Making chocolate at home with our ingredients

March 13, 2019 4:33 pm Published by 6 Comments

Who doesn’t dream of owning their own chocolate factory, complete with an army of nut-nibbling squirrels and singing Oompah-Loompahs? Who wouldn’t want to be able to make their very own Whipple-scrumptious Fudgemallow Delights and Lickable Wallpaper?

Fancy setting up your own chocolate factory at home?

Well, now you can. We’ve got just what you need to make your very own, absolutely delicious chocolate. You’ll know exactly what you’re putting into it and can alter the recipe to cater for allergies, preferences and taste. There’s no need to wait to win a Golden Ticket – simply fill up your basket with the relevant ingredients from Naturally Good Food!

What you’ll need

Cacao butter

Cacao butter is the basis of homemade chocolate. It’s this that will make your chocolate smooth and velvety, with that wonderful ‘mouth feel’.

Cacao butter is essentially the natural fat from the cocoa bean. It might be pressed out of the beans, or simply drip off them during processing. It isn’t brown, but rather white, beige or cream-coloured.

You’ll need to grate down any particularly large lumps of cacao butter before starting to melt them. The easiest way to melt the butter is probably in a simple ‘bain marie’ (a bowl on top of another pan, with hot, but not boiling water in it). Once properly warmed up, the butter becomes liquid and can be moulded.

Oil, dairy butter or milk

The recipe we provide below doesn’t include any oil, dairy butter or milk in its list of ingredients: you don’t need to use these to make chocolate. However, lots of people do like to add them, to give a smoother, richer and creamier taste.

For non-dairy chocolate, we’d recommend using coconut oil. Add as much as you like, up to the same quantity of cacao butter you’re using. Milk brings creaminess – if you’re making vegan chocolate, we’ve got a vast range of dairy-free milks to choose from. We’d particularly recommend our rice milk – use up to two-thirds of the quantity of cacao butter in your recipe.

Cacao or cocoa powder

We sell both cacao and cocoa powder at Naturally Good Food. Cacao powder is raw: it’s made by cold-pressing unroasted cacao beans. Cocoa powder, on the other hand, is made from ground roasted cacao beans, which have previously been fermented. Cocoa powder has a naturally sweeter and less bitter taste. Both are brown in colour; it’s these powders that will make your chocolate look like ‘real’ chocolate, as well as bringing a depth of flavour.

Sugar, syrup or sweetener

Some people like their chocolate completely unsweetened, but most prefer to add something sweet to the mix. Sugar is the obvious choice – but which sugar? We stock an amazing array of unrefined sugars at Naturally Good Food, ranging from powdery organic icing sugar to heavy, rich, dark muscovado. In between, you’ll find our granulated and fine cane sugars, golden caster sugars, light and brown soft sugars, our sucanat, demerara and coconut palm sugars.

Syrup is, of course, already liquid, making it easy to mix in with the other ingredients. We’ve got golden syrup, maple syrup, coconut blossom nectar, honey, rice syrup and agave syrup to choose from.

If you’re looking to use sweeteners, our range of natural sweeteners includes xylitol, stevia and lucuma powder.

To balance the sugar, and bring out the flavours of the other ingredients, you should note that many recipes also call for a pinch of salt. Use the very best – we’ve got amazing sea salts from all round the world.

The little extras

Willie Wonka made the very best chocolate of course, but what took his bars to the level of legend were the additions. It’s your chocolate – add whatever you like to it! Here are some ideas.

Your kit

In addition to the usual melting and cooking kit, you’ll need a mould of some sort to pour the mixture into. Such moulds are easily available to buy, but if the urge to make chocolate has taken you by surprise, then you can simply use an ice-cube tray, an egg-cup or even the left-over shaped inner liner from a shop-bought box of chocolates.

Storing your chocolate

Chocolate made with raw ingredients – and homemade chocolate without preservatives – won’t keep as long as the regular sort, so you may like to refrigerate it. (Or alternatively, eat it all really quickly…)

Homemade chocolate recipe

Here’s a great, simple recipe for making chocolate at home.


100g cacao butter

5 tbsp cacao powder

1 tbsp little extras, such as a pinch of a superfood powder, dried fruit, seeds or nuts

1-2 tbsp sugar or syrup, or the equivalent of sweetener

1 pinch salt


Place the cacao butter in a bowl over a pan of hot water until it melts.

Remove from the heat. Add the sweetener and the pinch of salt. If you’re using sugar, be sure to mix very well, to allow it to dissolve properly.

Stir in the cacao powder and the additional ingredients.

Pour the mixture into a mould and place in the fridge to set.

Sprinkle a few more little extras on the top – for a chocolate to rival any of Willie Wonka’s!

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This post was written by Yzanne


  • Anne says:

    I have the organic cacao powder and cacoa butter, and xylitol for sweetener, but I want to make milk chocolate, not strongly milk but just a bit as plain chocolate can be quite bitter and hard even with sweetener in it. How would you suggest I make it ? All the milk powders I find are skimmed milk powders and neither are they organic.

    Also, I’m wondering if I could add ground almonds to the chocolate mixture – would that be possible ?

    Any advice would be much appreciated as I think making my own chocolate would be fun and more healthy to eat than bought stuff.

    • Yzanne says:

      Hi Anne – I hope you manage to make some delicious chocolate! My very first thought was that you might like to try our dried organic almond milk powder from Ecomil ( This might give you both the milkiness and the almond taste you’re after.

      If you don’t use that, then here are some other suggestions:

      There are certainly recipes online that use actual milk, rather than milk powder. You might like to google that option and give one of them a try. However, in general, recipes call for milk powder, which will be easier to use. There are plenty of full-fat milk powder options out there, at a range of supermarkets. Like you say, though, they’re not generally organic. I’ll suggest to our buying team that this might be a product we could look at stocking ourselves in the future.

      It’s possible to add ground almonds (and indeed, anything else you like) to the chocolate mixture. Just bear in mind that ground almonds work as a thickener, so a little will go a long way and will make your mixture thick – you may need to add some more liquid.

      Hope some of this helps!

      Best wishes,
      Yzanne Mackay
      Writer and Editor
      Naturally Good Food

  • Anne says:

    Hi Yzanne,
    Thanks for the suggestions ! I haven’t got the courage to make the chocolate yet, I want to get it right so also looking to get a pyrex bowl as a DIY bain marie. The dried almond milk sounds like a very good option !

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