Home Made Chocolate: Never Buy it Again!

“Chocolate was always something I bought; to make it myself looked nightmarish. I would read words like ‘double broiler’ etc blah blah etc and think “well, that’s never gonna happen” and down to the shops I would go for a slab of me favourite cocoa solids OR I’d call my Dad and he would send me some cracking tart cherry stuff out from the mother country.  Am I digressing?  I’m digressing..

All that stinky attitude towards home made chocolate was well and truly in place until I read Amy’s blog: Fragrant Vanilla Cake .  It featured a macaroon recipe that involved making one’s own chocolate:  “Eek!  Blimmin’ ‘ell! Not again” I thought to myself, seeing my macaroon dreams getting flushed down the pan.

“No eek, chill out, woman. You gotta be brave, believe in yourself.  Loosen up, believe in your dreams, relax, breathe” I says to myself.  Amy’s idea for choccywoccydoodah (<technical term derived from England) involves a bowl, a spoon, some ingredients and  that’s about it –  my kinda recipe and Bob’s your uncle, Fanny’s your aunt and BOOM there’s your home made chocolate.  Right in front of your very eyes.  I’ll never go down t’shops for it again.

“Enough of your INFERNAL waffle, MamaBake!” I hear ye cry “Take us onwards to thine chocolate recipe!”‘

Recipe adapted to make use of the thingies in my larder.


1/4 cup cacao powder
1/4 cup coconut oil
2 tablespoons maple syrup
a pinch of sea salt.
1 cup of weevils (for crunch.  Kidding…).


  1. Mix it all in a bowl, let it be for 15 minutes to thicken.
  2. Pour into moulds and pop in t’freezer.  Your chocolates will be ready in an hour or so. Oh yes.

Your chocolates will need to be kept in the freezer because of the oil content.

I’m going to adapt this recipe til I’m blue in the gills – go on, you adapt it too.

…and if you DO, tell us in your comments what you did to it and what you thought of the recipe.



  1. Stephanie says

    Happy to report I did some experimentation with this recipe, with great results!

    I made this in a mini-muffin pan and the recipe yielded 8 chocolate cups.

    – I used natural unsweetened cocoa powder instead of cacao and it worked a treat.
    – I used about 3 tbs of rice malt syrup instead of maple syrup which makes them low sugar. Really, you need to start with 2tbs, taste the mixture and add more if you like. I ended up at approx 3tbs.
    – I added shredded coconut to some for a coconut rough taste.

    **This is the best bit**

    – I filled 6 of the cups halfway with chocolate mixture, put in the freezer until it set, removed them and then added a blob of peanut butter and pushed it flat. I then topped with more chocolate and put them back in the freezer. Once they were set I had LOW SUGAR DAIRY FREE CHOCOLATE PEANUT BUTTER CUPS. I die. So good! The saltiness works great with the chocolate.

    Love this recipe!

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