I've been playing around with homemade chocolate this year, and the taste is so pure and rich, I don't think I'll ever go back to store-bought. Added bonus? They're easy to make, with endless flavor variations. I've included my favorites below, but feel free to experiment. Believe me when I say it's definitely fun recipe testing a variety of chocolates! —Blissful Baker
In a small saucepan, melt the coconut oil over low heat.
Add the flavor infusion and remove from heat.
Cover the pan and allow to steep 30 minutes.
Strain the flavoring from the oil and return oil to saucepan. Warm the oil again over low heat, and add the vanilla and honey. Stir to blend.
Add the cocoa and stir until it dissolves. Turn off heat.
If you are using a flexible candy mold, place it on a plate or cookie sheet, for stability. Pour chocolate into a glass measuring cup, stir it again, and then pour into your candy mold. If you don’t have a candy mold, pour the chocolate directly from the pan into a parchment lined bread pan or pie plate.
Sprinkle lightly with sea salt, and put in freezer for 2 hours.
Pop the chocolates out of the mold, or if you’re using the unmolded method, break the chocolate into bite-sized pieces.
Store your chocolates in an airtight container in the fridge. (They’ll melt at room temperature.)
Above are my favorite flavor infusions, but feel free to experiment. When I was recipe testing, I discovered that almost anything tastes good with chocolate. Note: each of the ingredients listed in the flavor infusion category are designed to be used in separate batches of chocolate, not all together.