Chocolatiering DIY Chocolate Making

About Chocolatiering

chocolatiering making chocolate diy

Learn how to make chocolate & craft chocolate-making techniques at home.

With detailed tutorials from skilled chocolate-makers and chocolatiers, we teach you how to make chocolate at home using authentic techniques.

At Chocolatiering, we aim to demystify the chocolate making process and make DIY chocolate craft available to anyone who wants to gain the skills and knowledge to do so. We also aim to introduce readers to carob making and appreciation, as both a complement to and substitute for conventional cacao sweets.

Why Chocolatiering?

Chocolatiering was born from a love for chocolate and environmentally sustainable practices. Everyone loves chocolate, but how chocolate is made and processed remains a secret to most. We hope to educate people about chocolate making and cocoa manufacturing, and promote the use of ethical and sustainable processes, ingredients and suppliers so that everyone – from growers to makers to consumers – can continue to enjoy and benefit from chocolate, cacao and cocoa products well into the future. By educating ourselves on how chocolate is made from bean-to-bar, developing an appreciation for craft chocolate and taking power to learn how to make chocolate ourselves, we can all gradually help to dissolve unsustainable and unfair practices in the international chocolate and cocoa industry.

Chocolatiering Team


Ayla Marika


Ayla Marika is a website producer, visual artist and graphic designer based in Australia. She holds a Bachelor of Arts (Fine Art) from Curtin University of Technology and an Advanced Diploma of Public Relations from Canberra Institute of Technology. Her interests include permaculture, implementing self-sufficiency strategies on her small hobby farm, music, cooking, brewing, plant medicine and food activism. She is the author and illustrator of the critically acclaimed Amazon bestseller book How Food is Made: An illustrated guide to how everyday food is produced, and manager of Forssa Light Publishing.

How Food is Made: An illustrated guide to how everyday food is produced

View articles by Ayla Marika on Chocolatiering


Chef Prish

Contributor – Chocolate Expert

Prashantha Lachanna (aka Chef Prish) is a South African contemporary raw, vegan chef. After introducing the raw food concept in Taipei through a series of workshops and events, she co-founded Taiwan’s first contemporary raw, vegan restaurant, NAKEDFOOD, 2015 – 2018. NAKEDFOOD’s services also included designing and executing inventive pop-up events, corporate and wedding catering, culinary workshops, demos, and talks. Thereafter, in 2020, Chef Prish co-founded Vegan Yumz, an online vegan store. It is her intention to showcase vegan chocolate to a wider audience.

Vegan Yumz – Supporting your positive lifestyle choices

View articles by Chef Prish on Chocolatiering


Simon Knott

Contributor – Chocolate Expert

Simon Knott studied a BSc Hons in Catering Management, Food Science, and Nutrition at Oxford Brookes University and started writing in 2006, specialising in food and drink. He worked as Food & Drink Editor for two county magazines, interviewing chefs and local food producers. In 2010 Simon started a company making traditional fudges and chocolate products. The company quickly grew, supplying local outlets and Simon was awarded five Gold Great Taste Awards for his products. Simon recently completed a Diploma in Copywriting, and continues to write about food and drink, business and skiing.


View articles by Simon Knott on Chocolatiering


Elily Temam

Contributor – Food Scientist

Elily Temam is a food scientist based in Ethiopia, with a lifelong love for chocolate. She holds a Bachelor of Science in Food Science and Technology from Arsi University, and is completing her Master’s in Food Science and Nutrition at Addis Ababa University. Elily has professional experience in the dairy industry, runs the Telegram food channel EASY RECIPE, and aspires to become a Chocolatier. She hopes to focus her future research onto global issues including food security, sustainable farming and post-harvest loss reduction. As well as chocolate, cooking and nutrition, Elily enjoys writing, dancing and learning new languages.

Easy Recipe on Telegram

View articles by Elily Temam on Chocolatiering

Chocolatiering DIY Chocolate Making Mission & Values

  1. Our #1 priority is and always will our readers.
  2. Our #1 goal is to give readers the information they need to make chocolate at home.
  3. Chocolatiering will always be transparent and honest in our reviews or discussion of products and services.
  4. Chocolatiering will only promote products that we would personally feel confident using and buying ourselves.
  5. Chocolatiering will promote socially, culturally and eco friendly practices, products and businesses where possible.

Financial Transparency

As a reader of Chocolatiering we feel it is only fair that you understand and receive transparency around how we make money from this website. Chocolatiering earns money from the following:

Affiliate commissions

When reading our articles you will occasionally see ‘Affiliate Links’ embedded through articles. Readers who click on these links will be redirected to the website of whichever product, business or service was mentioned, where readers can then learn more it and/or purchase the item. Chocolatiering is not a storefront, however, we earn % commissions by recommending products and services from other businesses. As mentioned in our mission statement, we will never recommend a product or service that we do not believe in and we will always put our readers first.


When browsing the website, you may notice advertisements. Products and services in these advertisements are generally out of our control, and are not necessarily endorsed by Chocolatiering (unlike affiliate links).

How is money earned from Chocolatiering used?

Chocolatiering has website running expenses, and earnings from affiliate commissions and advertising go towards covering those expenses. These costs include website technical costs (hosting, domain, web development, marketing), as well as paying the website editor, manager and professional writers to create the amazing articles you enjoy. These costs are necessary to keep Chocolatiering running, and without them, this website would not be possible. Please support Chocolatiering by following the affiliate and advertising links if something catches your eye. If you follow one of these links, there is no extra cost to you, and Chocolatiering earns a small commission to help us cover these website running costs.


Please feel welcome to contact us regarding any concerns, questions or corrections. We do not offer personal advice, but if you have suggestions for future articles please let us know. We also welcome contact from related businesses and services, and guest posters. You can reach us on our contact form here.