Be sure to check out my homemade chocolate milk recipe as well. I’m thinking that you’d have to either use powdered sugar (sans the starch) or pre-dissolve it before adding to the chocolate mixture (or get a melanger ;P). Anyway, the taste is great, I was thinking of making chocolate covered strawberries from the mixture, but made only chocolate bars, maybe the next time. What I love about your recipe is that you mixed the sweetener into the cocoa butter while it was still on the double boiler. And vegan too?? My son called me the chocolate master lol. Hope that helps! After eating part of it, I remelted the remainder and added more cocoa powder (the ratio ended up about 1:1). For some reason, I could only find cacao butter after checking numerous stores, will the recipe still work? Wholes Foods carries raw cocoa butter right next to the nibs and raw cacao powders. Texture is smooth and creamy, but as at least one other reviewer noted, the flavor isn’t chocolatey enough (cocoa to cocoa butter ratio off?) We would guess it was due to either the honey, needing additional whisking, or perhaps the contrast between hot and cold ingredients. xo. This recipe will help. Hi Bella! Hey , I’ve tried twice and my chocolate stays like fudge . But no seriously, easy. In Australia we have a brand that makes pure peanut spreads, tahini etc (all 100% natural ingredients). It becomes like a Tootsie Roll. Unfortunately, no. Thanks again for all the tasty recipes, keep em coming. Also, do you find your chocolate gets more dark/bitter tasting the older it gets (in the fridge)? Yes, it can. Will you be doing a carob chocolate recipe soon? Even though homemade chocolate comes with a shorter shelf life, as long as you make them in small batches, you won’t be wasting any ingredients and will be eating a much healthier alternative to factory-manufactured chocolates. Hi Sean, that might work! Tips? Oh my goodness!! I’ve tried making carob “chocolate” with the same ingredients and to me it actually tastes even better (and less bitter)! I use 3-4 TBSP of maple syrup to sweeten (depending on how I’m feeling) and I have a big ole block of cocoa butter, so I just use a grater for it. Easy, 3-ingredient vegan chocolate! I think I’m going to try swirling peanut butter in next time…hmmmmm. Hope that helps! Add cacao or cocoa powder, vanilla (optional), and sea salt (optional), and whisk to combine until there are no clumps. It should have still worked out well though, right? Healthier Hot Chocolate â For a milky finish, this recipe uses brown rice milk powder and includes three flavor variations (pictured below). Thanks for a wonderful vegan chocolate recipe. Prepare 2 tbsp of Oil. Is milk powder by chance the same as powdered milk? When I took it out, the maple syrup had sunk to the bottom – liquid and completely separated from the hardened cacao powder and butter. Made them with my 2 year old grandson who thoroughly enjoyed himself You get the smoothness that you would get with any well known chocolate bar. My first attempt was chocolate bars, which were delicious and made with a mix of cocoa butter and coconut oil. Aw thanks so much for sharing, Jenn! We’re so glad he enjoyed making them with you! Delicious. This is a great chocolate recipe. We’re so glad you enjoy it, Amanda! We are so glad you both enjoy it! Orange Zest Cocoa butter melts like a dream; Just made this recipe in some silicone bar molds with just the cocoa butter, cocoa powder, agave, and a pinch of salt. Otherwise loved it! I used an agave/stevia mix, with minimum sweetness . Hello, I am looking forward to trying this recipe! I love this DIY Chocolate Milk Mix. I’d recommend using refined coconut oil (the flavor is far less prominent), and to ensure you’re using high quality, fresh cocoa butter! Scrape into the tin immediately but be careful as the mixture will be very hot. You will not be subscribed to our newsletter list. So, my experience isn’t really good, therefore I’d like to know if the chocolate would melt if it doesn’t stay in the refrigerator or if it stays fine just like store-bought stuff. But that’s probably up next! -I sifted my cocoa flour, which I think gave the chocolate a little fluff that complimented these dense flavors and ingredients. I can’t remember the brand but it is 100% cocoa butter, food grade. Do you think it would work the same? Then set a medium glass or ceramic mixing bowl on top, making sure it's not touching the water (this creates a "double boiler"). I love this recipe! Thanks! Chocolate Ganache Chocolate Milkshake Chocolate Lassi Chocolate Pudding Hot Chocolate Basic Truffles Brownies Choco pie Chocolate Marshmallow Chocolate FudgeChocolate covered Strawberries Chocolate Covered Easter Eggs White chocolate Dark chocolate. Shake and tap the mold a bit to remove any air bubbles that might be present. Super easy and quick to do, this recipe will be a keeper!! This time I added a tbsp of reishi mushroom powder and used honey in place of syrup and omitted vanilla because I had run out and still SO so good. I have been making raw chocolates for many years ,… LOVE them !! Dark, semi-sweet? I used 4 tbs. Hi! If it’s thick like honey, we’d say go for it! I just think you’ll get slightly less chocolate. My Vegan daughter loved it. • Mix 200g caster sugar and 5 tbsp golden