Chocolate made with honey is not only possible, it’s downright easy! Honey sweetened chocolate still has the same sheen and snap of chocolate made with sugar, but you get the benefits of honey instead!
With just 4 simple ingredients you can have delicious honey chocolate in no time at all!
And while the amount of sugar carbs in a tablespoon of organic chocolate chips is pretty low, I knew it was adding up to more sugar than we realized. So I started looking into honey sweetened chocolate options and found that there was only one organic honey chocolate option out there, and it was pretty expensive for me to want to buy on a regular basis!
I decided it would be better to attempt to make my own, and thankfully, making your own chocolate with honey is really easy!!
How to Make Honey Sweetened Chocolate
This super simple recipe calls for just 4 ingredients and produces and chocolate that is just as hard, shiny, and versatile and sugar sweetened chocolate.
It’s tempered so it’s shelf-stable and can be used in homemade candies without needing to be refrigerated like most homemade chocolates that use coconut oil!
Whatever you would normally use “regular” chocolate for, you can use this chocolate for instead!
It’s also a great option for Paleo Honey Chocolate and Primal Honey Chocolate!
Gather your ingredients: Cocoa Butter, Cacao (cocoa works too), Honey, and Vanilla Extract.
In a double boiler, melt cocoa butter. A glass bowl works best!
Remove glass bowl from heat and stir melted cocoa butter with a spoon or spatula for 2 minutes. You want to stir quickly enough to emulsify the cocoa fats, but not fast enough to introduce a ton of air into the mixture.
Transfer melted cocoa butter into a room temperature glass bowl. That part is optional, but it does cut WAY down on your stirring time!
Either way, continue stirring until cocoa butter is 90°. At this stage the temperature is low enough you still have the benefits of using honey! We use raw honey in our honey chocolate and since there is no high heat at this stage, none of the beneficial aspects are destroyed!
Reaching 90° while stirring constantly also serves to temper the chocolate, which is what allows it to remain solid and crisp at room temperature.
Otherwise it would be chalky in texture and would develop a white “bloom” after a few hours. This happens with all poorly tempered chocolates, not just honey chocolate.
Add cacao and honey, stir until well combined. Again, be careful not to add a lot of air to the mix. Add vanilla extract and switch to a whisk to get the mixture smooth.
Once mixture is nice and smooth, transfer your completely honey chocolate into whatever chocolate mold you want to use!
Here are a few we like:
Wait until chocolate is completely solid before removing from molds. This wait time will vary based on how thick the chocolate is.
DO NOT place it in the fridge, or the chocolate will “bloom” and get white scale on it (still edible, but not as pretty).
Once chocolate has been removed from the mold, store at room temperature for up to 6 months! It would likely last longer, but I can’t keep any around longer than that to test it! 😉
See the entire process in this video, and get the full recipe below that! Enjoy!
- In glass bowl, melt cocoa butter (double boiler works best). Remove from heat and stir with a spoon or spatula for 2 minutes.
- Transfer to a room temperature glass bowl. Stir for 2 minutes or until mixture is 90°.
- Add cacao and honey. Stir well.
- Add vanilla extract and stir with a whisk until smooth.
- Pour into chocolate mold and allow to sit at room temperature until hardened.
- Remove chocolate from mold and store at room temperature for up to 6 months!
- To keep it to one page, this is a brief outline of the steps. For the full reasoning behind each step of the process, please refer to the post details.