Homemade Hershey's Milk Chocolate Bar Recipe: A Creamy, Customizable Classic

Category: Chocolate

Introduction

Hershey's Milk Chocolate Bar, first introduced in 1900 by Milton S. Hershey, is a beloved treat known for its creamy texture and sweet flavor. The original recipe uses milk or milk powder, sugar, cocoa butter, and a touch of vanilla. With this homemade version, you can enjoy a similar taste while controlling the ingredients for a healthier or customizable option. The process is straightforward, requiring just a few ingredients and some careful tempering.

Why Make It at Home?

Making your own chocolate allows you to adjust the sweetness, use higher-quality cocoa, and add unique flavors. It's also a fun project that can be personalized to your taste preferences.

Personal Anecdote

I remember making chocolate at home for the first time and being surprised at how rewarding it was. The process of melting, mixing, and tempering felt almost magical, especially seeing the chocolate set into a beautiful bar. It's a great way to create a personalized treat.

Recipe Details

• **Prep Time:20 minutes
• **Cook Time:10 minutes
• **Total Time:30 minutes
• **Yield:1 standard-sized chocolate bar (approx. 2 oz)

Ingredients

Ingredients

Main Ingredients:

• 1 cup (200g) cocoa butter (available at specialty stores or online)
• 1/2 cup (60g) unsweetened cocoa powder
• 1/2 cup (60g) powdered milk
• 1/4 cup (50g) granulated sugar (or to taste)
• 1/2 tsp pure vanilla extract
• 1/4 tsp lecithin (optional, for smoothness)

Optional Add-ins:

• Pinch of sea salt
• Chopped nuts or cocoa nibs

Instructions

• Melt the Cocoa Butter: In a double boiler or a heatproof bowl over a pot of simmering water, melt the cocoa butter, stirring occasionally. Monitor the temperature with a candy thermometer; it should reach around 105°F to 115°F (40°C to 46°C).

• Mix Dry Ingredients: In a separate bowl, whisk together cocoa powder, powdered milk, sugar, and lecithin (if using).

• Combine Ingredients: Once the cocoa butter is melted, gradually whisk in the dry ingredients until smooth. Add vanilla extract and any optional add-ins. Ensure the mixture is well combined and free of lumps.

• Temper the Chocolate: Cool the mixture to around 82°F (28°C) for proper tempering. This step is crucial for a smooth, glossy finish. You can spread a small amount on a cool surface to test; it should set evenly without streaks.

• Pour and Set: Pour the tempered chocolate into a candy mold or a lined baking sheet. Tap gently to remove air bubbles. Let it harden at room temperature or in the fridge for about 10 minutes.

• Enjoy: Once set, remove from the mold and enjoy your homemade chocolate.

Variations

• Low-Sugar Version: Use a sugar substitute like stevia or erythritol.
• Spicy Twist: Add a pinch of cayenne pepper or red pepper flakes.
• Fruity Version: Mix in dried cranberries or cherries.
• Nutty Version: Add chopped almonds or hazelnuts.

Pro Tips

• Quality Matters: Use high-quality cocoa powder for the best flavor.
• Temperature Control: Keep the chocolate within the tempering range for a professional finish.
• Don't Overheat: Avoid overheating, as it can cause the chocolate to seize or separate.

Nutritional Comparison

FAQ

• Can I use fresh milk? For best results, use powdered milk to avoid moisture issues.
• What if it doesn't set? Ensure proper tempering and avoid overheating.
• Can I scale the recipe? Yes, adjust quantities as needed for larger batches.
• How long does it last? Store in an airtight container at room temperature for up to 2 weeks.

Serving Suggestions

• Enjoy as a snack on its own.
• Use in baking for a homemade touch.
• Melt for dipping fruits or pretzels.

Conclusion

This homemade Hershey's Milk Chocolate Bar offers a delicious, customizable alternative to store-bought options. With control over ingredients and the fun of creation, it's a rewarding treat to make and share.