I have had major chocolate cravings lately; but since committing to reduce our waste, I have been hesitant to pick up a pre-packaged bar. Plus, I have all of the ingredients on hand to make my own. Since it is difficult to find chocolate without refined sugar -- & raw chocolate is expensive -- I have made my own in the past. This time I paid closer attention to ratios & measurements, so I could give you better directions.
I have heard equal parts (by weight) of fat : chocolate : sweetener is a good place to start. Now that I have a kitchen scale, I put it to test. This batch is decadent, smooth, & even better than our first, though I am pretty sure I used less sweetener than the "key ratio" suggests.
I like my chocolate dark.
Next time, I think I will cover Faith's coconut treats with the homemade chocolate. I mention below the sea salt is optional, but I really love how it plays on the chocolate & makes the rich flavors sort of burst in your mouth.
- 2 oz coconut butter/oil
- 1 oz cacao butter*, shaved or chopped into small pieces
- 3 oz cacao powder** (~1 cup)
- local, wildflower honey or other sweetener, to taste
- 2 substantial dashes of sea salt (optional)
Using a *double broiler, slowly melt the coconut & cacao butter together, stirring often. Once melted slowly add the cacao powder, whisking constantly to avoid lumps. Once the cacao powder is incorporated smoothly, add honey. Continue to whisk, taste & add honey until it meets your preference (I added ~3 separate long squeezes; I doubt it was 3 ounces). Stir in the sea salt. Remove from heat & carefully pour or spoon into **molds & place in the freezer to harden. Store in freezer.
*I like including cacao butter; I think it lends a more authentic texture. However, you can use all parts coconut oil instead. I still have my cacao butter & powder on hand from Green Planet Paradise. I ordered it online, but found out it is from Sedona, which is only about 40 miles from here. I am going to find out if they have a store front I can buy from directly. They plant a tree for every pound of cacao you buy. That's two trees for me.
**You can also use unsweetened cocoa (though the nutritional content is lower) or carob powder, if you do not have cacao. Carob will change the flavor more dramatically. My 1 cup equivalent is an estimate, since I measured by weight using my scale.
*You can make your own double broiler by setting a glass container in or over a pot of simmering water. You can also melt your butters in the microwave or directly over heat in a small pot; watch it carefully & stir often to avoid burning.
**I do not have candy molds but use silicon muffin cups instead. I filled 10 cups with 2 Tablespoons each (~1/2-inch thick) + 2 cups with only 1 Tablespoon each for thinner chocolates (photographed above). If you want all thinner chocolates, simply halve the above recipe or use more baking molds. You could also try spreading it over parchment paper in a rimmed dish to make a thin sheet of chocolate to break apart after it freezes, sort of like bark.
Enjoy & let me know if you try it!