Homemade Melt-In-Your-Mouth Dark Chocolate Recipe

I was looking for another recipe when I stumbled across this one. Seeing that I had all the ingredients, I decided to try a batch. Wow, are these good!!! I can't believe how simple they are. To prevent the honey from sinking to the bottom of the chocolate, here is what you do. Mix the oil and cocoa powder. Stick this mixture in the fridge until it starts to thicken. Now you can stir in the honey and it won't 'sink' because the coconut oil is no longer liquified. I added a little less than 1/4 tsp of cayenne pepper, and a couple pinches of chipotle powder. I didn't have candy molds or a pliable tray, so I lined a small plastic container with foil. Once hardened, I was able to lift everything out of the container and cut into 8 pieces. Heavenly!!!

Made this twice now and it is really very good. The first batch I made with some ground cayenne and the second time I made separate 1/2 batches with fresh mint leaves (I let the leaves rest with the melted mixture for a bit) and coconut flakes sprinkled in at the end right before pouring into the moulds, each was delicious. I didn't have any issues with the honey/oil separation. I actually melted them all together over super low heat then let the mixture cool a bit before pouring into silicone moulds. I used wildflower honey (very thick and very flavourful) in the first batch and it overrode the flavour a bit much. In one half I used acacia (very light flavour and very liquid) and the second half I used orange blossom honey (almost solid and only a hint of flowers) and let it melt. The honey was less evident in both of these. All three solidified very well. Definitely keep in the fridge. These melt-in-your-mouth but also in your warm fingers! Just a good reason to eat them quickly! Will update a picture ASAP.

After reading all of the reviews about the honey sinking, I decided to modify the technique and it worked PERFECT. First, combine coconut oil and cacao powder as best you can(mine looked like butter cut into flour), microwave for 20 seconds then stir. It should now have a paste like consistency. Add in the honey, vanilla extract and any flavors and stir again. I added in a large amount of cinnamon and a few dashes of cayenne to make Mexican Chocolate. Once you've added those items in, microwave a second time for 20 seconds. NOW its a silky, smooth pourable consistency!!! Stir it one more time to completely combine everything and then pour into whatever mold you want to use - let them set up 1 hour in the fridge and wala - perfect and no sinking!! Best of all is that it only took 40 total seconds of microwaving!!!

Excellent recipe, make with Extra Virgin coconut oil, organic Coco and raw honey or manuka honey and it's almost healthy... 🤞😅 Just don't heat it very much or you'll kill the good stuff.. it also tastes much nicer the better the ingredients (literally always the case 🙃) I roasted whole almonds in an air fryer at 180°c /360F for 10 mins or until light brown inside and they were awesome, people kept asking for the recipe 👍👍🤝

Excellent recipe! This recipe is best using unrefined extra virgin coconut oil, as this will be in solidified form. Use a double boiler or create one by using two pots... I start by adding the cocoa powder in about 3-4 tablespoons of melted coconut oil (add more if necessary), wisk real good. The consistency will be smooth and not lumpy, next add the rest of the oil until melted, then add honey and vanilla. Wisk until you see no streaks of anything, just pure chocolate, add your flavoring (I used some crushed almonds) mix and pour into your mold(s)... refrigerate. Note: Adding a flavor cuts down on the coconut flavor. Enjoy!

This is very good. Since there are soooo many horrible recipes on the internet, I made just half a batch. I added a tiny pinch of cinnamon and some salted nuts. I will definitely make it again. I am a true chocolate holic (I love 90% chocolate). So next time, I will half or quarter the coconut oil. I followed another commenters' advice and just mixed all the ingredients together and then heated it in the microwave. I stirred everything together thoroughly, heated my half batch in the microwave for about 17 seconds, stirred thoroughly again, and then poured little bit into five silicon cupcake molds (I don't have candy molds, yet). Heating it too long will make the oil separate and candy will seem super oily then..

