How-to Make Homemade Dark Chocolate
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Cook time: 
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Serves: 2 - 3 ounce bars approx 85% dark
gluten-free, paleo, keto, vegan, FODMAP-friendly (depending on sweetener choice), dairy-free, egg-free, nut-free
  • 1 cup organic cocoa butter, grated and tightly packed (120 grams)
  • ¾ cup unprocessed organic raw cacao or cocoa (92 grams)
  • 1 tablespoon honey and approx 5 drops of liquid stevia*
  • 1 teaspoon unsweetened vanilla paste (vanilla powder or vanilla extract)
  • pinch sea salt
Other sweetener options:
  • maple syrup, coconut sugar or nectar, erythritol, monk fruit
Optional add-ins:
  • nuts, seeds, shredded coconut, orange extract and/or zest, crisped rice cereal, bacon, chili flakes, cinnamon, maca, coffee/espresso, ginger, the list goes on and on and on.
  1. Melt the grated cocoa butter in a double boiler or a glass bowl on top of a small pan with an inch of water (make sure water isn't touching bowl) over medium heat. Heat until melted and try to keep it at or under 115ºF.
  2. Remove the pan or bowl with the melted cocoa butter from the heat and let it cool to 95ºF. Once cooled to 95ºF, add the cacao (or cocoa), sweetener of your choice, vanilla paste (or extract) and pinch of sea salt.
  3. Make sure all ingredients are very well incorporated and that the mixture is very smooth and glossy. I start with a whisk and switch to a rubber spatula. Work quickly.* Be very careful that no water or liquid gets in to the melted chocolate mixture or in the molds, as it can cause it to seize up or it will, at the very least, it will affect the texture of the chocolate.
  4. Allow the melted chocolate temperature to drop to 88-90ºF before you pour it into the molds. I first place the molds on a cookie sheet, so they are on a flat, level, moveable surface. Let set for several hours at room temperature until hardened and then remove from molds.
  5. You can also place the chocolate into the fridge to harden more quickly but I prefer the slower, room temperature method for the best texture.
The cocoa butter melts quicker and easier when it's grated.

You can use cocoa or raw cacao for your bars. Either works beautifully. Raw cacao has more health benefits but it is definitely a more intense/strong flavor. I like that, but for a bit less bitter, go with cocoa.

If the temperature drops too quickly, once you add the cacao and other ingredients, you can heat gently with a hair dryer, to bring the temperature back up with control.

On your first time making, taste the melted chocolate mixture after you add the sweetener and adjust to your own preferences. I would say, based on my own tastes, this recipe results in what is similar to an 85% dark commercially produced chocolate bar.
Recipe by Tasty Yummies at