We eat a lot of yogurt in our family, usually of the make at home in our yogurt maker kind, which I like because it is neither too sweet, or adds to landfill with huge amounts of un-recyclable plastic.
However, we seem to have been on a bit of a kick with chocolate yogurt lately. You know the kind – in the little plastic pottles, lots of additives, not much nutritional goodness, but lots of yum!
So I decided to set out on a quest to make the perfect chocolate yogurt, and do you know I think I may have found it…
The original video is here. It’s in french, which isn’t too helpful. However it does give the basic ingredients/ amounts which are:
370 g dark chocolate (I used 72% dark Ghana)
500g whole milk
2 tablespoons sugar
1 pottle of natural yogurt
And here’s how to make these delicious little jars of chocolate:
1. Heat milk in heavy bottomed pot to 180° F (82° C).
2. Remove from heat.
3. Cool milk to 110°-115° F (43°-46° C).
4. Add a pottle of fresh yogurt culture (store brought plain unsweeted yogurt) to warm milk and let rest about 5 minutes before stirring.
5. Add to a bowl which has the chocolate (broken up) and sugar, stir until completely melted together.
6. Pour into a glass jar or ceramic container (I use five 1/2 cup wide mouth glass jars) and cover.
7. Place into a warm oven set to 110° F (43° C).
8. Incubate, without disturbing, for 6-8 hours or until firm.
9. Refrigerate until ready to eat (at least 4 hours).
So NOT for breakfast…
Nom nom 🙂