Chocolate Dessert Recipes
- Featuring Bean-to-Bar Chocolates

Chocolate dessert recipes feature a bean-to-bar recipe that can make a variety of chocolate bars.

You will learn how to make your bean-to-bar chocolates with cacao beans that are roasted on the stove top.

Chocolate desserts will include a flour-less gluten free chocolate cake recipe.

And it's just as decadent as any luscious chocolate cake that you've eaten at a fancy restaurant.  

Making chocolate dessert recipes can be a lot of fun and you can even learn how to make one of America's favorite chocolate candies, but only healthier.

Chocolate Dessert Recipe
Bean-to-Bar Dark Chocolates

This is a relatively simple and easy way to make bean to bar chocolates to take care of your chocolate cravings.


  • 2 Pounds of Fermented and Dried Cacao Beans
  • Organic Finely Ground Cane Sugar
  • Optional:  Chopped Hazelnuts, Dried Shredded Coconut, or Dried Chili


  1. Pick the bad cacao or cocoa beans out and throw them away.  Then put the beans into a heavy skillet to toast/roast them to bring out their chocolate flavor.
  2. Start with a higher temperature at first and then lower the heat when the beans are heated up.
  3. Stir constantly and do not let the beans burn!  This process could take as little as 45 minutes to over an hour.
  4. Check the flavor of the beans periodically, by peeling away their shell.
  5. When the beans have reached a good flavor note, shell the cacao beans one at a time or crush and winnow the beans.
  6. Combine the sugar and toasted/roasted beans in a bowl.  Then put the mixture into the food grinder. 
  7. Keep grinding until the mixture turns into liquid chocolate and is ready to turn into chocolate bars. 
  8. You could use a blender to do this job if you don't have a food grinder. 
  9. If you decide to skip tempering, shape your chocolates and harden them in the refrigerator. 
  10. However, you may need to store most of these chocolate dessert recipes in the refrigerator if you skip tempering.

Make Different Types
of Bean-to-Bar Chocolates

You can adjust the sugar content of your bean to bar chocolates up or down to suit your needs.

Use a little over 1/2 cup (or 5 oz.) of sugar for every 2 cups (or 10 oz.) of toasted cacao or cocoa beans to end up with a 60 to 70% dark chocolate.

Add in optional ingredients to change the flavor of your chocolates.  Do this while grinding the cocoa beans or when your molding the chocolate bars - depending on the ingredient.

Be sure to only use dry or dried ingredients in your homemade bean to bar chocolate recipes.  Be aware that wet ingredients or water based liquids will seize up the chocolate.

You can also just stick to a plain dark chocolate bar.

Chocolate Dessert Recipe
- Flourless Gluten Free Chocolate Cake

Top this flour-less gluten free chocolate cake with a chocolate fudge sauce or chocolate ganache.  Then decorate this chocolate dessert recipe with fresh cut strawberries.

Cake Ingredients:

  • 8 oz. Organic Semisweet Chocolate Chips or Broken Pieces of Homemade Chocolate
  • 6 Tbsp. of Grass Fed Butter or Organic Coconut Oil
  • 6 Large Room Temp. Pastured Organic Eggs (eggs whites and yolks separated)
  • 1/2 cup Organic Coconut Sugar or Other Sugar Alternative
  • 1/2 tsp. Organic Espresso Powder
  • Optional:  Organic Cacao Powder for Dusting Cake

Cake Instructions:

  1. In a heat resistant glass bowl, melt the chocolate and butter together over a double boiler.  Be sure that the hot water is not touching the bottom of the glass bowl.
  2. Stir until fully melted.  Then remove from heat and let cool until chocolate reaches room temperature.
  3. Preheat your oven to 300 Degrees F. and grease a 9 inch springform pan with butter.  Optional, line the bottom of pan with parchment paper for easy cake removal.
  4. In a separate bowl, beat the egg whites on medium high speed until soft peaks form.
  5. Slowly add in the sugar while beating, 1 tbsp. at a time until fully incorporated.  Set aside.
  6. To the melted and cooled chocolate (must be at room temp) add the egg yolks and espresso powder.  Stir together.
  7. Add 1/3 of the egg whites to the chocolate and stir to combine to lighten the chocolate mixture.
  8. Then gently fold in the remaining egg whites and try not to deflate the mixture too much.
  9. Pour the cake batter into the greased springform pan and bake for 40 to 45 minutes. 
  10. The cake will rise to the top of the springform pan while baking, but deflate once cooled.
  11. Allow the cake to cool completely, then remove from the springform pan. 
  12. Dust with cacao powder or top with whipped cream before serving.  Or make a ganache to top your flourless chocolate cake.

Chocolate Dessert Recipe
- Low Carb Reese's Eggs

This was probably one of my most favorite chocolate candy treats and once in a great while I'll have a version of Reese from the health food store for the sake of nostalgia.


  • 2/3 cup of Organic Creamy Peanut Butter
  • Optional Butters:  Pecan, Walnut, Almond, or Coconut Butter
  • 1 Tbsp. of Grade B Maple Syrup or Organic Raw Honey
  • 1 to 2 Tbsp. of Organic Coconut Flour
  • 3.5 oz. of 72% Organic Dark Chocolate Bar
  • Optional:  Coarse Sea Salt for Sprinkles


  1. In a bowl mix the peanut butter, sweetener, and 1 Tbsp. of coconut flour (add more if needed) together to form a wet cookie dough texture.
  2. Use a cookie scoop to drop 1 Tbsp. of peanut butter mixture onto a parchment lined baking sheet.  Slightly flatten top with your fingertips and freeze for 20 minutes.
  3. In about 20 minutes, melt your chocolate bar using a small double boiler or your preferred method.
  4. Be sure to transfer the melted chocolate to a small glass bowl.  I would temper the chocolate if you want to store Reese's eggs at room temperature.
  5. With a fork, quickly dip each peanut butter scoop into the melted chocolate. 
  6. Coat evenly and sprinkle with salt at this point if you so desire.
  7. Transfer back to parchment lined baking sheet to harden (you can harden in freezer if using chocolate that is not tempered).

More Tips to Temper Chocolate

When you buy a chocolate bar from the grocery store, it is already "in-temper". 

Being "in-temper" means that the fat crystals in the cacao butter of your chocolate bar are predominantly beta crystals which gives chocolate bars that perfect snap and shine.

When you melt this chocolate bar, you will be taking it out of temper and it will then have a different melting point. 

You will have to temper melted chocolate to re-align its beta crystals to get a higher melting point and to create a stable chocolate.

Here are a Couple Techniques to Temper Chocolate 

  1. You could melt tempered chocolate to 115 Degrees F. and cool it back down to approximately 88 Degrees F. while stirring. 
  2. You can also seed melted chocolate with some pieces of hard tempered chocolate while stirring to help properly re-align the melted chocolate.

Properly tempering chocolate may require more than 1 chocolate bar - especially if using a double boiler method for melting the chocolate.

You can always re-use the extra tempered chocolate for future chocolate dessert recipes.  Just let it harden and store for future use.

Go to What is Dark Chocolate 

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