27 March 2014

31 Days of MOO No. 27 - The Best Ever Homemade Chocolate

This chocolate is meant to be a cooking chocolate, but really, it's too good to use just for cooking. It's great right out of the fridge, a rich, smooth, slightly bitter dark chocolate.

MOO Chocolate

1/2 cup plus 1 tablespoon cocoa powder
4 tablespoons coconut oil (melted)
1/4 cup agave syrup

Combine the cocoa, coconut oil and agave syrup in a bowl. Stir to combine then whisk until the mixture is smooth and shiny and starts to thicken. Pour into a  mould or moulds (if you are making individual chocolates).

To make block chocolate I use a silicone loaf pan lined with baking paper. The silicone pan is easy to remove from the block of chocolate and the baking paper ensures the chocolate is smooth.

To make individual chocolates I use chocolate moulds - the moulds in the photo are from Aldi. You can get chocolate moulds at craft shops, discount department stores and some $2 style shops, you can even re-use the moulds from Advent calendars, boxed chocolates  and Easter eggs if you wish to.

This is a rich, dark, slightly bitter dark chocolate. If you like a sweeter chocolate add one additional tablespoon of agave syrup.

For flavoured chocolates, add the flavouring of your choice with the agave syrup.

Agave syrup is available at any health food shop.

Follow on Bloglovin


  1. I can't imagine using agave for anything else - is it possible to substitute it for some other sweetener?

    1. Of course, but you'd need to adjust the liquids to compensate. I have agave on my porridge every morning, and it's delicious in hot chocolate instead of sugar.


Thanks so much for taking the time to leave a comment...I just love hearing from you!

Just a couple of things:

Please don't use your comments to advertise your business or goods for sale, any such comments will be removed.

And please include your name, anonymous posts will not be published and will be recorded as spam.