Published on April 22nd, 2011 | by andrea devon2
holyholy! Homemade Chocolates!
You can make your own homemade chocolate, which is not just good, but really, seriously kicks the pants off any store-bought brand. Sure, it’s not the tempered, correctly cooled chocolate that a true chocolatier might conjure, but it will make you very happy!
But, I must give credit where credit is due. I am big fan of Navitas Naturals, and they have the cutest chef doing videos for them. Julie Morris posted a video around valentines day about making your own chocolate using a Navitas Chocolate kit, and I thought- I could do that! So I watched the video again, guestimated the amount of the ingredients, and the results are what you see above. I realize that raw cacao butter, cacao powder, and the ‘superfoods’ listed can be very expensive, but the results are so very worth it. And though I don’t really believe that superfoods offer all those spectacular benefits touted by their creators, I do love the variety of foods on the market now. The mesquite has a smokey and slightly sweet flavor, adding a great depth to the cacao. So, if you are feeling like splurging, try the mesquite, gojiberry, & hemp chocolates, but if you are feeling a bit less luxurious, try the simple cinnamon & coconut chocolates. Either way, it will surely make your tongue dance the happy dance.
Cinnamon and Coconut Chocolates
¾ cup chopped cacao butter (see note below)
¾ cup raw cacao powder
1 tsp cinnamon
2-3 tbsp agave nectar (optional, but recommended)
½ cup shredded, toasted coconut
You will need muffin papers for candies, or parchment paper or wax paper to make a chocolate bark. If your kitchen is fancy you could use your candy mold. If you don’t want to spend the cash on cacao butter, you can substitute coconut oil, but decrease the amount to only ¼ cup coconut oil. It will yield a delicious, though decidedly different (and melty), cacao treat.
- Put the cacao butter (or coconut oil) into a large glass bowl. Melt over another bowl filled with very hot water until liquid. It’s cold at my house, so I had to use the double boiler method and keep the water boiling.
- When the cacao butter is totally melted, gently stir in the cacao powder, cinnamon, and agave, if using. Whisk until smooth, and let cool for a few minutes.
- Pour liquid chocolate in each muffin paper, just about 1/2 cm deep. Cover the tops of the chocolate with a generous amount of coconut. Alternatively, simply stir the coconut into the chocolate batter. Let cool in the fridge until solid, about five-ten minutes.
- If making a chocolate bark, lay parchment paper onto a cookie sheet or plate. Stir the coconut into the liquid chocolate and pour the chocolate batter onto the waxed paper. Place whole sheet into the fridge or freezer until firm. Break into small pieces for eating.
Mesquite, Goji berry, & Hemp Cacao Candies
¾ cup chopped cacao butter
2-3 tbsp palm sugar (see note)
¾ cup raw cacao powder
2 tbsp mesquite powder
½ cup hempseeds
¼ cup goji berries
Follow the directions listed above, but stir in 2 Tablespoons palm sugar while the cacao butter is melting. Add in the cacao and mesquite together, then stir in the goji berries. Sprinkle the hempseeds over the chocolate batter before chilling. A note: I wanted to use some palm sugar to try it out, but I didn’t love the results. I thought it would be crunchy good, but it was actually crunchy weird. If you are using it or another crystal sweetener, keep in the melted cacao butter as long as possible to melt as much as you can. I tried sprinkling it on top and it was not good. Of course we still ate them all.
You can also use your homemade chocolate to make these Nutty Chocolate Cherry Bites, which are a fun, semi-sweet treat.