Recipe for a homemade real chocolate bar made in a power blender with cocoa nibs and cocoa butter.
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 bar” – until now. Do you know how to make your own real chocolate bar from scratch? It’s a lot easier than you might think.
Libraries are wonderful places. The last time I visited our local library, I ended up browsing through a copy of the very interesting Groundnut Cookbook. It wasn’t long before 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 real 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. Blow that! I wanted to see if my trusty Optimum 9200A Next Generation blender was up to the job. Turned out it was, even though 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 having only 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 the chocolate mixture out from the bottom. A hundred grams or more would have worked much better.
In addition, the quantity I made wasn’t enough to fill my chocolate mould. So I ended up with a rather odd three quarter real chocolate bar rather than a whole one.
Homemade Real 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 real 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, an excellent 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 bean-to-bar pastime.
If you like your chocolate sweet, you may want to add a little more sugar than I’ve stated in the recipe.
Where Did it All Come From?
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. You can find out more about the wonders of the Optimum 9200A Next Generation by reading my original review.
Other Homemade Chocolate Recipes You Might Like
- Chocolate brazils
- Ginger chocolates
- Mint chocolates
- Passionfruit caramel chocolates
- Sparkling chocolate mendiants
Keep in Touch
Thanks for visiting Tin and Thyme. If you have a go at making your own homemade real chocolate bar, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like even more homemade chocolate recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Homemade Real Chocolate Bar. PIN IT.
Real Chocolate Bar – The Recipe
Dark Chocolate Bar
- 50 g cocoa nibs
- 15 g demerara sugar
- 1 pinch Himalayan pink rock salt or salt of choice
- 10 g cocoa butter
- Place the cocoa nibs, sugar and salt in a power blender (I used my Froothie Optimum 9200A Next Generation) and pulse until a fine powder has formed.
- Add the cocoa butter and blend on medium for 30 second bursts, being careful to not overheat the chocolate, which can burn easily. You may need to scrape the mixture up from the bottom in between bursts.
- Keep going until the mixture has formed a smooth and shiny paste. Ideally you want a pourable liquid, but I didn’t get that.
- Scrape out (or pour) into a chocolate mould, or suitable sized tin. Press with a back of a spoon to ensure an even layer.
- Leave for an hour or so in a cool place to set. Unmould and dance a little jig of joy.
I’m sending this homemade chocolate bar off to Emily at A Mummy Too for Recipe of the Week.
I use a Froothie power blender to make 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.