Homemade Chocolate | Chocolate Making | How To Make Chocolate From Dry Cocoa Bean? Bean

cocoa butter

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a similar texture with fewer calories.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor.

milk powder

🥗Healthier: almond milk powder

💰Cheaper: powdered milk

Almond milk powder is dairy-free and adds a nutty taste.

vanilla

🥗Healthier: vanilla extract

💰Cheaper: vanilla essence

Vanilla essence is more affordable while still providing flavor.

Roast cocoa beans in an oven at 350°F until fragrant, about 20 minutes.

Cool the roasted beans and remove the shells to extract the nibs.

Grind the cocoa nibs in a food processor until a smooth paste forms, known as chocolate liquor.

Melt cocoa butter in a double boiler over low heat until fully liquefied.

Combine the chocolate liquor and melted cocoa butter in a bowl, stirring until smooth.

Add sugar, vanilla, and sea salt to the mixture, stirring until fully incorporated.

If desired, add milk powder for creaminess and mix well.

Pour the chocolate mixture into molds, smoothing the top with a spatula.

Let the chocolate cool at room temperature until set, about 1-2 hours.

Refrigerate the chocolate for quicker setting, about 30 minutes.

Remove from molds and store in a cool, dry place.

Cooking Techniques

Spice Level:

Allergens