Vegan Homemade Chocolate Recipe | Healthy chocolate Bars

There is something very satisfying about making your own homemade chocolate . Not only can it be better than most store bought chocolate in terms of flavor, but you are also in control of using the finest ingredients.

This recipe for vegan chocolate bars is a great way to have some fun making a product we all take for granted. Using raw cacao products is also a healthier way to make real chocolate.

What is the difference between real and “fake” chocolate?

Cacao butter.

If you have ever read the ingredient list on a chocolate bar you no doubt have seen the addition of fats like coconut or palm oil instead of pure, raw cacao butter. It’s the cacao butter which is eventually made into chocolate.

After the drying and roasting process of the cacao beans, about 54% of the cacao nibs are cacao butter, a vegetable fat.

This is what gives chocolate its silky, melt in your mouth quality. No other type of fat can replicate the quality of raw cacao butter and none are as healthy.

This recipe is meant to get you started in making your own chocolate. After mastering these steps, which is much easier than you probably imagine, feel free to experiment with different flavors and add nuts, fruit, or other additions.

Homemade chocolate Ingredients:

Makes three 50 g (1.76 ounces) bars

80g (3.17 ounces) cacao nibs

 40g (1.41 ounces) or 1/3 cup (icing) powdered sugar

30g (1.05 ounces) cocoa butter (cacao butter)

You can find the  Chocolate ingredients | DIY chocolate Kit for this recipe here


Use a blender or food processor to make the cocoa paste as fine as you can. While the paste is blending, gently melt the cacao butter by placing it in a bow over some hot water. Slowly add the melted cacao butter into the blender and continue to blend until it is incorporated.

Temper the Chocolate Once the paste is finely blended it is time to temper.

What is the difference between tempering and melting your chocolate?

If you just melt it and then leave it at room temperature it doesn’t set. Tempering chocolate is needed to guarantee it has the perfect hardness, shrinking properties and gloss after you have processed it in your end product. You achieve that by bringing the chocolate up to the right temperature so that the cocoa butter present in it crystallizes into the right molecular form For this recipe, we are going to use

Tempering chocolate

The more general point of tempering is being able to melt the chocolate down and reform it back into a solid of any shape properly.

You can temper chocolate using 2 methods:

Sous Vide tempering and Old School Tabling tempering 

Sous Vide Chocolate Tempering

Tempering is about getting proper crystal formation in your chocolate. If you let it get too hot, or cool too low, the wrong crystals will form and your chocolate will have a low melting temp, won't snap properly, and will be dull. 

SousVide is a food-packaging technique whereby vacuum-packed food pouches are submerged within a bath of precise water temperature for a precise time. At the end of this time, results that are impossible to achieve through any other method become possible.

If you can only buy one thing to really get into chocolate making, it needs to be the Sous Vide

The Old School Tabling tempering

Homemade chocolate

Melt your chocolate over a pan of simmering water, make sure the bottom of the bowl doesn´t come in contact with the water. Once is completely melted at 113 °F (45 °C) lower the temperature to 90 °F (32  °C) poor 2/3 of the chocolate into a cool surface, stone or marble works fine for this. It is very important to take your time with this process. Try to not rush it and do things slowly.

Homemade chocolate

Spread out the chocolate to cool it down and the bring it back into the middle so we keep all of the chocolate at the same temperature all the way through. Don’t let the edges to cool down. The working temperature in the table should be 80 °F (27 °C) Keep working the edges back into the middle over and over.  

Homemade chocolate

As you work the chocolate, you will notice that it becomes less runny and begins to thicken. When ribbons start to form when you scrape the chocolate back to the middle, then it is ready for the next step. It is time to add in the ⅓ of the chocolate that had been kept in reserve. Stir this for another one to two minutes while trying to keep it at a 90 degree temperature. The chocolate is now ready for the mold. Pour it in the mold and allow it to set for 30 minutes. By this point your chocolate will look and feel like a bar that you would buy at the store. The only thing left to do at this point is eat and enjoy! If you have made this recipe, go ahead and post it in your favorite Facebook group or Instagram account. Tag it with #rainforestflavor and then link it back here in the comment section! 

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