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The World's Loveliest Homemade Chocolate

Homemade chocolateMaking your own chocolate is one of life’s simple pleasures.

  • 10 minutes prep.
  • 55 minutes cook time


  • 200g raw cacao butter
  • 100g raw cacao powder (use 60 if you like your chocolate less dark)
  • 80g-120g raw honey or pure maple syrup. Depending on how sweet you want it
  • 1 tsp vanilla bean paste or natural vanilla extract
  • a pinch or two of fine salt (himalayan or Australian pink salt)
  • OPTIONAL 1/8 tsp Peppermint oil essence/ orange oil – do this to taste. If you’re unsure of the strength of your oil, add in 4 drops, mix it through and taste before adding more.
  • OPTIONAL 1/3 cup coconut cream, if you want it to have a creamier consistency


  • Chop cacao butter roughly with a knife on a chopping board, to approx. 1-2cm cubes. Place cacao butter into a processor. Process until fine.
  • Boil a saucepan of water on the stove
  • Melt cacao butter for 10 mins in a bowl over the simmering saucepan of water, double boiler style, stirring continuously.
  • Add remaining ingredients to bowl and continue cooking 10 mins, gently stirring
  • Mix chocolate to blend honey or syrup in, then pour into lined dish or chocolate mould’s or onto a tray for a thin chocolate bark.
  • Place in the freezer immediately to set, as it will separate if you set it at room temperature.


You can use other sweeteners, whatever you prefer, to your own taste. Just be aware that if you use a ‘sugar’ like Rapadura or coconut sugar, you may find that it separates. (If this happens, stir in 30g coconut cream until mixture comes together.)

You can replace half the cacao butter with cold pressed coconut oil if you want to make a cheaper chocolate – but just be aware that it will melt really easily and needs to be kept in the freezer.

This recipe was adapted from the amazing Jo Whitton – creator of Quirky Cooking. You can find the original recipe here.