How to Make Dark Chocolate at Home

Ingredients & Tools

• Cocoa Butter: 1 cup (This provides the "snap" and melt-in-your-mouth feel).

• Cocoa Powder: 1 cup (Unsweetened, high-quality).

• Sweetener: 1/2 cup (Maple syrup, honey, or finely powdered sugar).

• Flavoring: A pinch of sea salt and 1 tsp of vanilla extract.

• Tools: A double boiler (or a glass bowl over a pot of simmering water) and silicone molds.

Step-by-Step Instructions

1. The Double Boiler Setup

Fill a pot with an inch of water and bring it to a gentle simmer. Place a heat-safe glass bowl on top. Crucial: Ensure the bottom of the bowl does not touch the water. Even a single drop of water getting into the chocolate can cause it to "seize" and become a grainy mess.

2. Melt the Cocoa Butter

Add the cocoa butter chunks to the bowl. Stir continuously until it is completely liquid and clear.

3. Sift and Incorporate

Sift your cocoa powder to remove any lumps. Gradually whisk it into the melted cocoa butter. Keep stirring until the mixture is glossy and smooth.

4. Sweeten and Flavor

Add your sweetener and vanilla.

• Note: If using liquid sweeteners like maple syrup, ensure they are at room temperature. Cold syrup can cause the chocolate to clump.

• Stir vigorously until everything is fully combined.

5. The Pour

Pour the liquid chocolate into your silicone molds. If you don't have molds, you can pour it onto a baking sheet lined with parchment paper to make a "bark."

6. Set and Temper

Let the chocolate sit at room temperature for about an hour, then move it to the fridge for another hour to fully harden.

Pro Tips for Success

• Avoid High Heat: If the chocolate gets too hot, it will become bitter. Keep the water at a low simmer.

• Add-ins: Before the chocolate sets, sprinkle in crushed nuts, dried cranberries, or a little sea salt for extra texture.

• Storage: Homemade chocolate melts faster than store-bought because it isn't "tempered" in a factory. Keep it in the fridge until you're ready to eat.