Chocolate coated polvoron recipe
Posted on August 21st, 2009 by Toni
(11 votes, average: 4.36 out of 5)
Loading ...Polvoron coated in sweet chocolate makes an excellent gift during special occasions such as Christmas parties or birthdays.
Ingredients:
2 cups of all purpose flour, sifted
2 cups powdered milk
1 cup refined white sugar
1 cup butter
Chocolate coating:
1 cup dark chocolate
1/4 cup fresh milk
2 tsp butter
1/4 cup confectioner’s sugar
Directions:
1. Toast the flour in a shallow pan until it turns light brown.
2. Place in a bowl and mix in the powdered milk, refined sugar and melted butter. Set aside to cool.
3. Pack the mixture in polvoron pressers using a spoon and place the polvoron pieces in a plate and store in the freezer for an hour.
Chocolate coating:
1. Melt the chocolate in a bowl using a double boiler or in a steamer.
2. Mix in the fresh milk and granulated sugar. Mix well until it is smooth.
3. Stick in a plastic toothpick in a polvoron piece gently and dip it in the chocolate sauce to coat.
4. Insert in something sturdy like a styro block. Wrap or store as you like.
Tip:
1. Add more milk to thin the chocolate coating mixture.
2. Add more sugar to thicken the chocolate mixture. I prefer to use confectioner’s sugar since it dissolves easily.
3. I also prefer using whole wheat flour. It is healthier compared to white flour.
September 1st, 2009 at 10:47 pm
what can we get from this polvoron?
September 6th, 2009 at 9:16 pm
Hi razel!
Are you on a diet? Are you counting calories of the foods that you eat?
To answer your question, Polvoron is made of flour, milk, sugar and other ingredients. There’s carbohydrates, calcium, and fats in it. I hope this helps. Thanks for dropping by.
September 30th, 2009 at 3:33 am
can i use powdered buttermilk?
October 10th, 2009 at 10:23 am
Regular powdered milk is the best way to go. I haven’t try butermilk though. I like the regular powder milk because of its nutritional value.
November 28th, 2009 at 8:34 am
hi, thanks for the recipe, i thought skimmed milk is used in making polvoron, powdered milk pala, but can we also use skim milk? thanks.
November 30th, 2009 at 12:34 am
Hi toinkz!
What do you mean with skim milk? Is it powdered form or the liquid form? You have to use powdered milk otherwise the flour will be wet and sticky. You can use skim milk in powdered form if it is available.
Thanks for your comment.
December 16th, 2009 at 3:04 am
Regarding the powdered milk. I asked from the wet market and i was asked if i was looking for a skimmed milk. Is there any particular kind of powdered milk that should be used to bring out the taste of polvoron? Or any powdered milk will do?
Also, the melted butter. Does it really have to be a melted margarine? Or is there a cheaper alternative?
Will be checking for your reply. Many thanks.
December 16th, 2009 at 6:28 am
Based on my culinary experience, the best milk to use is the regular powder milk. You will know how your polvoron would taste by tasting the powdered milk first. If the taste of skim milk suits your taste buds, go ahead use it but keep in mind to add more sugar as necessary. Skim milk is not as sweet as the regular powdered milk.
Butter really nice especially when melted. You can either use margarine or butter. Margarine is generally cheaper and healthier than butter. You might want to take that into consideration.
Please do ask me additional questions if you have any. Thanks for dropping by!
January 30th, 2010 at 8:14 am
Hi!!! If you want your polvoron to taste better and you’re on a budget you may use buttermilk instead of the regular milk, now if you are in a really tight budget skim milk is much cheaper by 60% but it will not taste the same as a regular milk or buttermilk… With the butter I suggest that you use half unsalted and half salted, The saltiness will balance the sweetness of the sugar mixed in with your polvoron. And if you have plans of adding pinipig or nuts, just make sure that you toast them well and consume them right away.
Just a few tips…
August 21st, 2010 at 9:31 pm
hi, i just have one question, when you say dark chocolate, can i assume that you’re talking about dark cooking chocolate or the ordinary dark chocolate that we buy from the supermarket? thanks.
December 16th, 2010 at 9:09 pm
how do you keep the polvoron from breaking apart? nadudurog sya lagi eh. i want it to be hard like the goldilocks polvoron.
January 3rd, 2011 at 8:22 pm
Hello! I’m a teenager here in the Philippines, and I am interested in making this treat but I want to make sure that when I make this, it will turn out perfect, cause, you know, so my money won’t be wasted.:) Anyway,I have a few questions. The chocolate you stated for the coating is dark chocolate, I’m kinda not a fan of dark chocolate because I prefer either milk chocolate or white chocolate so is it ok to change it? and another question, when you dip the polvoron into the chocolate, doesn’t it crumble? especially when you insert the toothpick in it? I hope you reply back asap, thanks!
March 4th, 2011 at 12:39 pm
can i substitute cocoa powder from dark chocolate in coating the polvoron? please do reply… thanks
April 8th, 2011 at 11:43 pm
hello! just wanna ask lng po about sa coating,gngmitan b yan ng molder?…ngtry kc aq faild.kc pala my specific chocolate tlga d po kc tumigas un gawa q.may i know wat kind of chocolate can be use?thanks in advance.
June 8th, 2011 at 9:18 pm
my step-grandmother used to prepare merienda for us. we once helped her out to make cookies and cream polvoron. i remembered that she used both buttermilk and skimmed milk in powder form, and it tasted like a polvoron, with sugar, butter, and flour. =) thanks for sharing this recipe. i’ll try this one