Homemade Dark Chocolate

Sometimes the simplest treats are the best. This homemade dark chocolate is rich, snappy, and deeply satisfying — and it’s made with only three natural ingredients. Using Nibbed Cacao’s pure cacao as the base, you get that intense, full-bodied chocolate flavour with a creamy mouthfeel, perfectly balanced by a touch of local raw honey and a sprinkle of flaked sea salt.

This recipe makes a bar that’s around 85% dark chocolate. If you prefer something sweeter, closer to a 70% dark chocolate, simply use 2 tablespoons of honey instead of 1 tablespoon — it’ll be richer and more indulgent, with a little extra sweetness.

It’s the kind of recipe that takes minutes to make, but feels like pure luxury.

ingredients

• 100g Nibbed Cacao (grated or roughly chopped from the block)

• 1 tbsp local raw honey (add more if you like it sweeter)

• Pinch of flaked sea salt

method

1. Melt the cacao

   • Place the cacao in a heatproof bowl set over a pan of gently simmering water (bain-marie style). Stir occasionally until fully melted and smooth.

2. Cool slightly

   • Remove from the heat and let it sit for 1 minute to cool slightly.

3. Add honey

   • Very gently stir in the honey — just a soft swirl or two. Avoid over-stirring as this can cause the mixture to seize.

4. Set the chocolate

   • Pour the mixture onto a small plate or lined tray, spreading it out evenly.

   • Sprinkle with flaked sea salt.

5. Chill and break

   • Place in the freezer for 1 hour.

   • Once firm, remove and break into shards.

Tip: Store the shards in the freezer and enjoy straight from cold for the best snap.