Thinai chocolate / Foxtail millet chocolate

Written by: Shanthi Muthuvel
A twist in the regular Chocolate with ancient foxtail millet flour / thinai maavu, which is healthy and yummy.
tThinai chocolate 
Ingredients:
Yields : 12 to 13 chocolates (depends on the size of the mould you are using)
      • 100 gm(1 packet) - Dark chocolate ( 75 % cocoa)
      • 3 tbsp – Thinai maavu / Foxtail millet flour
      • 2 tbsp – Butter
      • 2 tbsp – Almonds (chopped)
Thinai chocolate
Preparation method:
  1. Dry roast thinai maavu / foxtail millet flour until they are well roasted, set it aside. Do not burn it.
  2. Melt the chocolate using double boiler method. Just place chocolate pieces in a clear non-plastic bowl over a pot of simmering water such that the bowl doesn't touch the water. The steam will slowly melt the chocolate above as shown in the picture.
  3. Immediately add butter and mix well. Cool down to little bit and then add roasted thinai maavu / foxtail millet flour and mix well without lumps. Followed by chopped almonds and mix well.
  4. Take a chocolate mould, it should be clean and dry. Fill the mould with melted chocolate and wipe up any spills.
  5. Place it in the refrigerator for about 1 to 2 hours or until it is firm. Once done, unmould chocolates and homemade thinai chocolate is ready to eat.
Thinai chocolate
Thinai chocolate
Notes:
  • Make sure to wipe any spills on the mould or tray before you put the tray into the refrigerator.
  • The water in the bottom of the double boiler should not come to boiling while the chocolate is melting.
  • Do not over roast thinai maavu / foxtail millet flour otherwise your chocolate will taste bitter.
  • I used dark chocolate with 75 % cocoa, you may use any dark chocolate of your choice.
  • No need to set chocolate in the freezer, just keep it in the refrigerator section.
Thinai chocolate

2 comments:

  1. wow wow! I want this now.. So innovative

    ReplyDelete
  2. Thats one healthy and yummy chocolate..delicious

    ReplyDelete

Thanks for leaving your comments.