Homemade Chocolate with Cocoa Butter

Homemade Chocolate with Cocoa Butter

Megan Treats, Whole Food Recipes 13 Comments

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I am not an impulse shopper. But this time something changed. I was actually in the market for chocolate molds when I stumbled upon these chocolate frog molds. I almost felt guilty Homemade Chocolate with Cocoa Butterchoosing them over the traditional bon bon shapes. After all, the frogs are a bit distracting, a bit juvenile…

Yet the little rounds all looked so factory-made to me, for something so completely homemade! When I saw the frog molds something childlike inside me felt so excited. I LOVED them.

Therefore, this Homemade Chocolate with Cocoa Butter recipe is now CHOCOLATE FROGS. But you can make yours any shape you like! ๐Ÿ˜‰

Cooking with Cocoa ButterThere are only 4 ingredients. I never knew just how easy– nor how delicious– homemade chocolate was. By only using these four (no soy lecithin or other additives), you get such flavor! Honestly, I’ve been a dark chocolate snob for years and never tasted the perfume that comes through with this recipe. Raw cocoa butter (so nutritious, actually!), fair trade cocoa, raw honey and pure vanilla. Sweet, bitter goodness.

You may make solid chocolates with this recipe. There are even molds available to make slim chocolate bars! I love this option.

If you wish, you can also make truffles. This is done by filling the molds only halfway to start, putting a little surprise in, chilling, and then topping the filling with a final amount of chocolate.

Here are my proposals for filling options:

  • If you want easy, I propose cutting honey mints in half or in quarters. Yummy mint filling, no work.
  • If you want something homemade and exciting, see below my Rooibos Chai Filling. It is delicious, nutrient-dense and caffeine-free.
  • Coconut butter can be mixed with anything yummy to make a filling, yes! A bit of honey or stevia + any flavoring will work well: vanilla, peppermint, cocoa, teeny bit of orange oil, finely ground coffee, etc. Whoop! Love the creative options here!

O, Darlings, chocolate making is so much fun; and easy!! Enjoy this magic. And, your loved ones will LOVE these. Make them as a love gift to share.

O, Darlings, chocolate making is so much fun; and easy!! Enjoy this magic. And, your loved ones will LOVE these. Make them as a love gift to share.

When my two oldest kids saw that I was making chocolate frogs they got very excited to make cards to go with them. Here are their Harry Potter-inspired Albus Dumbledore cards. They are ages 11 & 13. (Cutest kids ever!!)

You can buy raw cocoa butter here.

There are links for the other ingredients you may not readily have below as well: coconut butter, fair trade cocoa, and raw honey.

 

Homemade Chocolate with Cocoa Butter
Yum
Print Recipe
Servings Prep Time
8-12 servings 1 hour
Passive Time
4 hours
Servings Prep Time
8-12 servings 1 hour
Passive Time
4 hours
Homemade Chocolate with Cocoa Butter
Yum
Print Recipe
Servings Prep Time
8-12 servings 1 hour
Passive Time
4 hours
Servings Prep Time
8-12 servings 1 hour
Passive Time
4 hours
Ingredients
Homemade Chocolate
Optional Chai Filling for Truffles
Servings: servings
Instructions
Homemade Chocolate
  1. Place cocoa butter chunk(s) or pieces into the upper insert of a double boiler, estimating how much you'll need to get one cup of melted cocoa butter. (Make sure no water touches the bottom of the pan or gets inside. Alternately, place cocoa butter in an oven-proof pan and allow it to melt slowly in a 200 degree oven.) Melt cocoa butter, measuring out 1 cup as it melts, and adding more to melt, as needed.
  2. Place melted, measured cocoa butter into a medium size mixing bowl. Add remaining ingredients: cocoa, honey and vanilla. Stir or whisk to mix well.
  3. Fill molds 1/2 way if you plan to fill them, or fully if you wish them to be solid chocolate. For filled truffles, carefully add 1/2-2 tsp. filling (depending on mold size) into the middle of each mold. Refrigerate this stage for 30 minutes.
  4. To slightly chilled filling, add remaining chocolate, up to 1-1/2 T. more for each mold, to form the base of each chocolate truffle.
  5. Refrigerate the mold to fully harden the chocolates. After a minimum of 3 hours, unmold. The chocolates are now ready to eat or may be stored at a steady room temperature.
Optional Chai Filling
  1. Place coconut butter into medium-size bowl. Add honey, vanilla and 2 T. chai, measured from Base Instant Powdered Chai Recipe (below in Recipe Notes). Stir well to mix. Set aside.
Recipe Notes

Storage

After making your chocolates, protect them from fat bloom. Fat bloom occurs when chocolate is exposed to fluctuating temperatures, rising above 75 degrees Fahrenheit and then dropping in temperature. The cocoa butter rises to the surface in this situation and speckles the surface with white spots. Well-sealed, cool, dry storage helps to prevent fat bloom.

