HOMEMADE CHOCOLATE

We all know that with Easter, comes chocolate! It is hard to find chocolate that is low in sugar and has no soy lecithin added. Making your own chocolate is the perfect option. Not only is it fun, especially for the kiddies, but it means you can use minimal sweeteners as well as create different flavours.Homemade Chocolate

The base ingredients for this recipe are 100% chocolate and a sweetener. I like to use rice malt syrup because it has a subtle flavour and is fructose free. Honey and coconut nectar are other options. Although they do contain fructose, you won’t be using much, no where near as much found in conventional chocolate. It is important that you use a good quality chocolate, single origin are the best. If you can’t find 100%, 80%+ is the second best option, this will have a little bit of sugar though so it will be sugar once you add the sweetener.

You can add whatever ingredients you like to the chocolate and sweetener but here are some of my creations;

Ingredients

100g organic 100% chocolate

1 1/5 tbsp organic raw honey, B grade maple syrup or for fructose free use brown rice syrup syrup

Sprinkle of himalayan pink salt, or unrefined sea salt

Coconut Rough

Add 4 tbsp organic desiccated coconut

1/2 tsp organic vanilla powder

Chai

1/2 tsp organic ground cinnamon

1/4 tsp organic ground nutmeg

1/4 tsp organic ground ginger

1/4 tsp organic ground cardamon

1/2 tsp organic vanilla powder

Hazelnut 

4 tbsp activated organic hazelnuts

1/2 tsp organic vanilla powder

Berry Bliss

4 tbsp organic mulberries, or any dried berries of choice

The Lot

1 tbsp activated organic hazelnuts

1 tbsp organic dried mulberries

1 tbsp organic dried goji berries

1 tbsp organic desiccated coconut

Peanut Butter 

2 tbsp organic peanut butter

1/2 tsp organic vanilla powder

MethodHomemade Chocolate

1) Line either a baking tray or a large container with baking paper

2) Fill a medium size pot and bring to a simmer. Place another bowl on top of the pot of water, (metal ones work best but I have used ordinary ceramic bowls too) making sure that the bowl does not touch the water.

3) Once the bowl has warmed up, add the chocolate, syrup and salt and stir until completely melted.

4) Once completely melted, stir in your ingredients of choice and mix well.

To Make Chocolate Bark

Pour the mixture onto the baking paper, spread out using a knife to your desired thickness. Place in the fridge to set. The thicker it is, the longer it will take to set. I like bark with chunky ingredients to be thick, whilst the smooth ones I prefer thin.

To Make Chocolate Cups

Instead of using baking paper, line the tray with small paper liners and fill with the mixture. You can also use large ones, just don’t fill them all the way, or do, if you want a big chunk of chocolate.

To Make Easter Eggs or Bunnies 

Buy yourself some easter molds. Ones that are solid can simply have the mixture poured straight in and are ready to set. If you are using hollow molds, pour a thin layer of mixture to cover the mold, put in the fridge to set. Once set, melt a small amount of chocolate to use as a glue. Drizzle the melted chocolate on the edge of the bottom mold and gently place the top mold on top. Put back in the fridge to set. I find that the smooth chocolate combination works best for these kind of molds.

 

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