Making your own chocolate at home is easier than you think. All it takes is three ingredients, a mould and a few minutes. Homemade chocolate contains no unnecessary additives, you can play with flavours and fillings, and the result tastes genuinely luxurious.
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💡 Quick homemade chocolate from butter: use 100 g of good butter instead of cocoa butter – it sets faster, but keep it refrigerated.
💡 Luxury version: add freeze-dried raspberries, salt or roasted coffee.
💡 For a homemade glaze, simply melt the chocolate and use it straight away, without chilling.
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That is cocoa butter rising to the surface because of temperature swings. It does not affect the taste; tempering and storing it cool will prevent it.
In a sealed container in the fridge, 2–3 weeks (the butter version keeps for less).
With honey, maple syrup or erythritol; liquid sweeteners will slightly change the texture.
Silicone moulds release best and the chocolate comes out beautifully.
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