Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Make Your Own Chocolate Bar From Scratch

Homemade Chocolate Bar

Chocolates, Optimum 9200A | 26th October 2015 | By

Making raw chocolate bars is a relatively simple process, it just requires a bit of melting and stirring. I have made a few versions of this type of chocolate, but I’d never thought about trying to make my own “real chocolate” – until now.

Browsing through a library copy of the very interesting Groundnut Cookbook recently, I came across a recipe for a Dark Chocolate Bar: cue double take, *ding*, really? Wow! I’d kind of assumed one needed all sorts of complicated equipment to make bean to bar chocolate at home, but it seems not. This I just had to try.

Of course I went my own way as usual. The method used in the book required a lot of “conching” by hand in a pestle and mortar. I wanted to see if my trusty Optimum 9200A Next Generation blender was up to the job. Turned out it was. Getting it to grind and meld the chocolate required a bit of experimentation. This super fast blender can get hot very quickly and I didn’t want to burn the chocolate. The main difficulty I experienced was only having fifty grams of cocoa nibs in the house. This meant adapting the quantities given in the recipe and more importantly, it wasn’t quite enough for the blades to reach properly; I had to do several quick bursts of blending, followed by scraping out the chocolate mixture from the bottom. A hundred grams or more would have worked much better. It also wasn’t enough to fill my chocolate mould, so I ended up with a three quarters bars rather than a full one.

Handmade Chocolate Bar

Okay, the end result wasn’t the most sophisticated chocolate I’ve ever eaten, the texture was in fact quite grainy, but hey, I’d made my very own chocolate bar from scratch. I couldn’t resist doing a few jigs around the house; I was, just a little bit excited. It had a nice shine to it, a really good snap and it tasted really rather nice. It was so good in fact, I had a hard time not demolishing the whole thing immediately. I did manage to save some for CT’s return later in the day, however; he gave it the thumbs up, broadly hinting I should devote myself to this latest pastime.

The fabulous golden ticket chocolate mould came from the lovely Celia over at Fig Jam and Lime Cordial a few years ago and it’s my absolute favourite. The Groundnut Cookbook by Duval Timothy, Jacob Fodio Todd and Folayemi Brown is full of intriguing recipes from all over Africa. To find out more on the wonders of the Optimum 9200A Next Generation, do read my original review.

Dark Chocolate Bar
Yields 1
A dark chocolate bar made in a high speed blender with cocoa nibs and cocoa butter.
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Prep Time
15 min
Cook Time
1 min
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 min
Total Time
1 hr 15 min
Ingredients
  1. 50g cocoa nibs
  2. 15g demerara sugar
  3. pinch Himalayan pink rock salt (or salt of choice)
  4. 10g cocoa butter
Instructions
  1. Place the cocoa nibs, sugar and salt in a powerful blender (I used my Froothie Optimum 9200A Next Generation) and pulse until a fine powder has formed.
  2. Add the cocoa butter and blend on medium for 30 second bursts, being careful to not overheat the chocolate, which can get easily burnt. You may need to scrape the mixture up from the bottom in between bursts.
  3. Keep going until the mixture has formed a smooth and shiny paste. Ideally you want a pourable liquid, but I didn't get that.
  4. Scrape out (or pour) into a chocolate mould, or suitable sized tin. Press with a back of a spoon to ensure an even layer.
  5. Leave for an hour or so in a cool place to set. Unmould and dance a little jib of joy.
Notes
  1. Makes one 75g bar.
  2. Would suggest doubling the quantities would make the process easier.
  3. You may want to add a little more sugar if you like your chocolate sweet.
Adapted from The Groundnut Cookbook
Adapted from The Groundnut Cookbook
Tin and Thyme http://tinandthyme.uk/
Recipe of the WeekI’m sending this off to Emily at A Mummy Too for Recipe of the Week.

 

I use the Optimum 9200A for smoothies, spreads, sauces and even chocolate making. All links to the blender are affiliate ones. If you buy one through one of the links, it will not cost you any more, but I will get a small commission. This is not a paid post and as always, all opinions are my own.

Comments

  1. Leave a Reply

    Tracy
    26th October 2015

    AMAZING! I have a feeling if I tried it, it wouldn’t go so well. I need to get myself one of those moulds and then give it a go though.

    • Leave a Reply

      Choclette
      26th October 2015

      Well I must say I rather surprised myself. I wasn’t at all sure it would work Tracy.

  2. Leave a Reply

    Janice
    26th October 2015

    So impressed. Keep at it, you will be running your own chocolate shop in no time!

    • Leave a Reply

      Choclette
      26th October 2015

      Well it does make it seem slightly less of an impossibility Janice šŸ˜‰

  3. Leave a Reply

    Kavey
    26th October 2015

    Lovely, would never have thought to use my froothie like this!!

