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Homemade chocolate candies

Homemade chocolate candies

To turn carob into chocolate, melted cacao butter and dry ingredients are used in proportion 1:1 (proportion for powdered milk and carob is also 1:1). If you want the chocolate to be less bitter, do not use powder milk and take less amount of carob.


Cacao butter: 100 grams

Carob: 50-60 grammes

Powdered milk: 50 grams

Nuts, sesame, coconut flakes, dried fruit: to taste

Cooking method

Crack cacao butter into small pieces and melt it over a hot-water bath. Sift carob, and get rid of all the lumps squishing them with a spoon, then add all the powder except one tablespoon to the melted cacao butter and stir. If butter turns too thick, melt it once again.

The next step is to add powdered milk and, if necessary, the remaining tablespoon of carob, to the mixture. The body should be as of thick sour cream.

Put the chocolate in candy frames, add nuts and dried fruit to taste. In an empty dish, mix two tablespoons of chocolate with 1 – 2 tablespoons of sesame. Place the mixture in candy frames as well.

The last thing to do is put the frames in the fridge. Chocolate will freeze and turn into candy!

If you have some chocolate left, save it to make a banana dessert. Just peel one banana, cut it into small dices, and squish a little with a fork. Add 2 – 3 tablespoons of chocolate, and stir thoroughly. Then put the mixture into a cupcake frame, add nuts, dried fruit, and sesame to taste, and keep it in the fridge for several hours.