Chocolate Recipe

Prepare a double boiler

Set a heatproof bowl over a saucepan of simmering (not boiling) water, making sure the bowl doesn't touch the water. Alternatively, use a microwave in short bursts, but the double boiler gives the smoothest result.

Melt fats

Add the coconut oil and cocoa butter to the bowl. Stir frequently as they melt until fully liquid and smooth, about 3–5 minutes. Remove the bowl from the heat briefly to avoid overheating.

Mix dry ingredients

In a separate medium bowl, sift the cocoa powder and sea salt to remove lumps. Add the espresso powder here if using.

Combine sweetener and vanilla

Stir the maple syrup (or agave) and vanilla into the melted fats until incorporated and slightly cooled (warm but not hot, roughly 100–110°F / 38–43°C).

Emulsify

Gradually whisk the sifted cocoa powder mixture into the melted fat/sweetener mix until completely smooth and glossy. Taste and adjust salt or sweetener as desired. If mixture is grainy, warm very gently and whisk until smooth.

Tempering / Cooling (optional for snap)

For a firmer snap, allow the mixture to cool at room temperature until it begins to thicken slightly (10–15 minutes), then briefly return it to the warm double boiler for 10–20 seconds while stirring. Repeat once if needed. If you prefer a quicker method, pour immediately (result will be softer).

Mold and set

Pour the finished chocolate into silicone molds or a parchment-lined small baking pan to a thickness of 1/8–1/4 inch. Tap the mold/pan gently on the counter to release air bubbles and smooth the surface with a spatula.

Chill

Refrigerate for 30–60 minutes until completely set (or freeze 10–15 minutes for faster setting). Once set, remove from molds and store as below.

Storage

Store finished dairy-free chocolate in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months. Bring to room temperature briefly before serving to soften and bloom less.

Add-ins before setting

If using nuts, shredded coconut, or dried fruit, fold them into the chocolate just after it is fully combined and glossy, then pour into molds. For a uniform distribution, stir carefully but quickly so the chocolate doesn't cool and thicken.

Surface garnishes

Sprinkle toasted nuts, coconut, or a pinch of sea salt on the surface immediately after pouring for an attractive finish. Press gently so they adhere.

Spicy or espresso variants

Add chili flakes/cayenne or espresso powder to the dry cocoa before combining, or stir into the melted fats with the vanilla so the flavor incorporates evenly. Start with the listed small amounts and adjust to taste.