â€¢ In double boiler* put cocoa butter and coconut oil. Use more cocoa butter than coconut oil.
â€¢ When melted, add cocoa powder - about as much powder as your fats.
â€¢ Add sweetener to taste****
â€¢ Add optional stuff to taste (vanilla, spices, salt, nuts, berries)
â€¢ You will have a vat of melted chocolate.
â€¢ Pour it into something and put into fridge to solidify**
I took a class on this, and the teacher was all about using raw honey. This is what I will try next time. You can use almost anything. I used to use Xylitol - my only warning is before you pour the chocolate into your molds make sure the Xylitol is really blended - it can become a little sludgy at the bottom of your vat of chocolate. Also, when you eat the chocolate you may notice the crystals of Xylitol as you chew - so the finer grain the better.
I own silicone ice cube trays for this purpose, and candy-making molds.
A good idea I saw on You Tube: someone poured his chocolate mixture into a thin puddle on a cookie sheet- to be shattered later for chocolate chips.
It's a big pot partially filled with water, with a bowl on top. Boil the water in the pot to heat the contents of the bowl. Bowl size: a bigger bowl can ride high on the pot, or a smaller bowl can be partially submerged in the water. For this purpose, I'd go for the latter. Next time I make chocolate I'll take some step by step photos.
Sometimes the fat separates a little, and you get white edges on your chocolate (see my photo). The good news: It still tastes awesome.
Possible fix?? I was in Paris last summer and spoke to a for-real chocolatier about my basic process. He said I should not put the chocolate into the fridge right away, but wait 24 hours. I am not sure if this will solve or exacerbate the separation issue, but I plan to try that next time.