Homemade chocolate using cocoa powder

Picture of Homemade chocolate using cocoa powder
Most of us can't get cocoa beans where they live, or it's just too expensive. With this simple Instructable I will show you how to make delicious chocolate at home using only the basic ingredients which everybody has at home or can get at local supermarket for small amount of money.

For your convenience i wrote down all the measurements in metric and American system, if I conver metric to american wrong let me know.

Step 1: Ingredients

Picture of ingredients
Ingredients you will need for this Instructable are:

Milk - 150ml (2/3 of a cup)
Cocoa powder - 220g (2 cups)
Butter - 160g (3/4 of a cup)
Water - 230ml (1 cup)
Flour - 30g (1/4 of a cup)
Sugar -120g (1/2 of a cup) - if possible use powdered sugar
TanyaK817 days ago
Oooo, and no flour.
TanyaK817 days ago
Oooo, and no flour.
TanyaK817 days ago
Don't put the water in it. The water you need is for a double boiler not to put in the chocolate.

it's been 4 hrs after I put the chocolate in the freezer and it's still in liquid form

Dont add water and milk just add cocoa powder milk powder and icing sugar mik these incredients with butter (boil butter in double boiler) within one hr yu will get chocolate
wrenjennie1 month ago
EMACKENZ222 months ago

I used the conversion that josh.zirpoli provided so thank you for that.

I poured one batch into a tray of muffin tins and froze that then placed the caramel like failure of a previous fudge making venture on top of the hard chocolate then covered that with a second batch of chocolate and froze. They are absolutely amazing! The less sweet chocolate works well with the super sweet maple caramel thing but I think if I was just going to make chocolate into bars or something I would absolutely use at least a whole cup of sugar.

AreebaA8 months ago

i want to this recipy without butter

Use coconut oil 1 to 1 replacement

swetha 564 months ago
swetha 564 months ago
jessica_01004 months ago
Can you make this without flour??

Seriously liked the above methodology. i made a few chocolates through DIY kit on www.bonbons.in They were amazing.


recipe 2.PNGbonbons cover page.jpg
SooY5 months ago

why need to put flour inside the mixture?


josh.zirpoli11 months ago

I went through and calculated this out in to cups by the grams given. The recipe was way off. But here is my conversion. I haven't tried it out yet but hopefully it will be good.

2/3 cup milk

Little under 1 cup cocoa powder

¾ cup butter

2 TBSP flour

Sugar ½ Cup

I used these measurements however I added more sugar to my taste before I put the mixture in the freezer hopefully they turn out if not it taste soooooo good in liquid form :P

Mrs.Fang6 months ago

Hello everyone :D I made this recipe but I altered it:) for my taste. I went on and used coconut oil , rather then butter this time around. ( Butter was not bad but, coconut oil is better in many chocolate recipes) Then added the 1 tbsp of vanilla extract, doubled the sugar, added 1/4 cup of honey for the sweetness but, that's just me, I never used flour.Ever. Maybe I should use dry milk next time too but Its snowing and didn't feel like going to the store.. LOL. It actually turned out way better when I did it this way :) . I taste my food as I prep and cook anything. When fixing anything its just a habit to taste following recipes are guidelines but don't have to follow them to the T alter add take away is the key. :D

gabby_2336 months ago
How long does it greeze for
gabby_2336 months ago
How long does it have to freeze??
PramodhJ1 year ago

Hey. Your article was really informative. I just want to try it right away but only one thing is stopping me. I am little confused with in ingredient "FLOUR".

I was wondering what flour it could be Rice, Wheat, Maize .....

I'll be eagerly waiting for a reply so that i can start with my first home made chocolate... :)

SarahB9 PramodhJ6 months ago

Usually when people just say flour they mean wheat flour, so unless you are gluten free or like experimenting I would use wheat flour.

LikeAJ1 year ago

I just made this but instead of cooling it then melting it, I poured it right over peanut butter and set it in the fridge! I hope it nummy!

AriannaR LikeAJ7 months ago

is it good?

the chocolate is not being frozen after 6 hours !!!!!!!

Find a different recipe, this one is terrible.

JamaicanF10 months ago

I have a much easier recipe will post an instructable soon

Which Flour to use??

LoRenP1 year ago

Your conversion from metric to American is wrong! Or something is wrong! Two cups of cocoa powder makes it horrible and not edible. It requires a whole can of cocoa. 2 tablespoons would make it edible and plenty chocolaty.

disgusting! im tring to make a cake out of it so far no good

dls34911 year ago

can xantan gum be used in place of the flour

boobear981 year ago

it turned out great and I used it for cookies

can we melt butter and add cocoa powder?

zolam19991 year ago
It was disgusting I was really disappointed
zolam19991 year ago
I tried this and first of all the butter and cocoa did nOT make a paste. And when it was done it was disgusting. O_O
fr8rain2 years ago
Dosen't mixing butter with cocoa make cocoa butter? If you're using real butter and not fake stuff?

