How to Make Chocolate: 14 Steps (with Pictures)

Preparing an Easy 4-Ingredient Dark Chocolate Making Sweet, Rich Milk Chocolate Article Summary Video Questions & Answers Related Articles

This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Together, they cited information from

24 references

. wikiHow’s

Content Management Team

carefully monitors the work from our editorial staff to ensure that each article meets our high standards.

wikiHow marks an article as reader-approved once it receives enough positive feedback. This article has over 4,361,177 views, and 81% of readers who voted found it helpful. It also received 30 testimonials from readers, earning it our reader-approved status. Learn more…

Chocolate is one of those foods that’s loved universally. You may not always have the option of heading down to the store whenever you feel a craving coming on, however, and store-bought chocolate often contains ingredients that are less-than-appealing, such as added sugar, dyes, and preservatives. Fortunately, it’s easy to make your own scrumptious, all-natural chocolate at home using a few basic ingredients.


Dark Chocolate

  • 1 cup (100 g) cocoa powder

  • 1⁄2 cup (120 mL) coconut oil

  • 4 tablespoons (59 mL) honey

  • 1⁄2 tablespoon (7.4 mL) vanilla extract

  • ¼ cup (25 g) confectioner’s sugar, 1⁄4 cup (59 mL) agave syrup, or 3-6 drops liquid stevia (optional)

Makes approx. 10 oz (283 g) of chocolate

Milk Chocolate

  • ¾ cup (140 g) cocoa butter

  • ¾ cup (80 g) cocoa powder

  • ¼ cup (30 g) milk powder, soy milk powder, almond milk powder, or rice milk powder

  • 1 cup (100 g) confectioner’s sugar, 1 cup (240 mL) agave syrup, or 1–2 teaspoons (4.9–9.9 mL) liquid stevia

  • Salt (optional—to taste)

Makes approx. 12 oz (340 g) of chocolate

Method 1

Preparing an Easy 4-Ingredient Dark Chocolate

  1. Image titled Make Chocolate Step 1


    Measure out your ingredients.

    For this recipe, you’ll need 1 cup (100 g) of cocoa powder,


    cup (120 mL) of coconut oil, 4 tablespoons (59 mL) of honey, and


    tablespoon (7.4 mL) of vanilla extract. Use a series of measuring cups to portion out each ingredient in a small cup or bowl.


    • Measuring your ingredients in advance will make the cooking process more efficient once it comes time to put it all together.
    • If you like, you can also add ¼ cup (25 g) of confectioner’s sugar, 1⁄4 cup (59 mL) of agave syrup, or 3-6 drops of liquid stevia to lend a little more sweetness to your chocolate.[2]
  2. 2

    Melt 1⁄2 cup (120 mL) of coconut oil in a small pot over low heat.

    Turn on your cooktop to the lowest heat setting and add the coconut oil to the pot. Allow it to melt completely. Coconut oil has a low melting point, so this should only take a few seconds.


    • Keeping the coconut oil moving continuously at the bottom of the pot will help it liquefy faster.

    Tip: If possible, use stainless steel cookware to prepare your homemade chocolate (or another type of nonstick cookware that’s safe to soak). Otherwise, cleanup can be quite a hassle.

  3. 3

    Add 4 tbsp (59 mL) of honey and ½ tbsp (7.4 mL) of vanilla extract.

    Use a whisk or metal spoon to scrape the sticky honey into the pot. Then, drizzle in the vanilla. Stir the ingredients into the melted oil until they dissolve and form a thin, syrupy mixture.


    • Be sure to keep your cooktop on a low heat setting. If the oil gets too hot, it could scorch the sugars in the honey and spoil the flavor of the finished chocolate.
    • If you wish to add any other sweeteners, such as confectioner’s sugar or stevia, do it at the same time that you add the honey and vanilla.
  4. 4

    Sift in 1 cup (100 g) of cocoa powder gradually.

    Rather than dumping all of the cocoa powder in at once, add it a little at a time. As you do, keep your whisk or spoon moving to help distribute the cocoa powder evenly throughout the mixture.


    • You’ll have an easier time mixing the cocoa into your other ingredients with a whisk than you would with a spoon or spatula.
  5. 5

    Take the chocolate off of the heat and continue stirring it as it thickens.

    You’ll know your chocolate is done when the chocolate takes on a smooth, dark color and the surface becomes slightly glossy. At this point, it just needs to be left to harden.


    • Removing the pot from the hot cooktop will prevent the chocolate from burning.
  6. 6

    Transfer the warm chocolate to a nonstick surface to cool.

    Carefully pour the chocolate out of the pot and onto a flexible nonstick baking mat or cookie sheet lined with parchment paper. Use a spatula to spread the chocolate about


    inch (1.3 cm) thick.


