IKEA's choklad ljus is a standard milk chocolate containing problematic soy lecithin (E322) as an emulsifier. This DIY version eliminates the soy-derived emulsifier by replacing it with organic sunflower lecithin, while using only certified organic ingredients. The result is a cleaner milk chocolate without industrial additives.
Based on: choklad ljus
· Makes approximately 25 servings (2.5 kg total)
· Serving: 100g (matching original product)
Why This Recipe is Seed Oil Free
Commercial choklad ljus from Ikea often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original choklad ljus may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic coconut sugar
1500g (about 7.5 cups) · Big Tree Farms Organic Coconut Sugar
Primary sweetener providing the 60g sugar per serving, with lower glycemic impact than refined cane sugar
Clean emulsifier replacing problematic soy lecithin E322, helps bind fat and sugar for smooth texture
Organic vanilla extract
10ml (2 teaspoons) · Simply Organic Pure Vanilla Extract
Natural flavoring to replace the vague 'natural flavouring' in the original ingredients
Sea salt
3g (about 1/2 teaspoon) · Redmond Real Salt Fine Sea Salt
Enhances chocolate flavor and provides the 67mg sodium per serving
Instructions
Step 1. Prepare your workspace by lining a large rimmed baking sheet (12x17 inch) with parchment paper. Set up a double boiler using a large heatproof bowl over a pot of barely simmering water - the bowl should not touch the water. This gentle heat prevents the cocoa butter from seizing or burning.
Step 2. Weigh out 600g cocoa butter and place in the double boiler bowl. Melt slowly over low heat, stirring occasionally with a wooden spoon or silicone spatula. This will take 8-12 minutes. The cocoa butter is fully melted when completely liquid with no visible chunks. Remove from heat but keep the bowl warm.
Step 3. In a separate large mixing bowl, combine 1500g coconut sugar, 300g whole milk powder, 100g cocoa powder, 12g sunflower lecithin, and 3g sea salt. Whisk thoroughly for 3-4 minutes until completely combined - the lecithin tends to clump, so break up any lumps with the back of a spoon. The mixture should be uniform in color with no streaks.
Step 4. Slowly pour the melted cocoa butter into the dry ingredients while whisking continuously. Add 10ml vanilla extract. Mix vigorously for 5-7 minutes until the mixture becomes a thick, glossy paste that holds together when pressed. If it seems too dry, add more melted cocoa butter 1 tablespoon at a time. If too wet, add more milk powder.
Step 5. Pour the chocolate mixture onto the prepared parchment-lined baking sheet. Using an offset spatula or the back of a large spoon, spread evenly to about 1/2 inch thickness. Work quickly as the mixture will begin to set as it cools. Score into 100g portions (about 2.5 inch squares) using a knife.
Step 6. Refrigerate for 2-3 hours until completely firm. Break along scored lines into individual 100g servings. For best texture, allow to come to room temperature for 10-15 minutes before eating - this activates the cocoa butter for proper mouthfeel.
Storage
Store in airtight containers in the refrigerator for up to 6 weeks or at room temperature for up to 2 weeks. Keep away from strong odors as chocolate absorbs flavors easily. For longer storage, wrap individual pieces in parchment and freeze for up to 6 months.
Cost Comparison
Cost per serving (homemade)$3.14
Cost per serving (store-bought)$2.50
Savings-26%
The homemade version costs more per serving due to premium organic ingredients and the small-batch nature of home production. However, you're getting significantly higher quality ingredients with no soy-derived emulsifiers, no industrial processing, and complete control over sourcing and freshness.