Servings: 100

Weight Watcher Smart Points: 0

Preparation Time: 5 Minutes

Cooking Time: 35 Minutes

Ready In: 40 Minutes


  • 3 ounces (85 grams) cocoa butter
  • 3 tablespoons (60ml) honey
  • 1 teaspoon powdered milk
  • seeds from one vanilla bean


  1. Over medium heat in a small saucepan, melt the cocoa butter and add the honey, powdered milk and vanilla bean seeds
  2. Mix until smooth.This is where most recipes stop and they all resulted in grainy textures (at least for me)
  3. So you need to temper the chocolate
  4. To do this, bring the chocolate up to 120F (49C) while whisking frequently.Now let it come to 79F (26C)
  5. Let it cool for 5 minutes, stirring occasionally, and then put it in the fridge for 5 minutes
  6. Continue this pattern until it reaches 79F (26C)
  7. This took me about 10-15 minutes.Place the chocolate back on the stove and bring it back up to 87F (31C)
  8. Do NOT let it go over 89F (32C) or you'll need to start the entire process over again.Pour the chocolate into molds and let it sit at room temperature overnight and then store the chocolate in the fridge.

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