20 bars | Mould: 34 x 24 cm

 

500g powdered milk

40g cocoa powder

170ml water

400g sugar

125g butter

a drop of rum essence

  

Here is my Mom’s homemade chocolate recipe. On the other hand, this is a more recent one, which is almost always faultless.

 

Mix the powdered sugar and cocoa powder in a big bowl.

Add the water and the sugar to a pot and leave it on low heat (to dissolve the sugar) without mixing.

3 minutes after you note bubbles form on the sides of the pot, add the butter and leave the pot on the heat for 3 minutes more.

Then, remove the pot from heat and add a drop of rum essence.

As a last step, transfer the powdered milk and cocoa powder mix to the sugar syrup, mixing well.

When the dry ingredients have been incorporated, pour the chocolate into a mould lined with baking parchment.

Let it sit in the fridge for at least 2-3 hours before cutting the chocolate into bars (you don’t want it to harden excessively). It will keep in the fridge for a few days (though I am not sure it will last that long). J