Homemade chocolate is better for you because it doesn't contain things like soy lecithin and absurd amounts of sugar. It also tastes better because you're using better ingredients. I use a chocolate bar mold I bought at a craft store which is 2- 6oz bars. Cacao Ingredients often come in blocks, which I grate and store in original packaging.
Basic Recipe:
1c Cacao Butter -OR- 2-3Tbs Coconut Oil or a combination of the two
1c Cacao Powder or grated Cacao Paste (They're basically the same thing)
2-4 Tbs Honey or to taste
1 Tbs Vanilla or other extract flavor
Melt oil/butter in a double boiler. Add cacao and honey til well combined and melty. Stir in flavors and pour into mold. Chill.
*My favorite recipe is a 1:1 ratio of cocoa butter to cocoa paste. I source from nuts.com and pay $32 for 2 lbs of chocolate which comes out to ~$3 per 6oz bar which is about on par for gourmet chocolate. Flavor-wise, i love adding almond or orange extracts to my chocolate. For a harder bar, use a little less cocoa butter and a little more cocoa paste.
*Coconut oil is generally liquid at room temperature and melts almost instantly with body heat. Chocolate made with coconut oil with have similar melting points and needs to be kept cold. Cacao Butter also has a relatively low melting point, but is not liquid at room temperature.
For a chewy freezer treat, mix equal parts coconut manna (coconut butter or crème- basically finely ground coconut with some oils still added) and cacao paste with honey to sweeten and pour into individual portion sizes (like a silicone mini muffin pan) and keep in freezer. It will remain chewy straight from the freezer and makes a great treat, but I do not use it for baking/recipes.
Basic Recipe:
1c Cacao Butter -OR- 2-3Tbs Coconut Oil or a combination of the two
1c Cacao Powder or grated Cacao Paste (They're basically the same thing)
2-4 Tbs Honey or to taste
1 Tbs Vanilla or other extract flavor
Melt oil/butter in a double boiler. Add cacao and honey til well combined and melty. Stir in flavors and pour into mold. Chill.
*My favorite recipe is a 1:1 ratio of cocoa butter to cocoa paste. I source from nuts.com and pay $32 for 2 lbs of chocolate which comes out to ~$3 per 6oz bar which is about on par for gourmet chocolate. Flavor-wise, i love adding almond or orange extracts to my chocolate. For a harder bar, use a little less cocoa butter and a little more cocoa paste.
*Coconut oil is generally liquid at room temperature and melts almost instantly with body heat. Chocolate made with coconut oil with have similar melting points and needs to be kept cold. Cacao Butter also has a relatively low melting point, but is not liquid at room temperature.
For a chewy freezer treat, mix equal parts coconut manna (coconut butter or crème- basically finely ground coconut with some oils still added) and cacao paste with honey to sweeten and pour into individual portion sizes (like a silicone mini muffin pan) and keep in freezer. It will remain chewy straight from the freezer and makes a great treat, but I do not use it for baking/recipes.
No comments:
Post a Comment