It really does not get any simpler than this. But, OH what a flavor. 

It reminds me of any number of Varietal "Dark Chocolates" out there. This formulation makes about 2 pounds of Chocolate.

If you decide to adjust the recipe, some of the proportions my need to be recalculated as there are both percentage losses (about 20-25% husk) and gross losses (always 4-6 oz in the Champion) that will need to be accounted for. In general, it is much easier to scale up than down.


  • 2.5 lbs Honduras (of course you can use others, this is my favorite)
  • 12 oz granulated sugar
  • That's it - Simplicity itself


  • Roast the cocoa beans until cracking well. I do this in a drum roaster, 350 F for 15 minutes. The oven will work also for 25-35 minutes.
  • Crack and winnow the beans - you should have about 2.0 lbs of nibs remaining.
  • Grind in your Champion juicer.
  • Place your Cocoa liqueur in your Santha Wet Grinder. Slowly add the 10 oz of sugar into the melted cocoa liqueur while the Melanger is running. I find it helpful to pre-heat both the drum to about 150 F and the sugar. It helps keep the chocolate of thickening up too much. Run the Melanger until the chocolate is of the smoothness you desire. I find 10-14 hours is about right. Your tastes may vary.
  • After it is out of the Melanger temper and mold up your chocolate into the shape of your choice.
  • Place into a cool, dry place to solidify and then unmold, usually about 24 hours later to be safe. This can be done in a refrigerator if you wish.
  • Let the chocolate rest for another 24 hours before eating (well, eat it earlier, but it does benefit from the rest).


How to make real dark chocolate at home using only cocoa beans, sugar, and a little extra cocoa butter.