubled or halved very easily depending on how many portions you want to get. Use natural sweet cream for whipped cream (I recommend Pilos sweet cream, it is natural, has no sweeteners and is excellent for recipes where we need whipped cream). You can use finely chopped gelatin (granules) or gelatin sheets. If you use granules, mix the gelatin (1 sachet) with 30ml of water (2 tablespoons) and let it swell for 5-10 minutes or it looks like a compact jelly. If you use gelatin sheets, soak the gelatin sheets in cold water until they become malleable.

Panna cotta with chocolate and pistachio is extraordinarily creamy, like a chocolate mousse. Therefore, the pistachio pieces are a pleasant and crunchy surprise. Of course, you can also use nuts, hazelnuts, cashews, but also dried fruits (cranberries, raisins, dates, figs).


Panna cotta with chocolate and pistachio

Chocolate-based desserts have always seemed suitable for the cold autumn-winter evenings. And today's recipe - Panna cotta with chocolate and pistachio - it's wonderful for autumn! On warmer days, we can serve it cold from the fridge. In winter evenings, take it out at room temperature 1-2 hours before serving.

Panna cotta with chocolate and pistachio It is extraordinarily creamy, like a chocolate mousse. That's why pistachio pieces are a pleasant and crunchy surprise at every bite! Of course, you can also use nuts, hazelnuts (which fit perfectly because we use a chocolate cream and hazelnuts) but also cashews or dried fruits (cranberries, raisins, dates, figs).

Panna cotta with chocolate and pistachios - you still need to know about the recipe

  • We use natural sweet cream for whipped cream. I highly recommend the sweet Pilos sour cream from LIDL, it is natural, has no sweeteners and is an excellent batter for recipes where we need whipped cream. Being unsweetened, we can add a little sugar in addition to chocolate cream, depending on taste.
  • The recipe can be doubled or halved very easily depending on how many portions we want to get.
  • We can use finely chopped gelatin (granules) or gelatin sheets. If we use granules, mix gelatin (1 sachet) with 30ml of water (2 tablespoons) and let it swell for 5-10 minutes or until it looks like a compact jelly. If we use gelatin sheets, we put the gelatin sheets soaked in cold water until they become malleable, then we use them in the same way as gelatin jelly obtained from granules.

Panna cotta with chocolate and pistachio - ingredients for 6 servings

  • 400ml sweet cream for Pilos cream
  • 100g ChocoNussa hazelnut chocolate cream
  • 50g old brown Belbake
  • 1 sachet of Belbake gelatin
  • 30ml water
  • 100g fist Alesto

All the necessary ingredients for the preparation of the Panna cotta recipe with chocolate and pistachio is waiting for you in Lidl stores from the country!

Mix the gelatin with water, let it swell for 5-10 minutes or until it becomes like a jelly. We clean the pistachio and cut it coarsely from the knife.

In the meantime, we are preparing a double-bottomed saucepan. We put on the fire sweet cream, chocolate cream, brown sugar. Stir over low heat until the chocolate and sugar are melted and have a homogeneous composition. The composition should not boil.

Remove from the heat and add the gelatin. Mix well with a whisk until the gelatin is completely melted. Add the pistachios, mix.

pour Panna cotta with chocolate and pistachio in cups. Let cool for 3-4 hours or until it is set.

Panna cotta with chocolate and pistachio is a quick recipe, easy to prepare even with minimal experience in the kitchen! Gelatin is very easy to use if you follow the instructions and the recipe will be to the liking of the whole family! May you be the best!

See other Panna cotta recipes! Click on the title to access the recipe!


500 g vanilla sugar, 150 ml water, 500 g milk powder, 100 g cocoa, 150-200 g hazelnuts or walnuts cut into thick slices, 100 g butter, 50 g glucose or 15 ml lemon juice, a packet of vanilla sugar, 20 ml rom.

