Homemade Chocolate

Homemade Chocolate
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This ultra-rich and decadent homemade chocolate is made with cocoa powder, coconut oil, honey, and chopped nuts.
▢ ¼ cup virgin coconut oil ▢ ¼ cup unsweetened cocoa powder ▢ 2 tablespoons honey ▢ 1 oz roasted unsalted almonds, coarsely chopped in food processor
Place the coconut oil in a medium microwave-safe bowl. If it's solid, microwave it for 20-30 seconds to melt it.
Sift the cocoa powder into the melted coconut oil. Use a small rubber spatula to combine.
Mix in the honey, then the ground almonds.
Use a spoon to transfer the mixture into a candy silicone mold . Freeze for 20 minutes, until completely set.
Gently release the chocolate pieces from the mold. Keep the homemade chocolate in the fridge in an airtight container.
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Serving: 0.25 recipe | Calories: 202 kcal | Carbohydrates: 13 g | Protein: 2 g | Fat: 17 g | Sodium: 71 mg | Fiber: 3 g | Sugar: 9 g
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Last updated: Aug 28, 2021 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies · Terms of Use · Privacy Policy · Accessibility
This ultra-rich and decadent homemade chocolate is made with cocoa powder, coconut oil, honey, and chopped nuts.
It's very easy to make, and it tastes amazing thanks to the coconut oil, although you can opt for cocoa butter to make it less melty.
Making your own chocolate is easy. And when you make it at home, you know exactly what goes into it and you can also add tasty additions such as your favorite chopped nuts.
It's also a fun recipe to make! My kids LOVE helping me make it, and I'm happy to enlist their help. They love pouring the warm melted mixture into the molds, then watching it magically turn into pretty chocolate bonbons.
You'll only need four ingredients to make your own homemade chocolate! Don't you just love recipes with a short ingredients list? Here's an overview of what you'll need - the exact measurements are included in the recipe card below:
Virgin coconut oil : I love the wonderful flavor it gives the chocolate. You could also use food-grade cocoa butter for a more stable chocolate that doesn't need to be refrigerated. See the discussion below.
Unsweetened cocoa powder: I prefer Dutch-processed cocoa powder which is milder and not as acidic as natural cocoa powder. But if all you have on hand is natural cocoa powder, that should work too.
Honey : I find that just 2 tablespoons are the perfect amount. They give this chocolate the perfect dose of sweetness - not overly sweet, but also not too bitter.
Chopped nuts : You can omit them, but they do enhance the chocolate, both in terms of flavor and in terms of texture. Make sure the nuts are unsalted unless you think you will like the sweet-salty combination.
How to make homemade chocolate? It's surprisingly easy! So easy, in fact, that it's a great activity to do with your kids. Depending on their age, I find that they need very minimal supervision when making it.
The detailed instructions for making this recipe are included in the recipe card below. Here are the basic steps:
1. Melt the coconut oil in the microwave, then gradually stir in the cocoa powder, honey, and nuts. You can also use the stovetop for melting the oil over low heat, but the microwave is faster and easier.
2. Pour the mixture into a candy silicone mold (a product link is included in the recipe card below). These molds are flimsy, so it's a good idea to place the mold on a tray or a pan that would fit in your freezer.
3. Freeze the chocolate until set. This should take between 20-30 minutes. I'm impatient, so I usually take them out after 20 minutes, even though they tend to still be quite melty at this point.
It's surprisingly easy! I like to mix cocoa powder, coconut oil, honey, and almonds to create delicious chocolate that I can feel good about eating.
As you can probably imagine, it doesn't keep as long as commercial chocolate. And it does need to be refrigerated. You can keep it in the fridge, in a sealed container, for about a week.
Coconut oil is delicious, but since it's almost liquid at room temperature, any chocolate made with it will be quite melty. So you should keep it in the fridge. Another option is to use food-grade cocoa butter instead of coconut oil. But I do find that even when it's made with coconut oil, the chocolate is not as melty the next day, after it's had some time to rest and stabilize in the fridge.
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
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Healthy Recipes Blog was founded in 2011 by Vered Deleeuw . It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian . Contact us at HealthyRecipesBlog@gmail.com.
Healthy Recipes Blog was founded in 2011 by Vered Deleeuw . It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian . Contact us at HealthyRecipesBlog@gmail.com.
The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease.
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on 22 May 2018
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How to make homemade chocolate from scratch

