Your chocolate kitchen is ready.
Glossy bars that snap like the expensive ones, made at home from cacao butter, cacao and a little coconut sugar. A bowl over a pan and a thermometer is the whole kit.
✓ Your first bar:
Yes, I want to make chocolate
$27 · instant accessReal chocolate is simpler than it looks
- No tempering machine and no marble slab. A glass bowl set over a pan and a thermometer is everything you need.
- Tempering comes down to three temperatures: melt to 45°C, cool to 27°C, warm to 29°C. The lessons take you through each one and show you what to look for.
- Rather skip the thermometer? There's a dark bar that sets in the fridge. It's a recipe in its own right, and a lovely place to start.
A whole collection, made by you
Creamy milk chocolate
White raspberry bars
Peanut butter cups
Vegan coconut milk bars
Maca, lion's mane and goji bars
Chocolate-dipped fruitThe Healthy Chocolate course: 44 lessons
Written lessons with step-by-step photos, on bloomcooking.com. You can start the moment you check out.
Your chocolate pantry, sweeteners, milk powders, equipment and molds
Melting cacao butter gently, the bowl-and-ice method, testing your temper, common mistakes
Clean bars without air bubbles, adding toppings at the right moment, releasing and storing
Dark, milk, white, vegan coconut milk, carob, and a no-temper dark bar
Making a chocolate shell and a nut butter filling
Dark raspberry, white raspberry, peanut butter cups, ceremonial cacao, maca with lion's mane and goji, keto dark with nuts
Chocolate-dipped fresh fruit, a chocolate-coated protein bar, and chocolate nut bars
Packaging chocolate as a gift, storage and shelf life, and fixes for the most common tempering issues
Plus 46 bonus recipes in the cookbook
The Healthy Chocolate Making cookbook has 60 recipes: every chocolate from the course, and 46 bonus recipes for using it. It's being finished now, and we'll email you the PDF as soon as it's ready. Nine of the bonus recipes are already waiting inside the course.
Hazelnut, raspberry and coconut truffles, nut bars, protein bars
Chocolate chip cookies, cheesecake brownies, peanut butter protein brownies, cocoa marshmallow cookies
Lava cake, flourless chocolate cake, soufflé cake, a yule log for the holidays
A vegan chocolate tart, tiramisu, cherry cheesecake bars, mint chocolate ice cream
Buckwheat cacao pancakes, chocolate orange overnight oats, a chocolate strawberry smoothie
Turmeric and ginger, lavender and cardamom, maca, reishi and peppermint cocoas, plus chocolate cashew and hemp milks
Homemade chocolate hazelnut spread, cacao bread, chocolate hummus, miso chocolate sauce
Everything, for one payment of $27
One payment. No subscription.
- The full 44-lesson course, open the moment you check out
- All six master formulas and 19 more recipes
- The 60-recipe cookbook PDF, with 46 bonus recipes, when it's ready
- 60-day happy-belly guarantee
Pastry chef and baking teacher at Bloom Cooking
“There is a moment in chocolate making I never get tired of: turning over a mold and watching a finished bar release into my hand. It catches the light. I break off a square, hear the snap, and taste something I made from ingredients I chose.”
Evelina adapts breads, cakes, pastries and desserts for people who cook without gluten, refined sugar or, when needed, dairy. She developed every chocolate formula in this course, starting from cacao butter and powder and using equipment you can keep in a home kitchen.
Before you start
Do I need special equipment?
A heatproof glass bowl that sits over a saucepan, a kitchen thermometer and a chocolate mold. Silicone molds are perfect to begin with, and one lesson compares them with the rigid polycarbonate kind. The no-temper bar doesn't need a thermometer at all.
I've never tempered chocolate. Is this for me?
Yes. The tempering lessons start from the beginning: melt to 45°C, cool to 27°C, then warm to 29°C. You'll learn how to test it with a small amount before you fill a whole mold.
Where do I buy cacao butter?
Health food shops and online stores sell food-grade cacao butter as wafers, buttons or blocks. The pantry lessons explain what to look for, along with the right cacao powder and sweeteners.
My chocolate came out chalky or dull before. Will this help?
Chalky usually means the sweetener wasn't ground fine enough, and dull usually means the temperature ran past 29°C. Both have a simple fix, and there's a troubleshooting lesson for exactly these moments.
Is everything gluten-free and dairy-free?
Every recipe is gluten-free. Every chocolate formula is sweetened with finely ground coconut sugar or monk fruit. The milk and white chocolates use milk powder. The dark bars are dairy-free, and the vegan coconut milk bar is a creamy dairy-free alternative to milk chocolate.
How do I get the course and the cookbook?
The course is online at bloomcooking.com and opens as soon as you check out. The lessons are written, with step-by-step photos for each stage. The cookbook, with all 60 recipes including the 46 bonus recipes, is being finished now, and we'll email you the PDF when it's ready.
What if it's not for me?
You're covered by our 60-day happy-belly guarantee. Love it or your money back, no questions, no forms, no hassle. Just email us within 60 days.
Your first bar is about an hour away, most of it setting time.
Yes, I want to make chocolate $27 · instant access