Milk and cocoa must be sifted through a stainless wire screen, so that they do not have lumps. Put the walnuts or hazelnuts in a tray that is placed in the oven, over medium heat, where you leave the oven door open for 10 minutes, to fry a little, without browning, stirring them from time to time and then rub between the palms, so that the dry shells come off and are cut into large slices.

In a 3-4 l bowl, put water, butter, sugar and glucose or lemon juice. Place the bowl on a bowl with hot water and mix in the composition until the sugar melts and then take off the steam, add the powdered milk, previously mixed with the cocoa and walnuts and mix until well blended.

Once it has been removed from the steam, add the vanilla sugar and rum. The composition is poured into an enameled tray of about 26/40 cm, greased with a little butter, level and leave to cool.

After 1-2 days, the chocolate hardens and can be cut. The chocolate is kept in a larger piece, wrapped in cellophane or parchment, in the refrigerator. If it dries too hard along the way, put it in a nylon bag.


Homemade chocolate with pistachios and hazelnuts - Recipes

Chocolate lovers will surely appreciate this recipe. It's a very good dessert.

What you need (picture 1)
& # 8211 500 gr of milk powder
& # 8211 500 gr of sugar
& # 8211 50 gr of cocoa
& # 8211 100 gr hazelnuts
& # 8211 220 ml of water
& # 8211 200 gr of butter
& # 8211 esenta de rom
& # 8211 biscuits

Work plan:
& # 8211 put the water with the sugar in a pot on the fire, let it boil for 2-3 minutes (pictures 2 and 3), then add the butter and mix, the pot is no longer on the fire (picture 4).
& # 8211 Add the powdered milk and mix with the whisk (pictures 5 and 6)
& # 8211 in a bowl lined preferably with a baking sheet (I used foil and glued a bit), pour about half the composition (my size was not good, I used the eye) (picture 7), and the rest we mix it with cocoa (picture 8)
& # 8211 over the white layer I added hazelnuts, then the biscuits and the rest of the chocolate (picture 9)
I also sprinkled some hazelnuts on top (picture 10)
& # 8211 Let cool for at least 12 hours
& # 8211 serve, great appetite (picture 11)

Preparation time: 30 minutes
Price: 20 lei (may vary depending on where you take the ingredients)


500 g vanilla sugar, 150 ml water, 500 g milk powder, 100 g cocoa, 150-200 g hazelnuts or walnuts cut into thick slices, 100 g butter, 50 g glucose or 15 ml lemon juice, a packet of vanilla sugar, 20 ml rom.

Milk and cocoa must be sifted through a stainless wire screen, so that they do not have lumps. Put the walnuts or hazelnuts in a tray that is placed in the oven, over medium heat, where you leave the oven door open for 10 minutes, to fry a little, without browning, stirring them from time to time and then rub between the palms, so that the dry shells come off and are cut into large slices. In a 3-4 l bowl, put water, butter, sugar and glucose or lemon juice. Place the bowl on a bowl with hot water and mix in the composition until the sugar melts then take off the steam, add the powdered milk, previously mixed with cocoa and nuts and mix until well blended. The basin is put, again, on hot water and mixed in the composition for 2 minutes to heat a little. After removing from the steam, add the vanilla sugar and rum. The composition is poured into an enameled tray of about 26/40 cm, greased with a little butter, leveled and left to cool. After 1-2 days, the chocolate hardens and can be cut. The chocolate is kept in a larger piece, wrapped in cellophane or parchment, in the refrigerator. If it dries too hard along the way, put it in a nylon bag.


Homemade chocolate

Homemade chocolate Powdered milk was one of my favorite sweets in childhood. Grandma used to make it for us quite often, sometimes simple, sometimes with nuts or hazelnuts, with vanilla or rum. After Grandma couldn't make us her delicious chocolate, it was my turn to learn how to make it.

