Dark Chocolate

Why You’ll Love This Recipe

Dark chocolate is a rich, decadent treat known for its deep cocoa flavor and smooth texture. Whether enjoyed on its own or used in baking, dark chocolate adds sophistication and intensity to any dessert. Packed with antioxidants and less sugar than milk chocolate, it’s a favorite among chocolate lovers seeking a more intense and less sweet experience.

ingredients

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

cocoa mass
cocoa butter
sugar
soy lecithin (emulsifier)
vanilla extract

Note: The exact proportions depend on desired cocoa percentage (typically 60%–85%).

directions

Chop the cocoa mass and cocoa butter into small pieces for easier melting.

Using a double boiler, gently melt the cocoa mass and cocoa butter together, stirring frequently until smooth.

Add sugar gradually, stirring constantly to dissolve completely.

Incorporate the soy lecithin and vanilla extract, mixing until the texture is silky and homogenous.

Pour the melted chocolate into molds or onto a parchment-lined tray.

Tap the mold/tray gently to remove air bubbles.

Let the chocolate cool at room temperature for 15 minutes, then refrigerate for 1–2 hours until fully set.

Remove from molds or break into pieces for serving.

Servings and timing

This recipe yields approximately 8–10 ounces of chocolate.
Preparation time: 10 minutes
Melting and mixing time: 15 minutes
Cooling time: 1–2 hours
Total time: 1 hour 30 minutes–2 hours

Variations

Add sea salt or chili flakes for a spicy-salty twist.
Mix in chopped nuts or dried fruit for texture.
Use orange zest or espresso powder for flavor depth.
Temper the chocolate for a glossy finish and better snap.

storage/reheating

Store dark chocolate in an airtight container in a cool, dry place for up to 3 months.
Avoid refrigeration unless necessary, as it may cause bloom (white discoloration).
To remelt, use a double boiler or microwave in short intervals at 50% power, stirring frequently.

FAQs

What’s the difference between dark chocolate and milk chocolate?
Dark chocolate contains little to no milk solids and has a higher cocoa content, resulting in a richer, more intense flavor.

Is dark chocolate healthy?
In moderation, yes. It contains antioxidants, fiber, and minerals like iron and magnesium.

Can I make dark chocolate without lecithin?
Yes, though it may be slightly less smooth and harder to emulsify.

What does cocoa percentage mean?
It indicates the proportion of cocoa mass and cocoa butter in the chocolate. Higher percentages mean less sugar and a more intense flavor.

Can I use honey or maple syrup instead of sugar?
Not recommended for traditional chocolate bars, as liquid sweeteners may affect texture and setting.

Why did my chocolate turn white?
This is “chocolate bloom,” caused by fat or sugar crystallizing. It’s safe to eat but affects appearance.

Can I add milk to dark chocolate?
You can, but it turns it into milk chocolate. For a creamy version, consider making ganache.

Does dark chocolate contain caffeine?
Yes, in small amounts. The higher the cocoa content, the more caffeine it contains.

Is dark chocolate vegan?
Most dark chocolate is naturally vegan, but check labels for milk-derived additives.

Can I use dark chocolate in baking?
Absolutely. It’s perfect for brownies, cakes, ganache, and more.

Conclusion

Dark chocolate is a luxurious, versatile treat that satisfies your sweet tooth while offering rich, complex flavor. Whether enjoyed in its pure form or as part of your favorite dessert, it brings indulgence and depth to every bite. Once you try homemade or high-quality dark chocolate, it may become your go-to for all things cocoa.

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