How to Make Chocolate: 14 Steps (with Pictures)

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How to Make Chocolate: 14 Steps (with Pictures)
How to Make Chocolate: 14 Steps (with Pictures)

Who in the world doesn't love a chocolate? The problem is that you can't always stop by the market to buy a bar when you feel that crazy desire to eat sweets. In addition, processed options contain unhealthy ingredients such as sugar, dyes and preservatives. Luckily, it's very easy to make delicious, natural homemade chocolate with a few basic ingredients.


Bitter chocolate

  • 1 cup (100 g) of cocoa powder.
  • ½ cup (120 ml) of coconut oil.
  • 4 tablespoons (60 ml) of honey.
  • ½ tablespoon (7.5 ml) of vanilla essence.
  • ¼ cup (25 g) of icing sugar, ¼ cup (60 ml) of agave syrup or 3 to 6 drops of liquid stevia (optional).

Yields approximately 280 g of chocolate.

Milk chocolate

  • ¾ cup (140 g) of cocoa butter.
  • ¾ cup (80 g) of cocoa powder.
  • ¼ cup (30 g) of powdered milk, powdered soy milk, powdered almond milk or powdered coconut milk.
  • 1 cup (100 g) of icing sugar, 1 cup (240 ml) of agave syrup or 1 or 2 teaspoons (5 to 10 ml) of liquid stevia.
  • Salt to taste (optional).

Yields approximately 340 g of chocolate.


Method 1 of 2: Making Dark Chocolate with Four Ingredients

Make Chocolate Step 1

Step 1. Measure the ingredients

For this recipe you will need 1 cup (100 g) cocoa powder, ½ cup (120 ml) coconut oil, 4 tablespoons (60 ml) honey and ½ tablespoon (7.5 ml) of vanilla essence. Use measuring cups to separate each ingredient, placing them in a small bowl.

  • Measuring the ingredients in advance makes it easier and faster to prepare the chocolate.
  • If you prefer, you can also add ¼ cup (25 g) of icing sugar, ¼ cup (60 ml) of agave syrup or 3 to 6 drops of liquid stevia to add a touch of sweetness to the chocolate.

Step 2. Melt ½ cup (120 ml) of coconut oil in a small saucepan over low heat

Turn the heat to low and add the coconut oil to the pan to make it melt. Coconut oil has a low melting point, so this step only takes a few seconds.

Stir without stopping for the oil to melt quickly and not stick


if possible, use a stainless steel pan and utensils to prepare homemade chocolate (or other non-stick bain-marie materials). Otherwise, subsequent cleaning can be very difficult.

Step 3. Add 4 tablespoons (60 ml) of honey and ½ tablespoon (7.5 ml) of vanilla essence

Use a metal spoon to pour the honey into the pan and then add the vanilla. Mix the ingredients with the melted oil until they form a thin, syrupy liquid.

  • Don't forget to keep the heat low. If the oil gets too hot, it can burn the honey and spoil the chocolate flavor.
  • If you want to use another type of sweetener, such as icing sugar or stevia, add them together with honey and vanilla.

Step 4. Add 1 cup (100 g) of cocoa powder little by little, passing it through a sieve

Instead of pouring all the cocoa all at once, add it little by little and don't stop stirring the pan with a whisk or a spoon to distribute the powder well.

It's much easier to mix cocoa with the other ingredients with a whisk

Step 5. Remove the chocolate from the heat and continue to stir as it thickens

The chocolate is ready when it turns a dark and even color and has a slightly shiny surface. At that point, just wait for it to harden.

Remove pan from heat to prevent it from burning

Step 6. Pass it still hot to a non-stick surface to cool

Carefully pour the chocolate onto a baking sheet lined with parchment paper. Use a spatula to spread it in an even layer 0.5 cm thick.

