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Chocolate is a food that almost everyone loves. However, it’s not always possible to rush to the store for chocolate when you crave it, and ready-made chocolates often have ingredients that aren’t as perfect as they seem, such as High in sugar, colorants and preservatives. Luckily, you can easily make your own delicious and natural chocolate at home with just a few basic ingredients.
Black chocolate
- 1 cup (100g) cocoa powder
- ½ cup (120ml) of coconut oil
- 4 tablespoons (60ml) honey
- ½ tablespoon (7.5ml) vanilla essence
- ¼ cup (25g) powdered sugar, ¼ cup (60ml) agave syrup, or 3-6 drops stevia (optional)
Finished product: about 290g chocolate
Milk chocolate
- ¾ cup (140g) cocoa butter
- ¾ cup (80g) cocoa powder
- ¼ cup (30g) powdered milk, soy milk powder, almond milk powder or rice milk powder
- 1 cup (100g) powdered sugar, 1 cup (240ml) agave syrup, or 1-2 teaspoons (5-10ml) molasses
- Salt (optional – use to taste)
Finished product: about 340g chocolate
Steps
Make dark chocolate with 4 basic ingredients
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Measure ingredients. For this recipe, you will need 1 cup (100g) cocoa powder, ½ cup (120ml) coconut oil, 4 tablespoons (60ml) honey and ½ tablespoon (7.5ml) vanilla essence. Use measuring cups with different proportions to measure each ingredient into a cup or small bowl. [1] X Research Source
- Having your ingredients pre-measured will make the process more convenient when it’s time to combine ingredients.
- If you like, you can also add ¼ cup (25g) powdered sugar, ¼ cup (60ml) agave syrup, or 3-6 drops of stevia to add some sweetness to the chocolate. [2] X Research Source
Heat ½ cup (120ml) of coconut oil in a small saucepan over low heat. Turn on the stove to the lowest heat setting and add coconut oil to the pot. Wait for the coconut oil to dissolve completely. Coconut oil has a low boiling point, so it only takes a few seconds to cook. [3] X Research Sources
- Stirring the coconut oil at the bottom of the pot regularly helps the coconut oil quickly turn liquid.
Tip: If possible, use stainless steel utensils when making your own chocolate at home (or suitable non-stick material for soaking). Otherwise, the cleaning process can be very difficult.
Add 4 tablespoons (60ml) of honey and ½ tablespoon (7.5ml) of vanilla essence. Use a whisk or metal spoon to scoop out the honey from the measuring spoon into the pot. The next thing is to add vanilla. Stir the ingredients in the coconut oil for a slightly liquid and syrupy consistency. [4] X Research Sources
- Remember to cook the mixture on low heat. If the oil is too hot, the sugar in the honey can burn and ruin the taste of the finished chocolate.
- If you want to add another sweetener, such as powdered sugar or stevia, add at the time you add the honey and vanilla.
Sift 1 cup (100g) cocoa powder slowly. Instead of putting the whole cocoa powder in the pot at once, you’ll add a little at a time. While doing this, you still use a whisk or a spatula to stir constantly so that the cocoa powder dissolves in the mixture. [5] X Research Sources
- You will easily mix cocoa powder with other ingredients if you use a whisk instead of a spoon or spatula.
Remove the chocolate pot from the heat and continue stirring while the mixture thickens. Processing is complete when you see a smooth, dark mixture with a slightly glossy surface. At this point, you just need to let the mixture turn solid. [6] X Research Sources
- Remove the pot from the heat so the chocolate doesn’t burn.
Transfer chocolate to non-stick surface to reduce heat. Carefully pour the chocolate in the pot onto a soft, non-stick dough sheet or baking tray lined with parchment paper. Use a spatula to spread the chocolate layer about 1.5cm thick. [7] X Research Sources
- You can also pour chocolate into a candy mold to create bite-sized chocolates with fun shapes.
- Avoid pouring chocolate into containers that are non-stick or coated with non-stick spray. This will still make the chocolate stick.
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Place the chocolate in the fridge for 1 hour before serving. When finished, the chocolate is firm enough to break into small pieces or to be easily removed from the mold. All that’s left is to enjoy! [8] X Research Sources
- Store the finished chocolate in the refrigerator, or store the chocolate in a container with a tight-fitting lid and place on the counter for easy access. Most dark chocolate can be stored for up to 2 years. [9] X Research Source
- If the chocolate starts to melt or soften when placed at room temperature, you can put the chocolate in the refrigerator to harden.
