Make your own chocolate that is good for you! It's so quick and easy using our new Cacao Melts
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).
Boil water in the saucepan. Place double boiler or bowl over the top.
Add all ingredients together and stir for 20 minutes or until the sugar has melted.
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.
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.
Place sugar and salt in TM bowl and grind on speed 10 - 1minute.
Place cacao melts in TM bowl grind 10 seconds speed 5, scrape down sides and lid.
Add coconut oil and mix for 4 seconds on speed 4.
Cook at 37C speed 3, 20 minutes
Place in moulds or make a slab in a rectangle baking dish lined with baking paper, place in fridge to set.
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.
Peppermint chocolate - stir in 3 drops of Twenty8's peppermint essential oil at step 3 of method
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
Nut Crunch Chocolate - Place 1 cup of chopped mixed nuts and add at step 3 of method.
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
Chili Chocolate - 1 tsp of chili flakes added at step 3 of the method, if you want it hotter add more.
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.
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.
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.
Fruit and Nut - Add 1/4 cup oil free sultanas and 1/4 cup of chopped nuts at step 3
Coffee Chocolate - Add 1/2 cup of slightly chopped roasted organic coffee beans at step 3 of method.
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.
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.
Coconut Rough Chocolate - my brothers favourite. Add 1 cup of organic desiccated coconut at step 3 of the method.