This makes a little more than a cup of chocolate chips.I've shifted from processed cocoa powder to using cacao butter and cacao powder. They're both from the cocoa bean, but cacao is cold pressed and raw, while cocoa is processed with heat so it changes and is no longer in a raw state. Cacao powder is slightly bitter or sour in taste and cocoa a bit sweeter but more processed. You can use cocoa powder if you prefer or if it's all you have.These chips stay solid at room temperature (about 68 degrees F). If you're in a warm climate or the weather is warm, I recommend storing them in the refrigerator or freezer. I store them in the freezer so they last a long time, retain their shape while being mixed in batters and ice cream, and they taste good cold.Note: I haven't tested this recipe with granulated sweeteners yet, but I'm guessing it will work by dissolving the granulated sugar in the warmed cacao butter until it's all melted.