How to cook
Put a metal bowl in a water bath and as soon as water bubbles start to form on the bottom, add 2.1 oz (60 g) of the pre-cut cocoa butter in the bowl.
Stir and as soon as it begins to melt, measure the temperature with a kitchen thermometer - it should be 40-46 degrees.
Once this temperature is reached, remove it from the heat - whether or not the cocoa butter has completely melted.
If it has not, stir briefly and it will melt from the heat. Add the cocoa and mix everything well. Then pour the honey.
Measure the temperature and as soon as it drops to 100°F (35°C), grate 2/5 tsp (2 g) of cocoa butter and stir again. You can flavor with vanilla.
Pour the resulting chocolate mass into a rectangular mold and leave it to cool and harden.
The content of cocoa in the homemade chocolate is 77%.
The homemade chocolate with honey is ready.