Learn how easy it is to make homemade chocolate with only 3 essential ingredients needed: cocoa butter, cocoa powder and a sweetener of your choice. You can easily make this chocolate vegan, low carb and paleo friendly by choosing the right sweetener for you!
What is cocoa butter?
Cocoa butter is the edible fat extracted from, you guess it: cacao beans. It’s got a naturally chocolatey smell and taste making it a perfect addition to homemade chocolate. Despite the name, cocoa butter is naturally dairy free/vegan so don’t worry about the ‘butter’ in the name.
It’s typically sold in solid, block-like form that you’ll need to chop up to melt. I recommend using a kitchen scale to measure out what you need otherwise it might be too tedious to melt and then measure.
Cocoa butter can be hard to find and very expensive which is why I don’t often use it in recipes. Since I got so many questions about how to make homemade dark chocolate in my other chocolate recipe I thought I’d take the time to dedicate a separate recipe here explaining exactly how to use it.
So let’s get to it!
Cocoa Vs Cacao
Cocoa and cacao are so similar in name, look and product that they can so easily be mixed up. That being said there are a few key differences to know that will help keep it all straight:
| CACAO | COCOA |
| cacao refers to the name of the plant/seeds and the minimally processed products that are derived from it | cocoa refers to all of the products that come from cacao plants that have been processed in high temps |
| cold pressed & heated in low temperatures – raw | roasted & cooked in higher temperatures – not raw |
| less processed – more bitter | more processed – more sweet |
| high antioxidants & nutritional value | less antioxidants & nutritional value |
What should I use here?
Whatever you have! Cacao powder/butter, cocoa butter/powder, unprocessed cocoa powder, dutch processed cocoa powder, etc.
The type of cocoa/cacao that you use in this recipe really only depends on you and your preference. Use cacao products if you’d like to make raw chocolate with a few extra health benefits. Use cocoa/dutch processed chocolate if you like your chocolate a little sweeter. They’ll all work here so don’t sweat it.
What type of sweetener can I use to make homemade chocolate?
It’s up to you! You can use more natural sweeteners like maple or honey, low carb/keto sweeteners like stevia or erythritol or even plain white caster sugar or powdered icing sugar if you prefer.
If you choose to use a coarser grain sugar like caster sugar, you will need to mix and warm the mixture longer to ensure the grains fully dissolve.
Updated Note on Sweeteners:
A couple things that you’ll need to keep in mind:
- You’ll need more or less sweeteners depending on the type you use.
- Honey and maple are sweeter to taste than plain white sugar and erythritol so you need less honey/maple than you would the sugar/erythritol.
- Liquid stevia is naturally very sweet – you’ll need to measure it out in drops and not cups.
- Start out with a small amount of sweetener and taste and as as you go. You can always add more sweetener but you can’t take it away.
- Make sure you fully dissolve whatever sweetener you use – especially if you’re using a granulated sweetener.
What percentage dark chocolate is this?
This is going to depend on how much and what kind of sweetener you use to make your chocolate.
Chocolate percentage refers to how much cocoa/cacao products are in your chocolate. As a really base explanation, it’s a measure of how much sugar is in a bar of chocolate.
This recipe is made up of essentially three ingredients:
- 1 cup | 220 g cocoa butter
- 1 cup | 118 g cocoa powder
- 1/4 cup | 79 g maple syrup (for this example I’m just going to use 1/4 cup maple, but this amount/type of sweetener can be changed to suit you)
The Math
If you add up all of those amounts together you’ll end up with a chocolate that weighs 417 grams. The cocoa butter and cocoa powder together in this recipe weigh 338g. In order to calculate the percentage you need to divide 338g by 417g and you’ll end up with .8105 g . Once you move the decimal point over two places as you should when calculating percentages you’ll end up with 81.05%. SO if you’re only using 1/4 cup maple syrup you’d end up with an 81% chocolate.
However, you need to keep in mind that different sweeteners weigh different amounts. 1/4 cup maple syrup weighs 79 grams but 1/4 cup honey weighs 85 grams and 1/4 cup white caster sugar weighs 50 grams. If you use something like stevia you’ll end up using much less which will also change the chocolate percentage. That’s just one reason why a 70% chocolate bar can taste so different depending on the brand.
