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Only four ingredients in this Homemade Chocolate with Cocoa Butter. I never knew just how easy — nor how delicious — homemade chocolate was to make. By using only these four (no soy lecithin or other additives), you get such flavor!
This recipe is refined sugar-free and dairy-free, so perfect for Paleo, Plant-based, Vegan and Gluten-free.
Homemade Chocolate with Cocoa Butter — what molds to choose
Slim chocolate molds – to make chocolate bars
You may make solid chocolates with this recipe. Or chocolates with a filling.
Molds are available here to make slim chocolate bars! I love this option.
Truffles or bon bon molds
If you wish, you may make truffles.
This is done by filling the molds (like these) only halfway to start, putting a little surprise in, chilling, and then topping the filling with a final amount of chocolate.
For more decorative truffles with various shapes, see these.
Frog molds
I am not an impulse shopper. But when I first made Homemade Chocolate with Cocoa Butter something changed. I was actually in the market for chocolate molds when I stumbled upon these chocolate frog molds. I almost felt guilty choosing 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 on that day, 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 can also be CHOCOLATE FROGS. But I love making bars and truffles too!
Homemade Chocolate with cocoa butter!
I’ve been a dark chocolate snob for years, but had never tasted the perfume that comes through with this 
recipe.
Ingredients in Homemade Chocolate
- raw cocoa butter (high in nutrition, actually)
- fair trade cocoa
- raw honey
- pure vanilla
Sweet, bitter goodness.
My proposals for truffle filling options:
- 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. Love the creative options here.
- If you want something homemade and exciting, see below my Rooibos Chai Filling. It is delicious, nutrient-dense and caffeine-free.
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.
You can buy raw cocoa butter here.
And, here 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
Equipment
- double boiler
- candy molds or chocolate molds
Ingredients
Homemade Chocolate
- 1 cup cocoa butter raw, melted. See how to melt and measure cocoa butter below in Instructions. (218 grams)
- 1 cup cocoa powder (fair-trade cocoa)
- ⅓ cup raw honey (or maple syrup for vegan, or if preferred) (Keto, see Recipe Notes)
- 1 teaspoon pure vanilla extract
Optional Chai Filling for Truffles
- ½ cup coconut butter , softened; see link for how-to or where to buy
- 2 Tablespoons raw honey
- 2 Tablespoons chai powdered, measured from Base Chai recipe (see Recipe notes)
- 1 teaspoon pure vanilla extract
Instructions
Homemade Chocolate
- 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° oven.) Melt cocoa butter, measuring out 1 cup as it melts, and adding more to melt, as needed.
- Place melted, measured cocoa butter into a medium size mixing bowl. Add remaining ingredients: cocoa, honey and vanilla. Stir or whisk to mix well.
- Fill molds ½ way if you plan to fill them, or fully if you wish them to be solid chocolate. For filled truffles, carefully add ½-2 tsp. filling (depending on mold size) into the middle of each mold. Refrigerate this stage for 30 minutes.
- To slightly chilled filling, add remaining chocolate, up to 1-½ Tablespoons more for each mold, to form the base of each chocolate truffle.
- 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
- Place coconut butter into medium-size bowl. Add honey, vanilla and 2 Tablespoons chai, measured from Base Instant Powdered Chai Recipe (below in Recipe Notes). Stir well to mix. Set aside.
Notes
- ½ 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 teaspoons cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon each: cloves, cardamom, nutmeg, allspice
- Place all chai ingredients into small bowl. Stir to combine.
Keto/Low Carb version
Use powdered erythritol in place of honey. Use a whisk to stir it in. Taste. Add a few drops of liquid stevia, to taste, if you like it sweeter. (Erythritol must be powdered.)Nutrition
Other favorite super easy chocolate recipes:
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Clara Jean says
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! 🙂
Megan Stevens says
Great question. I’ll add more details to the recipe for future readers! 🙂 I usually measure the amount of cocoa butter by weight. In this case, though, it should be melted, and I don’t. 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. 🙂 Regarding weight (for those who prefer), 1 cup of cocoa butter = 218 grams.
Clara Jean says
We made this chocolate and it is DELICIOUS! 🙂 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! 🙂
Megan Stevens says
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!!! 🙂
Denise Graziano says
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 says
Hi Denise, yes, I’d be happy to! 1 cup of cocoa butter = 218 grams.
Kenneth says
I have melted Cocoa batter after I mixed all my ingredients my chocolate is not hard why?
