Homemade Chocolate Bark/Chips

If anyone ever asks why I’m so dang happy all the time, I always point to chocolate. I mean, who doesn’t love chocolate? Okay, I’ve actually met a handful of people in my lifetime that don’t like the beautifully smooth and rich cocoa-y substance, but hey, celebrate those differences, right?

Plus, that just means more chocolate for me, and I can’t complain about that 😉

One thing I have realized as my chocolaty taste buds have refined is that grocery-store chocolate just isn’t up to snuff! It’s very hard to find a chocolate that doesn’t have added sugar or sweeteners, fillers like soy lecithin, milk, corn, etc.

I just want the raw, real chocolate. Is that too much to ask?

So I went and I created my own chocolate!


Yes, my own chocolate. And it’s really not that hard, I promise! You really just need two to three ingredients (depending on how hardcore you want to go with your chocolate…I’m a 100% kinda gal!).

Organic Cacao Butter

Organic Cacao Powder


Powdered Stevia leaf (that’s green, not white) or Raw, Local Honey (cannot stress the local part enough!)

That’s it, my friends! Just those ingredients! I’ve been playing around with molds too for different shapes- you can get really creative with it or just stick with the bark! A classic is always good 🙂

Happy chocolate eating, friends!

Homemade Chocolate Bark/Chips


  • 1 cup organic cacao butter
  • 1-1 ½ cups organic cacao powder (the more powder you use, the chocolatier it gets!)
  • Optional: 2 tsp powdered full leaf stevia or 2 tsp raw local organic honey


  1. Line a walled cookie sheet or large loaf pan with parchment paper and set aside.
  2. Fill a medium size pot with water (make sure the bowl you use to mix the chocolate can fit on top without sinking in- you want the water in the pot to cover about an inch of the bottom of the bowl) and heat until it’s just about to boil, then reduce to a simmer.
  3. Place your bowl on top of the pot and melt the cacao butter into the bowl (it won’t touch the water, the hot water is just providing heat so that the cacao butter can melt)
  4. Once the cacao butter is completely melted, stir in the cacao powder and sweetener if you choose.
  5. Pour the mixture into the loaf plan and place in the freezer for at least 30 minutes.
  6. After 30 minutes, break bark into chunks and store in the freezer. It can also be stored at room temp, but I feel that it tastes better frozen!

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