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Thread: Help for Milk Chocolate?

  1. #1
    snivelingchild's Avatar
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    Question Help for Milk Chocolate?

    I need help. I am making little soy milk chocolate bars for my dad for Christmas out of semi-sweet chocolate and soy milk. I tried last night, but I put too much milk in and it made it too fudgy. (Although it was a delicious mistake I need the bars to hold their shape.) Should I use dry or regular soy milk? and does anyone know what proportions to use?

  2. #2

    Default

    No, but I do have a fudgy peanut butter ball recipe you could use instead, if you want:

    It's from the COK website.


    1 c. nondairy chocolate chips (or carob)

    1 c. peanut butter (creamy or crunchy)

    3/4 c. maple syrup

    1 c. walnuts or pecans, chopped



    Mix together the maple syrup, chocolate, and peanut butter in a saucepan and heat on low until melted, stirring frequently. Remove from heat and add the nuts. Chill for 2 hours (or longer), and then form into balls. Makes approximately 20.


    *It helps to form the balls and then refrigerate again for about an hour, so they aren't slimy and melty when you pick them up*

    These are DELICIOUS!

  3. #3
    MzNatural's Avatar
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    Default

    Here is another. I got the idea from Sinfully Vegan. I eliminated and added a few other ingredients. I made these a few days ago.

    Chocolate Nutty Surprise (Vegan)
    8 ounces of chocolate chop morsels
    1/2 cup peanut butter
    1/2 cup raisins
    1/2 cup coarsely or finely chopped nuts
    *Optional 1/4 cup shredded coconut

    Place chocolate in double boiler/pan until the chocolate morsels. If you are using a pan watch carefully to make sure the chocolate does not burn.
    Stir in peanut butter, raisins, and chopped nuts.
    Lightly oil a pan or line pan with parchment paper add the chocolate mixture.
    Place in the refrigerator until solid.
    *If you want it to become solid faster stick in the freezer it will be ready in about an hour. Cut into small squares, enjoy!

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