Megan says
Hi Kenneth, is it still warm? If not: This might happen if your ratio of cocoa butter is higher than the cocoa powder you used. Sounds like you need more cocoa powder.
Derik Kilker says
1 cup of cocoa butter weighs 218 grams
Christine Erickson says
Do you need to temper the chocolate? (I am very new at this)
Megan Stevens says
Nope. 🙂 You just heat it gently to melt.
ajplante says
So they won’t stay hard at room temperature then?
Megan Stevens says
Yes, they do. Warm fingers holding them will begin to melt them. But they will keep best in the fridge or a cool house.
Brittney Sapin says
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 says
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.
Para Salin says
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.
Derik Kilker says
You do not have to temper if you put it in the fridge right away after pouring it into the mold.
rakhi says
What kind of cocoa powder to use ? Is it sweetened ot non sweetened
Megan Stevens says
Fair trade, unsweetened: http://amzn.to/2rFtjx4
rakhi says
It has come out very well ! Taste is very good!
The problem I am facing is as soon I take it out of refrigerator it melts down !
Let me know how to keep it hardened !
Megan Stevens says
Hi Rakhi, this recipe does need to remain chilled until you eat the chocolates.
Derik Kilker says
If you use 1/3 cup of maple instead of the honey, it will stay harder for longer at room temperature.
D Demetrios says
When ever i mix coco butter with coco powder it starts to go pasty and harden.
What am i doing wrong
Megan says
Hi, this means there is a small amount of water or even steam getting into your cocoa butter as it’s melting, or that the heat is too high. So use very low heat, and make sure no water gets into your pan.
Anne says
Hi Megan, if I needed to temper this mix, can I do it? Any tips on how to temper chocolate made from cocoa butter and cocoa powder?
Megan says
Hi Anne, the main issue with tempering is slowly heating and quickly cooling. 88 degrees is the ideal temp for the right kind of beta crystals (small) to form from the cocoa butter. So melt the cocoa butter over very low heat, and then cool it in the fridge as the recipe directs. While this is not official tempering, my goal with this recipe was to take away the thermometer and make the whole process less fussy and more accessible. If you want tempered chocolate then that’s another option, to find a recipe that actually uses a thermometer. Thanks for your question!
Terri says
Have you tried this with no sweetener? We have gotten used to the taste of 70%+ dark chocolate and I try not to add honey, etc if not strictly necessary. I used to make a version of this with raw agave, but I think it would be too sweet for us now.
Megan says
Hi Terri, I haven’t excluded all sweetener before, but I like the idea of adding less, to taste.
P says
Hi, can you use regular dairy butter instead of cocoa butter?
Megan says
Hi, no, because butter is too soft. If you kept it refrigerated, it would be like truffle filling! 🙂 It would basically make a yummy ganache like this one: https://eatbeautiful.net/2017/12/02/paleo-chocolate-ganache-easy-fast-5-minutes-make-no-cooking-made-cocoa-paleo-primal-gaps-diet-keto-low-carb-option/
David James says
I think your nutrition facts chart for this recipe has mixed up grams and ounces. You show a 1 gram serving have 16 grams of fat and 12 grams of carbs, and total calories at 40 with 144 coming from fat (or something like that).
Megan says
Thank you for letting me know! Yes, it was really wonky. It’s fixed now. 🙂
Petr Chutny says
Thanks for the recipe, I will adjust it to my idea and will try it soon 🙂 Can’t wait!
Mary Jane Large says
What is the original coconut sugar recommendation? I see here the honey was a substitute. We like coconut sugar.
Megan says
Hi Mary Jane, I’m not sure what you’re seeing, but the original recipe has always been made with honey. I have not made this recipe with coconut sugar. Thanks and best!
janet says
i apologize that i accidentally rated this recipe 3 stars. i thought i was just clicking on it to see the reviews. i did not know how to take it back. yikes – is there anything i can do to adjust this mistake? i was about to try the recipe.
Megan says
Hi Janet, so sweet of you to let me know, thank you! It’s okay; I’ll see if I can do something about it. I hope you enjoy the recipe! 🙂
Sarabeth Matilsky says
Has anyone tried a version of this using carob powder with cocoa butter, and eliminating the cocoa powder? 🙂 I am quite sensitive to chocolate but imagine the carob/cocoa butter taste could be lovely if the texture works…
Jerelle says
Hi Megan,
I see cloves listed twice in the base recipe. Could you please clarify the correct measurement of cloves? Also, do you think the base recipe could be used as a spice mix in other recipes or sprinkled on something? I have never used powdered rooibos tea. Thank you!
