Homemade Chocolate Chips
1/2 cup of cacao butter (or coconut oil if you're making bars)
2/3 cup of pure cocoa powder
1/3 cup of maple syrup & a tablespoon of honey
** add in 2-3 tablespoons of whole milk powder to make a lighter, fudgier milk chocolate version! (great for toppings on things because they're a bit softer!)
Melt the coconut oil or cacao butter in a double boiler on the stove until liquid
Off the heat, add the syrup & honey and cocoa powder, whisking quickly to prevent lumps (if you are making the milk chocolate version now is the time to add the milk powder)
Once fully combined, pour chocolate into your mold of choice and spread evenly with a flat spatula
Refrigerate for 4 hours or freeze for 1 hour until fully set and hardened, then remove from the mold Store in an airtight container in your fridge!
**Using cacao butter VS coconut oil will allow your chocolate to stay solid at room temp, as it has a higher melting point, and will hold up when baked into cookies or baked goods! If you use coconut oil, it will be a bit softer at room temp and not hold up as well in baked goods, however will still be delicious! Coconut oil is fine for bars or chocolate to be consumed as snacks
Get the molds here: