Making something from scratch can feel intimidating at first. It takes time, care, and a bit of trial and error. But with curiosity, patience, and a love for good chocolate, the process quickly becomes approachable and deeply satisfying.
CocoTerra was founded with a simple dream: to make it possible for anyone to make fresh chocolate at home from scratch—in just two hours.
In this step-by-step guide, we’ll walk you through the process of making chocolate from scratch at home, so you can experience not only the rich flavor but also the joy of creating it yourself.
While it may seem complex at first, the journey becomes effortless with the help of our CocoTerra home chocolate maker. And by learning the basics, you’ll gain a deeper appreciation for the craft—and get even more out of every chocolate-eating experience.
What you need to make chocolate at home
Here are a few must-have ingredients you need to make chocolate from scratch:
Ingredients
- Cocoa Beans – The foundation of chocolate; look for high-quality, ethically sourced beans.
- Sugar – Typically granulated cane sugar, but you can experiment with alternatives.
- Cocoa Butter – For a smoother texture and better mouthfeel.
- Milk Powder – If you want to make milk chocolate.
- Flavorings – Such as vanilla, sea salt, or spices.
Basic Equipment
- Oven – To bring out the flavor in cocoa beans.
- Cracker and Winnower – To separate the cocoa nibs from the shells.
- Grinder or Melanger – To refine the nibs into smooth chocolate.
- Tempering Machine or Tempering Tools – To temper the chocolate and prepare it for molding.
- Chocolate Mold – To shape your final product.
- Thermometer – For accurate temperature readings.
- Refrigerator or Cool Space – To set the chocolate properly.
Choosing the right cocoa beans
The flavor and quality of your homemade chocolate begins with the beans. Their origin, variety, and processing all shape the final taste. Choosing the right beans is essential for rich, complex, and personally satisfying chocolate.
What to look for:
- Origin: Beans from regions like Madagascar, Ecuador, or Dominican Republic offer distinct flavor notes—ranging from fruity and floral to earthy and nutty.
- Type: The main types are Criollo (delicate and rare), Trinitario (a balanced hybrid), and Forastero (robust and common).
- Fermentation & Drying: Well-fermented and properly dried beans will produce better flavor and texture.
- Freshness & Quality: Beans should be clean, free from mold and bugs, and have a pleasant aroma. Avoid beans with visible damage or off smells.
Creating chocolate from scratch
Cocoa beans can be roasted in a conventional oven, toaster oven, or coffee roaster, depending on how much control you want. Spread cleaned beans in a single layer on a lined baking sheet, avoiding overcrowding. Roast for 20–30 minutes, listening for popping sounds as a sign they’re nearly done. Roasting is an art—take time to learn how it shapes flavor.
Cracking beans
Once the roasting is complete and the beans have cooled, they are cracked open to release the shell and expose the nibs inside. This can be done manually by placing the beans in a bag and using a rolling pin to crack them apart or there are specialized machines such as a cocoa mill or cracker (AKA Crankandstein). Some recommend using a Champion juicer for this step which will crack the beans, remove the shell and pre-grinds all at once.
After cracking, the beans go into a winnower, which separates the light husks from the heavier nibs using airflow or vibration. At home, you can use a bowl and a hair dryer—just do it outside, as it gets messy.
Selecting a recipe
Choose a recipe based on the type of chocolate—dark, milk, or white—and your desired cacao percentage, which affects flavor intensity. Make sure you have all the ingredients ready before you begin.
Making the chocolate
With your ingredients and tools ready, it’s time to make chocolate. The process—grinding, refining, and conching—shapes its flavor and texture, and can take anywhere from 2 hours to 2 days, depending on your equipment.
Tempering
To get that perfect snap and shine, chocolate must be tempered before molding. You can use a table-top tempering machine or learn to temper by hand—it may take a few tries, but it’s easy to start over.
Molding
Once tempered, pour the chocolate into your preferred molds and let it cool until solid. You can buy standard molds or get creative and make your own. Make sure to tap the molds on the counter top to get the chocolate to spread evenly and remove bubbles that might be trapped in your chocolate. If you want to simplify the process, you can buy a vibrating table which greatly speeds up the process.
Cooling
If you only have a mold or two, you can simply leave them on your kitchen counter to cool (make sure to keep them out of direct sun). If you are pouring more molds, and potentially stacking them, make sure to put them in a fridge or use a fan to ensure good air circulation around the molds.
For more great articles and recipes, check out the rest of our CocoTerra blog.
If you have any questions or comments, feel free to contact us through our social media channels. We are @cocoterra_co on Instagram and Pinterest and @cocoterraco on X (aka Twitter) and Facebook.
