Homemade chocolate

Homemade chocolate, an easy to make chocolate recipe for kids made with cocoa powder, milk powder and butter

homemade chocolate
Homemade chocolate

Homemade chocolate recipe that is unbelievably easy to make with just 4 ingredients. Have you tried making chocolate at home? Yes, I’m talking about homemade chocolate made from scratch in the comfort of your own home! Making chocolate at home is not a tedious process as many assume. There are many methods to make this chocolate recipe but the one which works great for me is the sugar syrup method. The secret to making that perfect homemade chocolate that will give any store bought chocolate a run for its money is in preparing the sugar syrup to one string consistency. It is very very crucial to the making of a successful batch of homemade chocolate. You must achieve one thread consistency of sugar syrup which can be tested by touching the syrup between your forefinger and thumb. A thin string should be formed and should not break. If the string breaks, allow the sugar syrup to simmer for some more time.

Milk powder and cocoa powder are the important ingredients that go into the making of homemade chocolate recipe. I must mention that using good quality butter and cocoa powder is imperative. A chef once told me that margarine works best but I have not used it for health reasons. You can add different flavors like chocolate essence, vanilla essence, cinnamon or espresso. I have not added any nuts or any other flavors. Nuts like crushed pistachios, pecans or almonds make for a good choice. Alternately, you can roll the finished homemade chocolate in desiccated coconut or colored sprinkles.

home made chocolates
Homemade chocolate recipe

Homemade chocolate pictures that you see in this post are the ones I gift wrapped for my son’s friend for his birthday. During festivals like Diwali and Christmas, homemade chocolates make for excellent edible gifts. Wrap the chocolates in pretty colored papers and gift them to family, friends or your Valentine. You will surely be getting positive reviews and requests for more homemade chocolate. It’s great that you can make them ahead of time since they keep well at room temperature. It makes for a perfect sweet treat to indulge in any time of the day!

Next time you crave chocolate, stop rushing to your nearby store to pick up your favorite bar and instead make your own homemade chocolate.

How to make homemade chocolate that is delicious

  Prepare time:
 Serves: 8

 Main Ingredients:

  •  milk powder
  •   cocoa powder


  •   Cocoa powder - 5 tbsps
  •   Milk powder - 1 1/4 cups
  •   Butter - 1/4 cup
  •   Sugar - 2/3 cup
  •   Water - 1/2 cup

Method for making

Sieve milk powder and cocoa powder and keep aside.
Heat water and sugar in a vessel and bring to a boil. Reduce flame and continue cooking till the syrup reaches one string consistency. Add the butter and mix well till it melts and blends with the syrup. Turn off heat.
Add the cocoa-milk powder mixture gradually (a few tbsps at a time) and mix well till glossy. Grease square pan or plate. Pour the mixture into the pan and smooth the top with a spatula allow to set for 10 to 15 mts at room temperature.
Place in fridge for 10-15 mts. Remove from fridge and use a cookie cutter to cut into desired shape.


  •   Wrap them in colored papers and gift to family and friends.
  •   You can add crushed nuts of your choice.
  •   You can add 1/2 tsp of vanilla essence at the time of adding butter. Alternately, 2 tsps of strong coffee mixture can be added.
  •   If using cinnamon, add 1/4 tsp to the cocoa-milk mixture and sieve.
  •   To check for one string consistency of sugar syrup - allow the sugar to dissolve in water. Continue to cook the syrup on low flame. It will begin to thicken. When you touch the syrup between your forefinger and thumb, a thin string will form and it should not break. If it breaks, the syrup should simmer for a little while longer.


Homemade chocolate recipe, an easy, tasty chocolate recipe that's kids love. Learn how to make chocolate at home with cocoa powder, butter & milk powder.

