Homemade Chocolate with Cocoa Butter

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.

Course Dessert, Snack

Cuisine American

Keyword chocolate, homemade

Prep Time 1

Total Time 5

Servings servings

Calories 32kcal

Author Megan

Cost $10

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)
1/3 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

1/2 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

Storage

After making your chocolates, protect them from fat bloom. Fat bloom occurs when chocolate is exposed to fluctuating temperatures, rising above 75° 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 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon each: cloves, cardamom, nutmeg, allspice

Method

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