It is not difficult to make chocolate from scratch at home. Make your own dairy free chocolate with high quality ingredients, flavor it however you please and be prepared to never buy it again!

I added some lime zest in this recipe to add a little burst of fresh flavor to the chocolate. Limes are currently in season so I thought it would make a nice twist to the regular seasonal Easter chocolate. Orange zest would work equally well, or finely chopped nuts.

In addition to being very simple to make yourself, the thing that I really love about this chocolate is that it is full of only the very best ingredients that I chose to use, no additives, and no dairy.

These chocolates will be used for this year’s Easter teacher gifts for my kids. My 4 year old loved helping to make a batch for his kinder teachers.  For some easy DIY Easter gift wrapping ideas take a look at the post I created last week via the link.

Once I finish making chocolate for the the Kinder and School teachers I will continue to make this recipe through out the year for other occasions, and generally just to have on hand for when chocolate is needed (you know what I’m talking about).

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Make Chocolate at Home

Prep Time

15 mins

Total Time

15 mins

 

Make your own dairy free chocolate at home. So very simple to make. You can use organic ingredients and select your own flavors. You control what goes into your chocolate and enjoy the fresh clean flavors.

Course: Dessert, Easter

Servings: 8

Author: Kyrstie Barcak - A Fresh Legacy

Ingredients

• 1/3 cup organic cocoa butter
• 1 1/2 tbsps coconut oil
• 1/3 cup organic raw cocao powder
• 1 zest lime finely grated
• 2 tablespoons maple syrup

Instructions

1. Set a small saucepan filled 1/3 full of water to simmer on the stove top
2. Place the coco butter and coconut oil (if solid) into a bowl that fits over the top of the sauce pan without the base of the bowl touching the water
3. Stir gently and monitor until the ingredients melt
4. Remove immediately they are melted and stir in the remaining ingredients until well combined
5. Spoon the mixture into the molds and place into the fridge to set
6. Store in the fridge as the chocolate will melt easily

Recipe Notes

You will need Easter egg molds or similar to make these chocolates. The number that you make will depend on the size of your mold.
With the sizes I used I made 6 of the larger size and 4 small
You may wish to double or triple the ingredient quantities to make a larger batch in one go (if you have the molds available to use)
*Do not heat the Cocoa Butter above 40 degrees Celsius

If you are wondering about Cocoa Butter – let me tell you about it….. I have been using it for the last 20 years in skin care products. It is a natural fat, a hard product that melts with heat, or upon touch. It is very moisturising for the skin and helps to prohibit moisture loss.

Cocoa butter is a natural fat that is pressed from roasted cocoa bean.  It is used in the process of chocolate making. Usually in combination with milk, cocoa powder and sugar. In addition to adding flavor to the chocolate is helps it to stay set (when kept cool).

Have you ever made your own chocolate from scratch? If not will you give it a try now that you know it is so easy to do?