Making chocolate at home is simpler than it sounds, and the result is incomparably better than any industrial bar. The key ingredient is pure cacao paste — fermented, roasted cacao beans ground into a dense paste, with no additives whatsoever.
With good quality cacao paste, you only need three more things: a sweetener, heat and patience.
What is cacao paste?
Cacao paste is 100% cacao: it contains both cacao butter and cacao solids. Solid at room temperature, liquid when heated. Its flavor is intensely bitter — pure cacao at its most direct. Chocolate is paste + sugar + additional butter. Making it at home lets you control exactly what goes in.
Choose your recipe: 3 ingredient variants
- 100 g pure cacao paste (Fundo Maranatha)
- 20–30 g cacao butter (optional)
- 2–4 tbsp honey, panela or erythritol to taste
- 1 pinch of salt
- Natural vanilla (optional)
- Silicone molds or tray
- 100 g pure cacao paste
- 30 g cacao butter
- 2–3 tbsp erythritol or stevia to taste
- 1 pinch of salt
- Natural vanilla extract
- No sugar · no gluten · no dairy
- 100 g pure cacao paste
- 3 tbsp pure honey
- ½ tsp ground cinnamon
- Zest of ½ orange
- Pinch of ginger or cayenne
- 1 pinch of salt
The process: from paste to bar
Home production flow
Step by step: basic recipe
Melt in a double boiler
Break paste into pieces, place in a bowl over hot (not boiling) water. Stir gently until fully melted.
45–50 °CAdd butter and sweetener
Incorporate melted cacao butter and sweetener with slow movements. Taste and adjust sweetness.
Basic tempering (optional)
Cool to 27 °C while stirring, then briefly return to double boiler to 31–32 °C. This gives the characteristic snap.
27 °C → 31–32 °CPour into molds and refrigerate
Pour into silicone molds, tap to remove air bubbles. Refrigerate 1–2 hours until fully set.
1–2 hours
4 variations to personalize your chocolate
Honey and nuts
1 tbsp honey per 50 g + chopped walnuts before molding. Floral notes from the Huallaga Valley.
Orange zest
Half an orange zested per 100 g. The classic orange-cacao pairing that never fails.
With spices
Cinnamon + ginger or a pinch of cayenne. Completely transforms the profile. Start small and adjust.
Hot cacao drink
1–2 tsp grated paste in hot milk or water. Real chocolate — no powder, no colorants, nothing extra.
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100% pure cacao paste from San Martín
Made with beans from San Martín, artisanally fermented and roasted. No additives, no sugar. Available in 150 g, 200 g, 1 kg, 5 kg and larger.
Order cacao paste Go to product →4 keys to the best result
Known origin
Final flavor depends on cacao quality. Well-fermented → complex notes. Poorly fermented → acidic or astringent.
Zero water
A single drop causes the chocolate to seize. All equipment must be completely dry.
Storage
No preservatives: up to 3 weeks in a cool place, 2 months in the refrigerator well wrapped.
Personal sweetness
Pure cacao paste is very bitter. Sweetness level is personal — what matters is that cacao remains the star.
See also: our products page for all available cacao paste formats. Using our paste, you get chocolate suitable for keto and vegan diets.
