Chocolate Recipe
Make Chocolate Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chocolate Base
Optional Add-ins & Finish
Method
Chocolate Base
Prepare ingredients
Sift the unsweetened cocoa powder and powdered sugar together into a small bowl to remove lumps. Measure the whole milk powder and have vanilla and salt ready.
Melt cocoa butter
Place the cocoa butter (or coconut oil) in a small heatproof bowl set over a saucepan of gently simmering water (double boiler). Stir occasionally until fully melted and warm but not boiling (about 3–5 minutes).
Combine dry and wet
Remove the melted cocoa butter from heat. Whisk in the sifted cocoa/powdered sugar mixture in two additions until smooth and glossy. Add the whole milk powder and whisk until fully incorporated and smooth. If mixture thickens, return briefly to warm double boiler while stirring to loosen (do not overheat).
Flavor and adjust
Stir in vanilla extract and a pinch of fine sea salt. Taste a small amount (careful — warm) and adjust sweetness or salt to your preference by adding up to 1 additional tablespoon powdered sugar or another pinch of salt.
Optional Add-ins & Finish
Add-ins (optional)
If using nuts, seeds, or dried fruit, fold them into the warm chocolate mixture so they distribute evenly. Reserve a few pieces for topping if desired.
Mold or spread
Pour the finished melted chocolate into a small lined loaf pan, silicone mold, or spread into a thin sheet on parchment paper. Tap gently to remove air bubbles and smooth the surface with an offset spatula or the back of a spoon.
Optional swirl or coating
If using melted dark chocolate for a swirl or decorative coating, drizzle it over the surface and use a toothpick to create a pattern. You can also lightly brush an even layer on top for a two-toned effect.
Chill and set
Place the mold or tray in the refrigerator for 30–45 minutes, or until the chocolate is fully set and firm to the touch. For quicker setting, place in the freezer for 15–20 minutes, but monitor to avoid frosting.
Unmold and finish
Remove the set chocolate from the mold or lift the parchment from the tray. Break into pieces or slice as desired. Sprinkle cocoa nibs or flaky sea salt on top for texture and extra flavor. Store in an airtight container in a cool place or refrigerated if your environment is warm.