Start your own Choco Polvoron Business with this tried and tested recipe.
This choco polvoron recipe is ideal for small home based business. It has longer shelf life because your chocolate won’t melt at room temperature. Just store it in containers or sealed plastic and it can last long for a month.
Suggested variety for Choco Polvoron would be adding any of the following:
Pinipig, cookies and cream, ube, peanut, Graham’s, pandan, and cashew nuts for added flavor.
Coating Options for your Choco Polvoron:
Milky White Chocolate Polvoron, Dark Chocolate Coated Polvoron, or 2 toned Chocolate Coated Polvoron or White Chocolate Ube Polvoron. There are plenty of variance you can think about.
For this Choco Polvoron, we are going to use Cocoa Butter Substitute. CBS (cocoa butter substitute) is used by confectioners to thin out thick melted chocolate into perfect consistency. Through CBS, you can easily coat your polvoron or any desserts with the perfect chocolate consistency. It is a very good additives to prevent your chocolate from melting out for longer period of time without refrigeration.
Adding to much CBS can make your chocolate less tasteful, because CBS can thin out your chocolate. So make sure to add CBS little by little and just enough as needed.
You can buy CBS in baking supply stores.
However if you really can’t find CBS, another substitute is lard. Just add 1 tsp Lard when melting your chocolate. Another substitute is Crisco shortening or vegetable shortening.
Do not put too much though, because it may ruin the taste of your chocolate. The best ingredient to use is still CBS that is used globally.
Lard and Crisco can also be bought in baking stores and if you you are lucky, you can find it in SM supermarkets.
2 cups All purpose flour
1 cup sugar
1 cup milk powder (nido, bear brand, alaska or skimmed milk)
1 cup butter
1 tsp vanilla
For Chocolate Coating:
Cocoa butter substitute (CBS)
Mama’s Guide Instructions:
In a small pan, melt 1 cup butter and add 1 teaspoon vanilla.
Set aside in a bowl.
In another pan, toast flour for 10-15 minutes until it becomes slightly brownish in color.
Once cooked, remove from heat. Let it cool for a moment. Sift flour and milk powder together. Then, mix in sugar until all ingredients is well combined.
Make a well in the middle of the flour mixture, then add melted butter to the flour mixture. Mix it well.
Place it in individual mold and pressed it hard to mold properly. Unmold it carefully in a plate and chill it in freezer so it will stay in good shape.
*If you’re having a hard time molding it, chill it for 2-3 mins in freezer mold it, and unmold. Just refrigerate and set aside.
For Chocolate Coating:
Chop chocolate bar into small cubes and put it in a microwave-safe bowl. Add CBS on chopped chocolate. You can start with a few tablespoons of CBS. Heat it on medium high on your microwave for about 1 minute to start with.
(If there is no microwave, you can melt your chocolate in double broiler. Just put a small pan on top of a casserole of boiling water.)
Remove from the microwave and stir. Add another amount of CBS if needed until you reach your preferred chocolate consistency.
Continue heating at shorter intervals, 15 to 20 seconds, stirring in between, until the chocolate is completely melted and has a smooth dipping consistency.
Start coating your refrigerated polvoron. Using teaspoon, pour 1 tsp melted chocolate on tray, it should form a circle shape the same size of your polvoron. Once you fill the tray with circles of melted chocolate. Slowly place each polvoron on top of each melted chocolate. Then pour another teaspoon of melted chocolate on top of each polvoron and make sure it’s all covered in chocolate.
Let it cool at room temperature and to add unique flavor, drizzle melted white Chocolate on top, like truffles.
Start wrapping once chocolate is hard.
Wrap it individually in paper cups and place in plastic tubs. Be creative in your packaging so it becomes attractive to the buyer.
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