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Peanut Milk Chocolates


  • Author: Susan Knaap
  • Yield: 0 Makes about 16 chocolates (depending on size) 1x

Description

Easily make rich milk chocolate candies with crunchy peanuts without having to temper your chocolate. Read on for the trick.


Ingredients

Scale
  • 75 g 2.6 ounces cacao butter
  • 75 g 2.6 ounces icing sugar (confectioner’s sugar), sifted (or you can use about 23 tablespoons honey)
  • 25 g 0.88 ounces milk powder
  • 30 g 1 ounce raw cacao powder (or cocoa powder)
  • Pinch of salt

Optional

  • 1/2 teaspoon vanilla extract (don’t use the stuff with alcohol in it or your mixture may seize)
  • 2 tablespoons chopped peanuts

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  • Category: Chocolate, Dessert
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