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Make Your Own Chocolate Chips

Make Your Own Chocolate Chips

Make Your Own Chocolate Chips - Vegan- Paleo - Sugar Free

I first came across the idea of using a silicone potholder also called a “trivet” as a chocolate chip mold in a Facebook group conversation a while back. And finally gave it a shot. It was too easy!! And I love making my own chocolates, because I can make them *dairy-free* *soy-lecithin free* *gluten-free* and *refined-sugar free*. And seriously, it’s so easy! And homemade chocolate chips taste even better then store bought, especially if you use pure cacao butter as the base! If you don’t have any cocoa butter on hand, you can easily use coconut oil instead, they will just melt in your mouth even easier. These do-it-yourself Chocolate chips taste fabulous over or in any dessert!

And even if you only make these chocolate chips once or twice, you can always use your chocolate chip mold as the potholder it was originally intended for. Talk about a useful kitchen gadget, part potholder part chocolate chip mold! Pictured below is the honeycomb trivet I used to make my chocolate chips, but you can use any style of silicone trivet you’d like. I know you can also find these silicone trivets in grocery stores, and a reader reported she has seen them at “99 cent stores”, but of course you can easily order them on amazon too.

Honey Comb Trivet + DIY Chocolate Chip Mold

Looking for more info on starting a dairy-free, vegan diet, check out this VeganLiftz website.

Make Your Own Chocolate Chips

To make my favorite version of these homemade chocolate chips I use cacao butter, cacao powder & maple sugar crystals, as these have a rich deep chocolate taste and texture. My 2nd choice sweetener is maple syrup. I have also put alternate ingredients that may be easier for you to find next to each ingredient.
Course homemade chocolate chips
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Andrea Wyckoff

Ingredients

  • 3 Tablespoons cacao butter or use coconut oil
  • 6 Tablespoons cacao powder or use cocoa powder
  • 2 Tablespoons maple sugar crystals (or coconut sugar crystals, maple syrup, or a few drops stevia - see note below about honey*)

Instructions

  1. If using maple sugar you can grind it in a coffee grinder for a few seconds to make smoother chocolate chips. If you don't have a coffee/spice grinder, just skip this step.
  2. Heat up 1 to 2 inches of water in a small sauce pan on the stove top, over medium/low heat.
  3. Put the cacao butter (or coconut oil) into a mixing bowl and set the mixing bowl over the saucepan with water to create a "double boiler". You mixing bowl will need to be wider than the opening of your saucepan to rest on top. (Note: be very careful not to let any drops of water get into the chocolate sauce or it will cause it to seize up = not good.)
  4. Remove bowl from heat when the cacao butter is fully melted. Stir in cacao powder and maple sugar into melted cacao butter. Stir well until you have a nice smooth chocolate sauce.
  5. Lay the silicone trivet on top of a large plate, small cookie sheet, or cutting board. Spoon the melted chocolate over the trivet, filling all the holes in the trivet as you go.
  6. Transfer the trivet (set on top of the cookie sheet or cutting board) into the freezer to chill for 30 minutes to an hour.
  7. Once the chocolate has fully chilled and firmed up. Take the trivet out of the freezer, hold it over a bowl, and push all of the chocolate chips out. I find it helps to pull/stretch the trivet at each end to help loosen the chips. It should go pretty quick!
  8. Be sure to store your homemade chocolate chips in a cool place (if you used coconut oil they will need to be stored in the fridge or freezer) If made with cacao butter and maple sugar crystals they will hold up better at room temp, though I still store the bulk of them in the fridge.
  9. You can use the chocolate chips in chocolate chips cookies or sprinkle them over your favorite dessert like my favorite No-Churn Ice Cream Recipe that is ready in Five Minutes!! Click ice cream image for the recipe!
  10. Note: these chocolate chips may get a little more "melty" in cookies than store bought chips, but once the cookies cool the chips firm back up.

Recipe Notes

Update 9/9/15 – Optional: 1 to 2 Tablespoons of arrowroot starch for a firmer chocolate (suggested to me by Donna at First Five Faves – I can’t personally eat starches, but it sounds like it works for a firmer baking chocolate – let me know if you try it! Donna uses 2 Tablespoons and the Unrefined Kitchen uses 1 Tablespoon of the starch in their baking chocolate)

*Feel free to adjust the sweetener to your own liking. I personally love the way maple sugar crystals works in this recipe! The dried pure maple sugar makes a firmer chocolate that stays firmer at room temp. But liquid maple syrup will work too! You can also use (ground) coconut sugar crystals to create a firmer chocolate. Or google how to properly “temper” chocolate, (which I don’t normally bother doing).

