This make-your-own chocolate recipe is adapted from the Little Sous “Cuckoo for Cocoa” Kitchen Academy box. You can purchase this box (and others!) here. Have fun customizing your chocolate by mixing in dried fruit, chopped nuts, or crushed peppermint candy before the warm chocolate cools.
Note: Cocoa butter, also known as cacao butter, is available at health food stores and many supermarkets (and online). Some “cocoa butter” contains other fats, such as coconut oil. These are fine to use, but your homemade chocolate may have a slightly different flavor and texture. Raw cacao powder is made from unroasted cacao beans and will have a more bitter flavor than unsweetened cocoa powder, which is made from roasted beans.
- Yield: 4 ounces
- ½ cup cocoa butter or virgin coconut oil (see note, above)
- ½ cup unsweetened cocoa or raw cacao powder (see note, above)
- 2 tablespoons honey or agave syrup
- ½ teaspoon vanilla extract
- Muffin-tin liners
- Optional: a pinch of ground cinnamon, cardamom, or other spices
In a small saucepan, melt the cocoa butter (or coconut oil) over low heat.Sous Tip:
Cocoa butter (or cacao butter—the two words mean the same thing) is made from the fattiest part of the cacao bean. It’s yellowish-white, and tastes a lot like white chocolate, a type of candy made from cocoa butter, milk, and sugar. Despite its name, cocoa butter doesn’t contain any dairy at all—it’s a vegetable fat, like olive or coconut oil. Cocoa butter is also good for you; it contains healthy fats and antioxidants.
Add the cocoa powder and honey and stir until well mixed, about 2 minutes. Remove the pan from the heat and stir in the vanilla extract and any spices you’re using.
Carefully spoon or pour the chocolate into muffin-tin liners (filling each with about ½ inch of chocolate) and refrigerate until solid.Sous Tip:
Before pouring the chocolate into the muffin-tin liners, you can flavor your chocolate with various ingredients, such as raisins or other dried fruit, chopped nuts, cocoa nibs, and crushed peppermint candy.
In addition to muffin-tin liners, you can also pour the chocolate onto a plate or drizzle it onto a piece of wax or parchment paper into any design you like.