By Shannon Franz
I personally like my chocolate pretty bitter, so if a person has more of a sweet tooth, the sugar may need to be increased a little bit. Some feedback I’ve gotten is that it could be just a touch sweeter. On the flipside, if you like your chocolate outrageously bitter, decrease the amount of sugar.
This chocolate melts easily! This is not the kind of chocolate you’d want to take on a backpacking trip or leave in your car on a warmish day.
I try to keep the temp of the ingredients under 120 Degrees Fahrenheit so I don’t destroy any goodness in the raw ingredients.
Liquid will cause the chocolate to seize, so it’s important to be sure all your utensils and dishware are dry, along with making sure to wipe the bottom/sides of the double boiler before pouring the chocolate out. Also, don’t use any liquid extracts for flavoring.
- 65 g raw cacao butter, chopped into small pieces for quicker melting
- 65 g raw cacao powder (if you can find it raw – I haven’t found it very easily.)
- 2 Tbsp coconut sugar, ground as finely as possible. (I use a mortar and pestle to get it really fine. If you don’t want to bother with grinding it, the chocolate will end up having a grainy texture, but still will taste good!)
- 1 vanilla bean, slice it length-wise and scrape out the innards, composting the larger pod. Don’t use vanilla extract – the chocolate will seize. You can skip the vanilla bean if you don’t have one… just adds great flavor.
Put a small glass pie pan in the freezer (I used a 6” pie pan) – you could also use a small dinnerplate, it
would just en up being a thinner, wider chocolate bar. Gently melt the cacao butter in a double boiler over hot water (not boiling), stirring and watching the temp, keeping it under 120 degrees F. I find it works best to heat up the water (to the point where the cacao butter is around 90 to 95 degrees F) and then turn the stove off, or else the butter will heat over 120. Once the cacao butter has turned into a liquid form, stir in the cacao pow very gradually, stirring constantly and smushing any lumps until it’s really smooth. Stir in the ground sugar and vanilla innards. Take the top piece of the boiler off the bottom and be sure the bottom and sides of the pot
are wiped very clean of any water or the chocolate will seize up if it drips onto the dish that you are pouring the chocolate into. Pour the slightly-warmer-than-room-temp chocolate into the cold pie pan, scraping the sides and bottom with a spatula. (NOTE: If you’re NOT keeping the chocolate at a low temp on the stove, allow it to cool before pouring into the cold glass pan. It could crack the glass if you pour a really hot liquid into a really cold glass pan.) Place the pie pan into the freezer and freeze for about an hour. It should pry up easily once solid. Break into smaller pieces and store in the fridge.
As far as add-ins, your imagination is your only limitation!!! Some of my favorites (used separately) are: goji berries, walnuts, chunky sea salt, cayenne, cacao nibs and hemp seeds. I’ve made semi-raw peppermint patties, and semi-raw almond butter “cups” (more like layers) with this chocolate too.
Almond Butter “cups”:
Pour half of the chocolate mixture into the bottom of the 6” pan, freeze until solid. Spread raw almond butter on top of the chocolate. Pour the remaining half of the chocolate on top of the almond butter. Put back in freezer until top layer of chocolate hardens. Gently break into pieces.
I used the innards for the patties from this recipe and just replaced the premade chocolate with the homemade chocolate. https://elanaspantry.com/peppermint-patties/