Ingredients
Equipment
Method
- Finely chop any 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.chopped almonds, cashews or peanuts, chopped dried cranberries
- 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. Continue to heat the cacao butter slowly until it just melts, and then remove the top of the double boiler to a heat safe surface or cooling rack.½ cup cacao butter
- Whisk in the honey followed by the cacao powder and salt until the mixture is smooth. Take a taste of your melted chocolate to test the flavor; add a little more honey, if desired, to reach your preferred sweetness.⅓ cup raw honey, ½ cup cacao powder, pinch sea salt
- 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.
- Carefully transfer the chocolate bar mold to the fridge and chill for at least 30 minutes to solidify (keep it on the cutting board for easy transfer.)
- 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. Enjoy!
Nutrition
Notes
Chocolate bar mold: If you don't have a mold, you can simply line a shallow baking dish with some parchment paper to make one large chocolate sheet, and then break it into pieces once it's cooled.
Double boiler: If you don't have a double boiler, just place a stainless steel mixing bowl over a saucepan with an inch of water in it, and heat to medium. When you remove the bowl, be 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.
Cacao butter: 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.
Sweetness: 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 ¼ 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.
Storage: Homemade chocolate bars will stay fresh in the fridge for up to 2 weeks, or frozen for up to 2 months in an airtight container. I don't recommend storing homemade chocolate at room temperature especially in warmer climates, as it does melt easily once it's warmed.
