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
For those deciding to make a homemade chocolate recipe for the first time, then dark chocolate is usually the go-to. However, it’s just as simple to make this delicious homemade milk chocolate recipe with just four ingredients and no refined sugars (definitely no icing sugar)!
This homemade chocolate recipe enables you to be 100% in control of the amount of sweetener included, is easily customized and flavored, and healthier than traditional chocolate due to the use of raw, unprocessed cacao butter and powder.
Learning how to make chocolate at home is also great for those who love white, milk, and dark chocolate, as the process is almost identical – and incredibly simple to flavor too. In fact, if you’re interested in making white chocolate, I have a recipe for that too!
Cacao vs Cocoa
Within this recipe, I’ve given the choice to use cacao or cocoa butter and powder within the recipe. I have used cacao though for a number of reasons.
I talk about the process of gathering the various individual ingredients from the cocoa pod on my White Chocolate post. Ultimately cacao refers to products taken from the un-roasted beans – thus the least (minimally) processed option as well as being ‘raw’ compliant for those eating a raw diet. Due to the lack of processing, this is also meant to be the healthiest option (it is more natural).
Cacao is actually one of the highest sources of antioxidants in foods, containing protein, fiber, iron, magnesium, as well as a high amount of flavonoids.
In comparison, cocoa powder has been heat-treated, which will have reduced some of the nutrition. However, it is still fairly good nutritionally and the more cost-effective option of the two.
In terms of flavor, cacao powder is more bitter in flavor but also is a richer ‘chocolate’ flavor. Meanwhile, cocoa powder is slightly more mellow.
How To Make Milk Chocolate
This homemade milk chocolate is made up of just 4 ingredients (plus salt) and a few simple steps. The ingredients include:
- Cacao Butter (or cocoa butter)
- Cacao Powder (or cocoa powder)
- Dry Milk Powder (or Coconut Milk Powder for a dairy-free version)
- Maple Syrup (or your favorite natural sweetener of choice)
- Pinch of salt
You would also need a chocolate mould and a double boiler.
The method:
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 risk of scorching.
Once completely melted then sift in the cacao powder and milk powder and stir to thoroughly combine.
Add the maple syrup, or sweetener of your choice, and mix once more, until smooth and combined. Turn off the heat and remove the bowl from the pan.*
Leave to cool for a few minutes, not too much, or else the chocolate will begin to solidify – just enough to slightly cool down. Give one final stir.
Pour the mixture into the candy mold(s) of your choice and leave in the freezer to set.
This should only take 20-30 minutes and then can be transferred to the fridge (or kept in the freezer).
I do prefer to set it in the fridge for about 2 hours.
Recipe Notes:
*Add any additional flavorings at this point, once it has been removed from the heat. I.e. vanilla powder or vanilla extract, other natural flavor oils, coffee, spices, freeze-dried fruit, etc.
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- although they’ve never lasted longer than a couple of weeks before I’ve eaten them all.
Further Notes & Recipe Variations:
- You can use coconut oil instead of cocoa butter if preferred. In fact, this can be somewhat easier to work with.
- Make sure to use food-grade cacao butter as some are sold for cosmetic purposes
- Make sure to use unsweetened cocoa, if using cocoa powder, to be in control of the sugar content.
- If you want to make topped chocolate bars then sprinkle your toppings of choice into the silicone molds before pouring over the milk chocolate.
- If, at any point, your chocolate seizes then slowly adding a little additional water help bring it back together.
- I never temper chocolate I’ve made just for snacking at home. However, feel free to do this step if you’d prefer as untempered chocolate is more prone to melting easily at room temperature.
The Homemade Chocolate Recipe:
How To Make Milk Chocolate
Equipment
- Double boiler
Materials
- 1.4 ounces cacao butter
- 0.52 ounces raw cacao powder
- 2 Tbsp maple syrup
- 0.7 ounces milk powder
- ⅛ tsp sea salt
Instructions
- Set 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 risk of scorching.
- Once completely melted then sift in the cacao powder and milk powder and stir to thoroughly combine.
- Add the maple syrup, or sweetener of your choice, and mix once more, until smooth and combined. Turn off the heat and remove the bowl from the pan.*
- Leave to cool for a few minutes, not too much, or else the chocolate will begin to solidify - just enough to slightly cool down. Give one final stir.
- Pour the mixture into the candy mold/s of your choice and leave in the fridge or freezer to set. You can then transfer the chocolate to an airtight container in the fridge (or keep it in the freezer).
Notes
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- although they've never lasted longer than a couple of weeks before I've eaten them all.Further Notes & Recipe Variations
- You can use coconut oil instead of cocoa butter if preferred. In fact, this can be somewhat easier to work with.
- Make sure to use food-grade cacao butter as some are sold for cosmetic purposes
- Make sure to use unsweetened cocoa, if using cocoa powder, to be in control of the sugar content.
- If you want to make topped chocolate bars then sprinkle your toppings of choice into the silicone molds before pouring over the milk chocolate.
- If, at any point, your chocolate seizes then slowly adding a little additional water help bring it back together.
- I never temper chocolate I've made just for snacking at home. However, feel free to do this step if you'd prefer as untempered chocolate is more prone to melting easily at room temperature.
If you have any questions, feel free to ask them in the comments. I also love seeing your recreations on Instagram, so tag @Alphafoodie.
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