Chocolate is one of the favorite types of food for many people. Unfortunately, you can't always go to the store when you want to enjoy it and chocolate products sold in stores generally contain ingredients that are less healthy, such as added sweeteners, coloring, and preservatives. Luckily, you can make delicious, natural chocolate at home with a few basic ingredients.
Ingredients
Dark Chocolate
- 100 grams of cocoa powder
- 120 ml coconut oil
- 4 tablespoons (60 ml) honey
- 1/2 tablespoon (7.5 ml) vanilla extract
- 25 grams of confectioner's sugar/candy, 60 ml of agave syrup, or 3-6 drops of liquid stevia sugar (optional)
For about 285 grams of chocolate
Milk Chocolate
- 140 grams of cocoa butter
- 80 grams of cocoa powder
- 30 grams of powdered milk, soy milk powder, almond milk powder, or rice milk powder
- 100 grams of confectioner's sugar/candy, 240 ml of agave syrup, or 1-2 teaspoons (5-10 ml) of liquid stevia sugar
- Salt (optional, to taste)
For about 340 grams of chocolate
Step
Method 1 of 2: Make Dark Chocolate with 4 Simple Ingredients
Step 1. Measure all the ingredients
For this recipe, you'll need 100 grams of cocoa powder, 120 ml of coconut oil, 4 tablespoons (60 ml) of honey and tablespoon (7.5 ml) of vanilla extract. Use a measuring cup to measure each ingredient and pour it into a small cup or bowl.
- Measure the ingredients ahead of time for a more efficient cooking process when you need to mix all the ingredients together.
- If you want, you can also add 25 grams of candy sugar, 60 ml of agave syrup, or 3-6 drops of liquid stevia sugar to give the chocolate a slightly sweeter taste.
Step 2. Melt 120 ml of coconut oil in a small saucepan
Turn on the stove on the lowest setting and add coconut oil to the pan. Let the oil melt completely. Coconut oil has a low melting point so this process only takes a few seconds.
Keep the oil moving in the pan so it melts quickly
Tip:
If possible, use stainless steel cooking utensils to make chocolate (or another type of nonstick utensil that is safe to soak in water). Otherwise, the process of washing the equipment will feel more troublesome.
Step 3. Add 4 tablespoons (60 ml) of honey and 7.5 ml of vanilla extract
Use an egg beater or a metal spoon to add the honey to the pan. After that, add the vanilla extract. Stir the ingredients with the melted oil until it dissolves and forms a runny syrup mixture.
- Make sure you keep on low heat. If the oil is too hot, the sugar in the honey will burn and spoil the taste of the chocolate.
- If you want to add another sweetener, such as candies or stevia sugar, add the ingredients along with the honey and vanilla extract.
Step 4. Sift 100 grams of cocoa powder periodically
Instead of adding all of the cocoa powder at once, add it a little at a time to the pan. While sifting and adding the chocolate, keep moving the whisk or spoon to mix the cocoa powder evenly with the coconut oil mixture.
To make it easier, mix the cocoa powder with the other ingredients using an egg beater instead of a spoon or spatula
Step 5. Remove the chocolate mixture from the heat and keep stirring until it thickens
The chocolate mixture is finished when it is dark in color and the surface appears smooth and slightly shiny. At this stage, you just need to let the mixture harden.
Remove the pan from the heat so the chocolate mixture doesn't burn
Step 6. Transfer the warm chocolate mixture to a nonstick surface to cool
Carefully pour the mixture from the pan onto a nonstick cake pan or cookie sheet lined with parchment paper. Use a spatula to spread the chocolate mixture until the dough is about 1.5 cm thick.
- You can also pour the chocolate mixture into candy molds to make small chocolates with interesting shapes.
- Do not pour chocolate into a non-stick container or one that has been coated with cooking spray. Usually, the container or cooking spray product is still not enough to prevent the dough from sticking.