To sum it all up the Math
It really just depends. If you use 1/4 – 1/2 cup maple or honey your chocolate will be some where between 65%-80%. If you use more or less sweetener, you can calculate the percentage yourself by adding up the weight and then dividing the weight of the cocoa products (338g) by the weight of the sweetener.
Hope you enjoy!
Homemade Chocolate with Cocoa Butter
Learn how easy it is to make homemade chocolate with only 3 essential ingredients needed: cocoa butter, cocoa powder and a sweetener of your choice. You can easily make this chocolate vegan, low carb and paleo friendly by choosing the right sweetener for you!
Ingredients
- 1 cup | 220 g cocoa butter
- 1 cup | 118 g unsweetened cocoa powder
- 1/4 - 1/2 cup | 80g - 160g maple syrup, honey, agave etc*
- Pinch of salt
Instructions
- Chop up and melt the cocoa butter. You can melt directly in a small sauce pan over a low heat or in the microwave. Once melted remove the cocoa butter from the heat. To make raw chocolate, melt the cocoa butter slowly over a water bath (see notes).
- When the cocoa butter has fully melted, stir in the cocoa powder, sweetener, sea salt and any additional flavours you want to add.
- Whisk everything completely until there are no remaining lumps of cocoa powder and the honey has dissolved into the chocolate mixture.
- Pour the chocolate into silicone moulds or a lined muffin cups and transfer to the fridge for at least 30 minutes. Once the chocolate has fully hardened, pop it out of the moulds and enjoy.
- Keep stored at room temperature or in the fridge.
Notes
- I no longer recommend adding vanilla extract (or other flavored extracts) to this chocolate as most extracts contain a small amount of water which can cause the chocolate to seize. If you would like to add flavors I recommend you use a food grade oil (like mint, orange, cherry, coffee, etc) instead.
- Optional: Melt over a water bath. Place the cocoa butter in a medium sized heat safe bowl. Place the bowl over a small pot of simmer water. Make sure the bottom of the bowl doesn't touch the water. Let sit and stir occasionally until fully melted.
- How much & what kind of sweetener to use: This recipe is meant to be a 'healthy/healthier' chocolate that uses natural or unrefined sweeteners. For this reason I recommend honey or maple syrup however you can try out different type of sweetener here like. Remember that all sweeteners are different - some sweeter than others. Play around with the amounts you use based on your preference. Honey produces the most consitent results due to its low water content. If you're not concerned about using natural sweeteners, then I recommend you use 3/4cup -1 cup icing/powdered sugar.
- If using a crystal based sweetener (rather than a liquid sweetener): Melt the cocoa butter on a very low heat and then add the sugar/sweetener. Keep on a low heat and stir constantly until the sugar dissolves. Then add the remaining ingredients.
- If it's important to you, keep in mind that honey is not vegan.
- This chocolate will melt if heated so it's not suited to use in baking.
Marc says
Hi Sarah, glad I found your recipe, I’d lost my old one. I have cocoa butter and Dutch Cocoa flour and my own honey harvested from my bees, so low water content. My question is have you ever tried tempering this recipe. I normally pour into a serving tray lined with baking paper and place in fridge. Would I need to break up the chocolate and remelt or try from when it’s first mixed?
Sarah Nevins says
Hi Marc! I’ve never actually tried tempering this chocolate (or any chocolate for the matter) before so I’m afraid I don’t think I can be much help here. However, I’m going to add it to my list to try out soon! I’ll make sure to remember your tip about the water content and make it with local honey and see how it goes!
cidem says
hi does this chocolate last long? does it easliy melt when we touch it? can we keep it at room temperature or need to keep it in the fridge? thanks 🙂
Sarah Nevins says
Hi Cidem! The chocolate should last about 2-3 weeks. As for keeping them in the fridge or at room temperature – that mostly depends on your preference/how hot your kitchen gets. Very hot kitchens/environments might make it soft, but it should hold up well in general. Since this chocolate is made with cocoa butter, it shouldn’t melt too easily when kept at room temp (as opposed to chocolate made with coconut oil which will melt at touch).
amber says
Hi! I’m shopping for cacao butter. I have cocoa butter, but would like to switch to raw. I was wondering if maybe you had a brand you could recommend?