Make sweet and greasy milk chocolate
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Make a water-bath steamer using a pot of water and a bowl. Take half a pot of water and heat it on the stove over medium heat. Next, place the bowl on top of the pot. The water will heat the bowl from below, allowing you to stir the chocolate ingredients without worrying about burning. [10] X Research Source
- You will bring the water hot but not boiling. Excessive heat causes chocolate to burn easily during the heating process.
- A water-bath autoclave can help you complete the process without the need to combine many other tools. [11] X Research Source
Melt ¾ cup (140g) tall butter in a heated bowl. Continuously stir the cocoa butter in the bottom of the bowl so that the butter melts faster. Cocoa butter melts at the same rate as regular butter, and the two types of butter look the same when they’re liquid. [12] X Research Source
- You can find cocoa butter at grocery stores and foreign food stores.
- If you can’t find high-quality cocoa butter, you can substitute equal amounts of coconut oil. [13] X Research Source
Sift ¾ cup (80g) cocoa powder into the melted cocoa butter. You will add a little cocoa at a time so that the mixture does not curdle. Use a whisk or metal spoon to stir the two ingredients until the cocoa powder is completely dissolved. [14] X Research Source
- Make sure the mixture doesn’t clump or dry powdery areas.
Add ¼ cup powdered milk and 1 cup (100g) powdered sugar. Stir the mixture again to ensure that the dry ingredients eventually dissolve into the other ingredients. You will see the chocolate begin to have a lighter, brighter color after adding the powdered milk. [15] X Research Source
- Use equal amounts of soy milk powder, almond milk powder or rice milk powder if you don’t want to use dairy ingredients. [16] X Research Source
- You can also replace the powdered sugar with 1 cup (240ml) of agave syrup or 1-2 teaspoons of stevia for the chocolate to be both sweet and healthy.
- Regular milk has a texture that’s too liquid to make chocolate – liquid often makes chocolate thin and hard to solidify to its texture. [17] X Research Source
Tip: A little salt will balance out the sweetness of the sugar and make the chocolate taste more distinctive. [18] X Research Sources
Remove the bowl from the pot and stir the chocolate until thickened. Repeatedly scraping the chocolate from the bottom of the bowl and doing a “fold” of the mixture. When finished, the mixture will be smooth, thick and free of lumps. [19] X Research Source
- Your chocolate is probably still liquid at this point. Don’t worry – the mixture will thicken after a while.
- For a stronger flavor, you’ll stir in other ingredients like nuts, mint, or dried fruit. [20] X Research Source
Tip: Soak raisins in rum for about an hour and use as flavoring.
Pour chocolate into a non-stick surface or candy mold. If you want the chocolate to solidify into a large piece, spread the mixture on a soft, non-stick dough sheet or parchment paper so that the edges are 1.5cm thick. To make individual chocolates, you’ll pour warm chocolate into a shaping mold. [21] X Research Source
- You can also use an oiled ice cube tray if you don’t have a candy mold available.
- Tap the bottom of the mold a few times to remove air bubbles that form while you pour the chocolate. [22] X Research Source
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Place the chocolate in the fridge for about an hour to harden. After the chocolate has hardened, simply break the chocolate into small pieces or remove the chocolate from the mold and enjoy.
- Store homemade milk chocolate in a container with a tight-fitting lid and place it on the counter or in the kitchen cupboard or in another cool, dry place. The shelf life of chocolate is 1 year (but if you can resist the urge and keep the chocolate for that long, that’s a miracle!). [23] X Research Sources
Advice
- Homemade chocolates make the perfect and unique gift, especially during the festive season.
- You can enjoy the chocolate right away or add it to your favorite dessert recipe.
- Similar to everything else, your chocolate making experience will increase over time. Don’t expect the finished product to be perfect the first time. With practice and patience, you will become more adept at making chocolate.
- You can decorate your homemade chocolate in many ways, including using textured pieces and adding white chocolate textures on top of dark chocolate pieces. shaping.
Things you need
Black chocolate
- Small non-stick pot
- Beater or metal spoon
- The dough sheet has a flexible and non-stick material
- dredge
- Baking tray and parchment paper (optional)
- Decorative candy mold (optional)
Milk chocolate
- Small pot
- Water
- Small bowl
- Beater or metal spoon
- The dough sheet has a flexible and non-stick material
- Baking tray and parchment paper (optional)
- Decorative candy mold (optional)
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This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.
The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.
There are 19 references cited in this article that you can view at the bottom of the page.
This article has been viewed 37,538 times.
Chocolate is a food that almost everyone loves. However, it’s not always possible to rush to the store for chocolate when you crave it, and ready-made chocolates often have ingredients that aren’t as perfect as they seem, such as High in sugar, colorants and preservatives. Luckily, you can easily make your own delicious and natural chocolate at home with just a few basic ingredients.
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