Milk Chocolate Bar Recipe - Kosher

A smooth, creamy, melt-in-your-mouth chocolate bar made with certified kosher ingredients. Perfect for gifting, snacking, or incorporating into desserts.

Recipe Overview

Servings: 12 servings
Yield: 3 standard chocolate bars (approx. 12 oz total)
Prep Time: 15 minutes
Cook Time: 10 minutes
Cooling/Setting Time: 1–2 hours
Difficulty: Easy to Moderate
Cooking Vessel: Double boiler (or heatproof bowl over saucepan), silicone spatula, chocolate bar molds or parchment-lined pan

Ingredients

All ingredients should be certified kosher dairy (OU-D, OK-D, etc.).

8 oz high-quality kosher cocoa butter, finely chopped
4 oz powdered sugar, sifted
4 oz whole milk powder (kosher dairy)
3 oz unsweetened cocoa powder (kosher certified)
1 teaspoon pure vanilla extract (kosher certified)
Pinch of fine sea salt

Optional additions:

½ teaspoon sunflower lecithin (improves texture)
¼ cup chopped nuts (check for kosher certification)
¼ cup crispy rice cereal (kosher certified)

Instructions

1. Prepare Equipment

Line chocolate molds on a flat tray or prepare a parchment-lined 8x8-inch pan. Ensure all tools are completely dry (water causes chocolate to seize).

2. Melt the Cocoa Butter

Using a double boiler over low heat, gently melt the cocoa butter. Do not allow water to touch the chocolate mixture. Stir occasionally until fully liquefied.

3. Incorporate Dry Ingredients

Remove from heat. Whisk in sifted powdered sugar and cocoa powder gradually to prevent lumps.

Add milk powder and continue stirring until smooth.

4. Flavor & Refine

Add vanilla extract and salt. If using lecithin, incorporate now.

For a smoother texture, blend briefly with an immersion blender (optional but recommended for creaminess).

5. Temper (Optional but Recommended)

For a glossy snap:

Cool chocolate to 82–84°F
Reheat gently to 88–90°F

Use a thermometer for accuracy. Proper tempering ensures shine and snap.

6. Mold & Set

Pour into molds and gently tap to release air bubbles.

Allow to set at room temperature or refrigerate for 1–2 hours until fully firm.

7. Unmold

Carefully remove from molds once completely hardened.

Nutritional Information (Per Serving – Approximate)

Calories: 210
Total Fat: 14g
Saturated Fat: 9g
Cholesterol: 5mg
Sodium: 20mg
Carbohydrates: 20g
Sugars: 18g
Protein: 2g

Values vary based on brand and additions.

Dietary Adaptations

Gluten-Free: Naturally gluten-free if all ingredients are certified GF.
Refined Sugar-Free: Substitute powdered sugar with powdered coconut sugar (texture may vary).
Reduced Sugar: Replace 25–30% sugar with powdered erythritol (may slightly alter texture).
Nut-Free: Omit nut additions and verify facility processing information.

Note: This is a dairy (milchig) recipe and should not be served with meat according to kosher dietary laws.

Tips & Troubleshooting

Chocolate Seized? A drop of water likely entered. Add 1 teaspoon melted cocoa butter and stir vigorously to recover texture.
Grainy Texture? Powdered ingredients were not fully sifted or blended.
Dull Finish? Chocolate was not properly tempered.
Too Soft? Cocoa butter ratio may be too low or room temperature too warm.

Storage: Store in a cool, dry place at 60–70°F. Avoid refrigeration long-term to prevent bloom.

Serving Suggestions

Break into pieces and serve with fresh berries.
Chop into chunks for cookies or brownies.
Pair with coffee or espresso.
Wrap in parchment and gift with a kosher certification label for holidays.

Notes

Always verify kosher certification symbols, especially for milk powder and cocoa butter.
For ultra-smooth commercial-style bars, conching (extended mixing) improves texture, though not required for home preparation.
Avoid strong odors in the kitchen—chocolate absorbs scents easily.

Enjoy crafting your own creamy, kosher milk chocolate bars with a professional finish and pure, balanced flavor.

Yeliy