Simple and delicious 5 ingredient Chocolate

Part 01 of the Making and Creating series

by Natalie Visser


With everyone spending more time at home these days, baking is the new go to hobby, did someone say sourdough?

I find baking to be such an educational and joyful way to spend time with yourself, your family and or friends (pre social distancing rules). Spending time in the kitchen helps us gain the valuable knowledge and appreciation for what goes into the foods we like to eat and share with family and friends (or if are like me just to enjoy by myself). By making foods you would normally buy in a packet you realise that compared to store brought, a home-made version is a far healthier choice!

Another benefit is the reduction you can make in plastic packaging. Example If you buy your ingredients in bulk from wholefoods stores, you will always have them on hand for when the baking train decides to sweep you away. This way you can significantly reduce the single use packaging in your home!

One thing I am very guilty of is being a big lover of Chocolate! It is indulgent, it’s velvety texture and sweet yet bitter taste has me hooked! Luckily most do not realise how easy and fun this delight can be to make at home. It can be adapted to everyone’s taste, it is vegan and gluten free, it also makes for an amazing gift!

So here is my recipe for you all to enjoy, all ingredients are available at your local bulk wholefood stores, some supermarkets or easily sourced online.

Keep on baking my friends, it is a love affair that will stand the test of time!



  • 170 Grams Raw Cacao or Cocoa (Raw cacao is Cocoa but Cocoa is roasted, if you use cocoa make sure it is pure and has nothing else added to it)
  • 100 Grams Cacoa butter (Can be purchased in buttons or and large chunks both are perfect)
  • 70 Grams Maple Syrup (Any other liquid sweetener will work but it will affect flavour and viscosity of the chocolate)
  • ¼ Teaspoon Xanthan Gum (Optional - if you cannot locate any you can still make this recipe just means the chocolate will be less stable and may need to be kept in the fridge depending on your climate)
  • 1 Teaspoon Vanilla Bean Paste or 1 vanilla bean pod (Optional)



  • Small pot or double boiler
  • Glass or ceramic bowl that sits neatly on top of pot
  • Sieve
  • Whisk
  • Spatula
  • Small tray lined with baking paper or anything else you can use to mould the chocolate
  • Small patty pans (Optional)



1 - Fill pot with ¼ water and put on a low to medium heat. Put the Cacao butter into the bowl and place on top of the pot. Allow butter to melt slowly keeping the water to a simmer.

Method 1 

2 - Once butter is full melted take bowl off the heat and sift in the Cacao/Cocoa along with the Xanthan gum.

Method 2


3 - Whisk in until there are no lumps then add in the maple syrup and vanilla

Method 3 

4 - When everything is incorporated, your chocolate is ready to mould. This is also the point where you can flavour your chocolate however you like! I often use peppermint oil, dried fruit, nuts, coconut, the possibilities are endless!!!

Method 4


5 – When you have decided how to flavour or not flavour your chocolate, you can split the mixture and pour half into patty pans and half into the tray, or all in the tray. You do you! That is the beauty of this recipe, you can experiment and play around with flavours and moulding as much as you like!

6 – With your flavours and how you want to mould all complete, place the chocolate in the fridge for 30 mins.

7 - Take out of the fridge and enjoy! You can store this in an airtight container in a dark cool place or in the fridge if you are one of those crazies that likes chocolate cold? You can share with family and friends or you can keep it all to yourself!

Final product 

Please let us know if you enjoyed this recipe and if you end up making it we would love to see your creations! DM us on the B-Alternative Instagram page