How to make homemade chocolates so delicious, you may start your own chocolate business.


Buying chocolate at the store is like buying coffee at a well-known coffee shop ➜ you're paying more for the brand and convenience than the actual product.

If you LOVE chocolate but have never tried to make your own, you're in for a HUGE treat here.

How to Make Simple Homemade Chocolates.

You'll need:

  • A MOLD that makes you happy - my tip: get a few different sizes so you can fill your chocolates or make them thin. Here are some examples (plain, fill and fun) *make sure it's BPA-free. Michael's Craft store sells these too.
  • DARK 70%-100% chocolate (the base) - this can be chips or a bar (chips are easier). Trader Joes carries several brands. My Tip: read the label and try to get one that has little to no added sugar and dairy. Some examples of quality base chocolate: PASCHA or Lilly's 
  • Extra base fillers (optional) - I add one of these (or all) in a 1 to 4 ratio. Meaning 4 parts chocolate to 1 part filler. It adds a nice creamy texture. You can try coconut oil, coconut butter/cream or cacao butter (this is what white chocolate is made of).
  • Flavor - Vanilla extract is a must-have. But food grade extracts/oils like peppermint, almond (think marzipan) orange or lemon can really transform your treat. Whole Foods and stores like Whole Foods carry these. Or again, you can go online: peppermint, almond, orange, lemon.
  • Sweeteners - If you use a 70% dark chocolate, you won't need any additional sweetener. If you want to add a little sweetness, try Stevia, or Erythritol. **Go easy on Erythritol - it can upset your tummy since it's not fully absorbed which is why it's a low calorie sweetener. (Trader Joes sells Stevia)
  • Extras (optional) - If you want to play around with crunchy stuff inside your chocolate, or maybe have a filling, here are some ideas:
    • nut butter or nuts
    • coconut flakes (unsweetened)
    • dehydrated blueberries or cherries
    • cacao nibs
    • dates

How to make your chocolates:

  1. Place your mold on a small tray or baking sheet. You'll need this extra balance to walk your chocolate-filled molds over the freezer without it spilling all over (Trust Me).
  2. Heat your base in a small sauce pan on low. If you're using chocolate plus another filler (see above), don't sweat the ratio. Just remember that Coconut Oil is mushy at room temperature so don't make your base all coconut oil. I like a 4:1 ratio (1 cup chocolate to 1/4 cup coconut oil, cacao butter or coconut butter). *You can also melt your base in the micro. Just do it in 20 second increments because it melts fast and can burn. TIP: Once it's almost melted, take it off the stove or out of the micro. It will melt the rest of the way in about a minute. Don't let it burn!
  3. Mix in a tsp vanilla and whatever flavors you want. If you add in flavors, start with a tsp of extract (peppermint, etc) and taste it. Add more if needed. If you need it sweeter, this is where you add it too.
  4. You can add a nut or two, some cacao nibs, dried fruit or coconut flakes into the mold.
  5. Pour the chocolate into the mold. It will make its way around it your nuts, cacao nibs, etc.
  6. Place the tray into your freezer. Tiny freezer? Put it in the fridge. It will just take longer before you can stuff your face with them.

Want to make cool chocolate filled treats?

Follow the instructions through STEP 3. But this time:

  1. Fill half the mold with chocolate. Place in freezer/fridge. Let it harden.
  2. Take it out and add a small dollop of nut butter/coconut butter/honey/smooshed date paste, etc (so it doesn't go all the way to the edge of the mold).
  3. Pour the rest of the chocolate into the mold (you may have to reheat the chocolate).
  4. Freeze. Done.

It really is that easy.

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