Sarah Nevins says
Hi Amber! My options are usually pretty slim where I live so I have to buy mine online. I tried to go back through my Amazon purchases to see what type of cocoa butter I used but I can’t seem to find it! Usually I just try to sort through the ones with the most reasonable price and best reviews. Sorry I couldn’t be more help here!
Fatima says
I love it and I am show that it will be yummy
Sarah Nevins says
Thanks Fatima 🙂
Liz says
Hello! I was excited to try this recipe, but my chocolate seized upon the addition of vanilla and honey. I guess the water content in the vanilla caused it to seize? Any suggestions on how to avoid seizing? I watched the temp of the cacao butter before adding the other ingredients. Thanks for any insight.
Sarah Nevins says
Hi Liz! What type of honey did you use? I’ve found that I can sometimes end up with seized chocolate depending on what type of honey I’m working with (Rowse honey seems to be the most unreliable here). Funnily enough, I’ve never had this issue when I use pure maple syrup even though maple usually has double the amount of water as honey does. It could be work trying this with another type if you want to make it again. If you’re worried about the vanilla you could always try adding a small bit of vanilla bean, but that can be a pricey option. I do think the problem is more likely to be the honey though.
Marc says
Hi Sarah, I’m a beekeeper, and use my honey to make chocolate. Bees will fan and dry the nectar gathered until it is below 17% water content, they then cap the comb . Commercial beekeepers will harvest whole sale including uncapped frames of honey. The clue is on the jar, if it says keep in fridge it is high in water and risks fermentation if left out of fridge. Better to find local beekeepers. I add chilli to my chocolate it’s amazing.
Sarah Nevins says
That’s really interesting and super helpful to know! Even more reason to support local beekeepers 🙂
Cynthia Pickard says
Was wondering if I could use Crisco butter shortening instead of cocoa butter have not been able to find cocoa butter tree nut-free. I needed to be tree nut-free or do you have any other recommendation thank you for your time
Sarah Nevins says
Hi Cynthia! I haven’t tried this with shortening myself, but I do think it would actually work quite well here since it solidifies at room temperature. There will likely also be a slight difference in taste, but then if you can’t have cocoa butter in general you probably wouldn’t notice any way.
I do wonder if you might still have problems using cocoa powder though if you’re sensitive to certain tree nuts. I could just be getting mixed up here, but aren’t cocoa butter and cocoa powder derived from the same bean/nut?
Cynthia Pickard says
Hershey’s cocoa is process in a facility with no tree nuts or anything else for cross-contamination. I have talked to the company and was reassured of the process. I was told it would be allergy free and safe to use. However the chocolate chips are not they are processed in a facility where I would not be able to use them I have yet found a company that processes cocoa butter cacao butter of any and all allergies however Crisco butter can be used do the baker’s chocolate is also allergy free .I will up date you when I do make the chocolate. Thank you
Sarah Nevins says
That’s really helpful to know about the cross contamination! It can be so tricky to get that info a lot of the time – I’m sure your comment will help someone else reading this in the future!
Brad Blakeney says
I want to make my own chocolate candy and I want to cocao butter but when I asked Bulk Apothecary which cocao butter was better for candy they said they couldn’t say. I asked the if I needed deodorized or undeodorized and they wouldn’t tell me. So which do I need to order from them for making my own chocolate. Thanks
Sarah Nevins says
Hi Brad! When it comes to deodorised vs undeodorised it’s mostly just a matter of preference. Typically non deodorised cacao butter is used when making personal care products (like body moisturiser) when the cacao smell is unwanted.
With when you’re using it to make food/chocolate that cacao smell is ideal, but it’s not necessary. I would go with the non deodorised cacao butter since it will have a more intense chocolate taste/smell.
Hope that helps!
CHUD. says
Hi, I’m new to t the chocolate world but did make it with coconut oil and it was good.(just tasted a tad oily)I’m now going to try this recipe but with a little mint flavour. You’ve probably had this question but would you know how much to put in please.
