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By Ela on 23. January, 2023 | 6 Comments . This post may contain affiliate links*. As an Amazon Associate I earn from qualifying purchases. Crusher Liner

How to make chocolate in just 10 minutes: This homemade chocolate requires just 3 base ingredients, is simple to prepare, and super easy to customize. You can make your own vegan milk chocolate, dark chocolate, flavor it, or top it.

I’m no stranger to making vegan versions of my favorite treats, like Bounty bars, Snickers, gummy bears, and white chocolate. And while it’s fairly easy to purchase dairy-free dark chocolate, avoiding additives (waxes, artificial ingredients, preservatives, palm oil, etc.) becomes pricey. Meanwhile, finding good dairy-free milk chocolate is still a struggle in some places – which is where this homemade chocolate recipe comes in.

Traditionally, there are many steps to preparing real chocolate. These include fermenting the cacao beans, dehydrating them, roasting the cocoa beans, removing the shell and breaking them into nibs, grinding/ conching those into a paste (which can optionally be pressed to separate cacao butter and cacao powder) using a special tool called a melanger, then adding any extra ingredients, tempering it, etc.

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

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

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

You might also enjoy a pinch of salt to enhance the cocoa flavor and balance sweetness.

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

For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.

Follow just three low-effort steps to learn how to make chocolate at home!

To prepare a double boiler, add a couple of inches of water to a small-medium saucepan and top it with a heat-proof bowl, ensuring the water doesn’t come in contact with the bowl, then bring the water to a gentle simmer over medium to medium-low heat.

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

You can store any leftovers in an airtight container in the fridge for 2-3 weeks or in the freezer for 3-4 months. I don’t recommend storing untempered chocolate at room temperature, as it melts easily.

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

When you see percentages labeled on chocolate bars, this 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 usually contains 70% cocoa products and 30% sugar (with any add-ins like vanilla or flavorings). Meanwhile, a 50% milk chocolate bar contains 50% cocoa. Milk powder, sugar, and other ingredients make up the other 50%.

Overheating it, adding cold ingredients, and adding liquids to the chocolate recipe can cause it to seize.

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

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

If it’s seized from liquid, you can add boiling water (yes, I know that normally causes seizing). Once a certain water percentage is reached, the chocolate will come back together again. However, at this point, it’s best to use as a chocolate sauce or drizzle (or for a delicious vegan hot chocolate), as it won’t set firmly.

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

If you try this homemade vegan chocolate recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.

Nutrition information is an estimate and has been calculated automatically

Hello Ela, thank you for your recipes and great articles. I am wondering if I can use a rice powdered milk?

Wish you all the best 🙂

Hi Daria, I think that should also work. Just note that it has to be a very fine powder, otherwise, the chocolate will be grainy. 🙂

Thank you for this recipe! I have been looking around for a simple chocolate recipe. I have 2 questions: -If I got the right mold, would this type of chocolate be okay to use as chocolate chips such as in your delicious blondies, for example? – And do you think it would be okay to use date sugar powder rather than maple syrup? And if so, how much would you suggest in the recipe? (I usually use it 1:1 for other granulated sugars such as coconut sugar, etc.)

Hi Annie, yes, that will work. I also make my own chocolate chips, which I store in a bag in my fridge. I used them in this chocolate pumpkin bread. Worked fine!

Any powdered sweetener is fine too, the mixture will be a little thicker, though. You can add 25 grams, taste it and then add more if it’s not sweet enough. 🙂

Thank you, Ela! I look forward to making my own chocolate chips!

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Hello and welcome to my blog ElaVegan. My name is Michaela, but most people call me Ela. I am the food stylist, recipe creator, photographer and writer for ElaVegan.com. Being creative in the kitchen and eating healthy vegan food is my passion. Read More…

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