How to make homemade milk chocolate

Written by anastasia leon
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How to make homemade milk chocolate
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Homemade milk chocolate demands a significant investment of time, but the process itself is relatively simple. It requires just a few basic ingredients and tools. The basic recipe for milk chocolate responds well to adjustments based on personal preferences of sweetness. This might require a certain level of trial and error, but when it comes to tasting milk chocolate, that is not a bad thing.

Skill level:
Moderately Easy

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Things you need

  • Cocoa beans
  • Powdered milk
  • Lecithin
  • Cocoa butter
  • Icing sugar
  • Juicer or heavy-duty food processor
  • Stand mixer

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  1. 1

    Preheat the oven to between 121 and 149 degrees Celsius depending on your elevation. Spread the cocoa beans over a baking tray in a single layer and roast them for 15 minutes. A distinct cracking sound will be heard when the beans are finished roasting. Fully roasted beans should also emit a rich chocolate odour without any smoky or burnt odour.

  2. 2

    Remove the husk from each bean to reveal the nib.

  3. 3

    Place the shelled beans into a juicer or heavy duty food processor. Grind them for approximately 30 minutes, or until the beans have been reduced to a liqueur.

  4. 4

    Combine 170gr. of the cocoa bean liqueur with 17g of melted cocoa butter, 85.1gr. of powdered milk, 113gr. of icing sugar and a 1/4 tsp of lecithin. Blend the mix until it is smooth and fully combined.

  5. 5

    Pour the chocolate mixture into a stand mixer. Blend the mixture on low for approximately eight hours, but it rest for 15 minutes every half-hour. This "conching" process is essential to produce a perfectly smooth product.

  6. 6

    Cool the chocolate to approximately 29.4 degrees Celsius and pour it into a mould. Allow it to cool thoroughly before removing and eating.

Tips and warnings

  • A juicer is the best way to grind the beans to the proper, exceptionally fine consistency. A food processor will work well in a pinch.

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