Homemade Chocolate -

Homemade Chocolate

With this healthy homemade chocolate recipe that can be used for so many things, you can feed your kids' chocolate cravings without any processed sugar. Whether you are planning to make homemade chocolate candy or homemade chocolate chunks for baking, this recipe will guide you to a flavor that is rich and fulfilling with just 3 ingredients. Grab the printable version of this recipe in my free no-bake recipe ebook here.

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Prep Time: 5

Cook Time: 5

Chill Time: 1

Total Time: 1 10

Servings: Servings

Calories: 78kcal

Equipment

Ingredients

71 g unsweetened baker’s chocolate
28 g butter
42 g honey raw

Metric - US Customary

Instructions

Place chocolate molds on a medium-size baking sheet (optionally line the baking sheet with parchment paper for less clean-up).
To a small pot on the stove, add all ingredients. Heat on low, stirring constantly until everything is melted and fully combined. Turn off heat.
Using a spoon or spatula, slowly pour or spoon the chocolate into the molds until they are filled just to the top. Tap the pan on the counter to make sure the chocolate goes into all the nooks and crannies.
Place the baking sheet in the freezer for at least an hour before use.
When ready to use or place in a container for storage, pull the baking sheet out of the freezer and flip the molds inside out to release the chocolate.
If using as chocolate chunks in a recipe, chop into small pieces using a sharp knife on a hard, cut-safe surface.
Use immediately in baked goods or store in an airtight container in the fridge for up to one month or in the freezer for up to three months.

Notes

If you find that your chocolate is seizing (or becoming grainy after it is melted), use a double boiler instead of melting directly into the pot to prevent it from getting too hot.
To save more of the nutrients in the honey from being destroyed by heat, you can wait to add the honey until after you have melted the chocolate and butter together. Just do not allow the chocolate to cool too much before adding in the honey to ensure it will mix in fully.
Chopping the chocolate into smaller chunks works the best when the chocolate is very cold. Freeze for at least an hour or overnight before chopping.
If you are mixing this chocolate into a batter (such as chocolate chip cookie dough), it helps tremendously to chill the batter just a tad before mixing in the chocolate. This will prevent melting and allow the chocolate chunks to hold their shape while you mix them into the batter.

Nutrition

NaturallySweetenedKids.com