Measure cocoa powder and powdered sugar into a bowl and sift them together at least once to remove lumps. Finely chop or grate the cocoa butter so it melts quickly and evenly.

If using nuts or fruit, chop and toast nuts lightly in a dry skillet over medium heat for 3–5 minutes until fragrant; cool on a plate.

Melt & Combine

Set up a double boiler

Place a heatproof bowl over a pot of simmering (not boiling) water. The bowl should not touch the water. Use low heat to avoid overheating the cocoa butter.

Melt the cocoa butter

Add the chopped cocoa butter to the bowl and stir gently with a silicone spatula until fully melted and smooth, about 3–6 minutes. Remove the bowl from the heat once melted.

Add oil and emulsifiers

Stir in the neutral oil, sunflower lecithin (if using), and liquid sweetener (if using) into the melted cocoa butter until combined. These help create a glossy, smooth texture.

Temper powders into fat

Sift the cocoa powder and powdered sugar (from 'Dry Ingredients') directly into the melted cocoa butter mixture in small batches, whisking or stirring continuously to avoid lumps. Continue until all powder is incorporated and the mixture is smooth. If mixture thickens too much, briefly return to the double boiler for a few seconds while stirring — don't overheat above about 115°F / 46°C.

Finish & Mold

Flavor and salt

Stir in the vanilla extract and kosher salt. Taste a small amount (cooled on the back of a spoon) and adjust sweetness or salt as desired. If you want a darker, more intense chocolate, add up to 2 tbsp extra cocoa powder, adjusting fat slightly if needed.

Fold in inclusions

If using cocoa nibs, toasted nuts, or dried fruit, fold them in now so they are evenly distributed.

Pour into molds

Pour the smooth chocolate mixture into silicone molds or a parchment-lined shallow pan to desired thickness. Tap the molds gently on the counter to release air bubbles and level the surface. Sprinkle sea salt flakes or extra inclusions on top if desired.

Set the chocolate

Let the chocolate cool at room temperature until mostly set (about 20–30 minutes), then transfer to the refrigerator for 20–30 minutes to fully harden. For a glossier finish, cool slowly at about 60–65°F (15–18°C) if possible.

Once firmly set, unmold or break into pieces. Store in an airtight container in a cool, dry place (or refrigerated in warm climates). Bring to room temperature before serving for best flavor and texture.

Notes & Troubleshooting

If the chocolate appears grainy, the powdered sugar may not have fully dissolved — gently warm and whisk, or use an immersion blender for a short burst to homogenize. Avoid water contact; even a drop can seize the chocolate.

For vegan milk chocolate, replace 1/4 cup of the cocoa powder with 1/4 cup powdered non-dairy milk powder and increase fat slightly (add 1–2 tbs oil or cocoa butter). Adjust sweetness to taste.