Chocolate with Cocoa Butter and Stevia

Making homemade chocolate using unsweetened baker's chocolate bars and stevia is a straightforward process to create sugar-free, low-carb, and dairy-free chocolate. The key is to melt the baker's chocolate with a healthy fat like coconut oil to ensure a smooth texture, and to use powdered stevia for even blending. [1, 2, 3, 4, 5]

Basic Ingredients

4 oz (113g) Unsweetened Baking Bar: (e.g., 100% cacao Ghirardelli or Baker's brand)
3–4 Tablespoons Coconut Oil: Essential for melting and smooth texture
Stevia to taste: Approx. 1–2 teaspoons of liquid stevia, or 3–5 teaspoons of powdered stevia extract (adjust to your sweetness preference)
1 Teaspoon Vanilla Extract: Enhances flavor
Optional: A pinch of salt [1, 6, 7, 8, 9]

Instructions

Melt the Chocolate: Using a double boiler (or a glass bowl over a saucepan of simmering water), melt the unsweetened chocolate bars and coconut oil together until smooth.
Add Sweetener and Flavor: Remove from heat. Stir in the stevia and vanilla extract. Note: Using a liquid sweetener or powdered stevia prevents a gritty texture.
Pour and Mold: Pour the mixture into silicone chocolate molds, or onto a parchment paper-lined baking sheet.
Set: Place in the refrigerator or freezer for 15–30 minutes until completely hardened.
Store: Keep in a covered container in the refrigerator or freezer, as this chocolate can soften at room temperature. [1, 2, 10, 11, 12]

Tips for Success

Prevent Seizing: Do not let any water get into the chocolate while melting, or it will seize and become gritty.
Avoid Grittiness: If using powdered stevia, make sure it is finely ground or a powdered blend (like stevia/erythritol) to avoid a grainy texture.
Flavor Boosts: Add in chopped nuts, sea salt, or cocoa nibs before the chocolate sets.
Alternative Method: If you do not have a baker's bar, you can substitute 3 tablespoons of cocoa powder and 1 tablespoon of butter for every 1 ounce of chocolate. [2, 10, 13, 14, 15]