Measuring your ingredients in advance will make the cooking process more efficient once it comes time to put it all together. If you like, you can also add ¼ cup (25 g) of confectioner’s sugar, 1⁄4 cup (59 mL) of agave syrup, or 3-6 drops of liquid stevia to lend a little more sweetness to your chocolate. [2] X Research source
Keeping the coconut oil moving continuously at the bottom of the pot will help it liquefy faster.
Be sure to keep your cooktop on a low heat setting. If the oil gets too hot, it could scorch the sugars in the honey and spoil the flavor of the finished chocolate. If you wish to add any other sweeteners, such as confectioner’s sugar or stevia, do it at the same time that you add the honey and vanilla.
You’ll have an easier time mixing the cocoa into your other ingredients with a whisk than you would with a spoon or spatula.
Removing the pot from the hot cooktop will prevent the chocolate from burning.
You can also pour your chocolate into a decorative candy mold to create bite-sized treats with fun shapes. Avoid adding your chocolate to any nonstick type of container, or those treated with a commercial cooking spray. This usually won’t be enough to keep it from sticking.
Store your finished chocolate in the refrigerator, or simply keep it in a covered container on your countertop for easy access. Most types of dark chocolate have a shelf life of about 2 years. [9] X Research source If your chocolate begins to melt or soften at room temperature, you can place it back in the refrigerator at any point to harden it back up.
You want the water to be nice and hot, but not boiling. If the temperature is too high, it could easily scorch your chocolate as it cooks. A proper double boiler can help you get the job done with fewer pieces of cookware. [11] X Research source
You should be able to find cocoa butter in the baking aisle at any health food store, as well as some major supermarkets. If you’re unable to track down high-quality cocoa butter, you can use an equal amount of coconut oil as a substitute. [13] X Research source
Make sure there are no lumps or dry pockets within the mixture.
Use an equal amount of soy milk powder, almond milk powder, or rice milk powder if you’re trying to stay dairy-free. [16] X Research source You can also substitute 1 cup (240 mL) of agave syrup or 1–2 teaspoons (4. 9–9. 9 mL) of liquid stevia for confectioner’s sugar to sweeten your chocolate more nutritiously. Regular milk is too wet to use for making chocolate—excess moisture has a tendency to leave chocolate with a runny texture, making it impossible for it to set properly. [17] X Research source
Your chocolate will still be somewhat thin at this point. Don’t worry—it will continue to thicken as it sets up. To turn up the flavor even more, consider mixing in other items like nuts, mint, or dried fruit.
You can also use a well-greased ice cube tray if you don’t have any candy molds available. Tap the bottom of your mold a few times to get rid of any bubbles that might have formed while you were pouring the chocolate. [20] X Research source
Store your homemade milk chocolate in a covered container on your countertop, or inside a pantry or another cool, dry place. It should keep for about 1 year (thought it will be a miracle if it actually lasts that long!)[21] X Research source