  • You can also put chocolate in decorative molds to make it fun shapes.
  • There's no point in smearing the pan with oil, as, in general, it's not enough to prevent the chocolate from sticking.
Make Chocolate Step 7

Step 7. Let the chocolate freeze for an hour before enjoying it

At this point, it will be very firm and can be broken into pieces or removed from the molds. Enjoy your recipe!

  • Store the finished chocolate in the refrigerator or in a closed container in the cupboard, depending on your preference. Most dark chocolates have an approximate shelf life of two years.
  • If it starts to melt or soften at room temperature, it's okay to put it in the fridge at any time.

Method 2 of 2: Making creamy sweet milk chocolate

Make Chocolate Step 8

Step 1. Set up a makeshift bain-marie with a pot of water and a bowl

Fill the pot halfway with water and place it over medium heat. Then place a small bowl in the opening of the pan. The steam from the water should heat up the bowl, allowing you to mix the various chocolate ingredients without burning them.

  • The water must be at a hot temperature, but it must not boil. If the temperature is too high, the chocolate is at serious risk of burning during preparation.
  • A pot for melting chocolate can be a little help for those who don't want to set up the improvised bain-marie.

Step 2. Melt ¾ cup (140 g) cocoa butter in heated bowl

Stir the cocoa butter over and over so that it melts faster. It melts almost as fast as regular butter and also looks similar.

  • Cocoa butter can be purchased at health food stores or large supermarkets.
  • If you can't find good quality cocoa butter, use the same amount of coconut oil to replace it.

Step 3. Sift ¾ cup (80 g) cocoa powder onto melted cocoa butter

Add it gradually to prevent the liquid from becoming lumpy. Use a whisk or metal spoon to mix the ingredients, completely dissolving the cocoa.

Be careful not to form lumps or bubbles

Step 4. Add ¼ cup powdered milk and 1 cup (100 g) icing sugar

Stir the mixture well to ensure the last dry ingredients are fully incorporated. You should notice that the chocolate started to take on a lighter color after the addition of powdered milk.

  • Use equal amounts of soy milk, almond milk, or powdered coconut milk if you want vegan or non-dairy chocolate.
  • You can also substitute icing sugar with 1 cup (240ml) of agave syrup or 1 or 2 teaspoons (5-10ml) of liquid stevia to sweeten the chocolate in a more nutritious way.
  • Regular milk is too moist for making chocolate - excess moisture often leaves the chocolate liquid, preventing it from hardening.


a pinch of salt can neutralize the excess sugar candy and give the chocolate a more complex flavor.

Step 5. Remove the steaming bowl and stir the chocolate until it thickens

Pull the bottom of the bowl to mix the contents well. At the end of the process, the final result should be homogeneous, creamy and without balls.

  • The chocolate, at this point, should still be a little thin. Don't worry, it keeps getting thicker as it hardens.
  • For even more flavor, add other ingredients like nuts, mint or dried fruit.

Step 6. Pour chocolate onto a non-stick surface or into molds

If you want a bar, spread the liquid on a baking sheet lined with parchment paper, making a layer about 1.5 cm thick. To make bonbons, place the hot chocolate in different shaped molds.

  • Another option is to use a greased ice cube tray if you don't have molds at home.
  • Tap the bottom of the molds a few times to release any air bubbles that may have formed when pouring the chocolate.
Make Chocolate Step 14

Step 7. Let the chocolate harden in the fridge for an hour

Once it has the right consistency, cut the bar into pieces or take one of the mold units and experiment.

Store homemade milk chocolate in a sealed container in the cupboard, on a pantry shelf, or any other cool, dry place. It lasts for about a year (but it would be impossible to hold on for that long!)

wikiHow Video: How to Make Chocolate



  • As with any other recipe, it takes practice. Don't expect your first homemade chocolate to be perfect. With time and patience, you get the hang of it.
  • Enjoy fresh chocolate or add it to your favorite dessert recipe.
  • Homemade chocolate can be a wonderful and unique gift, especially at Easter.

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