Chocolate
Chocolate
A straightforward recipe to make your own chocolate, however because it does not contain any emulsifiers it must be kept in the freezer or fridge to keep it firm.
Cacao butter creates chocolate with a snap like commercial chocolate while chocolate created with coconut oil melts quickly at room temperature.
Ensure bowls and utensils are bone-dry. Even a drop of water can cause the chocolate to “seize” and become grainy.
Ingredients
- 110g cacao butter or 110ml coconut oil
- 50g raw cacao powder (sifted)
- 60g Maple syrup or honey
- pinch sea salt or 1 tsp vanilla extract
Method
- Use a double boiler (heat-proof bowl over simmering water, ensuring the bowl does not touch the water) to gently melt the cacao butter or coconut oil.
- Remove from the heat. Sift in the cacao powder and the pinch of salt or vanilla extract, whisking until the mixture is completely smooth and no lumps remain.
- Add the maple syrup or honey. Whisk vigorously until the syrup is fully incorporated and the mixture looks glossy.
- Pour into moulds or a parchment-lined tray.
- Freeze for 20 minutes or refrigerate for 1 hour before use and store in the refrigerator.
Extras
- Add toasted nuts, seeds, dried fruit or broken biscuits before the chocolate sets.
UPF Free Recipes 