It’s no secret that I love making my own chocolate. The secret is to buy good organic, fairly traded ingredients and make it with love.
Most people who haven’t created this delectable treat before assume that it’s complicated. Once you know how you’ll see that it is really easy. Not only that, you’ll find that you can create it consciously, infusing your love into it, making it taste absolutely delicious. So, if you love chocolate, as many people do, then be sure that you eat really healthy chocolate for a high vibrational and nourishing treat.
My basic chocolate recipe includes:
- raw cocoa butter
- raw cocoa powder
- coconut nectar (coconut sugar)
- high quality vanilla extract
These items are available at any good health food store or by mail order in most countries.
Here are some helpful links to get you started…
USA Chocolate Making Ingredients:
UK Chocolate Making Ingredients:
Super quick guide to making your own chocolate at home (under 90 seconds)…
Extended chocolate making guide (13 minutes)
Here’s an easy recipe…
- 50g raw cocoa butter
- 50g raw cocoa powder
- 3 tablespoons raw coconut sugar
- 1 teaspoon vanilla extract (water based)
- ‘Shave’ the solid cocoa butter with a sharp knife or grater. Shaving is just really thin slicing that makes the cocoa butter crumble. The finer you can get it, the easier it will be to melt. You can leave it in big chunks if you like, but be prepared to wait a while for it to melt.
- Melt the cocoa butter. You can do this by leaving it in a warm place in a heat proof glass bowl by a fire or directly above a hot radiator. It melts at 34˚C. The idea is to melt it, rather than cook it, maintaining its ‘un-cookedness’. If you don’t have a gentle heat source then use a hob or stove. Put the cocoa butter in a small, oven proof, glass bowl and then put that bowl in a pan containing an inch or so of really hot water. Keep the hob/stove burning on a low heat. The heat will then transfer through the bowl, enough to melt the cocoa butter. Give it frequent stirs to assist the melting process. Don’t keep it on the heat any longer than it takes to melt it.
- The best time to use it is when it has just melted. If it is too hot, then it takes longer to cool down and the coconut sugar will sink to the bottom of the chocolate when added.
- Add the coconut sugar and vanilla extract to the melting cocoa butter during step two. The melting cocoa butter and vanilla will help to soften and dissolve the sugar. (Note: if you vanilla extract isn’t water based then add 1/4 teaspoon of water – which will help to dissolve the coconut sugar).
- When the cocoa butter has finally melted, mix in the cocoa powder and any other remaining ingredients.
- Spoon into chocolate mould with a teaspoon OR line a small shallow container with parchment paper and make a bar.
- Chill in the freezer for 20 minutes or in the fridge for 45 minutes and then pop out of the container and enjoy.