In a double boiler, melt the cocoa butter. If you don't have a double boiler, place the cocoa butter in a metal or other heatproof bowl over a smaller saucepan of simmering water.
Once the cocoa butter has melted, add both the powdered sugar and cocoa powder. Whisk until perfectly smooth and free of lumps. Next, pour in the vanilla extract. Stir.
Carefully pour your chocolate into your chosen mold or molds. Lightly tap on the counter to release any trapped air bubbles. Place your chocolate in the refrigerator for 3-4 hours to harden.
After your chocolate has hardened, remove from the refrigerator. Pop the chocolate out of the molds. Enjoy!
Yes. You can use coconut oil in place of cocoa butter to make homemade chocolate in a pinch. You can also use butter. But, your chocolate bar won't stay solid for long, as both coconut oil and butter melt fairly quickly when exposed to heat, unlike cocoa butter.
If you're craving chocolate and don't have cocoa butter on hand, preparing your homemade chocolate bars with either coconut oil or butter is a satisfactory option. Just make sure to keep your bars in the refrigerator, or you'll have a melty mess.
If you want your homemade chocolate to be Instagram ready, go ahead, and purchase our favorite silicone chocolate bar mold set. Your homemade chocolate will look like it came straight from the candy store!
But, if you're all about the chocolate, and could care less about how it looks, you could certainly MacGyver your own molds. Think recycled yogurt cups, muffin tins, or baking sheets! Just make sure to grease those pans prior to pouring your chocolate for a smoother release.