    • You can also pour your chocolate into a decorative candy mold to create bite-sized treats with fun shapes.[8]
    • Avoid adding your chocolate to any nonstick type of container, or those treated with a commercial cooking spray. This usually won’t be enough to keep it from sticking.
  7. Image titled Make Chocolate Step 7


    Refrigerate your chocolate for 1 hour before enjoying it.

    Once it’s fully set, it will be firm enough to break into pieces or remove from the mold. Enjoy!


    • Store your finished chocolate in the refrigerator, or simply keep it in a covered container on your countertop for easy access. Most types of dark chocolate have a shelf life of about 2 years.[10]
    • If your chocolate begins to melt or soften at room temperature, you can place it back in the refrigerator at any point to harden it back up.

Method 2

Making Sweet, Rich Milk Chocolate

  1. Image titled Make Chocolate Step 8


    Create a makeshift double boiler using a pot of water and a mixing bowl.

    Fill the pot about halfway up and place it on the cooktop over medium heat. Then, set a small mixing bowl over the opening of the pot. The water will heat the bowl from underneath, allowing you to combine the various ingredients for your chocolate without burning them.


    • You want the water to be nice and hot, but not boiling. If the temperature is too high, it could easily scorch your chocolate as it cooks.
    • A proper double boiler can help you get the job done with fewer pieces of cookware.[12]
  2. 2

    Melt ¾ cup (140 g) of cocoa butter in the heated mixing bowl.

    Keep the cocoa butter moving continuously at the bottom of the bowl to encourage it to melt faster. Cocoa butter melts at about the same speed as ordinary butter, and has a similar look in its liquid form.


    • You should be able to find cocoa butter in the baking aisle at any health food store, as well as some major supermarkets.
    • If you’re unable to track down high-quality cocoa butter, you can use an equal amount of coconut oil as a substitute.[14]
  3. 3

    Sift ¾ cup (80 g) of cocoa powder into the melted cocoa butter.

    Add the cocoa powder little by little to reduce clumping. Use a whisk or metal spoon to stir the two ingredients together until the cocoa powder dissolves completely.


    • Make sure there are no lumps or dry pockets within the mixture.
  4. 4

    Shake in ¼ cup of milk powder and 1 cup (100 g) of confectioner’s sugar.

    Give the mixture another thorough stir to make sure the last of your dry ingredients are fully incorporated. You should notice the chocolate beginning to take on a lighter, more delicate color after adding the milk powder.


    • Use an equal amount of soy milk powder, almond milk powder, or rice milk powder if you’re trying to stay dairy-free.[17]
    • You can also substitute 1 cup (240 mL) of agave syrup or 1–2 teaspoons (4.9–9.9 mL) of liquid stevia for confectioner’s sugar to sweeten your chocolate more nutritiously.
    • Regular milk is too wet to use for making chocolate—excess moisture has a tendency to leave chocolate with a runny texture, making it impossible for it to set properly.[18]

    Tip: A small pinch of salt can offset the sweetness of the sugar and give your chocolate a more complex flavor.[19]

  5. 5

    Remove the bowl from the heat and stir the chocolate until it thickens.

    Fold the chocolate over on itself repeatedly from the bottom of the bowl. When you’re finished, it should be smooth, creamy, and free of lumps.


    • Your chocolate will still be somewhat thin at this point. Don’t worry—it will continue to thicken as it sets up.
    • To turn up the flavor even more, consider mixing in other items like nuts, mint, or dried fruit.[21]

    Tip: Soak Raisins in Rum for an hour and use it as flavouring agent.

  6. 6

    Pour the chocolate onto a nonstick surface or into a candy mold.

    If you want your chocolate to harden into a single large sheet, spread it out over a nonstick baking mat or sheet of parchment paper to a thickness of about


    inch (1.3 cm) edge-to-edge. To make individual treats, transfer the warm chocolate to a decorative mold.


    • You can also use a well-grease ice cube tray if you don’t have any candy molds available.
    • Tap the bottom of your mold a few times to get rid of any bubbles that might have formed while you were pouring the chocolate.[23]
  7. Image titled Make Chocolate Step 14


    Let your chocolate harden in the refrigerator for 1 hour.

    After your chocolate has had plenty of time to set up, break it into pieces or pop individual chocolates out of their molds and have a nibble.

    • Store your homemade milk chocolate in a covered container on your countertop, or inside a pantry or another cool, dry place. It should keep for about 1 year (thought it will be a miracle if it actually lasts that long!)[24]

Community Q&A

Add New Question

  • Question

    How can I store chocolate beans?

    wikiHow Staff Editor

    Staff Answer

    Cocoa beans are not as temperature sensitive as chocolate. However, they still need to be kept in proper conditions to ensure they remain at their best. Store unroasted cocoa beans in a cool and dry place, like the base shelf of a pantry or similar. Keep the beans away from any strong odors and away from roasted beans and other foods, as they can harbor bacteria before being roasted. Roasted cocoa beans need to be kept in an airtight container, again in a cool and dry place.

