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Easy Homemade Chocolate Bars (Dark, Milk, White) Recipe

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4.4 from 2 reviews

Create your own delicious, customizable chocolate bars at home with this easy recipe for dark, milk, semisweet, unsweetened, and white chocolate varieties. Using simple ingredients like cocoa powder, whole milk powder, powdered sugar, and cacao butter, this recipe guides you through grinding, mixing, and molding your chocolates. Add your favorite nuts, dried fruits, spices, or extracts to personalize each bar to your taste. No tempering required, making it perfect for beginners and chocolate lovers alike.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Dry Ingredients for Dark, Milk, Semisweet, and Unsweetened Chocolate

  • 1/3 cup Cocoa powder
  • 2 tbsp Whole milk powder (Do not use fat free or low fat version)
  • 3/4 cup Powdered sugar (Adjust quantity to preference)

Dry Ingredients for White Chocolate

  • 1/2 cup Whole milk powder (Do not use fat free or low fat version)
  • 1/2 cup Powdered sugar

Wet Ingredients

  • 1/2 cup Cacao butter (Melted, food grade) – for dark/milk chocolate
  • 1/2 cup Cacao butter (Melted, food grade) – for white chocolate

Add-ins and Flavorings (Optional)

  • 1-2 tbsp Nuts (peanuts, almonds, pistachios, macadamias, cashews; roughly chopped and preferably toasted)
  • 1-2 tbsp Shredded coconut
  • 1 tsp Orange zest (finely chopped)
  • 1 tsp Sea salt (to scatter on top)
  • 1-2 tbsp Dried cranberries (finely chopped)
  • 1-2 tbsp Oreos (roughly chopped)
  • 1 tbsp Mini marshmallows
  • 1 tbsp Peanut butter (for swirling; can substitute other nut butters)
  • 1-2 tbsp Dried fruits or freeze dried fruits (strawberries, blueberries, raspberries)
  • 2 tbsp Puffed quinoa or rice krispie cereal
  • 1/2-1 tsp Pumpkin pie spice (or ground cinnamon, cardamom, nutmeg, clove, allspice)
  • 1 tsp Extracts (oil-based flavors like mint, peppermint, vanilla, coconut, caramel)
  • Oil-based food coloring

Instructions

  1. Prepare Dry Mixture for Dark, Milk, Semisweet, and Unsweetened Chocolate: Combine cocoa powder, whole milk powder, and powdered sugar in a coffee grinder and grind until you get a very fine powder. Then sift the mixture to remove lumps.
  2. Mix with Melted Cacao Butter: In a mixing bowl, add melted cacao butter, then gradually add the sifted dry mixture one tablespoon at a time, stirring thoroughly after each addition until the mixture is silky smooth without lumps. This creates the base for milk chocolate.
  3. Adjust Sweetness for Varieties: For dark and semisweet chocolates, reduce the powdered sugar accordingly. For unsweetened chocolate, omit sugar completely.
  4. Add Flavorings and Add-Ins: Incorporate any extracts, colors, and dry spices by mixing them into the chocolate base now. For add-ins like nuts or dried fruit, choose either to mix them into the chocolate or sprinkle on top after pouring into molds. For nut butters or peanut butter, swirl some into the mold before adding the chocolate mixture.
  5. Mold the Chocolate: Use a spoon to pour the chocolate mixture into candy bar silicone molds evenly.
  6. Set at Room Temperature: Allow the poured chocolate to set at room temperature for 20 minutes to begin firming up.
  7. Chill to Firm Up: Transfer the mold to the refrigerator and chill for 20-30 minutes until the chocolate bars are fully firm.
  8. Remove and Enjoy: Turn the mold onto a sheet of wax paper and gently remove the chocolate bars from the molds.
  9. Prepare Dry Mixture for White Chocolate: Combine whole milk powder and powdered sugar in a coffee grinder and grind until fine.
  10. Blend with Melted Cacao Butter: In a food processor, add the fine powder mixture and melted cacao butter and blend for 30-40 seconds until very smooth.
  11. Mold the White Chocolate: Spoon the white chocolate mixture into candy bar silicone molds, then let it set at room temperature for 20 minutes.
  12. Chill the White Chocolate: Transfer molds to the fridge and chill for 20-30 minutes until firm.
  13. Unmold and Serve White Chocolate Bars: Turn the mold onto wax paper and gently remove the white chocolate bars to enjoy.

Notes

  • Do not use fat free or low fat whole milk powder as it affects texture and flavor.
  • Adjust the powdered sugar quantities depending on your desired chocolate sweetness.
  • Use oil-based extracts and food coloring to avoid seizing the chocolate.
  • Ensure cacao butter is food grade and fully melted before combining with dry ingredients.
  • When adding nuts and fruits, tossing them in the chocolate mixture or sprinkling on top after pouring in molds are both good options.
  • Swirling nut butters into molds before adding chocolate creates marbled flavor effects but avoid mixing in directly.
  • Let the chocolate set completely to ensure a firm snap before unmolding.
  • Grinding the powders finely and sifting is key to a smooth chocolate texture.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes (includes setting and chilling time)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://dishiary.com/easy-homemade-chocolate-bars-dark-milk-white-recipe/