How to Make Chocolate (3 Ingredients)

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How to Make Chocolate in Just 10 Minutes: This homemade chocolate requires only 3 basic ingredients, is easy to prepare and very easy to customize. You can make your own vegan milk chocolate, dark chocolate, flavor or toppings.

Homemade chocolate bars

Homemade Chocolate Bar – Dark or “Milk”

I’m no stranger to making vegan versions of my favorite dishes, ie Bounty bar, Snickers, sticky carryAnd white chocolate. And while it’s fairly easy to buy dairy-free dark chocolate, avoiding additives (waxes, artificial ingredients, preservatives, palm oil, etc.) gets expensive. Meanwhile, finding good dairy-free milk chocolate is still a struggle in some places – which is where this homemade chocolate recipe comes in.

How do you make chocolate?

Traditionally, there are many steps involved in preparing real chocolate. This involves fermenting the cocoa beans, dehydrating them, roasting the cocoa beans, removing the husks and breaking them into nibs, grinding/conching them into a paste (which can optionally be pressed to separate the cocoa butter and cocoa powder) in a special process called using tools. A melanger, then adding any additional ingredients, tempering it, etc.

Luckily, you can learn to make chocolate from cocoa powder at home and avoid the hassle! All you need is a handful of simple ingredients and 10 minutes. By learning how to make your own chocolate you can avoid additives and it’s so easy to customize to dietary, flavor and shape requirements.

You’ll be making batches of flavored and topped bars, buttons, and bonbons in no time!

Top shot of chocolate candy bars with nuts

material

Just three simple ingredients make up the base recipe list when making homemade chocolate recipes.

  • Cocoa Butter: Food-grade cacao butter will provide homemade chocolate with the same mouthfeel as high-quality chocolate and can be tempered (so it has a snap and doesn’t melt as easily). But coconut oil works too.
  • Cocoa Powder: Use unsweetened cocoa powder/cocoa powder (the latter is less processed and contains more antioxidants and micronutrients, but tastes more bitter).
  • Maple Syrup: Chocolate recipe to sweeten (to taste). For keto chocolate, you can use powdered erythritol.
  • Vanilla Extract: (Optional) Use pure, natural vanilla.
  • Powdered Milk: (Optional) If you want to make dairy-free milk chocolate, add two tablespoons of coconut milk powder or soy milk powder.

You might enjoy a Pinch of salt To enhance cocoa flavor and balance sweetness.

Ingredients for homemade chocolate

What else can I add to homemade chocolate?

There are also plenty of optional add-ins (or toppings to sprinkle on homemade chocolate bars) you can enjoy in this homemade chocolate bar recipe. These include:

  • Flavorings (eg, mint, orange, etc. Use oil-based, not water to avoid seizure.)
  • Spices (cinnamon, cardamom, pumpkin pie spice, etc.)
  • Nuts and/or seeds (pistachios, almonds, walnuts, pepitas, etc.)
  • Puffed Quinoa/Rice
  • Raisins, dried cranberries or other dried fruit
  • Crushed banana chips
  • Freeze dried fruit (as topping)
  • Flaky sea salt
  • Crushed Biscuits (Oreos, Biscoff, etc.)
  • Coconut flakes/crumbs
  • Candy cane/powdered peppermints

for Full ingredient list, measurements, full recipe method, and nutrition information, Read the recipe card below.

Horizontal shot of homemade chocolates

How to make chocolate from cocoa powder

Just follow three low-effort steps to learn how to make chocolate at home!

  • First, melt the cocoa butter over a double boiler (grated/finely chopped first), stirring often and once melted, remove from heat.

To prepare a double boiler, add a few inches of water to a small-medium saucepan and top with a heat-proof bowl, making sure the water does not touch the bowl, then bring the water to a gentle simmer. Over medium to medium-low heat.

  • Stir in the cocoa powder, maple syrup, and vanilla extract (if using) and beat until smooth.
  • Pour the homemade chocolate mixture into the silicone mold of your choice (using a silicone spatula helps get it all out of the bowl) and let set in the fridge for a few hours or in the freezer for 20-30 minutes.

When ready, release the homemade chocolate bar/shape from the mold and enjoy!

4 step-by-step pictures of how to make chocolate

Storage instructions

You can store any leftovers in an airtight container Refrigerate for 2-3 weekss or in Freezer for 3-4 months. I don’t recommend storing unsweetened chocolate at room temperature, as it melts easily.

Chocolate in silicone mold with nutsClose-up of candy bar with nuts

FAQs

What is dark chocolate vs milk chocolate?

Dark chocolate has a higher cocoa percentage (50%+), and milk chocolate (typically 30-50% cocoa) contains milk powder for extra creamy richness.

What is the percentage of a chocolate bar?

