Homemade chocolates

A recent chocolate extravaganza!

A recent chocolate extravaganza!

 

I started making my own chocolate years ago. It is simple. So simple your four year old can do it. In a nutshell, it has five ingredients and no heat. This is a basic chocolate candy recipe. In the next variation, we will add heavier nut butters and the stove, which gives a richer mouth feel to the chocolate. Finally, we'll discuss what to dip in your homemade chocolate!

If you want to use this recipe as a cake frosting, put it in the fridge instead of the freezer. Cool for at least three hours. Frost your also cooled cake just before serving. 

Besides the ingredients for the chocolates, you'll need them to harden on or in something in the freezer. You can buy silicon candy trays for different shapes, such as hearts and squares. For dipped nuts and fruit, freeze on a silicon mat, or use a cookie sheet covered first with parchment or wax paper so the chocolates don't stick. Muffin tins also work and benefit from being lined. 

These have no stabilizers so when they go from the freezer to room temperature, they have a small window of holding their gorgeous shapes. In other words, eat right away!

Basic Homemade Chocolate

Makes 26 pieces

Ingredients

  • ½ cup (100 g.) coconut oil at room temperature

  • ½ cup (50 g.) cacao (cocoa) powder

  • ¼ cup (30 ml.) maple syrup

  • 1 teaspoon vanilla

  • ¼ teaspoon sea salt

1. Cream the coconut oil and cacao together using a spatula. 

2. Blend in half the maple syrup; then add vanilla, cinnamon, and salt.

3. Taste. Add more maple syrup until you reach the sweetness you like.

4. PLAY! Now you add all the stuff you love. Here are some suggestions...

You could...

Roll your chocolate in coconut flakes, add in slivered almonds, sprinkle the top with seeds, slather it on macadamia nuts, add in chili peppers, add espresso powder, coat espresso beans, dip raw or roasted nuts, dip fruits like strawberries, bananas, peaches, apples, oranges, lemon peel, perhaps dip in a corner of a ginger chunk, sprinkle it with jimmies, or lavender flowers, or add mint extract, orange extract, coconut extract, rose water... 

Anything that's good with chocolate is good.

5. Fill your candy trays or cookie sheet with your chocolate creations and place in the freezer until hardened.

Peanut butter cup

Use any nut or seed spread you like. I'm using the generic peanut as an example.

Make a peanut butter cup by filling a third of the mold (or a muffin tin with a liner) with the chocolate and freeze until hard. Add a middle third of peanut butter and freeze until hard. Put on the last third, making the chocolate lid and freeze until hard! Voila!

Basic Chocolate But More Fudgeful. 

This recipe has a more familiar 'mouth-feel' for chocolate as it is richer. You'll need a small saucepan with simmering water and a glass or steel bowl that sits either just inside the saucepan rim or on top. This is what's called a Bain-marie, or a heated bath. You do this to melt the ingredients together gently and not on direct flame. 

Basic ingredients

  • ¼ cup (100 g.) coconut oil at room temperature

  • ¼ cup (100 g.) coconut butter

  • ½ cup (50 g.) cacao (cocoa) powder

  • ¼ cup (30 ml.) maple syrup

  • ½ cup almond butter

  • 1 teaspoon vanilla

  • ¼ teaspoon sea salt

1. Using a small saucepan with simmering water and a larger bowl for the ingredients, add together the coconut oil, coconut butter and cacao powder. Stir with a whisk or fork until smooth.

2. Add half of the maple syrup, and all the vanilla and sea salt, stirring until smooth.

3. Taste test. The almond butter will add some sweetness so you might not need maple syrup. 

4. Stir in the almond butter until smooth. Taste again. Add more maple syrup if needed.

5. PLAY! Add stuff, dip, roll, smother, slather, etc. Then freeze, then serve, then receive rave admiration from your loved ones, and enjoy!

Joyful coconut almond squares

Make the recipe above (Basic Chocolate But More Fudgeful) and add the following steps. 

You will also need 1 cup of shredded coconut and ½ cup (50 g.) of slivered almonds. Either hold back some of the slivered almonds for decoration or use whole almonds.

1. Stir in half of the coconut - ½ cup (50 g.) of shredded coconut and all the slivered almonds.

2. Line a container with paper and scoop in the mixture. Spread as evenly as possible, and get into the corners. Sprinkle the top with the rest of the coconut and freeze for fifteen minutes.

3. Remove from freezer and still in the container, cut the chocolate into the size squares you want. Do this while it's fudgy and not rock hard. 

4. Decorate with a slivered or whole almonds. Freeze until ready to serve.

Buzzy chocolate

Make the Basic Chocolate But More Fudgeful recipe. Stir in 1 teaspoon of instant espresso powder. You can add more if you really want the coffee flavor. Place in the freezer until semi-hard, remove, cut into squares in the container and decorate the tops with espresso beans or nuts. Place back in freezer to fully harden. 

Below is a gallery of different photos when my chef friend Tracy and I had a chocolate making party!