Just for the record I’m never buying chocolate again from the shop…👍
Sarah Nevins says
So glad you’ve enjoyed it! I recommend adding 1/2 teaspoon peppermint extract to start out with. You can always taste the chocolate before its solidified and add more if you think it needs extra.
Jamie says
Hi I made it! Used monkfruit sweetener, added some chopped almonds, it’s melt in your mouth perfect! Thanks for sharing!
Sarah Nevins says
So glad you enjoyed it! Great to know monkfruit works here as well – thanks Jamie!
Jim says
Since you are no longer recommending extract would you be able to advise how much food grade mint oil to try? Seems like it would be less since I think the essential oils are more concentrated.
Sarah Nevins says
Hi Jim! Sorry for the late reply – your comment got caught up in my spam filter! I’d recommend using only 1/4 teaspoon. As a general rule of thumb, when you’re replacing extracts with food grade you want to use 1/4 teaspoon oil for every 1 teaspoon extract.
Hope this helps!
Jim says
Thanks!
Paarth says
Made it. Used sugar. Turned out just marvelous. Can be compared to high quality chocolate. However, the cocoa power after taste is not that wow. So please make sure you use the highest quality cocoa. I believed I have the best quality I could get, but even that’s not enough to get the best after taste. I like dark chocolate so I’d recommend others who like it too to add shredded coconut or nuts into this. Really tasty. Thanks for the recipie. Much love.
Sarah Nevins says
So glad you enjoyed it! Thank you so much for coming back to leave a review! Good tip about the cocoa powder!
Philippe says
National cacao is the best vatiety in the world,
Made the recipy and im blown away by the quality of the chocolate
Never again supermarket
Tarn says
Paarth,
As for the bitter taste: First and foremost, watch your temperature and time. In my experience, chocolate tends to get bitter when heated too high and/or too long. I’d recommend that you don’t heat your chocolate above 104°F.
Second, “bloomx your cocoa powder (not to be confused with the bloom you get when you get chocolate wet). Simply put, you mix your cocoa powder in hot liquid before you add it to the rest of the recipe. In this case, the honey, syrup or what ever sweetener you use.
Thirdly, try a different brand of cocoa powder. While you are 100q correct in using high quality powder; some brands that claim to be the best (and have high prices to prove it) can turn out to be low quality anyway.
Hope this helps.
If you would like to read an article about how an why to bloom cocoa powder, Spruce Eats dot com has a pretty good article on it.
https://www.thespruceeats.com/how-to-bloom-cocoa-powder-5181856
Sad says
Hi how much sugar did you use and what type of sugar? Icing sugar, caster sugar,brown sugar or white sugar
Liz says
I made this recipe using maple syrup and agave syrup. The syrup went to the bottom of the pan while the chocolate top part hardened. What did I do WRONG? If I melt it over a double oiler, can I fix it?
Sarah Nevins says
Hi Liz!
I’ve actually had this same issue before and I don’t know why, but I have found that you can remelt your ingredients and mix over a low heat and that seems to fix. Maybe next time, mix in the maple/agave while the heat it still on. I’ve seen other people who have had a similar issue have been able to prevent the separation by mixing in the sweetener with the heat still on. Just make sure it’s on a low heat so you don’t accidentally burn anything.
If you wanted to be extra safe you can always try placing the chocolate in the freezer to harden so that everything solidifies before it gets a chance to spectate. Hope that helps!
Cristal says
Try adding half a tsp. Of lecithin.
Matthew says
I want to use a liquid sweetener myself such as agave, honey or maple syrup and ive tried them all but everyone of them turn the mixture thick within 10 seconds of adding. A quick google search told me this was called “scaring” from adding a liquid to the oil mix. I dont know how true this is but its happened to me every time. I am also trying to make milk chocolate by using milk powder and I went cheap so I used carnation instant, could this be my problem? Like I said it does it only when adding the liquid sweetener though. If I add table sugar it turns out fine but i dont want to use sugar. Do you have any Ideas?
Sarah Nevins says
Hi Matthew! When are you adding the milk powder and are you adding it in place of anything else (for example cocoa powder)? It’s hard to know exactly what’s going on without knowing exactly what you’re doing differently. I haven’t tried this with milk powder either so I’m not sure how that might effect the end result