I make this when I want chocolate . I mix the liquid ingredients in a bowl over a pan of water before adding the cocoa. I pour into silicone ice trays so I can make different selections. They keep real well in the fridge. Recently I travelled through Dubai airport and came across the “viral sensation” Dubai chocolate - I did buy a small block. When I got to Australia a bought the Katiafi, shredded filo pastry and the pistachio cream ( I have since made my own.) I used the chocolate recipe. first adding chopped pistachio and dried raspberries for the color splash on the base of the silicone bred pan as this becomes the top, add a layer of chocolate and freeze to set. Brown the shredded filo in a pan with small amount of butter. Add the pistachios cream and tahini and coat. Let cool before adding a layer to the chocolate. Cover with the remains chocolate and leave to set. We did a blind tasting with family and friends and the home made was much preferred. You can get the Dubai chocolate recipe they use bought chocolate but I use your recipe. I never buy chocolate now and have perfected enough to give as gifts. My kids have the recipe and are now making with their kids, coming up with the most imaginative additions so thank you for sharing your original chocolate recipe.

Love it and make it all the time! Things I've tried that worked out well: Mint extract instead of vanilla, adding a lot of chopped nuts and dates (like a 1 to 1 nut to chocolate ratio), adding a pinch or so of salt, using maple syrup instead of honey. The lazy cheat way I make this: I heat the coconut oil, extract, coco powder and maple for about 15 seconds, stir till the coconut oil melts (heat more if needed 5 sec) do not over cook. If your coconut oil is already liquid, heat for even less time! Or heat just to get the oil and sweetener the same temp. One time I over microwaved the coconut oil to the point of bubbling, and that batch separated, so keep the heating on this low and short! Just enough to melt and mix. I don't have chocolate molds so I pour my mix onto a parchment lined plate or bowl, refrigerate then break it into pieces. These are really great, thank you for sharing!

This was incredible! I followed the instructions in a review from "momtotwo Monument" which said that to keep the honey from sinking to the bottom you could keep the coconut oil as a soft solid and add in the other ingredients before putting over heat and letting melt until the cocoa has dissolved and mixture is smooth. I will be making this again, it is so simple and so simply delicious and decadent! One time while making this (I've made it loads of times lol) there were no saucepans clean (welcome to a house with seven people in it haha) so I decided to improvise and microwave. Instead of batter being homogeneous, parts were clumped and parts were watery. It still tasted fine, just looked a little funky, the parts that had been clumped looked like the chocolate should and the parts that had been watery were a really light brown. I would recommend using a saucepan and following instructions in above paragraph and melting on stovetop over microwaving for absolute best results but microwaving is sufficient enough as well.

Very easy to make and personalize. One note I made for the future - add the cocoa by itself - LAST - and get ready to pour as soon as mixed. When I added the flavoring (peppermint in this case), the chocolate seized and I had trouble pouring it. Still tasted yummy - but didn't have that nice shine. Melting and incorporating the coconut oil, honey, and flavoring in a double boiler allows me to stir until absolutely smooth.

I didnt do it the way that they said. In all of the reviews it says all the honey sunk and the coconut oil floated. Not my way. Everything should be at room temperature and mix them all together. Put the mixture in a freezer or blast chiller. This works and all of the ingredients are well mixed together even after freezing.

I used 4tbsp of Allulose instead of honey. It turned out great! Thank you for the recipe. Will definitely make it again.

Tweaked ... 1/2 butter 1/2 coco oil less cocoa more vanilla couple shakes of cinnamon couple drops of mint little bit of sea salt crushed walnuts. Came out great & will make again & again with other fun ingredients :)

I used avocado oil instead. It did better, than coconut.

Didn't like it. Needs something. Very much like eating chocolate flavored coconut oil.

El cacao en polvo debe ser dulce verdad?

I didn’t expect it to taste this good.

I made it 4 times already and I love it! You can literally put anything in this chocolate, from nuts, to dried fruit, cookies, puffed rice... I also add vanilla essence! Next try will be with peppermint essence...

I made this recipe many times and it is delicious.

Shared it with my coworkers — all loved it.