How do i make chocolate from ready-made cocoa powder at home?

Question

I would like to make my own chocolate but with no idea how? Can I make chocolate with ready-made cocoa powder without needed to go thru the process of grinding the beans etc...at home?

PLEASE HELP !!!!!

Answer 1

Chocolate what? are you trying to make your own candy? chocolate sauce? chocolate to use in baking? .....You cannot use cocoa to make your own candy, making candy is a very complex process. You can find substitutions for using it for chocolate in baking go to Joy of Baking.com -  they can tell you all about cocoa powder and the best way to use it in baking.

Answer 2

I am really sympathy with you, I try to make them myself but failed, I got testy unset chocolate, it turn soft (not sticky).   I add sweet condense milk, cocoa butter and milk powder to the cocoa powder.  Heat cocoa butter (you can buy from cake supply shop) and condense milk, sifted cocoa powder and milk powder together, add to the cocoa butter mix, cook over very low heat for a few minute, pour into greased mold or tray and let it cool, I hope you like soft chocolate. Good luck

Answer 3

No, to make proper chocolate you need cocoa mass, cocoa liquer and cocoa butter which I dont think you can just find anywhere. Cocoa powder wouldnt work.

Answer 4

add milk

Answer 5

Boy, you don't give up, do you! :)

Okay, here's the deal.  You can make chocolate from cocoa powder, but there are various types of chocolate. But you will need another ingredient -- cocoa butter, and therein lies the rub.

You'll need to find food grade cocoa butter (no, you can't use the stuff sold for moisturizer), and from what I've seen on the websites, it's ridiculously expensive.  Something on the order of $14/lb, and you'll have to order it on line or look for it at a natural foods store, but you'll have better luck obtaining it on line.

Then, you're going to have to decide what kind of chocolate  you want.  Unsweetened is just cocoa powder and cocoa butter.  No sugar, no sweetening.  It is used in baking for an intense chocolate flavor.

Semi-sweet  has a bit of sugar and vanilla mixed in to give it a sweeter flavor.  Again, used for baking.

Bittersweet (a/k/a dark) has additional chocolate liquor, cocoa butter and sugar added into the mix (remember the crushed beans?).

Sweet chocolate has a LOT of sugar and cocoa butter.  

Milk chocolate is sweet chocolate with milk solids added.

And then once you mix the chocolate together (provided you get the ingredients), you'll have to "conch" the chocolate by putting it through a milling process at 180 degrees to blend and develop the chocolate flavors, and to make the texture smooth.

Then the chocolate has to be tempered, which involves heating the chocolate to 105 degrees, then pouring onto a board and working it back and forth until it cools to 85 degrees, and then repeating several times, until the chocolate is glossy and smooth.

As you can see, this is a VERY labor-intensive process.  Are you REALLY sure that is what you want?  If you're trying to make your baked product more chocolately, you can simply add cocoa powder to the recipe and compensate by adding slightly more liquid.  This is a more realistic way of dealing with the lack of chocolate flavor than going through the hassle of making chocolate.

However, if you're really REALLY serious about making chocolate, you can get online classes at http://www.ecolechocolat.com/.

Good luck.