Name: Micha Heilman
Class Year: 2019
Country of Residence: Netherlands
Why is this recipe great? What’s its backstory?
This chocolate recipe can be made with few ingredients, yet the taste and
variations make this recipe irresistible for chocolate lovers. It takes very little
time to make so your enjoyment of chocolate can happen soon after starting.
This recipe started with an American friend living in Denmark who was inspired
by chocolate from the company “Honey Mama’s”. Honey Mama’s produces
chocolate in my hometown of Portland, OR so it holds a special place in my
It is a simple but delicious chocolate that is soft at room temperature so it
is kept in the fridge. While I was visiting my friend in Denmark he wanted to
recreate the delicious dark chocolate bar, so the basis of this recipe began with
cacao powder, coconut oil, and honey, topped with sea salt and peanut butter.
Now after several variations, I find date syrup best when making the pure dark
chocolate as it has a fuller taste than honey. lf additional flavors are added I do
prefer to use the honey because it is a less intrusive sweetener and the added
flavor can come though.
As a lifelong chocolate lover, student on a budget, and someone who enjoys
doing things themselves, having this simple chocolate recipe in my back pocket
has been very rewarding.
Homemade Dark Chocolate
Serves approx 4. Takes approx. 20 minutes prep, 30 minutes chill.
- 1 cup (130 g) Cacao Powder
- 1 cup (225 g) Coconut Oil (solid at room temperature)
- 2 Tbsp (30 g) Date Syrup or Honey
- Optional flavorings: mint extract, orange peel extract, raspberry extract, vanilla extract.
- Optional toppings: Slivered Almonds, Pistachios, Peanut butter,
Date Syrup, Sea Salt, Raw Sugar.
- Mash coconut oil until blended and smooth. This can be done with the back of
a spoon, a mortar and pestle, or with a hand mixer.
- Add cacao powder to coconut oil in parts, ensuring complete mixing before
adding more cacao.
- Mix in date syrup, adding more or less to taste.
- Add any optional flavorings and mix well.
- Lay a sheet of baking paper on a flat portable surface
(e.x. cutting board, plate, stone)
- With a slightly oiled butter knife, spread chocolate over baking paper creating
a ½ cm thick slab.
- Garnish with any optional toppings. For easy breaking, pre-indent square
pattern into soft chocolate with a knife.
- Place in the fridge to cool for 30 min.
Store in the fridge until fully consumed.
Co-invention with Josh Morrison, inspiration from Honey Mama’s.