    • Leave a Reply

      Choclette
      26th October 2015

      No, I wasn’t too sure about it either, but thought it was worth a go. So glad I did šŸ™‚

    • Leave a Reply

      Choclette
      27th October 2015

      Thanks Liz, I’m still feeling rather amazed. Celia’s mould is really special and I was really pleased to be able to use it in this first Tin and Thyme bean to bar.

  4. Leave a Reply

    celia
    26th October 2015

    Love it! So glad you’re still using the mould! Hope you’re well, hon! xxx

    • Leave a Reply

      Choclette
      27th October 2015

      Thank you Celia. I was so excited by this, I really wanted you to see it. I wasn’t at all sure I could pull it off. And I was so pleased to have such a special mould for my first ever bean to bar chocolate šŸ™‚

  5. Leave a Reply

    Lisa
    27th October 2015

    I watched Willie Harcourt-Cooze on that program where he makes chocolate and it looked so complicated, but I suppose he was or is making it on a scale to sell it to the masses. I never thought of making just one bar to enjoy at home! It looks great, definitely a dancing moment!

    • Leave a Reply

      Choclette
      27th October 2015

      Thanks Lisa. I thought it would be a lot more complicated that it was, but to be fair, my bar is not the smoothest I’ve ever eaten šŸ˜‰

    • Leave a Reply

      Choclette
      27th October 2015

      Thanks Roz, I can’t quite bring myself to finish it off as I want to prove I really did it.

  6. Leave a Reply

    Kacie
    27th October 2015

    This looks delicious. I had a go at making my own raw chocolates recently using a kit that was sent to me to review on my blog; I was surprised at how easy it is. I love the mould, too!

    • Leave a Reply

      Choclette
      28th October 2015

      Yes, raw chocolate is quite easy, but even this wasn’t too difficult.

  7. Leave a Reply

    Camilla
    27th October 2015

    Gorgeous, I’d love to try this, I just need a high powered blender now I suppose! Where did you get Cocoa butter from?

    • Leave a Reply

      Choclette
      28th October 2015

      Thanks Camilla. I got mine from a health food shop – most good ones should stock it.

  8. Leave a Reply

    Emily
    28th October 2015

    Amazing! Looks like such a neat mould too. And I really want that cup and saucer x

    • Leave a Reply

      Choclette
      28th October 2015

      Thanks Emily. The cup and saucer was a complete fluke charity find a few years ago – what luck šŸ™‚

    • Leave a Reply

      Choclette
      28th October 2015

      I think it might be a bit too dark for children Shobha, it’s more of an adult’s chocolate.

  9. Leave a Reply

    Trish
    28th October 2015

    I love that chocolate mold! I’ve tried a few times to make my own chocolate, but have never gotten it quite right. Nicely done!

    • Leave a Reply

      Choclette
      30th October 2015

      Thanks Trish. I must say I wasn’t at all sure it would work. I love that mould too šŸ™‚

    • Leave a Reply

      Choclette
      30th October 2015

      Sounds like I’d better get you on to it then Bintu – always happy to take any excess šŸ˜‰

    • Leave a Reply

      Choclette
      30th October 2015

      Exactly kate and if anyone dares to mind a little graininess come Christmas, Santa won’t be the only one whose upset šŸ˜‰

  10. Leave a Reply

    Janie
    30th October 2015

    Love everything about this post, from CT’s response to that adorable mould – it’s so cute! I would never have thought to make a bar of chocolate from scratch, might send this recipe to Jonny (the dedicated chocoholic in this house!) šŸ˜€
    Janie x

    • Leave a Reply

      Choclette
      30th October 2015

      Ah thanks Janie. As you can imagine I was super excited by this. Still am. I can’t bring myself to eat the last bit, so I can show off to anyone who happens to drop by šŸ˜‰

  11. Leave a Reply

    Lucy @ BakingQueen74
    30th October 2015

    How exciting! I had no idea how you make chocolate but I have a big bag of cacao nibs in my cupboard! Must get a Froothie I think šŸ™‚

    • Leave a Reply

      Choclette
      30th October 2015

      Well you know where to get one from if you do go down that route Lucy šŸ˜‰

    • Leave a Reply

      Choclette
      30th October 2015

      I got them from a health food shop Fiona, any worth it’s salt will stock them.

  12. Leave a Reply

    shaheen
    9th December 2015

    Yes, I love it too. I’ve made some raw choc from scratch, but not a bar – very impressive. I have some Cacao nibs in the kitchen, I have plans what to do with them – just never seem to get round to cutting open the packets.

    • Leave a Reply

      Choclette
      9th December 2015

      Thanks Shaheen. I know the, too many exciting things to do and just not enough time to do them in.

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