Base Instant Powdered Chai Recipe

Ingredients

  • 1/2 cup powdered rooibos tea (Place 1 cup loose rooibos tea leaves into high-powered blender or spice/coffee grinder. Use speed 10 or highest power until leaves are mostly powdered. Sift to catch any large fibers.)
  • 2 tsp. cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. cloves
  • 1/4 tsp. each: cloves, cardamom, nutmeg, allspice

Method

  1. Place all chai ingredients into small bowl. Stir to combine.
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Homemade Chocolate with Cocoa Butter

  • Clara Jean

    How do you measure the cocoa butter? – I bought it as a big wedge… Should I cut off chunks of it and put it into the measuring cup to get the required amount, or shave it off, or ?? I’ve never used cocoa butter before and would love some tips! ๐Ÿ™‚

  • Megan Stevens

    Great question. I’ll add more details to the recipe for future readers! ๐Ÿ™‚ I usually measure the amount of cocoa butter by weight. In this case, though, it should be melted. You can chop your chunk into smaller wedges and put them over very low heat (making sure no water at all is in the pan or gets in). As it melts you can pour into the measuring cup until you get one full cup. Sometimes I add more cocoa butter to the pan as I go so I don’t melt more than I need for the recipe. Any small amount leftover in the pan can be added to any savory dish or used to saute something like plantains. ๐Ÿ™‚

  • Clara Jean

    We made this chocolate and it is DELICIOUS! ๐Ÿ™‚ Thank you for the recipe! Our honey has quite a strong flavour, which came through in the chocolate. My favourite sweetening agent is maple syrup – I’m curious to know if you’ve tried making this recipe with maple syrup, and if so, was it good?? I’d like to give it a try next time!
    We also made your gooey brownies from your recipe book (which I just bought yesterday!) – I served the brownies for a special morning tea with a guest this morning, and it was a huge success – and absolutely scrumptious! Thank you for sharing your delicious recipes – they’re definitely being enjoyed over here in Queensland, Australia! ๐Ÿ™‚

  • Megan Stevens

    I am waking up to your lovely note; thank you!! So pleased. I would definitely make the chocolates with maple syrup. I have NOT done it yet myself; but I think they would turn out great. I agree, certain honeys can dominate. Blessings and best!!! ๐Ÿ™‚

  • Denise Graziano

    Would you please share what the measurements would be in weight/grams? It would make it a little easier to deal with the cocoa butter that way, since I melt the honey with it. Thanks.

  • Megan Stevens

    Hi Denise, yes, I’d be happy to! It will have to wait, unfortunately, until I make this recipe again. But then I’ll update it!

  • Christine Erickson

    Do you need to temper the chocolate? (I am very new at this)

  • Megan Stevens

    Nope. ๐Ÿ™‚ You just heat it gently to melt.

  • Brittney Sapin

    Hi Megan! This recipe looks wonderful!! Im currently out of honey but would you be able to use stevia at all? How much powdered or liquid would you recommend? I can’t wait to make these!!

  • Megan Stevens

    Hi Brittney, thanks for the question. It’s certainly possible, but because I haven’t yet done it, I hesitate to guess. I’d use the standard “to taste” model in this case and see how it goes. I would start with 8 drops, if it’s NuNaturals brand, which is what I work with, and then increase from there.

  • ajplante

    So they won’t stay hard at room temperature then?

  • Megan Stevens

    Yes, they do. Warm fingers holding them will begin to melt them. But they will keep best in the fridge or a cool house.

  • Para Salin

    I have read online that if you don’t “temper” the chocolate the end product, while okay, is inferior. It doesn’t look, act or taste like the genuine article. The online authors state that tempered chocolate has a dull gloss and “snaps” when broken or bitten, and it doesn’t quickly melt on the fingers when held. It acts just like high-end store-bought chocolate.

    I am new to this. I have tried a similar recipe and did not temper. Shared the results with some friends to sample. They were disappointed with the result. Gotta say, I was disappointed too.

    Next time, I’m going the extra mile and temper it. Hopefully I’ll make a more palatable – professional – product as a result.