Homemade milk chocolate method:

Raw materials: cocoa liquor block , cocoa butter , condensed milk ?

Tools: mixer, large bowl, mold

1. ? In a clean container put all the cocoa liquor cubes, cocoa butter, black cocoa powder (Be careful that there is no water in the container.)

2. ? Heat the chocolate over water, stirring constantly, control the temperature between 40-50 degrees (see the liquid block, cocoa butter melting can be), leave the hot water, let the temperature of the chocolate drop to below 40 degrees (never higher than 40 degrees).

3. ? Heat the condensed milk to about 40 degrees. Add the condensed milk to the melted cocoa liquor block cocoa butter liquid (the temperature remains below 40 degrees, add the side of the rapid stirring, add lecithin, continue to stir, to the material temperature to 33-35 degrees or so (this time the material is thicker than the raw materials), directly into the preferred molds, put into the refrigerator to chill and set, take off the mold can be. The condensed milk can be adjusted by yourself, pay attention to the temperature.

Note: If you can't get cocoa powder and cocoa butter, you can just buy oven-ready chocolate balls