*Honey: I just find overall honey doesn’t integrate with chocolate as well as maple sugar or maple syrup, but if honey is all you have, you can try using it. You might find the chocolate chips to be just a bit softer and stick to the mold a little more, when using honey.

Use your homemade chocolate chips in my favorite low-carb chocolate chip cookie recipe!

These chocolate cookies are gluten-free, paleo, nut-free, & dairy-free too!

Low Carb Chocolate Chip Cookie Recipe - #paleo, #glutenfree, #dairyfree, #nutfree

Make Your Own Chocolate Chips paleo - vegan - sugar free

Instant Ice Cream Sundae with Make Your Own Chocolate Chips

Shared at: Gluten Free Wednesdays + Allergy Free Wednesdays + MommyOnDemand Link Party + Foodie Friday + Buns in My Oven + Sweet and Savoury Sundays + The Creative Collection Link Party + It’s a Bouquet of Talent Linky Party + Monday Funday Link Party + Bloggers Brag Pinterest Party + Happy Healthy Green Natural Party Blog Hop + Gluten Free Friday + Simply Natural Saturdays + Sunday Fitness and Food + The Alder Collective

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88 thoughts on “Make Your Own Chocolate Chips

  1. Now this idea is “the absolute bomb,” “off the chain,” and everything else, Andrea! I’ve seen directions to make one’s own chocolate chips, but they’re always involved cutting, etc. This method is just so cool and so easy like you said! Can’t wait to get one of these trivets and make these, as I’m really not a fan of any of the ready-made chocolate chips, but use the best ones available for convenience. Thank you so very much, my dear!!

    xo,
    Shirley

    1. Hi Shirley!!

      I had so much fun making these chocolate chips! I felt like a kid in the kitchen. I am sure they will be making their appearance in many more of my dessert recipes to come!

      xoxo

  2. What a great idea for a mold. I have a hard plastic mold in that shape and it’s almost impossible to get the chips out without totally melting them. As soon as I saw the picture I realized what it was. Thank you for the great tip and the wonderful recipe too!

  3. Where is a good place to purchase the cocoa butter? I found some in a local shop, but it looked kind of like unsweetened coconut. It was pieces.

    1. Hi Lori,

      I order my cocoa butter through an organic foods distributor that I have a wholesale account with. I had to beg them to start importing it for me. Before I bought it from them I was ordering it from amazon, or picking up in natural foods stores.

      Cheers!

    1. Hi!

      I have only tried adding coconut milk to a chocolate dessert when making a raw chocolate torte, but the texture of it didn’t come out very smooth. So I never tried adding coconut milk to my chocolates or fudge after that experiment. Maybe you will come up with something great if you try though?

      Cheers!

    2. Re: adding coconut milk-
      Having just experienced a huge debacle involving the use of coconut milk as a sub in with a recipe I’ll just say that if you want to try this you want to use cream of coconut, NOT coconut milk! Coconut milk is thin like milk and has a bit of grit texture wise from tiny bits of coconut meat. Cream of coconut is the consistency of condensed milk and isn’t gritty. It’s also a bit sweeter and doesn’t separate like the milk does. Also, due to the higher water content in the milk I’m really concerned you may end up causing the chocolate to seize, thus ruining the whole batch. I’ve never used cream of coconut with chocolate, but I have used condensed milk and that didn’t cause it to seize. Obviously, your mileage may vary, but if you’re going to try it I think the cream is the way to go. Good luck!

    3. Hi Dakota!

      Thanks for the great info! Ya, I get the best results when I keep my chocolate making super simple with cacao butter (or coconut oil), cacao powder and a sweetener. When I tried following another blogger’s recipe for a chocolate cream pie that included coconut milk I really didn’t get a good result, it was kinda gritty and not smooth and silky.

      I have found that adding in coconut butter (also referred to as coconut cream concentrate) can make a great creamy chocolate truffle, and I am referring to the stuff that has no liquid in it, and is just finely ground up coconut meat, totally dry.

      Cheers!
      Andrea

    1. Hi!

      I have only tried adding coconut milk to a chocolate dessert when making a raw chocolate torte, but the texture of it didn’t come out very smooth. So I never tried adding coconut milk to my chocolates or fudge after that experiment. Maybe you will come up with something great if you try though?

      Cheers!

  4. Since you said these need to be stored in the fridge or freezer so they don’t melt… Wouldn’t they melt if you try to use them in a chocolate chip cookie recipe where they will be baked??

