Chocolate Recipe

Chill the molds or line a small baking tray with parchment and set aside. Finely measure and prepare all ingredients so melting is continuous (no interruptions). If using granulated coconut sugar, grind to a fine powder in a blender or spice grinder to avoid graininess in finished chocolate.

Set up double boiler

Fill a medium saucepan with about 1–2 inches of water and bring to a gentle simmer. Place a heatproof bowl on top (don’t let the bowl touch the water).

Add the measured cocoa butter to the bowl and melt slowly, stirring occasionally, until completely liquid and smooth. Keep heat low — do not let the mixture get hotter than about 45–50°C (113–122°F) to preserve flavor.

While cocoa butter is melting, sift the unsweetened cocoa powder with the powdered sugar and a pinch of sea salt into a separate bowl. Whisk to combine and break up any lumps.

Once cocoa butter is fully melted, remove the bowl from the heat and let it cool for 30–60 seconds (still liquid but not steaming).

Slowly whisk the sifted dry ingredients into the melted cocoa butter until smooth and completely combined. Add the neutral oil to improve melting and texture, then whisk in vanilla extract.

Taste the mixture and, if you prefer sweeter or softer chocolate, whisk in 1 tablespoon maple syrup or agave. If using, stir in the finely ground light brown sugar now for a deeper sweetness. Ensure all sugars are dissolved and the mixture is homogeneous.

If using nuts, dried fruit, or cocoa nibs, fold them into the chocolate now or reserve to sprinkle on top after pouring into molds.

Pour the chocolate mixture into prepared molds or spread onto the lined tray to about 1/4-1/2 inch thickness. Tap the molds/tray gently on the counter to release air bubbles and level the surface.

If adding toppings, sprinkle them on top immediately while the chocolate is still liquid.

Allow chocolate to cool at room temperature until slightly firm (15–30 minutes), then transfer to the refrigerator to fully set for 30–60 minutes. Avoid freezing as rapid cooling can cause bloom in some chocolates.

When fully set, remove chocolate from molds or break it into pieces from the tray. Store in an airtight container in a cool, dry place or in the refrigerator for longer shelf life (up to 2–3 weeks refrigerated). Bring to room temperature before serving for best flavor and texture.