How to make chocolate
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This article has 42 testimonials from our readers, earning it our reader-approved status. This article has been viewed 4,794,253 times. Chocolate is one of those foods that’s loved universally. You may not always have the option of heading down to the store whenever you feel a craving coming on, however, and store-bought chocolate often contains ingredients that are less-than-appealing, such as added sugar, dyes, and preservatives. Fortunately, it’s easy to make your own scrumptious, all-natural chocolate at home using a few basic ingredients.
Use a series of measuring cups to portion out each ingredient in a small cup or bowl. Measuring your ingredients in advance will make the cooking process more efficient once it comes time to put it all together. 3-6 drops of liquid stevia to lend a little more sweetness to your chocolate. Turn on your cooktop to the lowest heat setting and add the coconut oil to the pot.
Coconut oil has a low melting point, so this should only take a few seconds. Keeping the coconut oil moving continuously at the bottom of the pot will help it liquefy faster. Otherwise, cleanup can be quite a hassle. Use a whisk or metal spoon to scrape the sticky honey into the pot. Stir the ingredients into the melted oil until they dissolve and form a thin, syrupy mixture. Be sure to keep your cooktop on a low heat setting. If the oil gets too hot, it could scorch the sugars in the honey and spoil the flavor of the finished chocolate.
If you wish to add any other sweeteners, such as confectioner’s sugar or stevia, do it at the same time that you add the honey and vanilla. Rather than dumping all of the cocoa powder in at once, add it a little at a time. As you do, keep your whisk or spoon moving to help distribute the cocoa powder evenly throughout the mixture. You’ll have an easier time mixing the cocoa into your other ingredients with a whisk than you would with a spoon or spatula. Take the chocolate off of the heat and continue stirring it as it thickens.
You’ll know your chocolate is done when the chocolate takes on a smooth, dark color and the surface becomes slightly glossy. At this point, it just needs to be left to harden. Removing the pot from the hot cooktop will prevent the chocolate from burning. Transfer the warm chocolate to a nonstick surface to cool. Carefully pour the chocolate out of the pot and onto a flexible nonstick baking mat or cookie sheet lined with parchment paper. You can also pour your chocolate into a decorative candy mold to create bite-sized treats with fun shapes.
