Traditional Homemade Chocolate with Cocoa Powder (Ciocolată de Casă)
Servings: 16 squares
Calories: 223kcal
An authentic 5-ingredient Transylvanian recipe for traditional homemade chocolate (Ciocolată de casă). Made with full-fat milk powder, unsweetened cocoa powder, butter, and a rich cooked sugar syrup, this no-bake confection is rich, fudgy, and sliceable with zero graininess!
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Equipment
- 1 8x8-inch Square Baking Pan or standard loaf tin
- 1 parchment paper or kitchen foil
- 1 Fine-mesh sieve
- 1 Saucepan medium
- 1 mixing bowl
- 1 Heatproof Spatula or sturdy wooden spoon
Ingredients
For the Chocolate Base:
- 250 g full-fat milk powder whole milk powder, ~26% fat
- 50 g cocoa powder unsweetened, sifted, approx. ½ cup
- 200 g demerara sugar brown sugar, approx. 1 cup
- 100 ml water approx. 7 tbsp
- 100 g butter unsalted, cubed, approx. 7 tbsp
- 1 tbs vanilla extract or 1 packet vanilla sugar
- 1 teaspoon rum essence
- ¼ teaspoon sea salt fine
Optional Mix-ins:
- 100 g walnuts toasted and coarsely chopped
Instructions
- Prep the Pan & Dry Ingredients: Line an 8x8-inch pan (or loaf tin) with parchment paper, leaving overhang handles on the sides. Into a large bowl, sift together the 250 g milk powder and 50 g cocoa powder through a fine-mesh sieve to eliminate all lumps. Set aside.
- Boil the Sugar Syrup: In a medium saucepan, combine the 200 g granulated sugar and 100 ml water over medium-high heat. Stir until the sugar dissolves. Once it reaches a rolling boil, stop stirring and let it boil undisturbed for 3 to 4 minutes until it thickens into a clear syrup.
- Melt in Butter & Vanilla: Remove the saucepan from the heat immediately. Stir in the 100 g cubed butter, 1 teaspoon vanilla extract, and pinch of salt. Stir continuously until the butter is completely melted into a smooth, glossy liquid.
- Combine & Fold: Immediately pour the hot butter syrup over the sifted milk powder and cocoa powder mixture. Fold vigorously with a sturdy spatula until all dry powder is incorporated and no white streaks remain. Fold in the 100 g chopped walnuts (if using).
- Press & Chill: Quickly scrape the chocolate dough into your prepared pan. Smooth and press the top evenly using a spatula or the back of a greased spoon. Allow to cool at room temperature for 15 minutes, then refrigerate for at least 2 hours until fully set and firm.
- Slice & Serve: Lift the firm chocolate block out using the parchment paper handles. Dip a sharp chef's knife into hot water, wipe dry, and slice into 16 uniform squares (re-warming and wiping the knife between cuts for clean edges).
Video
Notes
- Milk Powder Selection: You must use full-fat whole milk powder (~26% fat). Skimmed milk powder, instant milk powder, or infant formula will result in a rubbery, dry, or chalky texture. Never use liquid milk, as water causes melted butter and cocoa to seize.
- Syrup Timing is Crucial: Boil the syrup for strictly 3–4 minutes. Under-boiling causes the chocolate to remain soft/greasy, while over-boiling makes it hard and crumbly.
- Serving Tip: For the best melt-in-your-mouth texture, remove the chocolate squares from the refrigerator 10 to 15 minutes before serving so the butter softens slightly.
- Storage: Store sliced squares in an airtight container in the refrigerator for up to 2–3 weeks, or freeze (wrapped tightly in foil) for up to 3 months.
Nutrition
Calories: 223kcal | Carbohydrates: 21g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 136mg | Potassium: 289mg | Fiber: 2g | Sugar: 19g | Vitamin A: 303IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 1mg
