Homemade Chocolate Recipe
User Reviews
5
Homemade Chocolate Recipe
Description
The process begins by melting virgin coconut oil gently in the microwave, then sifting cocoa powder into the oil to create a smooth chocolate base. Honey is mixed in to sweeten the blend naturally, followed by folding in coarsely chopped roasted almonds, which add crunch and nutty flavor. The mixture is transferred to silicone candy molds, placed on a tray to stabilize, and frozen to firm up for about 20-30 minutes. Once solid, the chocolates can be removed from molds for serving or stored in the refrigerator for a firmer texture.
The resulting treats are bite-sized pieces featuring the smoothness of coconut oil and cocoa, tempered with honey’s sweetness and the palm crunch of almonds. Using frozen coconut oil provides a melt-in-the-mouth feel while holding shape at cool temperatures. The recipe offers flexibility to substitute pecans or other nuts and alternative sweetness sources, though texture effects may vary. For less melty chocolate, cacao butter can replace coconut oil.
This recipe yields about 4 servings, with the exact number of pieces dependent on the mold size. Proper storage in an airtight container in the fridge extends freshness up to one week. Letting chocolates come to room temperature shortly before eating can improve softness and flavor perception.
Ingredients
- ¼ cup virgin coconut oil See notes below
- ¼ cup cocoa powder Unsweetened, Dutch-processed
- 2 tablespoons honey
- 1 ounce almonds Roasted, unsalted, coarsely chopped
Instructions
- Place the coconut oil in a medium microwave-safe bowl. If it's solid, microwave it for 20-30 seconds to melt it.
- Sift the cocoa powder into the melted coconut oil. Use a small rubber spatula to combine.
- Mix in the honey.
- Mix in the chopped almonds.
- Spoon the mixture into a candy silicone mold. These molds are flimsy, so it's a good idea to place the mold on a tray or pan that would fit in your freezer. The mold I typically use isn't currently available on Amazon, but here's a similar one. Freeze the mixture for 20-30 minutes until completely set.
- Gently release the chocolate pieces from the mold.
- Enjoy immediately or refrigerate overnight for improved texture.
Notes
- Make the chocolate a day ahead for firmer texture and less melting sensitivity.
- Any chopped unsalted nuts like pecans can substitute almonds; salt may be added for sweet-salty contrast if desired.
- For a less melty chocolate, use about 2 ounces of food-grade cacao butter instead of coconut oil.
- This recipe uses real honey; other liquid sweeteners may alter texture and taste differently.
- Yields about 4 servings; the number of pieces depends on mold size and shape.
- Store chocolates in an airtight container in the fridge for up to one week, removing them shortly before serving for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 202kcal | 10% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 17g | 26% |
| Sodium | 71mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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