Homemade raw chocolate is an easy, healthy, and much less expensive alternative to store bought. Make it with honey for a fully raw chocolate, or maple syrup for a vegan bar.
Line a small/medium container with parchment paper and set aside. I use a bread tin.
In a heat proof glass bowl set over a pot of simmering water (the bowl shouldn't touch the water), gently melt the cacao butter.
50 grams cacao butter
Once the butter is melted, turn off the heat and whisk in the honey until fully incorporated and it becomes a smooth golden colour and the consistency of soft butter. If you don't whisk it for long enough you risk separation.
3 tablespoons honey or maple syrup*
Add the cacao powder, vanilla, and salt and whisk again until combined.
Pour the chocolate into the lined container and immediately top with any desired toppings. Cool to room temperature before freezing, then break into pieces and store in a sealed container in the freezer for up to a month.
Any toppings
Notes
* Sub maple syrup for the honey for a vegan (but not raw) version. Runny honey works better than creamed here but it doesn't matter really.** You can also use 1/2 teaspoon vanilla powder, or cinnamon, or cardamom, or any spices you like.