HOMEMADE FRUIT AND NUT CHOCOLATE - Celebrating Singapore 50 !

Its a Golden Jubilee weekend for Singapore as we all await the dawn of 9th August. It is a proud day for all Singaporeans - time to celebrate the country's pride since 1965 - 50th National Day (SG50)

Chocolates are a perfect way to celebrate any occasion  tomorrow is perfect, not only SG50 for Singaporeans but also a weekend for all. 

Well tempered chocolates, a challenge to make, with a perfect snap and good shine is great to look at and good to eat.  A badly tempered chocolate will have a white bloom on top making the fat layers to surface. This may not affect the chocolate's taste, but will affect the appearance to a great extent. And who would want to eat a bad looking chocolate?  Want to know more on Chocolate tempering? Click here  and here.

I usually follow the 1:1:1 measurement for Cocoa, Milk powder and Sugar. That will yield a bitter sweet chocolate. I have slightly changed the measurement to suit my family's preference.  Now read on ...

Preparation Time:10 min
Cooking Time: 5-7 min
Recipe level: Easy
Recipe Category: Sweet
Cuisine: World
Serves: 6

1 cup Cocoa powder ( I used Hershey's)
1 1/4  cup Milk powder 
1 1/2 cup Coarse Sugar 
1/4 cup Butter 
2 pinches of salt
Fistful of chopped Almonds 
Fistful of chopped Cashew nuts 
Fistful of golden raisins
1/2 tsp Vanilla extract
Wax paper to line a tray

  • Sieve the Cocoa and milk powder twice. 
  • Add salt. Ensure its well mixed.
  • Line a tray with Wax paper.
  • In a thick pan or vessel, boil sugar with water and heat until you reach a single thread consistency. Keep the flame low medium.
  • Switch off the stove and add the butter into the syrup.
  • Now start adding Cocoa+ Milk powder mixture in small portions and stir well. 
  • Add the Vanilla and nuts + raisin and reserve some to top up later.
  • Continue with the remaining Cocoa powder mix and stir until you get a smooth and glossy mass. 
  • Transfer this quickly to the tray and smoothen the top and sprinkle the remaining nuts and raisins. 
  • Allow the chocolate to set naturally. 
  • Peel off the wax paper carefully.
  • Cut into desired shape and store in an airtight container in a cool dry place.
  • Always buy a trusted and good quality Cocoa powder for good results.
  • Chocolate setting time may be greatly influenced by weather conditions. This may take a few hours depending on the weather (with respect to local temperatures and humidity - some places might need a fridge store, though not always recommended). Especially when the humidity is high, it may take several hours.
  • Cover the individual chocolate pieces with wax paper and then store it.
  • You can toast the nuts before you add it to the chocolate mixture. You could even replace raisins with dried cranberries or fruit peel.

Click here to know more on SG50 celebrations.


  1. perfect chocolate bars to celebrate the occasion

  2. I can never say "No thanks". what a perfect way to celebrate the occasion looks utterly delicious. beautiful photography too

  3. Though I'm not a chocolate lover...these bars look so delicious and tempting...wish it was white chocolate!!

  4. wow..these looks so good,chocolaty..wish I could grab a few ;)

  5. perfect treat daa.. jus awesome looking mucnhiess


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