It can be difficult to be vegan when you don't have your favorite snack.It can be hard to tell the difference between vegan and non- vegan food.You can make your own vegan milk chocolate at home if you want.
Step 1: Bring the water to a boil in the large saucepan.
You need a double boiler to keep the chocolate away from a heat source.The heat from the boiling water will cause the ingredients to melt, and the saucepan will act as the bottom part of the boiler.The water should be boiled until it begins to boil.The double boiler can be made if the lid is removed.If you already have a double boiler, you can use it.
Step 2: Place a bowl on top of the saucepan.
If you want to get the best results, use a ceramic or glass bowl.The second part of your double boiler is where you will be putting your ingredients.The bowl should not touch the water as this will cause too much heat and make your chocolate burn.If you want to know the size of the bowl for your double boiler, you can put it on the saucepan to see if it touches the water.Pick a bowl that is shallow.
Step 3: Put the chopped cocoa butter in the bowl on the medium heat.
It will take 1-2 minutes to melt the cocoa butter.To make sure the butter is even across the bowl, stir it with a spoon.If the butter doesn't melt in less than 2 minutes, your heat is too high and you can adjust the temperature of the water by turning it down.
Step 4: Maple syrup or Agave nectar will be used.
After the cocoa butter has melted completely, add the maple syrup.It is important to combine the ingredients and make sure the chocolate has a sweet taste.
Step 5: Add the cocoa powder.
The powder should be added in small amounts.There should be no clumps of powder in your mixture.Combining small amounts at a time will keep the ingredients from falling out of the bowl and allow them to combine evenly over the heat.
Step 6: Add a pinch of sea salt and an optional amount of vanilla extract.
After the cocoa powder is combined, you can make the chocolate sweeter.The sea salt will make the chocolate taste better.
Step 7: Add more maple or Agave syrup to the mixture to make it taste better.
Adding more maple or Agave will give it a sweeter taste.The taste of the chocolate can be ruined by over-sweetening.If the mixture is too sweet for your liking, add more cocoa powder or salt to make it more bitter.Milk chocolate will be sweet.
Step 8: The chocolate should be placed on a lined baking sheet, cupcake tins, or a mold.
The chocolate needs to be poured evenly.You can spread it with a wooden spoon or spatula, and gently tap the sheet, tins, or mold on the countertop to remove any bubbles from pouring.To prevent sticking, make sure the baking sheet or cupcake tins are lined.Non-stick materials make up the majority of the mold.
Step 9: The chocolate should be frozen for 10 minutes.
If you want the chocolate to sit on a flat surface, place the sheet, tins, or mold in the freezer.If you are going to transport the chocolate, you should allow it to set for at least 10 minutes in the freezer.The chocolate has a matt, not shiny, finish when it is hard to touch.If you want to remove chocolate from a cupcake tin, simply press on the back side of the mold and the chocolate will fall out.You can break the chocolate into smaller pieces if you want to keep it.
Step 10: The chocolate can be refrigerated or frozen.
You can keep your vegan milk chocolate in the fridge for a week.It can last up to a month in the freezer.
Step 11: The cocoa powder and coconut oil should be mixed together.
Cocoa powder and coconut oil can be combined with a food processor, a bowl and spatula.It can take up to 3-4 minutes for a paste to form.There must be no clumps of coconut oil in the paste.Continue mixing until you don't see any clumps, break them up with a spoon.
Step 12: Put 2 inches of water in a saucepan and cover it with a bowl.
Make sure the upper bowl is glass or ceramic and located above the water.The double boiler will gradually heat the chocolate to prevent it from burning.Once the water is boiling, you can add the bowl to the top of the saucepan to heat it.If you already have a double boiler, you can use it.
Step 13: The cocoa powder and coconut oil should be put in the saucepan.
You can stir it with a spoon.It will become thinner and you can see clumps of oil as you stir.The mixture shouldn't boil.Continue stirring if you begin to see bubbling.
Step 14: Add the coconut milk and return the mixture to the mixer.
As the coconut milk is combined with the cocoa powder and coconut oil, the mixture should be slightly thick.It should be mixed for 1-2 minutes to make sure it's in the mix.
Step 15: Add the ingredients to the mixer.
Add the rest of the ingredients once the coconut milk is combined.Adding 14 of a cup of sugar at a time may help prevent it from spilling out of the mixer.The chocolate should be smooth with no clumps after you run the mixer.
Step 16: Transfer the mixture to the lined baking sheet.
If there are bubbles in the chocolate after you pour it, tap the container on the countertop 3-4 times.Since the mixture is thick, you need to use a spoon or spatula.It is important that the baking sheet or cupcake tins are lined to prevent chocolate from sticking to the material.You can pour chocolate without lining the mold because it is made of non-stick material.
Step 17: For 10 minutes, place the chocolate in the freezer.
The oil will make the chocolate shiny.You can remove it from the freezer.You can keep the chocolate in the fridge or freezer for a week or a month.