100 thoughts on “Homemade chocolate

  1. Gr8 thanks Sailu ji.. can u powder the nuts and add it to the mixture instead of crushed ones which leaves the trace of being used? My daughter doesn’t like nuts but wanted to make her eat some way or the other, and chocolate is always her favorite

    1. Yes, you can. Use same quantity of carob as cocoa powder. I have not tried the recipe with carob. You will have to try and let me know. ๐Ÿ™‚

  2. Nice clicks and tasty recipe…but won’t it melt down or don’t it become sticky once after it is out of friz?? Will it be dry staying outside??

    1. It will be sticky but will not melt when out of the refrigerator. It can be kept at room temperature for 3 to 4 days and for at least few weeks in the refrigerator.

  3. Nice recipe. It looks a bit like Bengali Chocolate Sandesh..and as it is preservable for weeks, is a great solution for unexpected guests…

  4. i have tried this once n the chocolate gets so hard …….. is it bcs of some error in wat i do or the proportion of sugar or water????? or the state of suger ( caramel or just melted) ??

    1. I believe you have made the sugar mixture to hot, and so the cooled chocolate goes to the hard ball or hard crack stage. Try pulling the sugar of the boil sooner.

  5. help!!! im trying to make the suagr syrup right now but it’s been 10 minutes and it’s still runny and not a one string consistency, what do i do!?

  6. the chocolate i made is still soft and felxible, it’s not sticky though but it’s not hard. what did i do wrong??

    1. its because you used condensed milk. Condensed milk is used to make fudge. Instead of condensed milk, use only milk powder. That way it will be hard milk chocolate.

  7. Wow.. I tried this n tiz d best homemade choco around. Ur recipe is a real gem. V were havin financial trouble n d kids had choco cravings. Dats wen ur recipe came handy. Now d truth is v save money on chocos…whether for gifting or for personal use. I tried d nuts.. Almond n peanuts.. They taste real good. My seconf son nates nuts. But dis choco he loves. I make it ngive daily two pieces . N keep it stored for three weeks. It doesnt ext for more time dan dat. Den a new batch is prepared. Thanx to u n oder blogging sites, peopl like me who found it hard to cook hav started loving cooking. Thanx once again. I would certainly recommend dis choco to al.

  8. should i grease the mold and then pour in the chocolate. mine became pretty sticky and when i try to remove it it gets all sticky..

  9. nice one Sailu. I have question instead of milk powder can i use condensed milk, if so do i need to make any changes in this receipe?

  10. When I make my home made chocolates I set it in the freezer and when I take it out and remove them from the mould there is condensation. How do i prevent this as I plan to pack it in boxes.

  11. hi, regarding this, can I still use this type of chocolate when im going to incorporate a tropical fruit filling inside? Please I badly need a reply.

  12. hi, regarding this, can I still use this type of chocolate when im going to incorporate a tropical fruit filling inside? Please I badly need a reply. Please please

  13. HI GUYS. URGENT! regarding this, can I still use this type of chocolate when im going to incorporate a tropical fruit filling inside? Please I badly need a reply. Please

  14. Do you have recipe thats same like Cadbury Five Star?
    I really wanna try that!!! N how to make caramel sauce which it contains??

  15. Hi I tried making the choclate but even after one string consistency the choclate kept in freezer for almost 1 hr nw it doesn’t seem to gt unmoulded .wat to do help plz

  16. Wat to do to unmould the moulds..as I prepeared this receipe n nw the choclates are stuck in mould n still soft.hw to unmould plz advice..tia

  17. I’ve made it …… but my chocolate doesn’t freeze …. It remains like unfreeze after many hours…. How can I set this … Please tell me

  18. What is the measurement for one cup in terms of tablespoons.like in what ratio do we mix cocoa powder and powdered milk

  19. i have prepared chocolate following the same recipe but my chocolate is not hardening even after 15-18 hours. what to do?

  20. You said honey can be used instead of sugar syrup. Can you tell me the exact measurement? and the change in method, if any?

  21. Can I use Shea Butter in place of normal butter?
    I assume it will give more smoothness and good texture.. please advice.

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