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Chocolate Recipe Poster

Homemade Chocolate Bars

Ingredients:

• ½ cup cocoa powder
• ½ cup cocoa butter or coconut oil
• ¼ cup honey, agave, or sugar
• 1 tsp vanilla extract
• Pinch of salt
• Optional: nuts, dried fruit, coffee, chili

Steps:

1. Melt cocoa butter or coconut oil in a double boiler (or a heatproof bowl over a pot of simmering water).
2. Remove from heat and whisk in cocoa powder, sweetener, vanilla, and a pinch of salt until smooth.
3. Stir in any optional add-ins (nuts, dried fruit, coffee, chili).
4. Pour mixture into molds or a lined tray and smooth the surface.
5. Chill in the fridge until set (about 1–2 hours), then unmold or break into bars.

Download Chocolate Recipe Poster (PDF)

Making chocolates can be as simple or as advanced as you want! Here are three levels:

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1. Simple Homemade Chocolates (no tempering needed)

Great for beginners.

Ingredients

• 1 cup cocoa powder (unsweetened)
• ½ cup coconut oil or cocoa butter (melted)
• ½ cup powdered sugar or honey (adjust to taste)
• 1 tsp vanilla extract (optional)
• Pinch of salt

Steps

1. Melt coconut oil/cocoa butter in a heatproof bowl over simmering water (double boiler).
2. Stir in cocoa powder until smooth.
3. Add sugar/honey, vanilla, and salt. Mix well.
4. Pour into silicone molds or an ice cube tray.
5. Freeze for 20–30 minutes until set.
6. Store in the fridge (they melt easily at room temperature).

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2. Classic Chocolates (with tempering for glossy finish & snap)

This is what professional chocolatiers do.

Ingredients

• High-quality chocolate bars/chips (dark, milk, or white)

Tempering Method (seeding technique)

1. Chop your chocolate finely.
2. Place two-thirds in a bowl over a pot of simmering water (double boiler). Melt slowly until it reaches:
   • Dark chocolate: 45–50 °C (113–122 °F)
   • Milk chocolate: 40–45 °C (104–113 °F)
   • White chocolate: 38–43 °C (100–109 °F)
3. Remove from heat and add the remaining one-third chocolate. Stir until melted and temp drops to:
   • Dark: 31–32 °C (88–90 °F)
   • Milk: 29–30 °C (84–86 °F)
   • White: 28–29 °C (82–84 °F)
4. Pour into molds or coat fillings (nuts, caramel, fruits).
5. Let set at room temperature (not fridge) for a glossy finish.

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3. Flavored & Filled Chocolates

Once you master tempering, you can make pralines, truffles, or bars.

Ideas

• Add ground coffee, chili, or sea salt for flavor.
• Fill molds halfway with chocolate → chill → add caramel, ganache, or peanut butter → cover with more chocolate.
• Sprinkle nuts or dried fruit before setting.

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