    1. Hi Lisa,

      They do melt down more in a cookie then a chocolate chip that is made with stabilizers and emulsifiers like soy lecithin. But I still enjoy the cookies anyway! I also find soy lecithin to be highly inflammatory for my body. If you are looking for a picture perfect chocolate chip cookie then you might want to stay with the commercial brands. Some people like the brand “Enjoy Life” for chocolate chips, which are soy free, but made with cane sugar, which I also avoid to keep my gut happy. I am successfully battling a very serious and crippling disease by avoiding food additives, grains, dairy, and soy, and that is my primary reason for sharing these recipes. Those without food allergies or health complaints likely won’t notice a reaction to soy lecithin.

      Here is an excerpt from Chris Kessner regarding soy lecithin:
      “Soy lecithin is one of the most ubiquitous additives in our food supply….. it almost always pops up in chocolate (everyone’s favorite honorary Paleo food) and often appears in supplements.
      “To make soy lecithin, soybean oil is extracted from the raw soybeans using a chemical solvent (usually hexane). (4) Then, the crude soy oil goes through a ‘degumming’ process, wherein water is mixed thoroughly with the soy oil until the lecithin becomes hydrated and separates from the oil. Then, the lecithin is dried and occasionally bleached using hydrogen peroxide.”
      Read the rest here: http://chriskresser.com/harmful-or-harmless-soy-lecithin/

      I also enjoy these chocolate chips for a simple snack, right out of the freezer, and enjoy them sprinkled over desserts and homemade sundaes. And you can see the cookies I made with these homemade chocolate chips in this blog post and through my recipe link above.

      Thanks!
      Andrea

    2. It is absolutely crazy all the crap that gets put in our food, and that it’s legal for companies to do so! I think I’ll try making these, and see what happens when I bake with them 😉 Now I just have to buy a “Trivet”! Thanks for the info!

  5. I just put my chips in to cool. The part that didn’t get into the mold was delicious 🙂 I found a small flexible scraper worked well to fill the mold, although the amount I got didn’t fill the whole thing.

    1. Hi Dimple!

      I just updated the recipe measurements to perfectly fill a pot holder trivet with chips. At least it filled mine perfectly. I just increased the amount of cacao/cocoa powder for a richer chocolate.

      cheers!

  6. This is exactly the recipe I’ve recently started using to make paleo chocolate! I had been making it without the cocoa butter, but saw it in my cabinet — largely unused — and decided to try it. It really helped with the smoothness and creaminess of the chocolate (I also use half and half of syrup and honey). One other thing I added was homemade almond milk. That really seemed to help keep the honey from separating out (maybe it was my imagination), but it also allowed me to say I was making “milk chocolate!” It seemed to give it a smoother texture too.

    My chocolate has been made in a mini muffin pan up till now (with mini muffin paper cups) and I’ve been chopping the cups to make chips for my paleo cookies, but the silicone potholder idea is genius! I’m off to find one today. Yes, I can order one online, but I need one today — now! Thanks for some great ideas!

    1. Ooo, your milk chocolate sounds dreamy!! And I so agree, homemade chocolates with real cacao butter are the best! So fun to read your comment!!

      Cheers!
      Andrea

  7. This is exactly the recipe I’ve recently started using to make paleo chocolate! I had been making it without the cocoa butter, but saw it in my cabinet — largely unused — and decided to try it. It really helped with the smoothness and creaminess of the chocolate (I also use half and half of syrup and honey). One other thing I added was homemade almond milk. That really seemed to help keep the honey from separating out (maybe it was my imagination), but it also allowed me to say I was making “milk chocolate!” It seemed to give it a smoother texture too.

    My chocolate has been made in a mini muffin pan up till now (with mini muffin paper cups) and I’ve been chopping the cups to make chips for my paleo cookies, but the silicone potholder idea is genius! I’m off to find one today. Yes, I can order one online, but I need one today — now! Thanks for some great ideas!

    1. Ooo, your milk chocolate sounds dreamy!! And I so agree, homemade chocolates with real cacao butter are the best! So fun to read your comment!!

      Cheers!
      Andrea

    2. So, I made these and tried to add almond milk, and it almost immediately made the mix separate really weird!! Maybe it’s because I used coconut butter instead of cacao butter (although the recipe said coconut oil or coconut butter would be fine)?! Minus the weird separation, these turned out excellent! And I was able to use them in some paleo chocolate chip cookies and they didn’t melt funny in them or anything 🙂 I give these two thumbs up (but would stick to the dark chocolate version)!

    1. Hi Kahley!

      This recipe makes just under 1/2 cup of chocolate chips. You can easily double the recipe for more chocolate chips.

      Cheers!
      Andrea

  8. With healthy ingredients like these, who can resist this recipe!Thank you so much for sharing this healthy DIY homemade chocolate chip recipe at the Healthy Happy Green and Natural Party Blog Hop. I am so delighted that you are partying with us! I’m pinning and sharing.

