Easy Homemade Cocoa & Milk Chocolate

Natural, healthy, tasty. Simple and fast. Making homemade chocolate from cocoa and milk is very easy. With just four available ingredients you will get a healthy and tasty product without harmful additives. If desired, you can diversify the taste of homemade chocolate by adding nuts or raisins.
cook time: 30 min
Nora Vaughn
Easy Homemade Cocoa & Milk Chocolate

Nutrition Facts (per serving)

280
Calories
17g
Fat
24g
Carbs
8g
Protein

Ingredients (4 portions)

Basic:

Sugar 50 g
Butter 50 g
Milk 180 ml
Cocoa 100 g

Recipe instructions

Step 1

Step 1
How to make homemade chocolate from cocoa and milk? Prepare the necessary ingredients. Success depends on the quality of cocoa. It’s better not to cook a large portion for the first time. Ready-made Nesquik-type cocoa mixtures are not suitable. This kind of chocolate just won’t harden. You will learn all the intricacies of making homemade chocolate by reading the article at the end of the recipe.

Step 2

Step 2
Cut the butter into small cubes so that they melt faster in the milk.

Step 3

Step 3
Pour milk into a saucepan, add butter cut into pieces. Place the saucepan over low heat and bring the milk to a boil, but do not boil! The exact amount of milk depends on the quality of your cocoa powder and its density. Therefore, I give a minimum approximate calculation. I used a little more milk for the whole powder than indicated in the recipe, but it’s better to add more later than to pour out a lot of milk at once and realize that the mass turns out to be liquid.

Step 4

Step 4
Remove the saucepan from the heat and stir until all the butter has dissolved.

Step 5

Step 5
Add sugar to hot milk and stir until it dissolves. With this amount of sugar you will get a not very sweet chocolate, something between bitter and dark. If you need sweeter chocolate, add 1.5-2 times more sugar.

Step 6

Step 6
Add cocoa powder.

Step 7

Step 7
Mix everything until smooth. If the mixture turns out too viscous and lumpy, boil about 50-80 ml more milk on the stove and gradually pour it into the chocolate mass, stirring. Do this until you get the desired consistency.

Step 8

Step 8
The result should be a shiny, homogeneous mixture, thick, like very fatty sour cream, and not dripping from the whisk. What should you do if you poured in a lot of milk at once and the mixture turned out to be liquid and flowing, like glaze, and you understand that such chocolate will not harden? The easiest option is to add more cocoa. But if there is no more cocoa, then you need to return this mixture to low heat or a water bath and, with constant stirring, boil to the required consistency.

Step 9

Step 9
Pour the still hot chocolate mixture into the molds. You can use candy molds or simply pour the chocolate onto a parchment-lined baking sheet and smooth it out. I used silicone Viennese waffle molds to create nice textured tiles. Cool the chocolate at room temperature.

Step 10

Step 10
Place the molds with chocolate in the freezer for 2-3 hours until completely hardened.

Step 11

Step 11
Homemade chocolate from cocoa powder is ready. Remove the tiles from the molds. It is worth considering that such chocolate melts quickly, because it does not contain stabilizers or other chemicals that are added in production to preserve the shape of chocolate bars. Bon appetit!

Additional rubrics

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