  • Question

    How do you temper chocolate?

    wikiHow Staff Editor

    Staff Answer

    Chocolate can be tempered by seeding or tabling. Both methods can be found in this wikiHow:

    How to Temper Chocolate


  • Question

    What does “winnowing” chocolate mean?

    wikiHow Staff Editor

    Staff Answer

    Winnowing is the action of removing the outer shells of roasted cocoa beans. Once the roasted cocoa beans have been winnowed, you’re left with the cocoa nibs. At home, winnowing can be done by crushing the roasted cocoa beans inside a resealable bag, then use something like a cool hair dryer to blow away the shells and leave behind the nibs.

  • Question

    Do I need to add vanilla to chocolate to help the flavor?

    wikiHow Staff Editor

    Staff Answer

    Although this is often added as part of the process of making chocolate commercially, you don’t need to add it when making chocolate at home. If you do want to add vanilla as a flavoring, don’t use vanilla extract as the liquid will cause the chocolate to seize. Instead, use powdered form instead.

  • Question

    Can I eat the chocolate without hardening it?

    You can it any way you like. If you want to eat the molten chocolate, though, make sure it cools enough to be safe.

  • Question

    Can I add sweets into your chocolate without ruining it?

    Sure! Homemade chocolate is perfect for making your own pralines or chocolate truffles.

  • Question

    Can I use coconut oil instead of butter, and use non-dairy milk?

  • Question

    Is powdered sugar the same as icing sugar?

    Yes, powdered sugar and icing sugar are the same thing. You might also find it sold as “confectioner’s sugar” instead.

  • Question

    Where can you buy the chocolate moulds from?

    Chocolate moulds (or molds) can be purchased from various places such as kitchenware stores, online traders (auction site stores/sellers, chocolate-making suppliers, sites that sell kitchen items) and craft stores that include candy-making supplies. In some cases, moulds may be available from thrift stores or charity shops.

  • Question

    Why is it so important that the water does not come to a boil?

    This is standard practice when melting chocolate in a double boiler. If the water boils, the chocolate will get too hot and start to burn. You also risk water (in the form of steam or droplets) getting into the chocolate; this can cause the chocolate to “seize.”

Show more answers

Ask a Question

200 characters left

Include your email address to get a message when this question is answered.


wikiHow Video: How to Make Chocolate

Article SummaryX

To make chocolate, first melt ½ cup (110 g) of coconut oil in a saucepan over low heat. Then, add ½ cup (65 g) of cocoa powder and 2 tablespoons (42 g) of honey to the saucepan and mix everything together for 2 minutes. Next, turn the heat off and mix in ½ teaspoon (2 g) of vanilla extract. Add a pinch of cinnamon, cardamom, or salt if you’d like to give your chocolate some spice. Then, stir everything together for 1 more minute. Finally, pour the chocolate into muffin-tin liners or silicone molds and store it in the refrigerator until it turns solid. To learn how to make easy dark chocolate with just 4 ingredients, read on!

Did this summary help you?


  • Like anything else, there’s a learning curve to making chocolate. Don’t expect your first batch to turn out perfect. With practice and patience, you’ll begin to get the hang of it.
  • Enjoy your chocolate as-is, or add it to your favorite dessert recipes.
  • Homemade chocolate can make a wonderful and unique gift, especially around the holidays.

Things You’ll Need

Dark Chocolate

  • Small nonstick pot

  • Whisk or metal spoon

  • Flexible nonstick baking mat

  • Spatula

  • Cookie sheet and parchment paper (optional)

  • Decorative candy mold (optional)

Milk Chocolate

  • Small pot

  • Water

  • Small mixing bowl

  • Whisk or metal spoon

  • Flexible nonstick baking mat

  • Cookie sheet and parchment paper (optional)

  • Decorative candy mold (optional)

Article Info


This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Together, they cited information from 24 references. wikiHow’s Content Management Team carefully monitors the work from our editorial staff to ensure that each article meets our high standards.

Categories: Featured Articles | Making Chocolate

In other languages:

Español: hacer chocolate, Português: Fazer Chocolate, Nederlands: Chocolade maken, Italiano: Fare il Cioccolato, Deutsch: Schokolade selbst herstellen, Français: faire du chocolat, Русский: приготовить шоколад, 中文: 制作巧克力, 日本語: チョコレートを作る, Bahasa Indonesia: Membuat Cokelat, ไทย: ทำช็อกโกแลต, Čeština: Jak vyrobit čokoládu, العربية: صنع الشيكولاتة, हिन्दी: चॉकलेट बनाएं (Kaise Chocolate Banayen), Tiếng Việt: Làm Sôcôla, 한국어: 초콜릿 만드는 방법, Türkçe: Çikolata Nasıl Yapılır

Thanks to all authors for creating a page that has been read 4,361,177 times.

Did this article help you?


Leave a Reply

Your email address will not be published. Required fields are marked *