First bold in a coffee grinder peeled cacao beans, then melt cocoa butter in a water bath. An important feature of cocoa butter - its working temperature is not more than 40 degrees. Overheating lost natural properties of the oil, the chocolate will be ruined. So the pieces of butter better opportunity to grind for more uniform heating.

In melted butter add the ground cacao beans, carob, cocoa powder, honey. If you prefer a sweeter chocolate, you can add more honey or powdered sugar, or fructose - someone like that. To get milk chocolate, you add milk. At the same or at the next stage you can add raisins, nuts, and other similar fillers. Important rule: you cannot add liquid (milk, water), otherwise the chocolate will be irrevocably damaged.

Ready weight, the consistency resembles thick cream, spread into molds and leave to cool.