Chocolate Recipe

Prepare equipment

Line a small baking sheet or rectangular mold with parchment paper, or lightly grease silicone chocolate molds. Make sure a heatproof bowl and a saucepan for a double boiler are ready.

Set up a double boiler: fill a saucepan with 1–2 inches (2.5–5 cm) of water and bring to a gentle simmer over medium-low heat. Place the heatproof bowl on top so it rests without touching the water.

Melt the cacao butter: add the 10 tbs cacao butter (or coconut oil) to the bowl and stir occasionally until fully melted and smooth, about 3–6 minutes. Keep the heat low so the butter does not overheat.

Sift and add dry ingredients: sift the 1 cup of unsweetened cocoa powder and 1 cup powdered sugar into the melted cacao butter in two additions, whisking briskly after each addition to fully incorporate and remove lumps. Continue whisking until the mixture is smooth and glossy.

Flavor and finish the base: remove the bowl from the heat. Stir in 1 tsp vanilla extract and 1 tsp fine sea salt. Taste a small bit (use a clean spoon) and adjust sweetness or salt if desired. If the mixture becomes too thick to pour, return briefly to the warm double boiler for 10–20 seconds and stir to loosen.

Fold in add-ins: if using nuts, dried fruit, or cocoa nibs, fold them into the chocolate now so they distribute evenly. For a fully smooth bar, skip add-ins and reserve them for sprinkling.

Pour and level: pour the chocolate mixture into the prepared mold or onto the parchment-lined sheet and spread to an even thickness (about 1/4 inch or 6 mm) using an offset spatula or the back of a spoon.

Top and chill: sprinkle sea salt flakes and any reserved chopped nuts or nibs over the top. Transfer the mold or tray to the refrigerator and chill until fully set, about 30–60 minutes depending on thickness and whether you used coconut oil (which sets softer).

Unmold and store: once firm, remove the chocolate from the mold or break into pieces if on a sheet. Store in an airtight container in a cool, dry place or refrigerate for up to 2 weeks (refrigeration recommended in warm climates).

Serving suggestion: allow refrigerated chocolate to come to near room temperature for 5–10 minutes before serving to improve texture and flavor release.