Gather ingredients: cocoa powder, cocoa butter (or vegetable shortening), sugar (or sweetener), milk powder (optional), vanilla extract (optional), pinch of salt (optional)
Gather tools: saucepan or double boiler, heatproof bowl, spatula, thermometer (optional), silicone mold, parchment paper (optional)
Measure ingredients (basic ratio):
Cocoa mass (cocoa powder + cocoa butter) 60–70%
Sugar 20–35%
Cocoa butter 20–40% (use cocoa butter to achieve desired texture)
Milk powder 0–20% (optional for milk chocolate)
Salt pinch (optional)
Melt cocoa butter gently (double boiler recommended)
Whisk in cocoa powder until smooth
Add sugar and mix until fully dissolved (warm gently to help dissolve)
Add milk powder if making milk chocolate and mix until smooth
Add vanilla and salt if using
Keep mixture warm and stir until homogeneous
Temper chocolate (optional but recommended for snap and shine):
Heat chocolate to 45–50°C (113–122°F)
Cool to 27–28°C (80–82°F)
Reheat slightly to 30–32°C (86–90°F) for dark chocolate (adjust range for milk/white)
Pour chocolate into molds
Tap molds gently to remove air bubbles
Chill at 10–18°C (50–65°F) for 15–30 minutes, or until set
Unmold and store in a cool, dry place (avoid moisture and strong odors)