Cocoa Powder Chocolate Recipe - Kosher - Homemade Chocolate Bars

A smooth, rich, dairy or parve chocolate made entirely from cocoa powder—no specialty chocolate-making equipment required.

Overview

Servings: 8
Yield: About 2 standard 3 oz chocolate bars (6 oz total)
Prep Time: 10 minutes
Cook Time: 5 minutes
Chill Time: 30–45 minutes
Difficulty: Easy
Cooking Vessel: Small saucepan + heatproof mixing bowl (or double boiler), silicone spatula, chocolate molds or parchment-lined loaf pan

Ingredients (Kosher)

Basic Parve Version:

1 cup high-quality unsweetened cocoa powder (certified kosher)
½ cup refined coconut oil (melted)
⅓–½ cup powdered sugar (adjust to taste)
1 teaspoon pure vanilla extract (certified kosher)
Pinch kosher salt

Optional Add-ins:

¼ teaspoon espresso powder (intensifies chocolate flavor)
Chopped nuts (almonds, hazelnuts, pistachios)
Unsweetened shredded coconut
Freeze-dried berries
Sea salt flakes

For Dairy Version (Chalav Yisrael if required):

Replace 2 tablespoons cocoa powder with 2 tablespoons whole milk powder

Instructions

1. Melt the Fat

Gently melt the coconut oil in a small saucepan over very low heat or using a double boiler. Do not allow it to simmer.

2. Sift the Dry Ingredients

Sift cocoa powder and powdered sugar into a heatproof bowl to remove lumps. This ensures a smooth finished texture.

3. Combine

Slowly whisk the melted coconut oil into the cocoa mixture until fully incorporated and glossy.

4. Flavor

Stir in vanilla extract and salt. Taste and adjust sweetness if necessary.

5. Pour & Mold

Pour mixture into chocolate molds or a parchment-lined pan. Tap gently on the counter to remove air bubbles.

6. Chill

Refrigerate 30–45 minutes until fully set. Once hardened, unmold and store in an airtight container.

Nutritional Information (Per Serving – Approximate)

Calories: 180
Fat: 16g
Saturated Fat: 13g
Carbohydrates: 10g
Sugar: 7g
Fiber: 3g
Protein: 2g

Values vary depending on sweetness level and add-ins.

Dietary Adaptations

Vegan/Parve: Use coconut oil and ensure sugar is bone-char free.
Sugar-Free: Substitute powdered erythritol or monk fruit sweetener.
Keto: Use powdered allulose or monk fruit; increase fat slightly for smoother texture.
Paleo: Use maple sugar or coconut sugar (blend finely first).
Allergy-Friendly: Omit nuts and check certifications carefully.

Tips & Troubleshooting

Grainy Texture

Cause: Unsifted cocoa or sugar.
Fix: Sift thoroughly and whisk vigorously.

Chocolate Melts Too Quickly

Coconut oil melts at ~76°F. Store in refrigerator or freezer for firmer texture.

Too Bitter

Increase powdered sugar gradually.
Add a pinch more salt to balance flavor.

Too Soft

Increase cocoa powder by 1–2 tablespoons.

Want a Snappier Texture?

Traditional chocolate uses cocoa butter instead of coconut oil. For a firmer finish, substitute equal weight melted cocoa butter (ensure kosher certification).

Serving Suggestions

Break into shards and serve with fresh berries.
Chop and fold into kosher pareve ice cream.
Use as a topping for brownies or flourless chocolate cake.
Melt gently and drizzle over fruit or matzah for Passover.

Notes

Always verify kosher certification on cocoa powder, vanilla extract, and sugar.
For dairy meals, clearly label if milk powder is included.
Store refrigerated up to 2 weeks or freeze up to 3 months.
Best enjoyed slightly chilled for clean snaps and smooth mouthfeel.

Yeliy