Semisweet Chocolate Recipe - Kosher Homemade

A smooth, rich, dairy-free semisweet chocolate perfect for baking, dipping, molding, or enjoying straight from the fridge. This recipe follows kosher guidelines and can be prepared pareve.

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📋 Recipe Overview

Servings: 12 (about 1 oz each)
Yield: Approximately 12 oz (340 g) chocolate
Prep Time: 10 minutes
Cook Time: 10 minutes
Setting Time: 30–60 minutes
Difficulty: Easy
Cooking Vessel: Double boiler (or heatproof bowl over saucepan), silicone mold or parchment-lined tray

🛒 Ingredients (Kosher & Pareve)

1 cup (100 g) unsweetened cocoa powder (certified kosher)
½ cup (120 ml) refined coconut oil (or cacao butter), melted
½ cup (100 g) granulated sugar or powdered sugar
1 teaspoon pure vanilla extract (certified kosher)
Pinch of kosher salt

👩‍🍳 Instructions

1️⃣ Melt the Fat

Set up a double boiler: place a heatproof bowl over a saucepan with simmering water (do not let the bowl touch the water).
Add coconut oil or cacao butter and melt gently, stirring occasionally.

2️⃣ Incorporate Dry Ingredients

Sift cocoa powder to prevent lumps.
Gradually whisk cocoa powder into the melted oil until smooth.

3️⃣ Sweeten

Stir in sugar, vanilla extract, and salt.
Continue whisking until the sugar is well incorporated and the mixture looks glossy.

For smoother texture, blend with an immersion blender for 1–2 minutes.

4️⃣ Mold & Set

Pour mixture into silicone molds or spread evenly onto parchment paper.
Refrigerate 30–60 minutes until fully set.
Break into pieces or unmold.

🧮 Nutritional Information (Per 1 oz / 28 g Approximate)

Calories: 150
Fat: 13 g
Saturated Fat: 11 g
Carbohydrates: 10 g
Sugar: 8 g
Fiber: 2 g
Protein: 1 g
Cholesterol: 0 mg
Sodium: 5 mg

Values are estimates and may vary by ingredient brand.

🌿 Dietary Adaptations

Vegan: Already vegan if using coconut oil or cacao butter.
Sugar-Free: Substitute with powdered erythritol or monk fruit sweetener.
Low-Carb/Keto: Use powdered allulose or monk fruit blend.
Allergen-Friendly: Ensure cocoa powder and vanilla are certified allergen-free.
Dairy Option (if not serving with meat): Replace coconut oil with unsalted butter for a dairy chocolate.

🛠 Tips & Troubleshooting

✔ Grainy Texture? Use powdered sugar instead of granulated.
✔ Chocolate Too Soft? Increase cocoa powder slightly or use cacao butter instead of coconut oil.
✔ Bloom (White Streaks)? Caused by temperature changes—store at consistent cool temperature.
✔ Too Bitter? Add 1–2 extra tablespoons sweetener.
✔ Want Glossy Finish? Temper using cacao butter and cool gradually at room temperature before refrigerating.

🍰 Serving Suggestions

Chop and fold into cookie dough
Melt and drizzle over fruit
Use for chocolate bark with nuts
Dip strawberries or dried fruit
Grate over pareve whipped topping

📝 Notes

Ensure all ingredients bear reliable kosher certification.
If preparing in a kosher kitchen, confirm utensils are pareve unless intentionally making dairy chocolate.
For baking applications (like brownies or cakes), chop into chips before folding into batter.

This homemade semisweet chocolate delivers deep cocoa flavor with balanced sweetness and complete control over ingredients—ideal for kosher, pareve baking or gifting.

Yeliy