Chocolate Making
Recipe PreviewCocoa Butter Chocolate — a professional foundation
A starting formulation preview for chocolate makers: cocoa mass, cocoa butter, sugar.
This is a technical foundation — a starting point for exploring couverture ratios, not a finalised consumer recipe. Cocoa butter is pure cocoa fat and contains no dairy. Real chocolate work requires proper equipment, tempering technique and iteration.
Recipe preview — quantities and timing pending kitchen testing.
Method
- 01
Refining
Melt the cocoa mass and cocoa butter over a warm water bath and stir until smooth.
- 02
Add the icing sugar gradually. Refine on a stone mill or melanger to the desired texture.
- 03
Tempering
Temper according to your preferred method before moulding.
Notes
- — Treat this as a formulation preview — final ratios and tempering guidance will follow product testing.
Storage
Store finished chocolate in cool, dry conditions, away from strong aromas.
Related
Cocoa Mass Drinking Chocolate
A thick drinking chocolate built on pure cocoa mass and milk.
Open recipe →What is cocoa butter?
Cocoa butter is the naturally occurring fat of the cocoa bean. It contains no dairy.
Read the Journal →What is cocoa mass?
Cocoa mass is 100% ground cocoa, containing cocoa solids and naturally occurring cocoa butter. It contains no alcohol.
Read the Journal →