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55377096 No.55377096 [Reply] [Original]

Home-made chocolate.

>> No.55377109

>>55377096
anti-biz - time consuming, you could have just bought it, probably not as good as someone elses. learn2delegate.

>> No.55377132

Recipe?

>> No.55377196
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55377196

>>55377109
>NOOOOO!!! YOU CAN'T JUST MAKE YOUR OWN CHOCOLATE, YOU GOTTA SPEND YOUR HARD-EARNED MONEY ON CHOCOLATE FROM THE HECKIN SOOPARMARKET!!!! WAAAAAAH!!!

>> No.55377212

>>55377096
>>55377196
You predditors need to go back

>> No.55377214
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55377214

>>55377132
If you know, you know.

>> No.55377218
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55377218

>>55377196
>>WAAAAAAH!
AAAAAAAAAAAAAAAAAAAAAAAA! FUCK YOU DUDE. Stop yelling. Also who gets chocolate from the supermarket? You must be brazilian, I'm thinking?
>>55377214
Certainly! Here's a simple recipe for making chocolate at home:

Ingredients:

1 cup cocoa powder
1/2 cup coconut oil or cocoa butter
1/4 cup honey, maple syrup, or any other sweetener of your choice
Optional add-ins: chopped nuts, dried fruits, vanilla extract, sea salt, etc.
Instructions:

Melt the coconut oil or cocoa butter in a heatproof bowl placed over a pot of simmering water. Stir occasionally until fully melted and smooth.
Once melted, remove the bowl from the heat and add the cocoa powder. Mix well until there are no lumps and the mixture is smooth.
Add your desired sweetener (honey, maple syrup, etc.) and mix again until well combined. Adjust the amount of sweetener according to your taste preferences.
If you'd like to include any additional ingredients like chopped nuts, dried fruits, vanilla extract, or sea salt, this is the time to add them. Stir everything together until evenly distributed.
Line a baking dish or chocolate mold with parchment paper or silicone molds. Pour the chocolate mixture into the molds, spreading it evenly.
Place the dish or molds in the refrigerator and let the chocolate set for at least 1-2 hours, or until firm.
Once the chocolate has solidified, remove it from the molds and store it in an airtight container in the refrigerator.
Enjoy your homemade chocolate as a treat or use it in your favorite recipes!
Remember, this is a basic recipe, and you can customize it to suit your preferences. You can experiment with different sweeteners, adjust the cocoa powder to create dark or milk chocolate variations, and add various flavors and mix-ins to make it unique. Have fun and enjoy your homemade chocolate!

>> No.55377220
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55377220

Home-baked bread

>> No.55377265
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55377265

>>55377132
pankcake mix, water, and chocolate chips
you're welcome

>> No.55377316

fat frog posting faggots eating garbage.

>> No.55377357

>>55377218
Is there need to keep it refrigerated after it is set? If so I am guessing it's not like real chocolate. Or is it just your preference to eat chocolate cold?

>> No.55377682
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55377682

>>55377218
>>55377096
Nice I used to make homemade fudge and it was the bomb. I had to stop making it because I got too fat. I would also make homemade cookie dough and just eat the dough without ever making the cookies. Knowing how to bake at home can be dangerous if you're a fatass

>> No.55378607
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55378607

Home-made brownies for weapon enthusiasts.

>> No.55378646

ive been NEET for the past 7 years when do i start to feel the need to go back to waging?

>> No.55379188
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55379188

>>55377096
home-mad pipe bomb
i need money from the bank to start my business, and a savings plan with OBAYC, no need to work

>> No.55379200

>>55377109
>anti-biz - time consuming
Retarded take. Chocolate is extortionate for what it is. Doing something that takes a little time and effort for the reward also keeps your brain chemistry correct. As does chocolate itself.
>probably not as good as someone elses
>t. cooklet
>learn2delegate
Delegation is not consumerism. Delegation would be hiring a chef. And if you hire a chef and don't learn to cook beside them then you're wasting money.

>> No.55379213

>>55377357
Chocolate has six different crystalline forms. Each require different methods to prepare and change the melt rates and texture of the result.
You will need to temper your chocolate to prevent it melting on skin and to prevent the 'grainy' texture that happens when you make a lot of untempered chocolate at once.
Untempered chocolate will also collect a white powder on it's surface.

>> No.55379236

>Not just eating whole cacao beans
ngmi