Instructions:

Begin by melting your chosen fat source (coconut oil, butter, or cacao butter) in a heatproof bowl over a pot of simmering water or in the microwave. Stir occasionally until fully melted and smooth.

In a separate bowl, sift together the cocoa powder, milk powder, and sugar. This helps to guarantee that there are no lumps and that the ingredients are well combined.

Once the fat is melted, gradually add the sifted dry ingredients to the bowl, stirring continuously until the mixture is smooth and fully combined. If using vanilla extract, add it at this stage for extra flavor.

If you wish to add any nuts or dried fruits, fold them into the mixture gently to avoid breaking them up too much.

Pour the chocolate mixture into your molds, ensuring an even distribution. Tap the molds lightly on the counter to remove any air bubbles.

Allow the chocolate to set at room temperature for about 30 minutes, or place it in the freezer for quicker setting. Once firm, carefully remove the chocolates from the molds.

Store your homemade chocolate in an airtight container in the refrigerator to maintain freshness and prevent melting. Chocolate made with coconut oil stabilizes better after resting in the fridge overnight.