Homemade Chocolate is actually very simple to make! With just a few ingredients and no refined sugar, you can craft it the way you like it and love the results.
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