Megan says
Good catch, Jerelle, thank you! 1/4 teaspoon cloves. I made the correction in the recipe! 🙂
Swetha says
Hi,
I tried out this method and I had a problem with it. I poured the chocolate into mold and refrigerated it. While I was trying to remove it from the mold after 2 hrs, I saw that the honey was settled at the bottom of the mold on each piece and chocolate was as a result sticky on one side. I gave it a couple more hrs and still same. Any suggestions to rectify this? Did I add too much honey?
Megan says
Hi Swetha, wow, I don’t know actually. I’ve never had that happen or heard of that. I’m sorry and wish I had better insight for you! Maybe another reader can add their insight.
Susan Greenwood says
I had this happen with the Maple Syrup – I am wondering whether I mixed up the ingredients enough.
Kathy says
I have made chocolate several times with honey and each time, after it’s been in the fridge, the honey sinks to the bottom. I end up with very sweet chocolate that after chewing ends up bitter at the end. I have looked everywhere online and can’t find a solution. There are a lot of people that this happens to but none with answers. I wonder if certain honeys are heavier than others?
Kathy says
I have had this happen to me twice also. I may have a solution, at least partial. This last batch I tried using maple syrup instead of honey. I will try honey again next time. I heated the maple syrup and the cocoa butter in the oven on 200 F. It took a while but it makes the syrup more runny. When I added them together they didn’t mix right away. I kept whisking them until it looked like they were mixed and then added the cocoa powder and vanilla. I did add a little less cocoa powder than called for because I don’t like mine quite that dark. I then kept whisking until it was about room temperature, which took awhile. Then I put them in the fridge. They are literally the best chocolates I have ever had. They have the consistency of dove chocolate and the syrup did not separate. I am so pleased. I will try it with honey also. I think my honey is too thick and the heating it thins it out.
Megan says
Thanks for sharing, Kathy, so happy you LOVED the homemade chocolate! Me too; I feel the same way. It’s the best, and yes, the oven works great. Thanks for sharing your tips!
Pepper says
Simply the best chocolate ever! I made a small batch and poured a little into silicone egg cups. Wow!
Megan says
Great, Pepper, I’m so glad you enjoyed the recipe! I agree, it’s so much fun to taste the best chocolate by making your own. It just kind of blows your mind how much flavor there is in homemade! 🙂 Thanks so much for sharing your experience!
Nikki says
I made these today and wish I could post photos as they are so pretty! I added some salt and then sprinkled pistachios on half and flaky sea salt on the other half. They turned out great! This is not the first time I have made chocolate and I used maple syrup and skipped the vanilla extract because I am sensitive it and still it was delicious! Also approved by my 7 year old daughter even though it tastes pretty dark.
Megan says
Yay, Nikki! I’m so glad! I wish I had that photo posting option in my comments and am glad for the reminder to see if I can add it. If you’re really motivated, you can email me a photo (I’d love to see!), and I can attach a photo from my end. Either way, thank you for sharing your success and so happy you and your daughter love the homemade chocolate! (email: [email protected])
Precious says
Can you dip strawberries in this chocolate? Can you temper this chocolate? Can you bake with it?
Megan says
Hi Precious, thanks for the great questions. You can dip strawberries in this homemade chocolate, yes; you just need to make sure they’re fully dry and the chocolate is still warm from being freshly made. It is not meant to be tempered or baked with; rather, it’s meant to be the easiest way to make homemade chocolate. I hope that helps!
Janet Rose says
Just made these chocolates as written (with honey). They are gorgeous and melt-in-your-mouth delicious. Mine stay solid quite nicely at room temp. Never buying packaged chocolates again!
Megan says
Yay, Janet, so happy to hear. Thanks so much for sharing!
Jane says
Hi. Can you use sweetened Cocoa powder for this recipe? Amazon sent the wrong kind. Not sure if I’ll get a refund/ return
Megan says
Oy, sorry for you. You should be able to get a refund. No, it will make your drink too sweet.
Julie says
Can I make this with agave syrup. If so, how much?
Megan says
Hi Julie, I haven’t tried it to be sure. My only concern is if there’s more water content. If you try it, use the same amount.