Ingredients
For the Condensed Milk
600 ml milk
160-170 g sugar (adjust to your sweetness preference)
15 g butter
5-6 drops vanilla essence (optional, but recommended)
For the Chocolate
130 g cocoa powder (100 g initially, 30 g later)
Directions
Making the Condensed Milk
Heat Milk and Sugar: In a saucepan, combine 600 ml of milk and 160-170 g of sugar. Turn on the gas to medium-low heat.
Dissolve Sugar: Stir continuously until the sugar particles are completely dissolved.
Add Butter and Vanilla: Once the sugar is dissolved, add 15 g of butter and 5-6 drops of vanilla essence. Mix well.
Boil and Thicken: Gradually boil the mixture over medium-low heat, stirring frequently to prevent sticking. When the edges start to boil, reduce the heat to low to prevent overflowing. Continue boiling until the mixture thickens and turns yellow.
Making the Chocolate
Combine Cocoa and Condensed Milk: Pour the condensed milk into a bowl. Sift 100 g of cocoa powder into the condensed milk to ensure a smooth texture. Mix well until the mixture darkens and starts to form a mass.
Add Remaining Cocoa Powder: Add the remaining 30 g of cocoa powder to the mixture. Mix thoroughly, even though it may be tough, to ensure a smooth, powder-free chocolate mixture.
Prepare for Freezing: Line a plate with plastic wrap. Spread the chocolate mixture evenly on the plate and tap to flatten. Cover with plastic wrap and freeze for about 40 minutes.
Finishing Touches
Coat with Cocoa Powder: After 40 minutes, take the chocolate out of the freezer. Sprinkle a generous amount of cocoa powder on a surface.
Continued on the next page
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