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Homemade Chocolate Blocks

Homemade Chocolate Blocks

Homemade Chocolate Blocks are a delicious treat that you can easily make at home with just a few simple ingredients. This recipe calls for Power Super Foods Cacao Gold Butter, Cacao Gold Powder, pure maple syrup, and vanilla essence. The butter is roughly chopped into small pieces and melted with the other ingredients to create a rich, velvety chocolate mixture. Once the mixture is smooth, it can be poured into molds to set.

To add an extra burst of flavor and texture, top the chocolate blocks with Power Super Foods Goji Berries, Crunchy Goldenberries, or Goldenberries. These toppings not only make the chocolate blocks look more appealing, but also add a sweet, fruity taste and a pleasant crunch.

Homemade Chocolate Blocks are a healthier alternative to store-bought chocolate bars, as they are made with natural ingredients and contain no added preservatives or artificial flavors. They also make a great gift for friends and family, or a special treat for yourself. So why not give this recipe a try and indulge in some delicious, homemade chocolate today?


  • 125g Power Super Foods Cacao Gold Butter roughly chopped into evenly sized small pieces
  • 65g Cacao Gold Power
  • 45g pure maple syrup
  • seeds from 1/3 vanilla pod or 1/4 tsp vanilla essence

Suggested Toppings

  • Power Super Foods Goji Berries
  • Power Super Foods Crunchy Goldenberries
  • Power Super Foods Goldenberries
  • Power Super Foods Lucuma Cacao Nibs
  • Power Super Foods Cacao Nibs
  • Power Super Foods Cacao Crunch
  • Nuts eg hazelnuts, almonds, pistachios, macadamias
  • Shredded coconut
  • Dried fruit
  • Sesame seeds, Chia Seeds, hemp seeds, activated buckwheat
  • Flavours : rose water, orange essence, peppermint oil


Makes about 3 x 50g rectangular block moulds

Roughly chop Cacao Butter into similar smaller sized pieces for uniform melting
Gentle melt Cacao Butter in a bowl or saucepan over simmering water.

Once butter starts to melt remove from heat as it will continue to melt on its own in around 10 minutes.

Excessive heat can change the texture and sheen of your finished chocolate. Ideally aim for around 45 degrees celsius.

Once fully melted and around 45C add the rest of the ingredients and whisk until smooth and glossy.

This will lower the temperature of hte mixture.

Once it reaches 28-30 degrees and is a pouring consistency, pour into the chocolate mould.
If using a plastic block mould bang it on the kitchen bench to remove air bubbles and even out the surface.

Add toppings of choice

Refrigerate until set (around one hour) and gently remove from moulds.

Store in an airtight container for up to 3 months either in the fridge or a cool dry place.

Recipe Note

If chocolate seizes and becomes too thick in the mixing stage, you can reheat it to 45 degrees and allow to cool to 28-30. A digital thermometer works well. This will ensure your finished chocolate is shiny, snaps easily and doesn't have any white spots.

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