how to make chocolate from scratch



And no, I don't mean melting down milk chocolate and pouring it into moulds!

I mean: make it from scratch!

The first thing you should know that unless you have a conching machine (or possibly a thermomix – I suspect you might get some fantastic results if you could use a thermomix to conch/continually stir the chocolate for say, twelve hours) your chocolate will not taste exactly like Lindt. 

But it's not bad! 

I've tried making chocolate a number of different ways now. I started with "raw" chocolate which is typically made up with raw cacao powder, coconut oil and dates and prunes. I make this up into balls and they're seriously delicious. 


My kids love these. They're really chocolately, and no sugar!

My incredibly healthy yoga-teacher friend Meg taught me how to make these. 



Hi, Megs.




Now back to something slightly naughtier that contains sugar. 

The very first go I had at something with the texture of chocolate turned out like this:



It tasted like chocolate, but see those tiny white flecks? Pure icing sugar. 

Note to self: to use powdered sugar in chocolate, it needs to be powdered

Next, when I was at the Berry Co-op buying pig food, I popped in next door to the Treat Factory and found some chocolate moulds for about $4 each.

And my third attempt, using agave syrup instead of sugar, looked like this:




They don't look bad, right?!

Anyway, here's how I make the raw chocolate balls, using a recipe adapted from Meg.



  • Quarter cup of organic coconut oil
  • Half cup of pitted organic prunes
  • 1 cup fresh organic dates
  • half tsp vanilla extract
  • half cup raw cacao powder (unsweetened cocoa powder works too)

Melt the coconut oil to liquid form over a low heat. Whiz all the ingredients in a food processer until completely amalgamated. 

When smooth, roll into balls and into coconut. Store in fridge.


  • Half a cup of cocoa butter (in liquid form)
  • Half a cup of organic cocoa/cacao
  • Half a cup of full cream milk powder
  • 3 tsp agave syrup (I think this'll work with maple syrup – will try this next)
  • Half a tsp salt
  • Half a tsp cinnamon

Melt the cocoa butter to liquid form over low heat. Mix all ingredients into the butter and stir really well. Pour into moulds and set in the fridge. 



PS My apologies on the WEIRD formatting! Typepad is not allowing spacing!! Grr. 

PPS I'll draw the bikkie giveaway tomorrow!


14 Comments on “how to make chocolate from scratch

August 29, 2012 at 9:21 am

Mmmmm, looks delicious! Shame you can’t pop a couple in with the biscuit giveaway but they’d probably be “liqueur” chocolates by the time they arrived, lol.

August 29, 2012 at 9:26 am

(You’re right about the thermomix.)

They look absolutely delish! Well done.

August 29, 2012 at 9:54 am

I had that problem with typepad a few weeks back too. I had to add paragraph spacings in html. The problem eventually just went away. Fngers crossed it does for you too.

That chocolate looks delish!!

August 29, 2012 at 11:21 am

where did you get the cocoa butter from?

August 29, 2012 at 11:59 am

You’re so clever!! I’m gonna try those balls, but the other sounds like more hard work than I’m prepared for (chocolate is usually a “need it now!!” event isn’t it?).
Thanks for sharing!!

August 29, 2012 at 6:00 pm

Very interesting post! I’m not sure i’ll indulge in trying it anytime soon, but soooo interesting. Thanks.

August 29, 2012 at 6:35 pm

Question, did your vanilla extract smell horrible for the first few weeks. I’m up to month two and it still smells pritty bad…I’m thinking maybe the bottle wasn’t clean enough when i started?

August 29, 2012 at 8:29 pm

Also from the Treat Factory in Berry, but Ive seen it in Go Vita and other health food shops. X

August 31, 2012 at 11:59 am

Good sharing, welcome to joy fax server:

August 31, 2012 at 4:59 pm

I can still taste the delicious truffles you made for one family Christmas. And these little treaties look just as divine. Yummo!

February 5, 2013 at 1:19 am

Hey Innerpickle,

Quick question, I have been making the chocolate you have here for a while but I have come apon a problem.

I am finding the chocolate has a grainy texture.
The recipe I am running on is
6 Tbs Cacoa powder
125gr Cacoa Butter
4 Tbs milk powder
Agave to taste
pinch salt
Vanilla to taste

and adding what ever flavours nuts and beeries I want (don’t add water based flavours, seperates the chocolate)

I have a feeling it is the milk powder that is causing the issue.

Any idea how to refine this to a smoother finish with out spending $2000 on a thermomix?


February 5, 2013 at 5:08 pm

Found the issue, it was happening when I was using Icing/powdered sugar

February 5, 2013 at 8:00 pm

Terry I have to admit mine is always a tad granular, I sort of expected it with non-conched chocolate. I did not know you could conch chocolate in a thermomix but I’m looking into that now, as I actually recently got one. Crazy expensive but useful commercially for me, and they had a new year deal that was pay by the month and interest-free. I jumped on it.

May 26, 2013 at 2:31 pm

Hello Inner Pickle (what a lovely name!)
I wish to make chocolate WITHOUT ANY COCOA (for dogs)and have had my first attempt/s. Not so great. Do you have any suggestions to make it firmer when finished? Currently the consistency is that of a soft margarine – holds it’s form but not firm enough to wrap. Thanks.


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