Step 7. Refrigerate chocolate for 1 hour before enjoying
Once cooled, the dough will feel firm enough to be crushed into pieces or removed from the mold. Chocolate is ready to be enjoyed!
- Store the finished chocolate in the refrigerator or in a covered container on the counter for easy enjoyment. Most dark chocolate lasts in a jar for about 2 years.
- If the chocolate starts to melt or is mushy at room temperature, you can put it back in the fridge to harden it again.
Method 2 of 2: Make Sweet and Soft Milk Chocolate
Step 1. Make your own double team pot using a pot of water and a mixing bowl
Fill half the volume of the pot with water and place it on the stove over medium heat. After that, put a small mixing bowl into the saucepan. The water will heat the pan from the bottom so you can mix every ingredient in the chocolate without scorching it.
- Keep the water temperature hot, but not boiling. If the temperature is too hot, the water can actually scorch the chocolate.
- Special double team pans can be a great choice, without requiring you to use a lot of cooking utensils.
Step 2. Melt 140 grams of cocoa butter in a preheated mixing bowl
Keep the butter moving in the bowl to melt quickly. Butter chocolate melts at the same rate as regular butter, and has the same appearance in liquid form.
- You can find cocoa butter in the baking section of most health food stores and supermarkets.
- If you can't get high-quality cocoa butter, use an equal amount of coconut oil instead.
Step 3. Sift and add 80g of cocoa powder to the melted cocoa butter
Add the cocoa powder little by little to prevent clumping. Use an egg beater or a metal spoon to stir the two ingredients until all the cocoa powder is dissolved.
Make sure there are no lumps or powder left in the mixture
Step 4. Add 30 grams of powdered milk and 100 grams of candy sugar
Stir the mixture again to make sure the dry ingredients are thoroughly dissolved. The mixed color will appear brighter and softer once the milk is added.
- If you want to avoid animal products, use powdered soy milk, powdered almond milk, or powdered rice milk in equal proportions.
- You can replace candy sugar with 240 ml of agave syrup or 1-2 teaspoons (5-10 ml) of liquid stevia sugar to sweeten the chocolate and add more nutrition.
- Ordinary liquid milk is too "wet" to make chocolate. Excess moisture makes the texture of the chocolate too runny so the chocolate mixture doesn't harden properly.
Tip:
A little salt balances the sweetness of the sugar and gives the chocolate a more complex taste.
Step 5. Remove the bowl from the heat and stir in the chocolate mixture until it thickens
Lift the dough that is at the bottom of the bowl and overwrite it on the top of the dough. When finished, the dough will feel smooth and not lumpy.
- At this stage, the chocolate will still taste runny. Do not hesitate because the dough will harden once the temperature drops.
- For added flavor, you can add ingredients such as nuts, mint, or dried fruit.
Step 6. Pour the chocolate batter into a nonstick tray or candy mold
If you want to harden the chocolate in one large stick, pour and spread the chocolate in a non-stick baking sheet or onto parchment paper until the dough is about 1.5 cm thick on both sides. To make individual small chocolates, transfer the still warm chocolate mixture to a decorative mold.
- You can also use an oiled ice cube tray if you don't have a candy mold.
- Tap the bottom of the mold a few times to remove any air bubbles that form when the chocolate is poured.
Step 7. Let the chocolate harden in the refrigerator for 1 hour
After it has hardened for a while, divide the chocolate into pieces or remove the chocolate from the mold and enjoy.
Store the prepared milk chocolate in a covered container on the counter, or in a pan or other dry, cool place. Chocolate can be stored for about 1 year (it would be surprising if it could stay unsold for longer!)
Tips
- As with any food, there's always a learning curve you get when making chocolate. Do not immediately expect that the results of your first try will be perfect. With practice and patience, you can understand the manufacturing process better and produce tastier chocolate.
- Enjoy the chocolate as is, or add it to your favorite dessert recipe.
- Homemade chocolate can be a unique and attractive gift, especially as a holiday or holiday gift.
