Healthy Home Made Chocolate

by | Nov 8, 2015 | 1 comment

Make your own chocolate that is good for you! It's so quick and easy using our new Cacao Melts

Yields1 ServingDifficultyBeginner
Stove Top Method
1

Use a double boiler for this recipe. If you don’t have a double-boiler then you can place a stainless steel bowl over a saucepan of boiling water (make sure the water does not come right up to the bowl).

2

Boil water in the saucepan. Place double boiler or bowl over the top.

3

Add all ingredients together and stir for 20 minutes or until the sugar has melted.

4

For different variations as above, simply add your favourite food or oil at the end and stir through before placing in mould or dish to set.

5

Please note – The ideal temperature is 37 degrees, if you have a cooking thermometer then place this in the double boiler to maintain an ideal temperature.

Thermomix Method
6

Place sugar and salt in TM bowl and grind on speed 10 - 1minute.

7

Place cacao melts in TM bowl grind 10 seconds speed 5, scrape down sides and lid.

8

Add coconut oil and mix for 4 seconds on speed 4.

9

Cook at 37C speed 3, 20 minutes

10

Place in moulds or make a slab in a rectangle baking dish lined with baking paper, place in fridge to set.

Variations
11

Kaffir Lime Chocolate - add 4 dried kaffir leaves into the mix, then remove and add 2 drops of lime essential oil before pouring into mould.

12

Peppermint chocolate - stir in 3 drops of Twenty8's peppermint essential oil at step 3 of method

13

Cherry Ripe - add 1/4 cup goji berries, 1/4 cup dried berries (cranberries, blueberries act…) and 1/4 cup desiccated coconut at step 3 of method

14

Nut Crunch Chocolate - Place 1 cup of chopped mixed nuts and add at step 3 of method.

15

Ginger Chocolate - place 1/2 cup of chopped crystalised ginger at step 3 of method or if you would like to use fresh ginger place 1 inch of peeled, fresh ginger in the bowl at step 3 of the method

16

Chili Chocolate - 1 tsp of chili flakes added at step 3 of the method, if you want it hotter add more.

17

Berry Chocolate - If you have moulds place one blueberry in each mould and cover with the chocolate at step 3 of the method. You can use any berry it all depends on the size of the berry and the size of the mould.

18

Orange Chocolate - 3 drops of Twenty8's orange essential oil added at step 3 of the method, you can also 1/2 cup of homemade orange marmalade at step 3 for extra taste.

19

Fruit Chocolate - Any fruit, peeled and cut and cold then dip them in the chocolate, covering the whole fruit, place on a baking tray covered in baking paper, place in fridge and watch them become a favourite at any dinner party, if you can get them on the table before the kids find them in the fridge.

20

Fruit and Nut - Add 1/4 cup oil free sultanas and 1/4 cup of chopped nuts at step 3

21

Coffee Chocolate - Add 1/2 cup of slightly chopped roasted organic coffee beans at step 3 of method.

22

Walnut chocolate - If you have moulds place 1/2 a walnut into the mould and cover with the chocolate at step 3 of the method. If you have larger moulds put the whole walnut in. My favourite.

23

Rum and Raisin Chocolate - soak 1/2 cup of sultanas in 2 Tbsp rum, add at step 4 of the method but make sure you put your blade on reverse speed, otherwise you will lose all the rum out of the sultanas.

24

Coconut Rough Chocolate - my brothers favourite. Add 1 cup of organic desiccated coconut at step 3 of the method.

[cooked-sharing]

Directions

Stove Top Method
1

Use a double boiler for this recipe. If you don’t have a double-boiler then you can place a stainless steel bowl over a saucepan of boiling water (make sure the water does not come right up to the bowl).

2

Boil water in the saucepan. Place double boiler or bowl over the top.

3

Add all ingredients together and stir for 20 minutes or until the sugar has melted.

4

For different variations as above, simply add your favourite food or oil at the end and stir through before placing in mould or dish to set.

5

Please note – The ideal temperature is 37 degrees, if you have a cooking thermometer then place this in the double boiler to maintain an ideal temperature.

Thermomix Method
6

Place sugar and salt in TM bowl and grind on speed 10 - 1minute.

7

Place cacao melts in TM bowl grind 10 seconds speed 5, scrape down sides and lid.

8

Add coconut oil and mix for 4 seconds on speed 4.

9

Cook at 37C speed 3, 20 minutes

10

Place in moulds or make a slab in a rectangle baking dish lined with baking paper, place in fridge to set.

Variations
11

Kaffir Lime Chocolate - add 4 dried kaffir leaves into the mix, then remove and add 2 drops of lime essential oil before pouring into mould.

12

Peppermint chocolate - stir in 3 drops of Twenty8's peppermint essential oil at step 3 of method

13

Cherry Ripe - add 1/4 cup goji berries, 1/4 cup dried berries (cranberries, blueberries act…) and 1/4 cup desiccated coconut at step 3 of method

14

Nut Crunch Chocolate - Place 1 cup of chopped mixed nuts and add at step 3 of method.

15

Ginger Chocolate - place 1/2 cup of chopped crystalised ginger at step 3 of method or if you would like to use fresh ginger place 1 inch of peeled, fresh ginger in the bowl at step 3 of the method

16

Chili Chocolate - 1 tsp of chili flakes added at step 3 of the method, if you want it hotter add more.

17

Berry Chocolate - If you have moulds place one blueberry in each mould and cover with the chocolate at step 3 of the method. You can use any berry it all depends on the size of the berry and the size of the mould.

18

Orange Chocolate - 3 drops of Twenty8's orange essential oil added at step 3 of the method, you can also 1/2 cup of homemade orange marmalade at step 3 for extra taste.

19

Fruit Chocolate - Any fruit, peeled and cut and cold then dip them in the chocolate, covering the whole fruit, place on a baking tray covered in baking paper, place in fridge and watch them become a favourite at any dinner party, if you can get them on the table before the kids find them in the fridge.

20

Fruit and Nut - Add 1/4 cup oil free sultanas and 1/4 cup of chopped nuts at step 3

21

Coffee Chocolate - Add 1/2 cup of slightly chopped roasted organic coffee beans at step 3 of method.

22

Walnut chocolate - If you have moulds place 1/2 a walnut into the mould and cover with the chocolate at step 3 of the method. If you have larger moulds put the whole walnut in. My favourite.

23

Rum and Raisin Chocolate - soak 1/2 cup of sultanas in 2 Tbsp rum, add at step 4 of the method but make sure you put your blade on reverse speed, otherwise you will lose all the rum out of the sultanas.

24

Coconut Rough Chocolate - my brothers favourite. Add 1 cup of organic desiccated coconut at step 3 of the method.

Healthy Home Made Chocolate
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1 Comment

  1. Bec

    This is the BEST chocolate EVER!!!! So yummy and fun to add different flavour combinations. Y U M !

    Reply

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