Make lactose-free chocolate yourself

What you need:

• 200g lactose-free milk powder (e.g. B. Minus L)
• 125ml lactose-free cream (e.g. B. Minus L)
• 50g cocoa powder (real cocoa)
• 50g vegetable margarine (tasteless)
• 100g turnip tops or honey
• possibly. nuts
• possibly. muesli
• possibly. cornflakes
• possibly. Raisins

Making lactose-free chocolate - the basic recipe

You can now find a few lactose-free ones chocolate in trade. However, for many this chocolate does not taste as good as the "real" or favorite variety is not available as a lactose-free version. If you feel the same way, you should just make your own chocolate - of course, lactose-free.

1. First you need to melt the margarine in a water bath. Bring it to you water in a medium-sized saucepan, then remove it from the plate and place a smaller saucepan in the hot water. Now put the margarine in this and stir until the fat is evenly melted and liquid.
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2. Mix the milk powder with the cocoa and then add the mixture to the liquid margarine. Mix the whole thing together and add the cream while stirring continuously. This creates a homogeneous, viscous mass.
3. Now take the small pot out of the water bath. Keep stirring until the mass has cooled to around 50 ° C. Then give turnip tops or honey to it - and stir again.
4. Line a baking sheet with parchment paper and pour the chocolate mixture onto the sheet. Spread the mixture evenly with the back of a knife or a spatula.


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5. Your new, lactose-free favorite chocolate is almost ready.

Refine and dry the sweet mass

1. If you like, you can add chopped nuts or almonds to the chocolate, something muesli, Cornflakes or raisins and create your personal, lactose-free favorite variety. There are hardly any limits to your creativity. What you like is allowed - and is lactose-free. Of course, the chocolate tastes very good on its own.
2. As soon as you are satisfied with your chocolate creation, the mass is placed in the oven to dry. Electric stoves should not be set hotter than 100 ° C - otherwise the chocolate can burn and become bitter. Set the circulating air and gas stoves to 80 ° C or lowest level.
3. The chocolate mass is baked in the oven for approx. Heated for 15 minutes. Then take the tray out of the oven and let the chocolate composition cool at room temperature.
4. When the chocolate is firm, you can cut it into pieces with a knife and put it in an airtight and aroma-proof storage container. Your homemade chocolate can be kept in the refrigerator for up to four weeks - but it is usually eaten long beforehand!

The chocolate tastes much better if you take it out of the refrigerator about half an hour before consumption and "preheat" it at room temperature. Bon appetit!