This simple homemade chocolate recipe transforms just a few pantry staples into smooth, rich, melt-in-your-mouth chocolate. Whether you prefer dark or milk-style vegan chocolate, this method delivers customizable bars in minutes, perfect for snacking, gifting, or using in other desserts.
Why You’ll Love This Recipe
Requires only three basic ingredients for rich dark chocolate.
Completely vegan and adaptable for a dairy-free milk chocolate version.
Quick to prepare—just 10 minutes of hands-on time.
Easily customizable with flavors, spices, nuts, or dried fruit.
No special equipment needed; a basic double boiler setup is enough.
Sets beautifully in silicone molds for professional-looking bars.
Great for beginner chocolatiers and fun for kids to help make.
Free from additives, preservatives, and artificial flavorings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 oz (40 g) cacao butter, chopped
3–4 tbsp (20 g) unsweetened cocoa powder
1 1/2–2 tbsp (35 g) pure maple syrup, room temperature
1/2 tsp vanilla extract (optional)
2 tbsp coconut milk powder (optional for milk chocolate)
Directions
Finely chop the cacao butter and melt it over a double boiler. Stir or whisk often until fully liquified, then remove from heat.
Add the cocoa powder, maple syrup, and vanilla extract if using. Whisk until the mixture is smooth and free of lumps.
If making milk chocolate, whisk in coconut milk powder until fully incorporated.
Pour the chocolate mixture into silicone molds, scraping the bowl with a spatula to avoid waste.
Chill for several hours in the refrigerator or 20–30 minutes in the freezer until firm.
Remove the bars or shapes from the molds and enjoy.
Servings and timing
Makes: 1 chocolate bar (100 g)
Prep time: 10 minutes
Chill time: 20 minutes
Total time: 30 minutes
Variations
Add a pinch of salt to enhance flavor depth.
Stir in espresso powder, cinnamon, cardamom, chili, or oil-based extracts such as mint, orange, or vanilla.
Mix in nuts, seeds, dried fruit, puffed rice or quinoa, coconut flakes, or crushed biscuits.
Add nut butter for a creamy, richer bar.
Use cacao paste in place of cocoa powder for an ultra-smooth finish.
Storage/Reheating
Refrigerator: Store in an airtight container for 2–3 weeks.
Freezer: Freeze for 3–4 months in an airtight container or freezer bag.
Room temperature: Not recommended unless the chocolate has been tempered; untempered chocolate softens quickly.
Reheating: If you need to remelt the chocolate for another recipe, gently warm it over a double boiler until liquified.
FAQs
What’s the difference between dark and milk chocolate?
Dark chocolate contains higher cocoa content (often 50–90%) and no dairy, while milk chocolate includes milk powder and has a lower cocoa percentage, giving it a creamier texture and sweeter flavor.
Why did my chocolate seize?
Chocolate can seize when overheated, when cold ingredients are added, or when water comes into contact with it.
How can I fix seized chocolate?
Stir in small amounts of extra cacao butter until smooth. If the chocolate seized due to liquid, add hot water gradually and repurpose the mixture as a chocolate sauce.
Why is my homemade chocolate soft?
Homemade chocolate made without tempering is naturally softer. For a firm snap, temper the mixture before molding.
Can I use this chocolate for truffles or bonbons?
Yes, but tempering is recommended so the chocolate shells firm up properly and hold their shape.
Can I replace the maple syrup with another sweetener?
Agave syrup works well. Powdered erythritol can be used for a keto version. Avoid water-based syrups that can cause seizing.
Can I use coconut oil instead of cacao butter?
Yes, but the finished chocolate will be softer and melt more quickly.
What molds work best for homemade chocolate?
Silicone molds are ideal for easy release. Alternatively, line a shallow baking dish with parchment paper and break the chocolate into pieces once set.
How can I prevent chocolate bloom?
Let the chocolate cool gradually at room temperature before refrigerating to avoid streaks or a dull surface.
Can I flavor the chocolate with essential oils?
Only food-grade, oil-based extracts should be used. Water-based flavorings can cause seizing.
Conclusion
Making homemade chocolate is surprisingly simple, incredibly customizable, and requires only a handful of ingredients. With just a few steps and no specialized tools, you can create rich dark or creamy vegan milk chocolate tailored to your taste. Enjoy it plain, dress it up with toppings, or use it as a base for other treats—a delightful recipe to return to again and again.
This easy 3-ingredient homemade chocolate recipe creates smooth, rich vegan chocolate using cacao butter, cocoa powder, and maple syrup. It’s quick, customizable, and perfect for snacking, gifting, or baking.
Ingredients
1 1/2 oz (40 g) cacao butter, chopped
3–4 tbsp (20 g) unsweetened cocoa powder
1 1/2–2 tbsp (35 g) pure maple syrup, room temperature
1/2 tsp vanilla extract (optional)
2 tbsp coconut milk powder (optional, for milk chocolate)
Instructions
Finely chop the cacao butter and melt it over a double boiler, stirring frequently until fully melted. Remove from heat.
Whisk in cocoa powder, maple syrup, and vanilla extract (if using) until smooth and lump-free.
If making milk chocolate, whisk in coconut milk powder until fully combined.
Pour the chocolate mixture into silicone molds and smooth the surface. Scrape the bowl with a spatula to use all the chocolate.
Chill molds in the refrigerator for several hours or freeze for 20–30 minutes until firm.
Remove the chocolate from the molds and enjoy. Store as directed.
Notes
Add a pinch of salt to enhance chocolate flavor.
Flavor with food-grade oil-based extracts like mint or orange.
Mix in nuts, seeds, dried fruit, or puffed rice for texture.
For firmer chocolate, temper before molding.
Use silicone molds for easy release and neat presentation.