When you see percentages labeled on chocolate bars, it lists how much cocoa mass (cocoa liquor – in this case, powder- and cocoa butter) is in the bar. For example, a 70% dark chocolate bar typically contains 70% cocoa products and 30% sugar (plus any add-ins such as vanilla or flavoring). Meanwhile, a 50% milk chocolate bar contains 50% cocoa. Milk powder, sugar and other ingredients make up the other 50%.

Why has my chocolate been seized?

Overheating it, adding cold ingredients and adding liquid to the chocolate recipe can cause it to set.

In practice, I’ve never had a problem using maple syrup (room temperature) when making homemade chocolate bars. However, if you have this problem: try heating the syrup with cocoa butter, don’t add any water-based mix-ins, and if that doesn’t work, try a powdered sweetener in the future.

Can I fix frozen chocolate?

There are a few ways to fix seized chocolate. First, you can try adding extra cacao butter (or vegetable shortening, if you have some) to the mixture, a teaspoon at a time.

If it is curdled from the liquid, you can add boiling water (yes, I know that usually curdled). Once a certain water percentage is reached, the chocolate will come back together. However, at this point, it’s best used as a chocolate sauce or drizzle (or for a savory Vegan Hot Chocolate), since it will not be strongly set.

Can I use homemade chocolate for the bonbons/truffles?

Yes, but temper the chocolate first, especially if using flexible molds. To learn how to temper chocolate, check out this post: How to make white chocolate

Chocolate bars in silicone molds

Recipe notes and tips

  • Avoid containers with holes: Wood and other porous materials can hold moisture and clog the chocolate.
  • Cocoa Butter vs Coconut Oil: The latter will produce chocolate that is ‘oilier’ and not as rich or creamy.
  • For the flavored chocolate: Add any flavorings only when the homemade chocolate mixture is off the heat.
  • For Smooth Chocolate: If you are able to source some, using cocoa paste or liquor in place of cocoa powder will make a huge textural difference.
  • To top the chocolate: Pour the melted mixture into the mold of your choice and sprinkle over the ingredients before setting.
  • To avoid blown chocolate: Refrigerating too quickly can cause swelling (white steaks/patches and dullness). Good to eat but not good to look at. So you may prefer to leave it to cool at room temperature for a while first.

Two homemade chocolate bars on the plate

More vegan candy recipes

I would love it if you tried this homemade vegan chocolate recipe Comment and ★★★★★ Recipe rating Down below. Also, please don’t forget Tag me in a re-creation on Instagram or Facebook with @ellavegan #Elvegan– I love to see them.

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Homemade chocolate bars

How to Make Chocolate (Dark or Milk)

How to Make Chocolate in Just 10 Minutes: This homemade chocolate requires only 3 basic ingredients, is easy to prepare and very easy to customize. You can make your own vegan milk chocolate, dark chocolate, flavor or toppings.

Q. Time 10 minutes

cooling time 20 minutes

total time 30 minutes

course Chocolate, dessert

cuisine german

serving 1 Bar (100 grams)

calories 44 kcal

instructions

  • You can watch the video in the post for visual instructions.

  • First, melt the cocoa butter (finely chopped if it’s in large chunks) over a double boiler, stirring/whisking often. Remove from heat when melted.To prepare a double boiler, add a few inches of water to a small-medium saucepan and top with a heat-proof bowl, making sure the water does not touch the bowl, then bring the water to a gentle simmer. Over medium to medium-low heat.
  • Stir in the cocoa powder, maple syrup, and vanilla extract (if using) and beat until smooth.

  • Pour in the homemade chocolate mixture Silicone mold of your choice (using a silicone spatula helps get it all out of the bowl) and let set in the fridge for a few hours or in the freezer for 20-30 minutes.
  • When ready, release the homemade chocolate bar from the mold and enjoy!

Comment

  • Cocoa Butter: Food-grade cacao butter will provide homemade chocolate with the same mouthfeel as high-quality chocolate. But coconut oil works too.
  • Optional add-ins: Add a few spoonfuls of nuts/seeds, puffed quinoa/rice or raisins/dried fruits to your homemade chocolate.
  • For Keto Chocolate: Use powdered erythritol. Avoid adding any keto syrups (water-based) as they can set the chocolate.
  • Like milk chocolate? Add 2 tablespoons of coconut milk powder (or soya milk powder) to the mixture.
  • You can store any leftovers in an airtight container in the refrigerator for 2-3 weeks or in the freezer for 3-4 months. I don’t recommend storing unsweetened chocolate at room temperature, as it melts easily.

nutrients

How to Make Chocolate (Dark or Milk)

serving size

2 pieces (9 grams)

No. per job

% Daily Value*

* Percent Daily Value is based on a 2000 calorie diet.

Nutritional information is an estimate and has been calculated automatically

Pinterest Collage 3-Ingredient Chocolate Recipe

Pinterest Collage 3-Ingredient Chocolate Recipe



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