syrup in a deep saucepan and stir over a gentle heat until the sugar has melted. But you could add dried fruit, candied ginger, toasted nuts, toasted coconut…really anything you’re craving. We would think that would work. I’ve made this twice and the cocoa butter melts perfect, I take it off the heat, use maple syrup, then the coco powder mixes well, but wirhin minutes the mixture settles, clumps, separates, will not pour. It was made from chocolate, cream and 150000 gallons of water. Thanks for the delicious recipe! I’m super careful not to let any moisture in what so ever. Melt the cocoa butter slowly in the saucepan until it is fully melted. I’ve tried this recipe twice now and each time after adding the maple syrup it completely seizes up. Hope that helps! Rajani, Thank you for the recipy! ? Taste and adjust flavor as needed. My mother has a milk allergy and i am having trouble finding milk powder in the local stores. I added some chopped dried Bing cherries for little extra tartness and my friends loved it. Add cocoa and milk powder and fold the ingredients in while stirring. All my old favorite chocolate bars…. It starts melting instantly on contact with hands even when frozen and straight out of the freezer. I really love the smooth melt in ur mouth texture that using just coconut oil gives … BUT they melt 3 min after being out of freezer and cant really set them out to serve .. Is there a way to add or do u have exact ratio of using both the cacao butter and coconut oil .. so the melt in ur mouth effect is still there …Like the melt away peanut butter eggs I used to LOVE EASTER time .. from Russell stovers ? I’m going to make them as soon as I can…. I usually use 4 tbsp. Better luck next time! XD. Dana answers questions about sweetener substitutions here. I don’t use agave nectar so instead I used rice malt syrup (60ml) and some liquid stevia (~6-8 drops). ??❤️. I am a huge fan of white chocolate, so I was wondering if it is possible to make vegan-friendly white chocolate from scratch? Hi Erin! It’s naturally sweetened. Turned out much better this time. Peanut Butter I also used cacao powder for the health benefits. At first I thought you had the same recipe as me, but then I realized that my Cocoa powder is 84 g to 200 g of cocoa butter. Is there a way to make it more stable at room temperature? For some moment I’ve even taught that it’s not going to completely mix, but tried to warm it up a little bit on the water bath and everything was ok. We haven’t tried this recipe with honey, but other readers mentioned it worked for them so we aren’t sure what happened. Does Whole Foods or Amazon sell a brand you trust? I just made some home made chocolate out of cacao nibs and it was extremely grainy like sand in the mouth apparently due to no counching/refining. It turned out great! Try not to let the mixture bubble until the sugar grains have disappeared. Easy, quick, and delicious. I do think it may be an issue with the quantities of agave used. Let us know if you try it! The second time I made doubly sure the cocoa butter was liquid but the same thing happened – can you offer any advice please? xo, These are the easiest and most delicious chocolates ever !! This might be the most ridiculous question but i simply wouldn’t know- if I plan to use coconut oil in place of vegan butter- do I still double boil it? I did strawberries ? Tomorrow’s Valentine’s Day. Hi there, we aren’t sure on an exact amount as we haven’t used mini silicone molds, but we would say maybe fill them about half way? Give it a try! haha, sorry. I added 10 drops of peppermint essential oil. But – don’t hold it over heat for too long, or the cocoa butter starts to separate from the rest of the ingredients. This was my first attempt at making my own chocolates and they were so simple and delicious to make, I can’t wait to make more, possibly a “milk” chocolate version using coconut milk or almond milk maybe, thanks so much for sharing this recipe. I found the recipe very quick and easy Now I understand why most chocolate manufacturers use an emulsifier like lecithin to prevent separation. Let us know if you give it a try! Can I put this in a melting pot to cover candy and then let is cool? This recipe is fantastic!! Why does that happen? It does work. But worth it so that I know what is in the chocolate. Thanks so much for the lovely review, Sarah! I literally JUST made this recipe and it was an epic fail haha. Others have asked about tempering. Hi, great recipe. Something a little indulgent, but not so off the rails that you need to implement a new workout routine afterwards? I made carob chocolate too and it was given a thumbs up by all my guests at a dinner I made :). Is this problem solved due to the liquid sweeteners/powdered cacao? Very good quality products. Folded some nut butter into others and left some plain with just the vanilla powder and a touch of salt. We would say try reducing the cocoa/cacao powder a bit. I used a light hand whisk to slowly add the other ingredients – again slowly. -I added 1/4 tsp ginger powder to one batch, which was delicious and perhaps could have handled even more! There is coconut butter made with coconut meat. There’s zero coconut flavor; Anyway you go, they are a winner! Hi, I just made this tonight and it tastes okay but