Unsweetened Chocolate Recipe - Kosher - Baker’s Chocolate Base

A foundational, 100% cocoa chocolate preparation suitable for kosher baking and confectionery applications. This formula yields firm, moldable unsweetened chocolate blocks ideal for brownies, cakes, mousses, and glazes.

Yield

8 ounces (225 g) unsweetened chocolate (approximately 2 standard baking bars)

Servings

Equivalent to 8 one-ounce baking portions

Prep Time

10 minutes

Cook Time

10–15 minutes

Total Time

20–25 minutes (plus cooling time)

Difficulty

Easy–Moderate (requires attention to temperature control)

Cooking Vessel & Equipment

Double boiler (or heatproof bowl over saucepan)
Silicone spatula
Instant-read thermometer (recommended)
Chocolate mold or parchment-lined loaf pan

Ingredients

1 cup (100 g) cocoa powder (100% pure, kosher-certified)
½ cup (120 ml) refined coconut oil or kosher-certified cocoa butter, melted
¼ teaspoon kosher salt (optional, enhances flavor)

Kosher Note:
Ensure all ingredients bear reliable kosher certification. If serving with dairy meals, use pareve-certified cocoa butter or coconut oil.

Instructions

1. Prepare the Double Boiler

Fill a saucepan with 1–2 inches of water and bring to a gentle simmer. Place a heatproof bowl over the saucepan, ensuring it does not touch the water.

2. Melt the Fat

Add the cocoa butter or coconut oil to the bowl. Heat gently until fully melted (ideal temperature: 110–120°F / 43–49°C).

3. Incorporate Cocoa Powder

Sift cocoa powder to prevent lumps. Gradually whisk into the melted fat until smooth and glossy.

4. Add Salt (Optional)

Stir in kosher salt if using.

5. Refine Texture

Maintain gentle heat while stirring for 2–3 minutes to ensure full emulsification. Do not allow mixture to exceed 120°F (49°C) to preserve flavor integrity.

6. Mold and Set

Pour mixture into molds or lined pan. Tap gently to release air bubbles.

7. Cool

Allow to set at room temperature for 1–2 hours or refrigerate for 30–45 minutes until fully hardened.

8. Store

Remove from molds and store in an airtight container in a cool, dry place for up to 3 months.

Nutritional Information (Per 1 oz / 28 g Approximation)

Calories: 160
Fat: 15 g
Saturated Fat: 9 g
Carbohydrates: 6 g
Fiber: 4 g
Sugars: 0 g
Protein: 2 g
Sodium: 0–40 mg

Values vary depending on fat source used.

Dietary Adaptations

Vegan / Pareve: Use coconut oil or pareve-certified cocoa butter.
Dairy Version: Use dairy-certified cocoa butter if desired.
Sugar-Free: Naturally sugar-free as written.
Keto-Friendly: Suitable due to low net carbohydrates.
Allergy-Friendly: Ensure cocoa powder is processed in a nut-free facility if required.

Tips & Troubleshooting

Grainy Texture: Cocoa was not fully incorporated. Maintain gentle heat and whisk thoroughly.
Soft Chocolate at Room Temperature: Coconut oil yields a softer finish; use cocoa butter for firmer results.
White Streaks (Bloom): Caused by temperature fluctuations. Store between 60–70°F (15–21°C).
Seizing: Avoid water contact at all stages. Even small droplets can cause clumping.

Serving Suggestions

Chop and fold into brownie batter
Melt into hot almond milk for rich hot cocoa
Grate over pareve whipped topping desserts
Incorporate into chocolate ganache (add sweetener separately)
Blend into smoothies for intense cocoa flavor

Notes

Unsweetened chocolate is also referred to as baker’s chocolate or 100% chocolate liquor (solidified cocoa mass).
This preparation contains no sugar and is extremely bitter; recipes typically require added sweetener.
For professional confectionery applications, tempering may be performed if using cocoa butter to achieve snap and sheen.

Yeliy