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    Home | Recipes | All Desserts

    How to make 84% dark chocolate from scratch using honey

    By Adriana Harlan | 130 Comments | Published: Feb 4, 2013 · Modified: Mar 27, 2019

    Recipe Reviews
    4.6 from 22 reviews

    I decided to start making chocolate from scratch so that I can control the type and amount of sweetener in the chocolate. It has been a real challenge to make this but I was able to make an 84% dark chocolate using raw organic honey, cacao butter, raw cacao powder and vanilla. The chocolate does not melt at room temperature, it has a sheen and snaps. The real challenge with making this was the fact that I used honey instead of powder sugar. Honey contains water which makes chocolate seize. Another important factor in making this chocolate is that it has to be tempered. This is the process that produces a smooth, crisp and shiny chocolate.

    I have experimented making this chocolate also with coconut sugar. I was able to get the same result with this but it also had a grainy consistence to it. However it tasted really good...

    Next, I will try roasting my own cacao beans and really making chocolate from the very first steps.

    close up of two round pieces of homemade 84 percent dark chocolate with pieces of cacao nibs all around

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    How to make 84% dark chocolate from scratch using honey

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    4.6 from 22 reviews
    Recipe by Adriana Harlan
    Servings :4 ounces
    Prep :20 minutes mins
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    Ingredients

    • 2.5 tablespoons cacao butter
    • 3.5 tablespoons raw cacao powder
    • 1 tablespoons raw honey
    • ¼ teaspoon vanilla extract
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    • Melt the cacao butter over a double boiler until it reaches 122°F/50°C.
    • Add the cacao powder, honey and vanilla and mix until all combined and the mixture reaches 122°F/50°C.

    Now temper the chocolate:

    • Pour the chocolate mixture on a marble slab (I used a glass cutting board).
    • With a flexible plastic scraper or palette knife, spread the chocolate thinly, then scoop it up before spreading it again. Repeat the sequence, keeping the chocolate constantly on the move for about 10 minutes.
    • Test to see if you are done tempering by dropping a little of the chocolate onto the side of the marble and if it sets very quickly that you have finish tempering the chocolate and are ready to pour the mixture into molds.
    • Let it cool at room temperature for a few hours.

    Notes

    If you prefer, you can skip the tempering process and store your chocolate in the fridge.
    This recipe makes 4 oz of chocolate. If you decide to make a bigger batch you will need to temper it slightly different by first pouring only ¾ of the melted chocolate onto the marble, tempering it until it reaches 82°F/28°C, then stirring the remaining chocolate. With the addition of the hot chocolate, the temperature should now be 90°F/32°C, making the chocolate ready for use.

    Nutrition per serving

    Calories: 61kcalProtein: 1gFat: 3gSaturated Fat: 2gSugar: 4gFiber: 1gCarbohydrates: 6gNet Carbs: 5g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

    Made this recipe?Please leave a review and photo in the comments below.
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    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

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