Easy Homemade Chocolate Bars (Dark, Milk, White)
Easy homemade chocolate bars recipe (dark, milk, semisweet, white) from scratch with 4 simple ingredients: cocoa powder, cacao butter, sugar, milk powder.
Servings: 4 People
Calories: 139kcal
Ingredients
Dark, milk, semisweet and unsweetened chocolate
- ⅓ cup Cocoa powder
- 2 tablespoon Whole milk powder Don't use the fat free or low fat version
- ¾ cups Powdered sugar Adjust quantity according to your preference
- ½ cup Cacao butter Melted, Food grade
White chocolate
- ½ cup Whole milk powder Don't use the fat free or low fat version
- ½ cup Powdered sugar
- ½ cup Cacao butter Melted, Food grade
Optional Add-ins
- 1-2 tablespoon Nuts Such as peanuts, almonds, pistachios, macadamias, cashews. Roughly chopped. Preferably toasted
- 1-2 tablespoon Shredded coconut
- 1 teaspoon Orange zest Finely chopped
- 1 teaspoon Sea salt Scattered on top of the chocolates
- 1-2 tablespoon Dried cranberries Finely chopped
- 1-2 tablespoon Oreos Roughy chopped
- 1 tablespoon Mini marshmallows
- 1 tablespoon Peanut butter For swirling into the chocolate mixture. Can replace with other types of nut butters too.
- 1-2 tablespoon Dried fruits or freeze dried fruits Such as strawberries, blueberries, raspberries
- 2 tablespoon Puffed quinoa or rice krispie cereal
- ½-1 teaspoon Pumpkin pie spice Or ground cinnamon, cardamom, nutmeg, clove, allspice.
- 1 teaspoon Extracts Use oil-based flavors. Try mint, peppermint, vanilla, coconut, caramel.
- Oil-based food coloring
Instructions
Dark, milk, semisweet and unsweetened chocolate
- Add cocoa powder, whole milk powder, powdered sugar in a coffee grinder and grind until you have a very fine powder mixture.
- Sift this dry mixture to remove any lumps.
- In a mixing bowl, add melted cacao butter and gradually add the dry mixture (1 tablespoon at a time), while continuing to stir until there are no lumps and the mixture is silky smooth. This will be the base of a delicious milk chocolate.
- For dark and semisweet chocolate, use less sugar.
- For unsweetened chocolate, omit sugar altogether.
- You are ready to include your add-ins now. Please note these important tips: You can either toss the add-ins into this mixture OR pour the mixture in molds and sprinkle your toppings on top and let it set. Also, remember that extracts, colors and dry spices or spice blends must be mixed into the mixture, if using. For nut butters, it's best to swirl some of that in the mold first and then pour the chocolate mixture on top and let it set.
- Use a spoon to pour this mixture in candy bar silicon molds.
- Keep aside and let it set at room temperature for 20 minutes.
- Then, transfer to the fridge to chill for another 20-30 minutes until firm.
- Turn the mold onto a sheet of wax paper and remove the mold gently. Enjoy!
White chocolate
- Add whole milk powder and powdered sugar in a coffee grinder and grind until you have a very fine powder mixture.
- In a food processor, add the fine powder mixture and melted cacao butter. Blend for about 30-40 seconds until mixture is very smooth.
- Use a spoon to pour this mixture in candy bar silicon molds.
- Keep aside and let it set at room temperature for 20 minutes.
- Then, transfer to the fridge to chill for another 20-30 minutes until firm.
- Turn the mold onto a sheet of wax paper and remove the mold gently. Enjoy!
Notes
- Get creative with your add-ins and make fun new flavors.
- Use mini candy molds to make smaller chocolates. These are great as cake and cupcake decorations.
- Use a silicon mold rather than the firm plastic ones because removal is easier with the silicon ones.
- Coconut oil can be used instead of cacao butter but it is not as stable and the candy bar doesn't hold its shape well.
- This chocolate has a subtle texture to it because of the use of powdered sugar. It's not as smooth as the store-bought bars because we don't have the specialized equipment that the big companies use to make them super smooth.
- These will last at room temperature (70-72 degrees F) but won't stay super firm since they are not tempered. They will still hold their shape very well though. I recommend storing them in the refrigerator, wrapped in wax paper or fancy candy foil for up to 2 weeks. These can also be frozen in a sealed bag or container for up to 1 month.
- Read additional tips and variations above.
Nutrition
Calories: 139kcal | Carbohydrates: 10g | Protein: 1g | Fat: 12g | Saturated Fat: 10g | Sodium: 700mg | Potassium: 75mg | Fiber: 1g | Sugar: 7g | Calcium: 6mg | Iron: 0.7mg