it’s very oily and you get it all buttery in your mouth. Same here. To the mixing bowl, add finely chopped cocoa butter and let melt - 2-3 minutes. I think if you used this as a loose guide you could potentially come up with something? When cooking it, after I poured the agave into the cocao butter, I noticed the two separating a lot, is that normal? Can Carob powder be used in place of cocoa powder? I’ve made these a few times and it’s so easy and the best chocolate! We haven’t tried that, but we think it would work! They typically come in fun shapes and can usually pick up at Dollar land/5 & Below for next to nothing. Let us know if you’re still running into issues. Cocoa looks the same but it’s not. I dropped a teaspoon of peanut butter in each cup and cooled it in the freezer before pouring the chocolate over top. I’d say using a hand held immersion blender may help emulsify a bit better! Super indulgent! But I will add here, that I use 84g of cocoa powder to 200 g of cocoa butter. If you don’t have any, you can simply use an ice tray. Loved it and can’t wait to try it out with cacao butter next time! I imagine putting it into little heart shaped moulds to set would be very cute. That should actually be fine! Every time after I’ve had issues with it separating. I also made some with raspberries in the centre and mmmmmm. OHHMMYYYGOOOSSHHH ?? Return your chocolate to the double-boiler. And is there any way to make vegan milk chocolate? Is agave nector the same as agave syrup. Thanks for this recipe….they look and sound amazing! Warmest Wishes Make sure the bottom of the bowl isnât touching the water. I have had a pkg of cocoa butter sitting in my fridge for months and finally decided to try it (a month passed it’s best before date – oops!). I left mine pretty basic, adding only cacao nibs, a hint of vanilla, and a little sea salt. Add 2 inches of water to a large saucepan and bring to a boil over medium high heat. This is the only recipe that even comes close to what I want. OH mY GoD. If so, could I do it the same way? hello ! 2tbsp Bicarbonate of Soda (Baking Soda). • The mixture will continue bubbling in the tin, simply leave it and in about 1 hr – 1 hr 30mins the honeycomb will be hard and ready to crumble or snap into chunks. Xo. & 2. The only issue is that it melts way too easily so it’s necessary to keep it in the refrigerator or freezer. I also subbed in Coconut Nectar in place of the maple syrup and the consistency is great. :) Tasty crunchy bits though! -Have (at least almost) everything ready before you melt the cacao butter. And thank you so much for pointing me in the direction of where to find cocoa butter. Caramel Love the modifications, Julia! The chocolate tastes delicious when freshly made, but a day or two later the texture changes to a more crystallized version. In relation to the previous comments, I found out that the mixture needed a lot of stirring after I’ ve added the maple syrup to the melted cocoa butter. And, I look forward to your peanut butter cup recipe. Just had to put a little more maple syrup, almost 6 Tbs, because I found it tested strange with less sweetener. I used 3T agave and it wasn’t sweet enough but then was just about too sweet with another half tablespoon. I am not sure which recipe I would like better! 1. can I use This inside of cookies? I’ve tried using stevia in the raw in place of the syrups, but it was more of a bittersweet chocolate. Thank you for your time. Let me tell you. But I do now use this recipe more often and I find it turns out a bit creamier. First, it was fun to make. Thanks! We just get it at the local grocery store but you can purchase it online as well! The cacao butter really makes it creamy. YUM. We’re sorry to hear you didn’t have success with this recipe, Carrie :( Better luck with the next one! Wow, I’d never thought of making vegan chocolate- this looks as good as the real thing! Thanks so much! This recipe is so good that my mom is not willing to give any of it up except to me, her, and our immediate family. Any thoughts on how this would turn out? It seems like the liquid in the maple is causing that problem. How would you alter this recipe to make milk chocolate? Great I need a good recipe for vegan chocolate What exactly is cocoa butter though? OK my 1st batch I used monkfruit?… Good, but grainy. We’ll take a look at the metric measurements. It was a bit too sweet but that was entirely on me (oops!) I have no idea what’s going wrong. Do you think it would work? Again, I couldn’t have stirred any more than I did. Easy chocolate recipe for kids ! & Decadent. He only made a small test batch so the amounts, admittedly, were hastily estimated which may have affected the texture (or possibly we just ate them too quickly). Thanks so much for the lovely review! These are the darkest, richest, most deliciously satisfying chocolates I’ve ever tasted. Any ideas why this happened? Oh just to add…you CAN dip anything into this recipe, while still warm!!! Best bet would be ideal, because i don ’ t tried it, but what are these white. Adding the maple syrup and then added our own toppings: caramel sea salt peanut butter the... Also tends to taste a very strong ( slightly medicinal ) flavor of the other ingredients medium... 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