If there’s one guilty pleasure all moms enjoy, it’s wine chocolate! Thankfully there’s a way to justify indulging a little because chocolate (like wine) has some fantastic health benefits. The key is to choose quality chocolate from the right sources … or make your own homemade chocolate. It’s easy and you have total control over the ingredients (and maybe even get to lick the spoon!).
This recipe takes just a few ingredients. Melt over the stove, pour into molds, and … there you have it! Pure, healthy chocolate.
Why Homemade Chocolate is the Best
It turns out there are even biological reasons that we as women crave chocolate. It may be for the magnesium boost (yes, chocolate contains magnesium) or for the feel-good serotonin and dopamine release that helps mood and sleep.
Certainly, not all chocolate is created equal and most store-bought chocolate brands contain a lot more than cocoa powder. High fructose corn syrup, hydrogenated oils, soy lecithin, artificial flavoring, and carrageenan make the list of objectionable ingredients in many commercial brands. Not to mention the sugar content, which is a problem … just 1/3 of a Cadbury chocolate bar contains 22 grams of sugar.
True, opting for a quality brand of organic chocolate with less dairy and sugar means we can get some of the benefits of chocolate without impacting our waistlines and our health, but these options are often pricey. Stock up on the few ingredients needed to make chocolate instead (as well as a few silicone candy molds to make fun shapes) and you can whip up a batch of healthy chocolate without overpaying and without shopping around.
How to Make Chocolate at Home
In search of a GAPS friendly (and paleo, primal, etc.) healthy chocolate, I realized I’d have to make my own. This homemade version is smooth and delicious, and you can completely avoid the artificial ingredients.
Making chocolate at home basically involves melting cocoa butter, cocoa powder, honey, and vanilla in a double boiler (or heat-safe bowl set over a pan containing a few inches of water), pouring into molds, and waiting for it to set. Cocoa butter is the only “unusual” ingredient that you may need to purchase to make this recipe (but Amazon sure makes it easy on us!).
I used these silicone heart molds to make fun bite-size chocolates (great gift idea!) and a mini loaf pan for the bar sizes. You can even find a mold specifically in a chocolate bar shape if you want to be really authentic!
I’m gifting little jars of homemade heart chocolates for Easter this year, as I have done for Christmas, St. Nicholas Day, and other holidays in the past. It’s easy to add variety by using a little orange extract to taste, or a teaspoon of brewed espresso, or even some chopped almonds to create a specialty taste.
Healthy Homemade Chocolate Recipe
Ingredients
- 1 cup cocoa butter
- 1 cup cocoa powder
- ½ cup honey or to taste using half this amount or less will make a bittersweet chocolate
- 1 tsp vanilla extract or other flavors to taste
- almonds chopped and toasted (optional)
- orange or mint extract optional
Instructions
- In a double boiler or a glass bowl on top of a small pan with an inch of water in the bottom, melt cocoa butter over medium heat. Make sure that the water isn't touching the bowl.
- When the cocoa butter is completely melted, remove from heat and add cocoa powder, vanilla, and other flavor extracts.
- Allow it to cool slightly. When it has cooled enough to thicken to the same thickness of the honey you are using, stir in the honey. If using a solid raw honey, melt with the cocoa butter.
- Make sure all ingredients are well incorporated and smooth. At this point, make sure that no water or liquid gets in to the chocolate as it can cause the texture to get mealy! Be careful even with wet hands or a drop of water in the mold!
- Pour the chocolate into molds or glass pan to harden, or pour onto a baking sheet lined with natural parchment paper.
- Let harden for several hours at room temperature until hardened and remove from molds. You can also stick in the refrigerator to harden more quickly. These chocolates will store for over a week at room temperature or can be kept refrigerated for longer. They can also be frozen.
- Enjoy!
Notes
Nutrition
Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!
Looking for More Homemade Chocolate Recipes? Try:
- Simple Homemade Chocolate Truffles Recipe
- How to Make Chocolate Peanut Butter Fat Bombs (Keto Friendly)
- Nutella Recipe: How to Make Homemade Chocolate Hazelnut Spread
- Chocolate Coconut Energy Bars
- Healthy Hot Chocolate Recipe
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Have you ever made chocolate at home? Would you try? How would you flavor it? Share below!
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Hey Katie, can you share and clarify for me-about raw chocolate and roasted beans chocolate(powder)
I would like to make my own chocolate, but not sure where to get raw chocolate powder, I know in raw chocolate the temp. not recommended to be above 45 degrees when heated. I’ve read that heating cocoa beans above 100 degrees reduces antioxidants and other beneficial nutrients of cocoa?!
am I missing some info? little confused 🙂
thank you in advance
mine got mealy, any way to fix it?
She mentions in her article to be extra careful about not getting even a drop of water in it as water causes it to be mealy. Could that be the problem?
My grandmother is diabetic could she eat this ????
AS with anything diabetic, moderation, but being with honey, it is a much healthier option than processed sugar. I am diabetic, I also make my own choccy,. but never eat many bits in a row 🙂
I followed the recipe exactly and they are delectable! I got 20 one tablespoon sized truffles. (I may have left some extra for cleaning out the bowl 😉 )
I want to try so many variations. Thank you for the recipe!
Mmm added cayenne pepper! Super yum 🙂
How much cayenne pepper?
how much chocolate exactly does this recipe make? it says 6+ people, but im looking to give one small piece of chocolate to around 30 people
It should make enough to give that many people each a piece, especially if you are using molds…
I have struggled for years to make Easter candy for my daughters without cain sugar, corn, dairy and soy, the allergies at my house. Every year I curse as I fight with different ideas. I have usually gotten gritty, thickly textured results. Once I tried melting to sugar and then adding the chocolate and wound up with something I called chocolate bark, long twisted hard strands, the kids liked it though. I did not feel like spending a lot on the cocoa butter and I had unsweetened chocolate bars so I just melted them and added honey, poured them into the mold and Voila! Tasty, smooth bunnies!! Thank you! Thank you! Thank you!
Would love to try this recipe but I only have cacao powder. Could I use that instead of dutch processed?
Yep 🙂
Just tried this recipe with the kids and it was great! I love the rich chocolate flavor. We will definetely be making chocolate for Valentine’s day.
This was yummy! Now I want to make some to use in my fallen chocolate souffle cake, but math is not my thing. Can anyone help me with how much you would need to make to equal an 8 oz. box of semi-sweet baking chocolate?
8oz 😉