There’s something magical about making your own chocolate. With just three ingredients — cacao butter, cocoa powder, and a touch of honey — you can create a silky, glossy treat that feels indulgent but is made from real, simple ingredients. It’s a healthy feel-good option for adults and a fun kitchen project to share with kids.
This base recipe is incredibly versatile: pour it into moulds for chocolate buttons, drizzle it over fruit, or even set it into cubes for hot chocolate sticks. Want to take it up a notch? By tempering the chocolate, you can give it that professional snap, shine, and perfect melt-in-the-mouth finish. Whether you keep it rustic or refined, this recipe proves that homemade chocolate can be as easy as it is delicious.
As seen on BBC's Mark Patterson Show on 23rd of April.
Ingredients
- ½ cup cacao butter chips
- ½ cup cocoa powder
- 1–2 tbsp honey (to taste)
Method
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Melt to reset crystals – Set up a double boiler and melt cacao butter chips fully, bringing the temperature up to 45–50°C.
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Cool to form stable crystals – Remove from heat and cool the cacao butter to 27–28°C, stirring continuously.
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Reheat to working temperature – Return briefly over warm water and reheat to 31–32°C (ideal for dark chocolate).
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Mix in cocoa & honey – At this stage, whisk in cocoa powder and honey until silky and glossy.
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Pour & Set – Immediately pour into moulds or onto a silicone mat. Allow to set at room temperature (or chill briefly to speed things up).
Chef’s Notes
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Tempering tip: Tempering ensures only the “Type V” cocoa butter crystals form, giving chocolate that perfect snap, shine, and smooth mouthfeel.
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Flavour twists: Add sea salt, vanilla, chilli, orange zest, or chopped nuts for custom bars.
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Storage: Keep in a cool, dry place — avoid the fridge if possible to prevent blooming.
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Serving ideas: Dip fresh fruit, turn into buttons, or gift as hot chocolate sticks.
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