Cocoa Butter is a butter made from cacao oil - oils extracted from the cacao bean - it's a plant butter, basically. What other commenters are saying is that cocoa butter solidifies firmer than dairy butter (or other oils/fats), therefore chocolate made with cocoa butter is harder and slower to melt than if it were made with dairy butter.

RpAus1 year ago
Made this version last week substituting baby milk formula for flour and using dark cooking cocoa (I was looking for toddler friendly treats) Just used a centimetre square piece straight from the freezer to make the best hot chocolate I've ever tasted ! 1 cup hot milk + 1 square chocolate. Thanks for the recipe, it's my new favourite!
Just put them in the freezer! Can't wait!
sbassa2 years ago
try this recipe, it is the same but with no water
it will not be runny like so many people that have posted here
mkambas sbassa2 years ago
answer to earlier post by sbassa:
i did visit the wikihow and, suprisingly,... it does use water!
enty12 years ago
Do you need to use a double boiler?
rrjackson2 years ago
does it matter if I use evaporated milk?
ShabanaN2 years ago
I tried this recipe.It tastes good but it is not becoming hard.Thanks in advance.Please help.
i dont have a food processor/blender, and i dont want to make much of a mess, so I am doing this step by hand.

be warned, this will tire you out VERY FAST if the butter is not soft and/or in small pieces!
Melt the butter beforehand., Then blend with the cocoa powder. It is easier.

Cocoa butter get it harder.
Oh thank you for commenting this! i am making this right now and my blender broke last week when my friend put glass in it! Thank you! :)
Sache_Chris2 years ago
My batch came out a bit runny so i added a little more flour..is that okay? After i did it became a bit more thicker and not so runny, right now it is in the fridge getting ready. Thank-you for your recipe also I learned i can use the same recipe to make cake, or icing.
for_the_win2 years ago
I will let u know how it went :D
nelfiejoy2 years ago
can i add sumthing to it like vegetables,im doing a project on shcool. please reply thanks
acarr83 years ago
Wow, I wish I'd read the comments BEFORE wasting the ingredients on this.

Yeah, my mistake. *sigh*

Anyone want some runny, chocolate-flavored slop?
harkejuice3 years ago
I think I am going to try to get the chocolate hot enough to temper it... I will maybe use small batches and a candy thermometer so I can get the hang of it. Great instructable!
Aserathiae4 years ago
Your cocoa powder looks rather pale, do you know if it contains any fillers/anti-caking agents? Where I live (NZ) cocoa powder is a very dark brown, just wondering if there is a difference in quality....
Dutch-process cocoa powder is processed with alkalai so its less bitter and more pH neutral.

All-natural cocoa powder is pure cocoa solids and is darker but is straight up inedible by itself. It is quite acidic, around 4 on the pH scale.

All-natural would be a bit harsh here. As would Hershey's Special-dark.

most of this from http://en.wikipedia.org/wiki/Dutch_process_chocolate
I think it's more a trick of the light than a colour difference.
My cocoa is only slightly darker than that anyway, and I also live in NZ, maybe it's the brand, because the expensive cocoa I have is a lot darker as well.
ah well, i'm sticking with Pams.
every time i try blending it it just clumps up into a giant butter/cocoa lump!!! am i doing something wrong?!?!?!
You maybe want to chop the butter up finer before you blend it, pulse on low then give it the spurs once it doesn't jump around so much.
LisaJanet3 years ago
I am excited to try this. Was wondering if I could substitute the butter and milk for thick cream. I have a jersey cow and making the butter is always hard work. 1 liter of cream makes 500g buttermilk and 500g butter. I am going to give it a try! Will let you know.
LipMae3 years ago
Ohhh I made it as soon as I found this! Hey try adding 1tsp of vanilla b4 you freeze it! Its sooooo goood thank you!
maricolley3 years ago
Oh. My. Gosh. THANK YOU!!!!! I have been baking for over 16 yrs and cant tell you how many trips to the store for that bag of forgotten/extra chocolate chips i have made, not to mention the gas money!

*Note* i have looked into cutting out the middle man before, and tried finding a recipe to make it myself. Didnt think it was such a terrible think to ask for, but all say cocoa butter is key. CVS sells sticks of it for just .99 cents in the lotion isle! DONT MISTAKE IT FOR LOTION WITH COCOA BUTTER! EEEW! I make home made lotion from scratch since all the rest contribute to alzhiemers disease, and can say that cheap stick is legit

What i cant say is that ive tried this recipe yet, but i have high hopes, and am positive it will be great! Thank you for this recipe! Im going out to CVS shortly, and am going to experiment with dark and regular cocoa powder.

