My son Vishal loves chocolate barfi and i love preparing it for him. It is a delicious fudge like sweet that is available in many forms. There are barfi with nutmeg and cardamomm, barfi with dry fruit, barfi with coconut, barfi made from fruits. The chocolate barfi i think is by far the most popular with the younger generation and chocolate lovers alike. You can use, dark chocolate, milk or white as the barfi adapts to all three or you can use all three typese of chocolate to layer on the barfi one after the other…it is entirely up to you.
Here is how I make the chocolate barfi at home:
3 cups full fat milk powder such as NIDO
1 cup sugar
1/2 cup water.
METHOD
take half a cup of room temperature water ( keep aside for testing the syrup consistency) – NOT TO BE USED FOR THE BARFI ITSELF
lightly oil a deep dish or cake tin
In a spacious bowl, mix together the full cream milk powder, fresh milk and warmed ghee until it resembles fine bread crumbs.
In a separate pan, pour in the 1 cup sugar and add 1/2 water and bring to a rapid boil then simmer for about 8 minutes until the syrup thickens. To test the consistency of syrup, dip a teaspoon in the syrup and take a little of the syrup, drop it into the cup of water you have aside for testing. if it forms a solid ball, the syrup is ready.
quickly take it off the heat and add the milk poweder mix. stir constantly to ensure all the milk powder is blended into the syrup. Pour this mixture into the oiled cake tin and let it cool.
COATING WITH CHOCOLATE – do this when barfi has cooled
Melt the chocolate in the microwave or over a double boiler and stir to ensure it is smooth. now pour over the barfi and let the barfi cool before cutting it into pieces ready to serve
jikoni 
I think i shall try this out. Looks easy enough