How to Make the Perfect Homemade Chocolates

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How to Make the Perfect Home-Made Chocolates

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Sometimes you may feel a sudden craving for chocolate at a time you don’t have the chance for a ride to the grocery. It happens once in a while. Being able to prepare your chocolate can save you plenty of frustration in such moments. Plus, natural chocolate is a whole lot healthier than processed chocolate. This article walks you through the steps to prepare some delish all-natural chocolate by throwing together a few essential ingredients.

It’s also an excellent resource for those who want to avoid processed food. No one can deny the fact that most mass-produced chocolates contain additives that affect our health, like added sugar, artificial flavors and coloration, preservative, and more. With the rise in obesity, heart disease, and diabetes pinned mainly on processed foods, it’s no surprise that many are increasingly turning to all-natural foods. Your chocolate can be locally made without the extras that come with health risks.


Before Cooking Your Chocolate



There are many types of chocolate, but I’ll discuss just two among the popular chocolate types: The Dark Chocolate and Milk Chocolate.


For a Dark Chocolate, You Need the Following Ingredients:


One cup – 100 grams of cocoa powder, 120ml or 1/2 cup of coconut oil, 59ml – four tablespoons of honey, 7.4ml or half a tablespoon of vanilla extract, 25 grams or one-quarter cup confectioner’s sugar, 59 ml or a quarter cup of syrup (agave), and three to six drops liquid stevia (not necessary). This combo should give you about 10 oz. or 283 grams of chocolate.


For a Milk Chocolate


You’ll need three-quarter cups or 140 grams of cocoa butter, three-quarter cup or 80 grams of cocoa powder, one-quarter cup or 30 grams of milk powder, almond milk powder, or rice milk powder. Also, add one cup or 100 grams of confectionery sugar, one cup (240ml) syrup (agave), or one to two teaspoons (4.9–9.9ml) liquid stevia. You may add salt (optional—to taste). The combination produces some 12oz. or 340 grams of chocolate.


To Prepare a Dark Chocolate, Follow These Steps


  1. Measure out your ingredients as specified above before you start cooking. Doing this simplifies the cooking process and makes it more efficient so that the ingredients blend well. You can add 25 grams of confectioner’s sugar, 59ml of agave syrup, and 3 – 6 drops liquid stevia to the mix.
  2. Take a few seconds to completely melt half a cup of coconut oil in a small pot using low heat. A stainless-steel cooker is preferable for easy cleanup.
  3. Add four tablespoons honey and half tablespoon vanilla extract. Stir the mixture until it dissolves into a thin, syrup mixture. Maintain a low heat setting for your cooktop in order not to spoil the sugar in the honey and screw up your flavor. You may optionally add sweeteners like confectioner’s sugar or Sativa when adding your honey and vanilla.
  4. Add a cup of fine cocoa powder, little by little, into the mix while stirring to distribute equally across the mix. A whisk is better for mixing.
  5. Take your chocolate off the heat to prevent burning, and continue to stir until it becomes thick. The chocolate is ready when it becomes smooth and dark with a semi-glossy surface.
  6. Transfer it warm to a nonstick surface to cool, then pour it onto a suitable baking mat. Spread it about a half an inch thick. Now refrigerate and enjoy your hard-natural chocolate.

Steps to Make a Delish Milk Chocolate



  1. Use a pot of water and mixing bowl to create a makeshift double boiler. Put water in the pan to about halfway up and subject it to medium heat on the cooktop. Put a small mixing bowl on the pot such that the water in the pot heats the bowl from underneath. The water should be hot without boiling so that it does not scorch your chocolate.
  2. Melt about ¾ cup or 140g of cocoa butter in the bowl. Keep stirring to make it melt faster. If you don’t have cocoa butter, an equal amount of coconut oil will do just fine.
  3. Now add 80 grams of fine cocoa powder to your melted cocoa butter or coconut oil, a little at a time to minimize clumping. Stir the mixture until the cocoa powder absorbs completely into the mix. Leave no lumps or dry pockets in the resulting mixture.
  4. Add ¼ cup of milk powder and about 100 g confectioner’s sugar while stirring the mixture to distribute homogenously across the mix. If done right, the chocolate begins to turn a lighter color due to the milk powder. If you are avoiding dairy, use an equal amount of soy milk powder, almond milk powder, or rice milk powder.
  5. Take your bowl off the heat and stir the mix until it thickens. Repeatedly fold the chocolate over on itself from the bottom until it grows thick. That’ll make it smooth, creamy and lump-free.
  6. Turn the chocolate onto a nonstick surface or candy mold. Use greased ice cube tray if you don’t have candy molds.
  7. Refrigerate for an hour and enjoy it.



Chocolates come in all forms and compositions, and you can be innovative with the ingredients to make various kinds of chocolates. Considering that it’s a lot healthier and can be prepared to your exact taste, it’s worth you giving it a try.