Who knows, maybe you could make your own homemade chocolates with organic/natural ingredients or something? Its a growing trend, and you could show the crappy hollow chocolate easter bunny it both tastes like wax, yet looks like a turd in foil!

foxworrior3 years ago
wouldn't it be better making it with cocoa butter instead of normal butter.
Hiya! I have a question.. one of your coments said that it was in between chocolate ice cream and chocolate. does this mean it has to be refrigerated at all times orrrr no?
Hi, really hope to get a response! :p any way, just tried making this recipe and the chocolate didnt set up, how come? what could've gone wrong? any advice would be greatly appreciated


p.s. aside from it coming out all sloppy it was incredibly smooth and tasty!
I have followed the instructions for your homemade cocoa chocolates.
It tasted devine, but the problem is when I took it from the freezer it melted.
so it was actually chocolate ice-cream. Why did it melt and not stay in chocolate form? I would like to know thx
Yes, I just made this and had two issues. When mixing the butter and cocoa, the quantity of butter given in the instructable was not sufficient to make into a paste with 2cups of cocoa. I think I doubled the water quantity (2cups) to get the desired paste format so, it was obvious to turn out like a chocolate ice cubes rather. Was hoping if next time I tried with more milk and less water it would be more like chocolate but even the picture here and reviews seem to say , it is more like ice cream.

Would Skipping the water. and using more cream/milk/butter instead help ?
gdonoghue3 years ago
what kind of flour are you talking about?
Self-Raising, or Plain?

Because I'm from london :)
my guess would be perhaps plain, as it does not seem to need to raise
Thanx so much!

It really helps :)
no worrries, i am defiantly going to make make this sometime! i've always wanted to make homemade chocolate!
Practically drooling on the keyboard
bcaudill3 years ago
If you are allergic to peanuts you would want to make your own chocolate. Good luck finding chocolate chips not made in a factory that has processed peanuts also!
katyis83 years ago
can't you melt the butter?
wazzup1054 years ago
Why would you wanna make chocolate yourself ?

and how "pure" (percentage wise) would this chocolate rate ?
"Why would you wanna make chocolate yourself ?"
Why are you looking at Instructables, if you cannot fathom out why people would want to make chocolate themselves, or for that matter, make anything?
i agree!!!
maybe because you would want to put your own touch to it, like marshmallows or nuts or something or maybe you just like to bake. :)
Also, instead of having a fixed taste, you can change it up... add less or more cocoa for taste, unlike store bought. Also, it is cheaper. Chocolate from a store is priced higher than it costs to make it. So if you make it, you get it cheaper.
LordShigi (author)  wazzup1054 years ago
For fun, you can buy chocolate, of course, but it is not fun.

I can't tell you the percentage becouse I dont know how "pure" was the cocoa powder, I did not find the information on the package.
It should be pure cocoa powder unless they've listed other ingredients.

Looks like your chocolate is at least 30%
It would have a very low percentage, because those percentages are based off of how much actual chocolate in the bars. Since actual chocolate is made with cocoa butter and not butter, the butter used would make the percentage go down. However, that's not really the point of this instructable.
bdoubell4 years ago
I have read everything I can lay my hands on about making chocolate. You can leave out the flour by using milk-powder instead of fresh. That way you do not need a thickening agent. Instead of butter you can use palm-fat like holsum. It is closer to the cocoa butter they usually use. use one measure cocoa, 1 measure milk powder and 1 measure palm-fat with a half measure icing sugar. Heat the fat in a microwave but do not let it get runny. Though your recipe is definitely going onto my list of possible methods.
bowow08074 years ago
would this work for cocoa beans? where i live you can get a kilogram of dried fermented cocoa beans for about less than 4$! reply soon because i can also get 500g of gourmet organic vanilla beans for less then 65$! and delivery is less than 10 days! so i will be wanting to experiment with chocolates and with vanilla
LordShigi (author)  bowow08074 years ago
Well, not really, but im sure you can find an instructable for cocoa beans.
Roxy 1434 years ago
I Just Love Chocolates
splazem4 years ago
Would this be more similar to milk chocolate or dark chocolate? Great job either way!
MyLilEmo4 years ago
how much chocolate would this make?
Knexman154 years ago
looks sooooo tempting
venecha4 years ago
This is a great instructable! I've often stared at that container of cocoa powder and thought there should be a way to re-chocolate-ify it. *grin* I love dark chocolate. (And milk chocolate...and well, pretty much any variety). Thanks for sharing! I can't wait to try it.
jamesorlov4 years ago
Thank you very much for recipe! Mine chocolate has a truffeles taste )

LordShigi (author)  jamesorlov4 years ago
They look awsome! Great job!
Cool instructable!

So how does the taste, texture, and melting behavior compare to solid chocolate? i would think the flour, butter, and water would make a chocolate that behaved differently.

Do you chop yours and make chocolate chip cookies, or eat it plain?
LordShigi (author)  supersoftdrink4 years ago
Well, it does not have the same texture and it melts a bit quicker. You cant really get that right with these ingredients. It's kinda in the middle of chocolate ice cream and chocolate. I haven't tried making cookies, maybe i will try some day.
saransaleen4 years ago
mmmmmm......good recipe.. i'm gonna add sweet whipped ceam and peanut butter all over it!!!!!!
Great 'ible easy to follow but i suggest cutting back on the cocoa its extremely dark thx for sharing
fozzy134 years ago
Cool!! I've been thinking about how I would do this for a while. You totally beat me to it, but good job nonetheless. Thanks for sharing : )
scoochmaroo4 years ago
Ha! You've reverse-engineered chocolate! First they take out the cocoa butter to make cocoa powder, then you put it back in. Well done!