Milk Chocolate Bars (Printable Version)

Delight in smooth milk chocolate bars with creamy texture and a hint of vanilla and sea salt.

# What You'll Need:

01 - 7.05 oz high-quality cocoa butter

02 - 4.23 oz powdered sugar

03 - 1.41 oz unsweetened cocoa powder

04 - 3.53 oz whole milk powder

05 - 1/4 teaspoon fine sea salt

06 - 1 teaspoon vanilla extract

01 - Finely chop cocoa butter and melt gently in a heatproof bowl placed over simmering water, stirring until fully liquid.

02 - Sift powdered sugar, cocoa powder, and milk powder together to remove any lumps.

03 - Gradually whisk sifted dry ingredients into melted cocoa butter until smooth and fully incorporated.

04 - Stir in fine sea salt and vanilla extract evenly.

05 - Pour mixture into silicone chocolate bar molds or a lined baking dish, tapping gently to eliminate air bubbles.

06 - Refrigerate for 30 to 45 minutes or until completely firm.

07 - Remove set chocolate from molds, break or cut into desired pieces, and store in an airtight container in a cool place or refrigerator.

01 -

You control the sweetness and creaminess—store-bought chocolate suddenly feels waxy by comparison.
Making it yourself costs less and tastes infinitely better than most mass-produced brands.
Your kitchen smells like a chocolate dream for hours afterward, and that's worth the effort alone.

02 -

Temperature control is everything—if your cocoa butter gets too hot, the chocolate won't set smoothly and will have a grainy texture that disappoints.
Sifting isn't just a suggestion; skip it and your chocolate will feel chalky on your tongue, which ruins the whole experience.

03 -

Use a kitchen thermometer if you're serious—cocoa butter is happiest around 45-50°C; too hot and it separates, too cool and it's hard to work with.
Silicone molds are your best friend because chocolate just slides right out, but a parchment-lined pan works perfectly fine if that's what you have.