How to Make a Chocolate Candy Bar Using Cocoa

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By Elizabeth Lang
eHow Contributing Writer

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Since the early 1900s commercial candy companies have been making wrapped chocolate candy bars. Chocolate bars are usually made from chocolate that has not been separated from the fatty solids. However, cocoa powder has already had much of the fat (or cocoa butter) removed. To make a chocolate bar using cocoa powder, fat needs to be added to the mixture.

In this recipe, shortening is used for fat; butter can also be used. Note that these chocolate bars are best used as a substitute for baking with chocolate; if eaten plain, they will taste much grainier than traditional chocolate.

Difficulty: Moderate

Instructions

Things You'll Need:

6 level tbsp. cocoa (Dutch-process cocoa with high fat content is preferred)
9 tbsp. white sugar
4 tbsp. and 4 tsp. shortening, at room temperature
Microwave-safe mixing bowl
Microwave
Candy bar mold

Step 1

Purchase a candy bar mold from a crafts store such as Hobby Lobby or Michaels. The candy bar mold used for this recipe is a small mold, about 2.5 inches long and 1 inch wide for each candy bar. Other sizes may be used, but the quantities in the recipe should be adjusted.
Step 2

Chill the candy mold in the refrigerator for 2 to 3 hours.
Step 3

Mix cocoa powder, sugar, and shortening together in a microwave-safe mixing bowl.
Step 4

Microwave for 1 to 2 minutes on high heat. Mix every 30 seconds. Once shortening is soft and melted, stir for about 10 seconds to dissolve the sugar. If desired, heat the mixture in the microwave for an additional 20 to 30 seconds to further dissolve the sugar crystals.
Step 5

Pour the chocolate mixture into the candy mold until the mold section is full, but not overflowing.
Step 6

Refrigerate 6 to 8 hours until chilled and firm.

Tips & Warnings

Use powdered sugar for a smoother consistency.
This chocolate candy bar will not be as smooth as a traditional candy bar, because of the sugar crystals. If you want smooth chocolate candy bars, purchase chocolate baking squares.

Resources

Baking 911: Chocolate Subsitutes

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Comments

calvyn said

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on 10/21/2009 adjusting the mixture and adding milk powder and heating it gently till it bubbles will give u a non grainy candy bar. u must use pure butter.