  9. I was literally saying to my husband a few hours ago that I am going to try making paleo chocolate but am going to sweeten it with maple instead of honey and include some cocoa butter! This is too freaky! I am trying this tomorrow. Question: since cocoa butter is a solid, how do you measure 3 tablespoons? Weight?

    1. Hi Elle,

      If you want to go by weight it’s 1.125 ounces of cacao butter to 3 Tablespoons. But I normally eyeball it by roughly measuring small chunks shavings of cacao butter in a Tablespoon, then melt it and measure, and slightly adjust from there.

      Cheers to chocolate making!!

    2. Hi Farzana,

      The chocolate chips made with coconut oil will need to be stored in the fridge or freezer since the melting point of coconut oil is so low. I like to sprinkle them on homemade ice cream sundaes, but I hesitate to recommend baking with the coconut oil version.

      If you want to try it out without the special trivet, just follow the recipe and pour it into a container lined with parchment paper or a silicone mold, chill, and then break it into smaller chocolate chunks.

    1. Hi Mary,

      It’s possible you could have burnt the chocolate. Did you melt it over a really low temp?

      Or do you typically dislike dark chocolate? If so, feel free to add more sweetener to this recipe, or you can use a more highly processed cocoa powder like “Dutch processed” which will have a more mellow taste.

      Cheers!

  10. Hello! I tried the recipe, it was really a great idea. My chips came out less sweet than I would like. Also, could I replace cocoa powder with chocolate, and if so, how much chocolate should I use?
    Thank you

    1. Yes, if you want to simply melt down a chocolate bar you can easily do that and then pour it into the mold to make chocolate chips. Some folks like adding a spoonful of coconut oil to the melted chocolate so it’s easier to pour into the mold.

      Cheers!

  11. I’m doing AIP right now and seem to react to chocolate, so I’m looking for a replacement. Have you tried this recipe with carob powder? Thanks!

    1. Hi Karen!

      In my limited experience in working with carob powder, in place of cocoa powder, I have gotten the best results from omitting the sweetener and only using carob powder and coconut oil. The carob has a natural sweetness to it, but they are obviously not that sweet. You can try mixing them together, pouring into a mold or on parchment paper, chilling, and seeing what you think!

      Cheers!

    1. Hi Marina!

      You can melt if first if you want to. I honestly just eyeball it by measuring small chunks of firm cacao butter in a 1/4 cup measuring up (since there are 4 Tablespoons to 1/4 cup) this provides an allowance for air pockets between the chunks of cacao butter. In my experience I haven’t had to be super exact on the measurements to get good results each time.

      Or if you want to go by weight, 1.125 ounces of cacao butter equals 3 Tablespoons

      Cheers!

    1. Hi Dale,

      Below is the note I have shared above:
      Note: these chocolate chips may get a little more “melty” in cookies than store bought chips, but once the cookies cool the chips firm back up.

      And for chocolate chips that stay the the most “firm” use cacao butter or cocoa butter (not coconut oil) and google “how to temper chocolate”. Chocolates sold in stores are tempered by special steps of heating and cooling, so it stays firmer.

    2. Thanks so much. sorry I tried to read as many posts as I could but couldn’t get through them all so I missed your previous answer. I think I will try both to see which works best for me. I’m trying to get away from cane sugar but I still want to be able to eat some desserts and love chocolate chip cookies.

  12. After I make these chips using the tempering method you suggest, would I be able to melt these down to make ganache?

    1. Yes, if you temper them, using cocoa butter as a base, then they should act just like regular chocolate chips when making ganache.

  13. When you say coconut sugar crystals,are you just referring to granulated coconut sugar? Or is there a difference between granulated coconut sugar and coconut sugar crystals?

  14. These turned out really tasty, although I think I need to grind my sugar finer. I used my coffee grinder (because hey, coffee and chocolate were meant to be together anyway, right?), and it was very powdery, but the final product turned out a bit gritty, so I probably had some sugar that wasn’t so powdered. The crunch of sugar in the chocolate doesn’t bother me at all, though. Also, for those of you complaining that it was a bit dark, I accidentally cut my cocoa in half because I was doubling the recipe and forgot to double the cocoa. It worked really well. However, the chocolate was a little softer than I expected. I tempered my chocolate, but it didn’t really harden until I put it in the fridge. It hardened fine then, and I was able to keep it out of the fridge. So, 1/2 the cocoa works fine, and it’s super yummy, although I also love really dark chocolate and will try it again with more cocoa next time. 🙂 Oh, and I added 1/8 tsp vanilla powder to the above recipe (single batch). Highly recommend it.

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