Milk chocolate bars are one of the easiest treats to make at home. All you really need is a bag or two of baking chocolate, a double boiler, and something to use as a mold. Molds can be bought in baking shops or hobby stores, but aluminum foil, greased or sprayed with a non-stick spray and fitted into the top of a butter dish, will work just as well. If you don’t mind your chocolate bars being round instead of square, foil cupcake liners or muffin tins will work too.
Melt the chocolate in the double-boiler over water that is hot, almost simmering, but not boiling. Boiling water will scorch the chocolate and cause it to lose its flavor. You can also use a microwave to melt chocolate, though the process is less exact. Melt the chocolate on the high or medium setting for one minute, then stir. Put the chocolate back in the microwave for 30 seconds, and stir again. Repeat the process every 30 seconds until the chocolate is smooth.
The melted chocolate should be smooth, not coarse and grainy. Once the chocolate is melted, pour it into the molds and let it cool. After they harden, pop your chocolate bars out of the molds, wrap them in aluminum foil and place in an airtight container. If you do use molds, make sure they are dry. Water can cause the chocolate to adhere to the sides or bottom of the mold.
Once you’ve got the knack, try adding other ingredients, like dry-roasted peanuts or raisins. Use the highest quality ingredients you can find. They will taste better, and last longer. Try the same recipes with darker chocolates as well. Milk chocolate is fine in small quantities, but the darker the chocolate, the better it is. Dark chocolate, chocolate with at least a 60% cocoa content, contains a large amount of antioxidants, and has been shown to lower your cholesterol and blood pressure. You can also make your chocolate healthier by using unsweetened baking chocolate instead of semi-sweet, sweetening it with a sugar substitute like Splenda when it is melted.