Making homemade milk chocolate doesn’t need to be scary or difficult. This homemade chocolate recipe uses just 4 ingredients and a few simple steps for a creamy, rich, naturally sweetened, raw milk chocolate.
HOW TO MAKE MILK CHOCOLATE
This homemade milk chocolate comprises just 4 ingredients (plus salt) and a few simple steps. The ingredients include:
- Cacao Butter (or cocoa butter) – Make sure to use food-grade.
- Dry Milk Powder – or Coconut Milk Powder/soy milk powder for a dairy-free version.
- Cacao Powder (or cocoa powder) – This is usually very easy to source in stores or online. You can even make it at home!
- Salt – Just a pinch of salt really enhances the cacao flavor and adds depth to it.
- (Optional) Sweetener – Use your favorite powdered sugar/sugar-free sweetener: coconut sugar, cane sugar, monk fruit powder, erythritol, etc. AVOID liquid sweetener, though, like maple, as they can cause the chocolate to seize. If you only have granulated sugar, you can make your own powdered sugar.
- Chocolate mold – I use a 100g silicone chocolate mold. If you want to use a non-flexible mold, then you’ll need to temper the chocolate. You can even get a chocolate chip mold for homemade milk chocolate chips.
- Double Boiler – You’ll need a small pan with a heat-proof bowl to fit over it.
- Silicone spatula – Avoid using porous materials like wood which could accidentally get water into the homemade milk chocolate and cause it to seize.
STEP 1: MELT THE CACAO BUTTER
- Begin by setting up your double boiler by adding a few inches of water to a medium saucepan and topping with a heat-proof bowl that is slightly larger than the circumference of the pan. Make sure the bottom of the bowl isn’t touching the water.
- Bring the water to a gentle simmer over medium-low heat. Meanwhile, if you have a large piece of cacao butter, chop it into small, even pieces. This will help it to melt quickly and evenly without scorching.
- Add the cacao butter to the bowl and whisk or stir gently but often, to reduce the scorching risk.
STEP 2: ADD THE REMAINING INGREDIENTS
- Once completely melted, then sift in the cacao powder and milk powder and stir to combine thoroughly.
- Collage of making milk chocolate steps
- Add the powdered sweetener of your choice (sifting it in to avoid grittiness), and mix once more until smooth and combined. Turn off the heat and remove the bowl from the pan.
- Add any additional flavorings at this point once it has been removed from the heat. I.e., vanilla powder, other natural flavor oils, coffee, spices, freeze-dried fruit, etc.
- Leave to cool for a few minutes, not too much, or else the chocolate will begin to solidify – just enough to cool down slightly. Give one final stir.
(OPTIONAL) STEP 3: GRIND THE CHOCOLATE
- If you have a chocolate grinder (chocolate melanger), you can let it run for several hours or even overnight, to grind the chocolate. This will grind the particles within the chocolate into tiny tiny microparticles until they are no longer discernible by the human tongue – like commercial chocolate, so you never have to worry about gritty homemade chocolate.
- You can also do this by hand with a mortar and pestle (just until your arm gets tired) – this won’t work as well as the professional machine, but every little will help for the smoothest of textures.
STEP 4: MOLD THE MILK CHOCOLATE
- Pour the mixture into the candy mold(s) of your choice and leave it in the freezer to set.
- melted Milk Chocolate and a chocolate mold
- This should only take 20-30 minutes and then can be transferred to the fridge (or kept in the freezer).
HOW TO STORE
Due to being untempered, this homemade milk chocolate is best stored in the fridge, with a shelf life of two weeks. You can also store the chocolate in the freezer for a few months, likely 3-4 months, although they’ve never lasted longer than a couple of weeks before I’ve eaten it all.