We buy it very often from the confectionery, I don't know if you remember, but there were 3 types of chocolate bars: with cocoa, with white chocolate and two-tone bars. The chocolate bar, at that time, was one of my favorite sweets, I could not wait to get some pennies from my family to go to satisfy my appetite. And, I admit, for the sake of the old days, when I arrive in the country, I always buy a chocolate bar. Of course it doesn't taste like homemade chocolate, but it tastes like childhood.

The homemade chocolate recipe is very simple, but if we want to get a perfect consistency we must pay attention to sugar syrup. Depending on its consistency, we will get a softer chocolate or one with a denser consistency.

I don't like it very soft or very hard. For me, the perfect consistency of homemade chocolate is somewhere between soft and hard. Commercial chocolate bars have always been too crumbly, however we eat them with great appetite.

I received a lot of questions: Can I make homemade chocolate with milk powder for babies? I recommend whole food powdered milk, especially for sweets, it has a different composition than the one for babies.

Tips for homemade chocolate as it used to be

  • The butter must be greasy, at least 80% fat, for a chocolate that is neither too soft nor too hard.
  • I recommend whole milk powder, confectionery milk, for sweets, not baby milk. We will get a different taste if we use the latter.
  • Homemade milk powder chocolate tends to harden fairly quickly, so follow exactly the steps in the preparation method to avoid this.

Of course, homemade chocolate is much better and healthier than the one you bought, so I recommend you try this homemade chocolate recipe with nuts and hazelnuts.

Ingredients for Homemade Milk Chocolate Powder (Tray 18 & # 21512 cm)

  • 250 g whole milk powder
  • 125 g fatty butter (82% fat)
  • 100 ml water
  • 40 g cocoa
  • 150 g sugar
  • 2 sachets of vanilla sugar
  • 1 vanilla pod
  • 60 g roasted hazelnuts
  • 30 g roasted walnuts
  • 10 g raisins
  • 1 pinch of salt

How to make milk chocolate powder & # 8211 How to prepare

  • Put the sugar, vanilla sugar, salt and water in a saucepan over medium heat, and mix until the sugar is completely melted. We will notice that small bubbles will form in the center of the sugar syrup which will gradually expand and cover the entire surface of the syrup. When we notice that a white foam has formed on the surface, we count 5 minutes, no more, and turn off the fire.

How do we know if the syrup has the ideal consistency?

To find out if the syrup has reached the ideal consistency, we drip a little syrup into a glass of very cold water. I recommend doing this once a minute, after noticing the white foam formed above the syrup. Initially, the drops will spread in the glass of water, but after a few minutes, they will keep their shape when they come in contact with cold water. When we notice this, we put out the fire.


Homemade chocolate with pistachios and hazelnuts - Recipes

Homemade chocolate with cranberries and hazelnuts

I sometimes ate homemade chocolate as a child. Not often because powdered milk was expensive. And of course he had some cocoa. I made it to my liking, but starting from an old recipe. Did I tell you I feel rich? Yes, because I received the old recipe book that belonged to my boyfriend's mother. So that's where we started. It is poorly adapted, especially in terms of cocoa content.

I put cranberries in all the chocolate, but hazelnuts, only in a few pieces. That's to suit everyone. So they are optional. They can be put, or not.

From these I used in today's recipe.

As for cocoa, I put black cocoa, taken from lidl stores.

It is a very good cocoa, and I use it frequently. In fact, the butter used is also from Lidl, an 82% fat Irish butter.

After cooking, homemade chocolate should be left in the refrigerator for 3-4 hours before serving.

I used silicone molds, but if you don't have or don't want to, you can put it in a normal tray lined with cling film. After cooling, you can cut it with a sharp knife. Here you will find many forms of silicone, useful in the kitchen, at very good prices.

Ingredients

    300g milk powder 70g black cocoa 500g sugar 160ml water 125g butter 82% 100g dehydrated cranberries Hazelnuts

In a bowl put the sugar and water on the fire and let a syrup form. From the moment of boiling, leave the syrup on the fire for 6 minutes.

