Easily make rich milk chocolate candies with crunchy peanuts without having to temper your chocolate. Read on for the trick.
By Susan Knaap
Having knocked out a new dark chocolate recipe (see the recipe here) recently, it was time to try out milk chocolate.
Having said that, I can’t really be bothered with the whole tempering gig; I’m far too impatient for all that. So, this recipe is for those of you who want a quick chocolate fix without the fuss.
I’ve made another version of nut chocolate previously (see the recipe here)– that one used coconut oil as the setting agent – an ingredient widely accessible. This version uses the authentic stuff – cacao butter – and delivers something a little closer to ‘real’ chocolate.
Of course, it goes without saying, that if you don’t like peanuts you can add whatever you prefer – perhaps slivered almonds, raisins, cranberries or crystalised ginger. You can also adjust the amount of milk powder to suit as well. Enjoy!
- 75g (2.6 ounces) cacao butter
- 75g (2.6 ounces) icing sugar (confectioner’s sugar), sifted (or you can use about 2-3 tablespoons honey)
- 25g (0.88 ounces) milk powder
- 30g (1 ounce) raw cacao powder (or cocoa powder)
- Pinch of salt
- ½ teaspoon vanilla extract (don’t use the stuff with alcohol in it or your mixture may seize)
- 2 tablespoons chopped peanuts
- Place a Pyrex or metal bowl on top of a saucepan that has a small amount of water in it. Bring the water to a slow simmer over a moderate heat then turn the heat down to low.
- Grate or finely slice the cacao butter and add to the bowl. The cacao butter will start to melt straight away – use a whisk to stir it around as it melts.
- Once the cacao butter has melted, add the sifted icing sugar (or honey) a little at a time and stir well until the sugar is fully incorporated.
- Now add the milk powder and stir well. Then add the cacao powder (or cocoa) and stir well once again. Finally add the salt, peanuts and optional vanilla extract. Stir until well combined.
- Pour the mixture into a chocolate mould (a silicon mould helps make the chocolate shiny), then put into the fridge until set (roughly takes an hour). Store the chocolate in the fridge to keep it firm.
I'm Susan - food lover from the best little country in the world - New Zealand. I'm an 'accidental' cook who fell into it, hook, line and sinker when I turned the big 5-0. Not exactly sure why it happened; perhaps some previously defunct piece of DNA came good. Anyhow, I'm making up for lost time and spending countless hours in the kitchen cooking up a storm. Desserts are my Archilles heel, followed closely by good old-fashioned baking - it's good for the soul; not so much for the waistline!