Chocolate (dairy-free) Recipe

Prepare equipment

Line a small baking sheet or chocolate molds with parchment or use silicone molds. Set a fine-mesh sieve, heatproof bowl, and a saucepan for a double boiler near your work area.

Chop and measure cocoa butter

Chop the cocoa butter into uniform small pieces so it melts evenly. Measure 1 cup and place in the heatproof bowl.

Melt cocoa butter (double boiler)

Fill the saucepan with 1–2 inches (2.5–5 cm) of water and bring to a gentle simmer. Place the heatproof bowl with cocoa butter on top (bowl should not touch the water). Stir frequently with a heatproof spatula until completely melted and smooth, about 5–8 minutes. Keep heat low to avoid overheating; aim for 45–50°C (113–122°F).

Sift and combine dry ingredients

While cocoa butter melts, sift 0.75 cup cocoa powder and 0.75 cup fine granulated sugar together into a medium bowl to remove lumps. Add 1/4 tsp fine sea salt and mix.

Emulsify dry ingredients into melted cocoa butter

Remove bowl from the heat briefly. Gradually add the sifted cocoa-sugar mixture into the melted cocoa butter while whisking continuously to avoid clumps. If the mixture becomes thick, return briefly to the double boiler and keep whisking until smooth. Maintain a warm but not hot temperature.

Add flavor and optional emulsifier

Stir in 1 tsp vanilla extract. If using, whisk in 1/2 tsp sunflower lecithin and 1 tsp neutral oil to improve texture and shine. If you prefer some liquid sweetener, whisk in up to 2 tbsp maple syrup or agave now and reduce granulated sugar by corresponding volume (optional). Taste cautiously—remember chocolate flavor develops as it cools.

Temper (optional for glossy snap)

For best shine and snap, temper the chocolate: keep the melted chocolate in the bowl and cool it by setting bowl over an ice bath or pouring three-quarters of it onto a cool marble or steel surface and working it with a spatula until it thickens and reaches about 27–28°C (80–82°F). Then quickly return it to the remaining warm chocolate and stir to bring temperature to 31–32°C (88–90°F) for dark chocolate. If you don’t temper, the chocolate will still set but may bloom (fat bloom) over time.

Pour into molds

Working quickly while chocolate is fluid, pour or spoon the mixture into prepared molds or onto the lined baking sheet in an even layer (for bark). Tap molds gently on the counter to release air bubbles. Sprinkle any chopped nuts, sea salt flakes, or dried fruit on top if using.

Cool and set

Let the chocolate cool at room temperature until it begins to firm (15–30 minutes), then transfer to the refrigerator for 20–40 minutes to fully set. Avoid leaving uncovered in the fridge for long periods to prevent condensation—cover loosely if storing longer.

Unmold and store

When fully set and firm, pop chocolates from molds or break bark into pieces. Store in an airtight container at cool room temperature (below 20°C / 68°F) for up to 2 weeks or refrigerated for up to 1 month. Bring to room temperature before serving for best texture and flavor.

To make sweeter or milk-style dairy-free chocolate, increase sugar by up to 25% or add 2–4 tbsp powdered non-dairy milk (coconut powder, oat milk powder) into the sifted dry mix, adjusting cocoa butter slightly upward for smoothness. For flavored bars, fold in toasted nuts or citrus zest just before pouring. Always keep ingredients dry and avoid water contact to prevent seizing.