Chocolate Recipe

Prepare equipment

Line a small baking tray or chocolate mold with parchment or use silicone molds. Make sure all utensils and molds are completely dry — water will seize the chocolate.

Measure dry ingredients

Sift the unsweetened cocoa powder and whole milk powder into a bowl to remove lumps. Stir in the granulated sugar and salt until evenly combined.

Melt cocoa butter

Cut the cocoa butter into small pieces for even melting. Set a heatproof bowl over a small saucepan of barely simmering water (double boiler). Place the cocoa butter in the bowl and stir gently until fully melted and smooth. Keep the water at a low simmer and avoid steam contact with ingredients.

Combine dry into fat

Reduce heat to lowest under the double boiler. Gradually whisk 2 to 3 tablespoons of the melted cocoa butter into the dry mixture to make a smooth paste (this prevents lumps). Continue whisking and slowly add the rest of the melted cocoa butter until fully incorporated and glossy. The mixture should be pourable but thick.

Emulsify and flavor

Remove the bowl from the heat. Whisk in the vanilla extract and continue whisking until the mixture is homogeneous. Taste and add a pinch more salt or 1/2 teaspoon extra vanilla if desired.

Optional: refine texture

For very smooth chocolate, transfer the mixture to a blender or use an immersion blender and process for 30–60 seconds to fully emulsify. This step helps dissolve any remaining sugar grains and integrates milk powder better.

Mold the chocolate

Pour the warm chocolate into prepared molds or spread onto the lined baking tray to your desired thickness (about 1/8–1/4 inch for bars). Tap gently to remove air bubbles.

Add finishes

If using add-ins, sprinkle chopped nuts, dried fruit, or sea salt flakes over the surface while the chocolate is still warm so they adhere.

Set and store

Allow chocolate to cool at room temperature until slightly firm (20–30 minutes), then transfer to the refrigerator for 1 hour to fully set. Once set, remove from molds and store in an airtight container in a cool, dry place (or refrigerator in warm climates) for up to 2 weeks.

If adding chopped nuts or dried fruit, toast nuts lightly in a dry skillet over medium heat for 3–4 minutes until fragrant before sprinkling on the chocolate. Allow to cool slightly. Sprinkle on top immediately after pouring the chocolate so they stick.

For a salted finish, sprinkle sea salt flakes over the molded chocolate just before it sets.