This is a homemade chocolate bar we made at home ourselves — rustic, handmade, and simple, but carefully done. The rich cocoa flavour is balanced by a gentle hint of white pepper, giving it a subtle warming note. Perfect for enjoying at home or sharing with friends, made with care using basic ingredients and a little patience.

Makes: 2 bars, Prep: 30 minutes + roasting/grinding, Total time: About 2 hours

Ingredients

  •  

  • 200 g cocoa beans (or pre-roasted cocoa nibs)

  • 40–50 g icing sugar (optional, to balance the natural bitterness)

  • 15–20 g cocoa butter

  • ½ teaspoon finely ground white pepper

  • Silicone chocolate bar mould

Method

Step 1 – Roast the Cocoa Beans

  1. Preheat the oven to 120–130°C (250–265°F).

  2. Spread the cocoa beans on a tray and roast for 20–30 minutes, stirring occasionally.

  3. Let them cool completely.

Tip: If using pre-roasted cocoa nibs, skip this step.

Step 2 – Crack and Grind

  1. Peel the cocoa beans (or use nibs).

  2. Roughly grind them in a blender, mortar, or even with a rolling pin until you get a thick chocolate paste.

  3. Add the cocoa butter and icing sugar, and grind or stir again until smooth-ish.

Tip: To make your homemade chocolate smoother and easier to work with, add a little cocoa butter while grinding the cocoa beans. For a gentler taste, mix in a bit of icing sugar — just enough to balance the natural bitterness. A pinch of white pepper gives a subtle warming twist without overwhelming the chocolate.

Step 3 – Add the White Pepper

  • Stir in the white pepper at the end so its aroma stays bright and delicate.

Step 4 – Quick Home Tempering (Optional, but Recommended)

Even a quick temper helps your chocolate look shiny and hold together better:

  1. Gently melt the chocolate over a pan of hot water (double boiler).

  2. Let it cool slightly and stir constantly until it thickens just a little.

  3. Chocolate is ready when it’s smooth, glossy, and slightly pourable.

No thermometer needed — just go by feel: it should pour slowly, not run like water.

Step 5 – Pour and Set

  1. Pour the chocolate into silicone moulds.

  2. Tap the mould gently to release air bubbles.

  3. Let it cool at room temperature until firm (30–60 minutes).

❌ Avoid the fridge if possible — it can create a white layer on the chocolate.

Step 6 – Enjoy!

  • Pop out the bars.

  • Store in a cool, dry place.

  • Enjoy your Homemade Dark Chocolate with White Pepper 

 

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