Chocolate Recipe

Line a small loaf pan or silicone chocolate mold with parchment or lightly grease. If using a metal pan, use parchment for easy removal.

Measure all ingredients beforehand. Have a heatproof bowl and a saucepan ready for creating a gentle double boiler (bain-marie) or use a microwave-safe bowl if microwaving.

Warm the oil

Place 1/2 cup melted coconut oil (or cocoa butter) in the heatproof bowl. Warm gently over simmering water just until melted and warm (not boiling). If using microwave, heat in 10–15 second bursts until fully melted.

Combine dry ingredients

In a separate bowl, sift or whisk together 3/4 cup unsweetened cocoa powder, 3/4 cup powdered sugar, 1/4 cup powdered milk (if using) and 1/4 tsp salt to remove lumps and ensure an even texture.

Incorporate dry into oil

Gradually add the dry mixture to the warm melted oil, stirring constantly with a whisk or spatula. Mix until smooth and fully combined. The mixture should be pourable; if too thick, warm gently and add up to 1–2 teaspoons additional oil.

Flavor

Stir in 1 tsp vanilla extract until evenly distributed. Taste and adjust sweetness or salt if desired (add small pinches of powdered sugar or salt).

If using add-ins (0.25 cup chopped toasted nuts or 0.25 cup chopped dried fruit), fold them into the chocolate mixture now so they are distributed evenly.

Pour the chocolate mixture into the prepared pan or molds, tapping gently to release any air bubbles and to level the surface.

If using melted dark chocolate for marbling (2 tbs), drizzle it over the surface and use a toothpick or skewer to create a swirl pattern.

Sprinkle the surface with flaked sea salt (0.5 tsp) or extra chopped nuts if desired.

Place the filled molds or pan in the refrigerator for at least 30–45 minutes, or until fully firm. For faster setting, freeze for 15–20 minutes, but avoid long freezing which can cause condensation when brought back to room temperature.

Once set, remove from mold or lift from pan using the parchment. If any edges are uneven, trim with a warm knife for a clean finish.

Store finished chocolate in an airtight container in the refrigerator for up to 2 weeks (or at cool room temperature if using cocoa butter and kept below 70°F/21°C). If using coconut oil, keep refrigerated to avoid melting at warm room temperatures.