Make Your Own Chocolate!

Happy Easter!.jpg..jpg

If there’s one thing we all associate with Easter, it must be chocolate.

This Easter, why not try making your own? It is actually really simple to do – and a much healthier option to most chocolate you can buy, especially Easter bunnies.

Both cacao butter and coconut oil are great sources of healthy fats and I find they work very well together in this recipe. If you do not have cacao butter, you can also just use coconut oil, although the cacao butter is what gives this chocolate that irresistible, melts in your mouth taste.

Dark chocolate is increasingly being touted as a healthy options due to the high cacao content. When cacao is used raw, unsweetened and unprocessed, it has one of the highest antioxidant levels of any food and is also a good source of magnesium, iron, zinc and more. Cacao is can help prevent depression as it contains tryptophan, a precursor to serotonin, the happiness neurotransmitter, and it also has positive effects on cardiovascular health.

And of course, it is delicious, especially when you make it yourself. Since I started making my own chocolate, I no longer want to eat store-bought chocolate – this takes the taste experience to a new new level!


60g extra virgin coconut oil

25g cacao butter

2-3 tbsp honey, maple syrup or brown rice syrup

4-5 tbsp cacao powder (full fat)

a pinch of sea salt

Any taste you would like to add to your chocolate. I am hooked on mint essential oil at the moment but have also tried lemon zest, rose water and just plain chocolate – all with great results.


Melt the coconut oil and cacao butter in a double boiler until they melt.

Add the honey and stir until everything is incorporated.

Sift the cacao powder if it is lumpy into the mixture.

Add the salt and any extra taste you may be using and stir until the mixture is smooth.

Pour the mix into silicone molds or anything made of paper – you can use cupcake papers as well. If you have a silicone cake pan, you can also use that to create a chocolate bar.

Place the chocolate in the freezer for at least 10 minutes until it is set. The chocolates can then be removed from the forms and stored in the fridge or simply kept in the freezer.

If you have difficulty finding cacao butter, you can order it online from iherb – use code WIV403 to get $5-10 off your first order – they ship anywhere in the world.

If you are around the Geneva area, you can now find cacao butter in Biofrais.

I would love to hear from you – have you already tried making your own chocolate? Are you tempted to try?


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  • Faris on Apr 16, 2014 Reply

    Loved the video – and the chocolate looks so yummy!!

    • Hiba on Apr 17, 2014 Reply

      It is yummy! you must try it :)

  • Cassiopée on Apr 14, 2014 Reply

    I’ve been lucky enough to taste the icy mint version of this wonderful recipe and it is indeed a delicious chocolate delight: taste, shape and texture – as we enjoy food with our 5 senses – are perfect.

    My sincere compliments for the inspiring video: an elegant way to teach and share your expertise – I longued for this kind of tool.

    One question: can I add something to make the chocolate crunchy, e.g. chopped walnuts or cashews, cornflakes without sugar, crispy rice balls or cocoa nibs? Or will the nuts make the whole thing too rich?

    Many thanks for your creative commitment – lots of love,


    • Hiba on Apr 14, 2014 Reply

      Thank you for your comment! Yes, you could definitely add something crunchy – I haven’t tried that yet but it is a great idea! Let me know how it goes for you :)

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