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Nothing beats homemade desserts, but while many people are proud of their homemade damper and pavlova, few explore the rich, sumptuous, surprisingly healthy world of DIY chocolate. You don't need expensive ingredients or specialist equipment to create delicious chocolate treats in your own kitchen.
The best part? You don't need expensive ingredients or specialist equipment to create delicious chocolate treats in your own kitchen.

The most important ingredient to make chocolate is cocoa. You can either use cocoa beans or cocoa powder. If you're determined to make chocolate in the traditional way, you'll need to track down cocoa beans, the correct roasting and grinding equipment, and to wait several days for your batch to be processed.
Cocoa beans aren’t always easy to find in the local shops. Cacao plants are not native to Australia and don’t grow well here — which means, most cocoa beans need to be imported from overseas, after being fermented (to kill the germinating seed and develop flavours from the natural yeasts) and dried. To get your hands on some cocoa beans, you may need to go to a more specialised health food store or shop for them online.
Bear in mind that just like coffee beans, cocoa beans come in different varieties and flavour — which will have an impact on how your chocolate will taste. So do your research before you buy a certain kind, to make sure it’ll add the right flavour you’re after for you chocolate.
On the other hand, if you’d like to take the easier and more affordable path toward chocolate making, cocoa powder will do the trick. Which one you’ve chosen to use will be indistinguishable in the final product as long as you’ve used a good quality brand.

Other ingredients
It’s not all about the cocoa beans or powder. Unless you’re planning to have a 100% strength chocolate (which would be very bitter), you’ll need other ingredients to obtain a smooth consistency and make it sweeter.
When it comes to sweetener, you’ll need sugar or another substitute. For a bittersweet type of chocolate, you should aim for 20% sugar. Consider other sweet substitutes if you’re trying to do a healthier recipe. For example, raw sugar, organic honey, stevia, and maple or agave syrup are great alternatives to white sugar. If the 20% ratio doesn’t taste good to you and you feel you would like to make it sweeter, simply up the ratio of sweetener to your mix.
In addition to sugar or natural sweeteners, you’ll need cocoa butter. Cocoa butter will make your chocolate creamier and will give it that professional chocolate feel. Aim for 10% to 20% of the total mass for your recipe. Lastly, you can add any little natural flavour you can think of — after all, it is your own choccy! You could add touches of vanilla, cinnamon, mint chips, coconut, nuts, dried fruits, or cloves.

You can make lots of little tweaks to this basic recipe to create chocolate of your desired consistency and flavour. For a firmer finish, pour the chocolate in thinner layers, use less water, or use cocoa butter in place of dairy butter. Thicker layers produce a softer, fudge-like consistency. If you want to include touches like raisins, nuts and coconut, these should be added to the finished mixture just before pouring.

Say bye-bye to highly-processed chocolate from the shops! There’s a better way to satisfy your sweet cravings, and that’s by making your own chocolate from scratch. Remember that the higher cocoa powder ratio, the healthiest — and that using maple or agave syrup as sweetener is also healthier than using sugar. Happy eating!
Whether you're a certified chocoholic or shopping for the chocolate lover who has everything, visit Gelato Messina at The Strand Coolangatta for mouth-watering ice creams and creative cakes.
Check out more recipes on The Strand Coolangatta blog . Or, come dine with us at The Strand! Use our interactive dining guide here to see which cafe or restaurant will best suit your occasion. Need help finding us? Refer to our centre info page here , or contact us on 07 5506 5300 .

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You can make chocolate from scratch in your own kitchen and become a chocolatier (that’s fancy for chocolate-maker)! Once you’re finished, you can eat your homemade chocolate right away or use it to make something else, like hot cocoa, cookies, brownies—or whatever you can dream up. Click here for the recipe!
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