1. Melt & Mix
In a bowl, whisk melted coconut oil, cocoa powder, and sweetener until ultra-smooth.
Add vanilla, salt, or other flavorings if using.
2. Customize
Stir in nuts, seeds, or dried fruit (or leave plain).
3. Set & Chill
Pour into a parchment-lined dish or silicone molds.
Refrigerate 1-2 hours until firm.
4. Enjoy!
Break into pieces or pop out of molds.
Store in an airtight container in the fridge (2 weeks) or freezer (3 months).
Pro Tips for the Best Chocolate
🔥 Extra glossy? Temper the chocolate (see FAQ).
🍫 Want it sweeter? Add 1-2 tbsp more sweetener.
🌶 Spicy kick? Add a pinch of cayenne or chili powder.
🍊 Zesty twist? Stir in orange zest.
FAQs
Why is my chocolate crumbly?
Too much cocoa powder—add 1-2 tsp more oil next time.
Can I use cocoa butter?
Yes! Replace coconut oil with ½ cup grated cocoa butter for a snappier texture.
How do I temper chocolate?
Melt ¾ of the cocoa butter, cool to 95°F (35°C), then add remaining grated cocoa butter and stir until melted.
Serving Ideas
☕ Coffee pairing: Serve with espresso
🎁 Gift idea: Package in pretty boxes with ribbon
🍓 Dessert upgrade: Dip berries or pretzels
Final Thoughts
This Homemade Dark Chocolate is pure, rich, and endlessly adaptable—once you try it, you’ll never go back to store-bought!
Warning: You might eat the whole batch in one sitting.