In a bowl put the milk powder and cocoa, mix them with a wooden spoon.

We also put cranberries or other dried fruits (nuts, hazelnuts, raisins, etc.).

After the syrup has boiled, add the butter and mix well so that it melts. After melting, pour the syrup over the mixture of milk powder and cocoa, mix vigorously with a wooden spoon until you get a homogeneous composition, without lumps.

We quickly pour the chocolate into molds. I used silicone molds, previously greased with oil. In some pieces I put hazelnuts (because not everyone in his house wanted hazelnuts). Here you will find many forms of silicone, at very good prices.

After we put the composition in the forms, we put them in the cold for about 3-4 hours, then we cut them into pieces and we can eat them.


Homemade chocolate without sugar / Sugar free homemade chocolate

This recipe is from and for my grandmother, who left us this spring, but Ilinca and I look at the sky every night and say good night, because we miss her so much :) homemade chocolate when I was little and it seemed to me the best sweet in the WORLD. So today I reinterpreted her recipe dear, to the challenge Sweeten #NostalgieFaraZahar, because what could be more nostalgic than the sweets that your grandmother prepared so dearly for you? & # 8230 Mother Oh, I made your chocolate, but without sugar! :) I ate it with nostalgia and beautiful thoughts towards you, we know you are smiling up there.

Ingredient:

  • 250g whole milk powder / coconut milk powder*
  • 150g butter 80%
  • 140g Sweeten Stevia 1: 1
  • 4-5 lg cocoa
  • 1-2 lgt free of rum
  • 1 lgt vanilla extract
  • 100g walnuts and hazelnuts

Put on the fire in a non-stick pan the sweetener. Sweeten and 120ml of water, stirring until it dissolves. Add butter, vanilla and rum and mix until the butter melts.

Sift the cocoa powder and milk powder and add them as well, mix vigorously with a whisk until smooth, then incorporate the walnuts and hazelnuts.

Wallpaper a cake form with cling film, pour the chocolate and put it in the fridge for about 2 hours or until it hardens and can be cut into beautiful cubes :) Great appetite for sweet nostalgia!

What can I say, Sweeten STEVIA is my new love :))) I mean a 100% natural sweetener from Stevia Rebaudiana and Erythritol, with ZERO calories and ZERO glycemic index. It is thermally stable, Does NOT taste bitter, like other sweeteners and another very strong thing is that it has an excellent ratio quality and price, being created precisely for those who have dietary restrictions (diabetics for example), but want healthy sweets at an affordable price! :) And can be used in any dessert, creams, cakes, ice cream, muffins, drinks and so on. It's great, I made a big stock in the pantry :)))))

* For the keto / low carb version use coconut powder milk, find here.

ENGLISH VERSION

This recipe is for my grandmother, who left us this spring, but Ilinca and I watch the sky every night and tell her good night and how much we miss her :) he used to make the best chocolate, growing up as a kid, I thought that was the best dessert in the world. Today I remade her recipe in a healthier way, without sugar. Grandma, I made your chocolate, ate it while thinking of you and all those beautiful memories, knowing you smile to us from up there :)

Ingredients:

  • 250 g milk powder / coconut milk powder*
  • 150 g butter 80%
  • 140 g erythritol sweetener
  • 4-5 tbsp cocoa
  • 1-2 tsp rum essence
  • 1 tsp vanilla extract
  • 100g walnuts and hazelnuts

Place the sweetener and 120m water in a saucepan over medium heat, stir until dissolved. Add the butter, vanilla and rum and mix until the butter melts.

Sift the coconuts and milk powder, add them too and mix well with whisk until smooth and creamy. Fold it the walnuts and hazelnuts. Line a pound cake pan with cling film, pour the chocolate into it and place in the fridge for about 2 hours or until it hardens enough to be cut nicey. Enjoy!


Video: Προφιτερόλ. Άκης Πετρετζίκης


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