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Dark chocolate and cocoa beans on table top

Dark Chocolate Recipe

  • Total Time: 10 minutes
  • Yield: 10-15 servings 1x


This easy, five-ingredient dark chocolate recipe is something you can make any time you want. I used to think that chocolate was difficult to make. Then when I tried to make it I discovered how easy it is.


  1. ½ cup of coconut oil
  2. 1 cup unprocessed cocoa powder
  3. 1 tablespoon raw honey
  4. 1 tablespoon vanilla extract
  5. A pinch of kosher salt

Kitchen tools you will need:

  1. Candy thermometer
  2. Wire whisk
  3. Rubber spatula
  4. Silicon candy moles


  1. In a double boiler, melt the coconut oil over medium heat. Make sure that temperature does not exceed 115 degrees Fahrenheit. If you don’t have a double boiler, you may improvise your own bain-marie. Get a saucepan and a glass or metal bowl that fits snugly in the saucepan. The important thing here is that the water in the bottom pan doesn’t touch the bottom of the top pan or bowl. This is technically how you melt something over indirect heat using a double boiler.
  2. Once the coconut oil has completely melted, remove the pan from the heat.
  3. Let the coconut oil cool to 95 degrees Fahrenheit and add in the cocoa powder, raw honey, vanilla, and kosher salt.
  4. Whisk the chocolate mixture until well blended. Make sure that there are no more lumps of cocoa powder in the mixture. After using the whisk, switch to a rubber spatula so you can clean the sides of the bowl.
  5. Let the temperature drop to 90 degrees Fahrenheit before pouring it into the silicon molds.
  6. Refrigerate for at least 30 minutes.
  7. Pop the hardened chocolates out of the mold and store in an airtight container.
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Candy
Cook Til Yummy