Chocolate Recipe
Make Chocolate Recipe in just 1h 30m. 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 & Finishing
Method
Chocolate Base
- 1
Prepare equipment
Line or lightly grease a small baking tray or chocolate molds with parchment or a thin coat of melted butter/oil. Have a heatproof bowl and a small saucepan ready.
- 2
Heat water for double boiler
Fill the saucepan with 1–2 inches (2.5–5 cm) of water and bring it to a gentle simmer over medium-low heat. Make sure the water will not touch the bottom of the heatproof bowl when it is rested on top of the saucepan.
- 3
Melt fat
Place the coconut oil or cocoa butter in the heatproof bowl and set it over the simmering water. Stir occasionally until fully melted and smooth, about 3–5 minutes. Keep heat low so the fat does not overheat.
- 4
Combine dry ingredients
While the fat melts, sift the unsweetened cocoa powder into a medium bowl to remove lumps. Add the granulated sugar, sea salt, and espresso powder (if using) and whisk to combine.
- 5
Incorporate cocoa into fat
Remove the bowl of melted fat from the heat briefly. Gradually add about one-third of the sifted dry mixture to the melted fat, whisking vigorously to form a smooth paste. Continue adding the dry mixture in increments until fully incorporated and the mixture is glossy and homogeneous. Return briefly to the warm double boiler (off direct heat) if needed to loosen the mixture, but avoid boiling.
- 6
Finish flavoring
Stir in the vanilla extract. Taste carefully (mixture will be hot) and adjust salt or sugar if desired. For a smoother texture, you can use an immersion blender for 15–30 seconds to fully emulsify the mixture.
- 7
Pour into molds
Pour or spoon the chocolate mixture into prepared molds or spread onto the lined tray to desired thickness. Tap the molds/tray gently on the counter to release trapped air bubbles.
Optional Add-ins & Finishing
- 8
Add mix-ins
If using nuts, seeds, or dried fruit, sprinkle them into molds or onto the surface of the spread chocolate now. Press gently so they adhere.
- 9
Set chocolate
Allow chocolate to cool at room temperature for 10–15 minutes, then transfer to the refrigerator to set fully for 1–2 hours (longer for thicker bars). For a glossier snap, after initial chill (20–30 minutes) bring briefly to room temperature and then chill again to complete crystallization.
- 10
Unmold and store
Once set and firm, remove chocolate from molds or break into pieces from the tray. Store in an airtight container in a cool, dry place or in the refrigerator for up to 3 weeks. If refrigerated, allow to come to near-room temperature 10–15 minutes before serving for best flavor and texture.