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.* If you'd like to use maple syrup, maple sugar, coconut sugar, or stevia instead, it will work just fine with this recipe.You would need to adjust for taste and don't go over 2 tbsp of liquid as it will cause the recipe to be too runny to harden properly.If you use maple or coconut sugar, add it right away when transferring to a new bowl. It will need the additional heat to mix well (unlike the liquid sweeteners).
Homemade Honey Chocolate Nutritional Facts
This label assumes you used honey as the sweetener (2 tbsp)