How to Make Chocolate With Cocoa Powder

Reviewed by Marrow Private Chefs

Last Updated: October 21, 2024 Fact Checked

Making chocolates from scratch—using cocoa beans and processing them—is a job best left to the professionals and those with a lot of free time. And let's face it—when you want chocolate, you don't want to wait! Cheer up, the answer's at hand—make chocolate from the stuff you (usually) find in your cupboard or fridge. You'll be enjoying blissful, melt-in-your-mouth chocolate in no time.

Things You Should Know

Place softened butter and cocoa powder into a bowl and then stir until the mixture is in a paste form.
Heat your chocolate mix in a double boiler along with water, milk, and sugar.
Put your mixture into a mold or ice cube tray and let it sit in the freezer for 10 hours. After that, you're done!

Ingredients

2 cups (220g) cocoa powder
3/4 cup (170g) butter, softened at room temperature
1/2 cup (100g) sugar (preferably powdered)
2/3 cup (150ml) milk
1/4 teaspoon salt (optional)

Steps

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Blend the cocoa powder and butter. The first thing you want to do is place the cocoa powder and softened butter in a bowl. Stir them until they're nice and blended and a paste forms.^{[1]
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- Transfer the chocolate mixture into a bowl (or the top of a double boiler).
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Fill a saucepan or double boiler about 1/4 full with water (1 cup). Place the chocolate mixture on top of the saucepan or double boiler, and bring the water on the lower part to just simmering over low heat.^{[2]
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- Heat until hot, stirring frequently. Regularly scrape the chocolate off the sides with a rubber spatula to prevent scorching. When the paste is hot (but not cooked), put it back in the blender and blend until smooth.
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Stir the paste, and add the milk and sugar gradually. Mix well until the paste is smooth and creamy. Now give the mixture a taste and add more sugar or salt as needed.^{[3]
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Pour the mixture into a mold or ice cube tray using a piping bag. This will give your chocolates a beautiful swirl on top. Or you can just use the spatula to transfer the mixture to the mold—either way works. Place the mold in the freezer until the chocolate sets. This could take up to 10 hours.^{[4]
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Enjoy!

Shopping List and Recipe

Sample Chocolate from Cocoa Powder Shopping List

Sample Chocolate from Cocoa Powder Recipe

Community Q&A

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Question

Can water be added to the cocoa and butter paste?

Community Answer

Don't add water, as it will change the texture of the chocolate for the worse.

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Does the water go into the chocolate or is it just used to hear it?

Community Answer

Do not put water into the chocolate. Even a small amount can make it seize. The water is just used to heat the chocolate. Put water in the saucepan and put the chocolate mixture on top in a bowl so it melts together.

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Question

What should I use if I don't have a double boiler?

Community Answer

Use a thick-bottomed container. Place a small bowl above the container; it should not touch the water inside the container. Use this set up whenever you require a double boiler.

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Tips

Don't add too much water or the chocolate will seize (form lumps and stick together).^{[5]
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Use an ice cube mold for a classic shape.

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Don't add too much milk or the paste will become too runny. If this does happen, add a bit of cocoa powder.

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Tips from our Readers

The advice in this section is based on the lived experiences of wikiHow readers like you. If you have a helpful tip you’d like to share on wikiHow, please submit it in the field below.

If the pan gets too hot, remove it from the stove. Keep stirring and return the pan to the heat when it has cooled down. My grandmother taught me that! It works especially well with a single pot and a gas burner.
If you plan on adding nuts or raisins, add them as late as possible to the batter as it's cooking. If you add them too early they'll melt or burn and it won't be particularly tasty.
If you only have granulated sugar, pour the milk and sugar in a separate container. Stir it until the sugar dissolves. Then, pour it in the cocoa powder and butter mixture.
After you put the chocolate in the mold, tap the container on the counter a few times to get rid of any air bubbles.
Be careful about adding too much milk. Excessive milk will leave the chocolate tasting kind of watery texture-wise.
If you're in a rush, put the batter in a flat tin with parchment paper. The chocolate will set much faster.

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