How to Make Homemade Chocolate Bars (Dark, Milk, White)

Why You’ll Love This Recipe

Making Homemade Chocolate Bars is a fun, creative, and rewarding way to enjoy your favorite sweet treat. Whether you prefer rich dark chocolate, creamy milk, or sweet white chocolate, this recipe gives you full control over the ingredients and flavor. Customize with nuts, spices, or dried fruit for your perfect bar.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For Dark Chocolate:
cocoa butterunsweetened cocoa powderpowdered sugarvanilla extract (optional)pinch of salt

For Milk Chocolate:
cocoa butterunsweetened cocoa powderpowdered sugarmilk powdervanilla extractpinch of salt

For White Chocolate:
cocoa buttermilk powderpowdered sugarvanilla extractpinch of salt

Optional add-ins: chopped nuts, dried fruit, sea salt, crushed cookies, or spices

directions

Chop cocoa butter into small pieces and melt it gently using a double boiler or microwave in short bursts.

Whisk in cocoa powder (for dark or milk chocolate), milk powder (for milk or white chocolate), and powdered sugar until smooth and fully incorporated.

Add a pinch of salt and vanilla extract, if using.

Continue stirring until the mixture is glossy and smooth. Make sure no lumps remain.

Pour the melted chocolate into silicone chocolate bar molds or a parchment-lined loaf pan.

Tap the mold gently on the counter to remove air bubbles.

Sprinkle your chosen toppings over the chocolate while it’s still warm.

Refrigerate or freeze for 30–60 minutes until completely set.

Remove from molds and store in a cool, dry place.

Servings and timing

This recipe yields about 4 small chocolate bars or 2 large ones.Preparation time: 10 minutesSetting time: 30–60 minutesTotal time: 40–70 minutes

Variations

Add espresso powder for mocha flavor in dark chocolate.

Use flavored extracts like peppermint, almond, or orange.

Mix in chili powder or cinnamon for a spicy twist.

Top with flaked sea salt for a gourmet touch.

Use freeze-dried berries for a colorful, tart contrast.

storage/reheating

Store homemade chocolate in an airtight container in a cool, dry place for up to 2 weeks.Refrigeration helps in warm climates but may cause surface blooming (white streaks).Avoid reheating once set—remelt gently if reshaping is needed.

FAQs

Do I need a candy thermometer?

No, but keep heat low to avoid burning the cocoa butter.

Can I use coconut oil instead of cocoa butter?

You can, but the bars will melt more easily at room temperature.

Is milk powder necessary?

Yes, for milk and white chocolate it provides creaminess and texture.

Why is my chocolate grainy?

Make sure to whisk until completely smooth and avoid adding liquid water, which causes seizing.

Can I temper the chocolate?

Yes, tempering improves snap and shine, but it’s optional for home use.

Can I sweeten with honey or maple syrup?

No, liquid sweeteners can cause the chocolate to seize. Use powdered sugar or a dry sweetener.

Are these vegan?

Dark chocolate can be vegan if using plant-based ingredients; use non-dairy milk powder for milk and white versions.

Conclusion

Homemade Chocolate Bars are a delicious DIY treat that lets you personalize your chocolate experience. Whether dark, milk, or white, you can create professional-looking bars right in your kitchen. With endless add-in possibilities, it’s a sweet project you’ll love making—and sharing.

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