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candy · Recipe

Homemade Milk Chocolate

From a video by In The Kitchen With Matt · 6 min watch

Homemade milk chocolate made with cocoa powder, cocoa butter, milk powder, and powdered sugar using a simple double-boiler method. The result has a good chocolate flavor but a slightly grainy texture compared to commercial bars.

Homemade Milk Chocolate
Source video — In The Kitchen With Matt on YouTube
From the creator
In The Kitchen With Matt
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Watch the full video on YouTube ↗
Total time
~1 hour 45 minutes+Estimated by Unreel from the recipe steps — the creator didn't state this.
Hands-on
~20 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Servings
~8 servingsEstimated by Unreel from the complete recipe.
Difficulty
HardEstimated by Unreel from the recipe steps — the creator didn't state this.
Cook this recipe
Extraction confidence: high

Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.

Ingredients

Ingredients scaled to 8 servings
  • ½ cup cocoa butter
  • 3 tablespoons whole milk powder, whole milk powder
  • ⅓ cup cocoa powder, sifted
  • ¾ cup powdered sugar

Preparation

  1. Step 1
    Set up a double boiler by placing a large Pyrex or metal bowl over a pot filled about one-third with water. Heat to medium-high to create steam that will gently melt the cocoa butter.
  2. Step 2
    Add the cocoa butter to the bowl and allow it to melt completely over the steam.
  3. Step 3
    Once melted, reduce heat to medium-low. Sift in the cocoa powder and stir to combine. Turn off the heat.
  4. Step 4
    Add the milk powder and stir until fully incorporated.
  5. Step 5
    Gradually add the powdered sugar in stages, stirring after each addition until fully incorporated.
  6. Step 6
    Continue stirring the mixture continuously for 5 minutes to achieve the smoothest possible texture.
  7. Step 7
    Remove the bowl from the heat. Continue stirring and pressing the mixture for a few minutes to further smooth it.
  8. Step 8
    Pour the chocolate mixture into a silicone mold (such as a granola bar or candy bar mold).
  9. Step 9
    Let the chocolate sit at room temperature for 30-40 minutes to begin setting and cooling. Then refrigerate for an additional 30-60 minutes until fully set.
  10. Step 10
    Once set, remove the chocolate bars from the mold by gently flexing and pushing them out.

Notes