Tempering chocolate requires hitting exactly 88°F—2 degrees off and your bars turn white with cocoa butter bloom.
Chocolate Bars
Indulge your sweet tooth with this delightful homemade chocolate bar recipe! With just a handful of ingredients like rich cocoa powder and creamy coconut oil, you’ll whip up a batch of luscious chocolate bars that are perfect for snacking or gifting. Get ready to impress your friends and family with your chocolate-making skills!
Prep
15
min
Cook
120
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- 3 tbsp milk powder (for milk chocolate) (45 ml)optional
🫙Pantry Staples(3)
- 3/4 cups cocoa (180 ml)
- 1/2 cup coconut oil or cacao butter (120 ml)cacao butter
- 1/2 cup of honey (120 ml)
👨🍳 Instructions
- 1
Melt your coconut oil.
- 2
Add the ingredients into a small bowl and mix well.
- 3
Pour chocolate mixture into chocolate bar molds.
- 4
Let it chill in the fridge for 2 hours.
- 5
Remove from mold and store in an airtight container in the fridge or freezer.
💡 Pro Tips
- ✓Temper your chocolate mixture by cooling to 84-88°F before molding to achieve proper crystal formation (Form V crystals) for a glossy finish and satisfying snap.technique84-88°F
- ✓Melt coconut oil to exactly 76°F (just above its melting point) to prevent it from seizing the chocolate and creating a grainy texture.technique76°F
- ✓Tap your filled molds firmly 10-15 times on the counter to release air bubbles, which create weak spots that cause cracking and dull appearance.technique10-15 taps
- ✓Chill for exactly 2 hours at 35-40°F because longer chilling can cause fat bloom (white streaks) from temperature fluctuations in standard refrigerators.timing2 hours at 35-40°F
- ✓Store finished bars at 65-68°F with 50% humidity using silica gel packets to prevent sugar bloom and maintain optimal texture for up to 3 months.equipment65-68°F, 50% humidity
Share this recipe
Prep
15
min
Cook
120
min
Serves
4
people
Level
beginner
Share this recipe
Tempering chocolate requires hitting exactly 88°F—2 degrees off and your bars turn white with cocoa butter bloom.
Chocolate Bars
Indulge your sweet tooth with this delightful homemade chocolate bar recipe! With just a handful of ingredients like rich cocoa powder and creamy coconut oil, you’ll whip up a batch of luscious chocolate bars that are perfect for snacking or gifting. Get ready to impress your friends and family with your chocolate-making skills!
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- 3 tbsp milk powder (for milk chocolate) (45 ml)optional
🫙Pantry Staples(3)
- 3/4 cups cocoa (180 ml)
- 1/2 cup coconut oil or cacao butter (120 ml)cacao butter
- 1/2 cup of honey (120 ml)
👨🍳 Instructions
- 1
Melt your coconut oil.
- 2
Add the ingredients into a small bowl and mix well.
- 3
Pour chocolate mixture into chocolate bar molds.
- 4
Let it chill in the fridge for 2 hours.
- 5
Remove from mold and store in an airtight container in the fridge or freezer.
💡 Pro Tips
- ✓Temper your chocolate mixture by cooling to 84-88°F before molding to achieve proper crystal formation (Form V crystals) for a glossy finish and satisfying snap.technique84-88°F
- ✓Melt coconut oil to exactly 76°F (just above its melting point) to prevent it from seizing the chocolate and creating a grainy texture.technique76°F
- ✓Tap your filled molds firmly 10-15 times on the counter to release air bubbles, which create weak spots that cause cracking and dull appearance.technique10-15 taps
- ✓Chill for exactly 2 hours at 35-40°F because longer chilling can cause fat bloom (white streaks) from temperature fluctuations in standard refrigerators.timing2 hours at 35-40°F
- ✓Store finished bars at 65-68°F with 50% humidity using silica gel packets to prevent sugar bloom and maintain optimal texture for up to 3 months.equipment65-68°F, 50% humidity