Learn how to make dark chocolate from scratch! This deliciously rich and creamy recipe is sweetened only with honey and a touch of vanilla.
- Prep: Finely chop any of optional add-ins if you'd like to add them to your chocolate bars, and place them in one or more sections of a chocolate bar mold.
- Melt: Place the cacao butter in a double boiler and start warming it using about an inch of water in the bottom of the boiler over medium heat. If you don't have a double boiler, just place a stainless steel mixing bowl over a saucepan with an inch of water over medium heat. Continue to heat the cacao butter slowly until it just melts, and then use a whisk to mix in the honey. Once the honey is incorporated, remove the top of the double boiler to a heat safe surface or cooling rack. (Caution: If you are using a bowl rather than a double boiler, be extremely careful as you lift it off the saucepan so that the steam below doesn't burn you--try to lift it off towards you rather than off to one side.)
- Mix: Add the cacao powder, vanilla and salt to the melted mixture and whisk to combine well. Take a taste of your melted chocolate to test the flavor; add a little more honey, if desired, to reach your preferred sweetness.
- Mold: Place your chocolate mold onto a cutting board to keep it flat as it chills, and then carefully pour the melted chocolate evenly among the mold sections until the chocolate is level with the top surface of the mold. If you have any leftover chocolate, you can line any size container with parchment paper and add the rest of the chocolate to that to cool.
- Chill: Carefully transfer the chocolate bar mold plus any other chocolate that needs to cool to the fridge and chill for at least 45 minutes to solidify (keep it on the cutting board for easy transfer.)
- Enjoy: Remove the chocolate bars from the mold by slowly pulling the sides of the mold away, and then store your bars in the fridge in an airtight container for best results. Bars will stay fresh in the fridge for up to 2 weeks, or frozen for up to 2 months. Enjoy!
If your cacao butter is in large chunks rather than mostly smaller pieces, chop the large chunks into smaller ones first before you measure it, for better accuracy.
You can experiment with using slightly less honey or maple syrup if you like your dark chocolate more on the bitter rather than semi sweet side (I'd recommend 1/4 cup to start). If it's not sweet enough when you do a taste test just add a little more and keep mixing and testing.
Keywords: how to make chocolate, healthy dark chocolate