Chocolate (dairy-free) Recipe

Measure and ready

Measure all ingredients. Finely chop cocoa butter if using a block so it melts evenly. Line a small baking tray or prepare silicone chocolate molds and have a spatula and a small thermometer ready.

Double boiler setup

Fill a small saucepan with 1–2 inches (2–5 cm) of water and bring it to a gentle simmer over medium-low heat. Place a heatproof bowl over the saucepan so it fits without touching the water (double boiler).

Melt cocoa butter

Add the chopped cocoa butter to the heatproof bowl and stir occasionally until fully melted and smooth, about 5–8 minutes. Keep heat low to avoid burning.

Add sugar and oil

Once cocoa butter is melted, whisk in the coconut sugar and neutral oil. Continue stirring until sugar begins to dissolve and mixture is smooth. If you prefer a very fine texture, use superfine coconut sugar or pulse regular sugar briefly in a blender before using.

Incorporate cocoa powder

Sift the unsweetened cocoa powder into the bowl in two additions, whisking thoroughly after each addition to avoid lumps. Whisk until the mixture is glossy and uniform, about 2–3 minutes.

Optional dairy-free milk powder

If using dairy-free milk powder for a creamier mouthfeel, whisk it in now until fully incorporated.

Heat and cool to temper (optional but recommended for snap)

If you want a firm, glossy chocolate with a snap, use a thermometer. Heat the mixture in the bowl to 45–48°C (113–118°F) for dark chocolate. Then remove from heat and let it cool, stirring occasionally, to about 27–28°C (80–82°F). Return briefly over the double boiler to raise temperature to 31–32°C (88–90°F) and maintain while pouring. If you don't have a thermometer, simply keep the melted chocolate warm but not hot (avoid boiling) and proceed to pour.

Add vanilla, salt, and sweetener

Stir in the vanilla extract and fine sea salt. If you want extra shine or sweetness, add maple syrup or agave and mix until uniform.

Pour into molds

Pour the finished chocolate into prepared molds or spread onto the lined tray to make a bark. Tap the molds gently on the countertop to remove air bubbles and level the surface.

Add toppings

If using chopped nuts or seeds, sprinkle them on top now, pressing lightly so they adhere. Finish with a pinch of sea salt flakes if desired.

Set and chill

Let the chocolate cool at room temperature until it thickens (15–30 minutes), then transfer to the refrigerator for 20–45 minutes until fully set and firm. Avoid freezing for best texture.

Carefully pop chocolates out of silicone molds or break bark into pieces. Store finished dairy-free chocolate in an airtight container in a cool, dry place (below 20°C/68°F) for up to 2 weeks, or refrigerate for up to 1 month. Bring to room temperature before serving for best flavor and texture.