Find out exactly how to make delicious chocolate from the ground up! This abundant & creamy dark chocolate recipe is sweetened only with honey and a touch of vanilla. this healthy recipe is best for pregnant women.
Equipment
- Chocolate bar mold
- Double boiler optional; you can also use a stainless steel to astonish a saucepan
- Cutting board
- Cook’s blade for chopping any kind of add-ins
Ingredients
- 1/2 mug of cocoa butter or food-grade chocolate butter or coconut oil
- 1/3 cup pure raw honey or syrup for vegan
- 1/2 cup cacao powder or bitter chocolate powder
- 1/2 teaspoon vanilla extract
- pinch sea salt
Optional add-ins:
- Chopped almonds, cashews or peanuts
- Cut-dried cranberries
- Sea salt
Instructions
Prep: Finely cut any type of optional add-ins if you want to add them to your chocolate bars, and position them in several areas of a delicious chocolate bar mold and mildew.
Thaw: Area the cacao butter in a double boiler and start warming it by making use of an inch of water in the bottom of the boiler over medium heat. Continue to heat the cacao butter gradually up until it just melts, and then make use of a whisk to mix in the honey. As soon as the honey is included, get rid of the top of the double boiler to a warm secure surface or cooling down shelf.
Mix: Add the cacao powder, vanilla, and salt to the melted blend and blend to incorporate well. Taste your melted delicious chocolate to examine the flavor; include a little more honey, if preferred, to reach your recommended sweetness.
Mold and mildew: Place your delicious chocolate mold and mildew onto a cutting board to keep it flat as it cools, and then meticulously pour the dissolved chocolate uniformly among the mold and mildew areas until the delicious chocolate is level with the top surface of the mold. If you have any type of leftover delicious chocolate, you can line any size container with parchment paper and include the rest of the delicious chocolate to cool down.
Chill: Meticulously move the chocolate bar mold and mildew to the refrigerator and cool for at the very least 45 minutes to strengthen (keep it on the cutting board for very easy transfer.).
Enjoy: Remove the chocolate bars from the mold by gradually pulling the sides of the mold away, and afterward store your bars in the fridge in an impermeable container for ideal results. Bars will remain fresh in the fridge for as much as 2 weeks, or frozen for up to 2 months. Enjoy!
Notes
Delicious chocolate bar mold and mildew: If you do not have a mold and mildew, you can simply line a shallow baking meal with some parchment paper to make one big delicious chocolate sheet, and then damage it into items once it’s cooled.
Double boiler: If you don’t have a double boiler, simply put a stainless-steel mixing astonish pan with an inch of water in it, and warm it to the tool. When you remove the bowl, be careful as you lift it off the saucepan so that the steam below does not melt you – try to raise it off in the direction of you as opposed to off to one side.
Cacao butter: If your cacao butter is in huge chunks instead of primarily smaller pieces, chop the large pieces right into smaller-sized ones initially before you determine it, for much better accuracy. You can likewise utilize cacao butter or coconut oil; just see to it that if you utilize cocoa butter it’s a food-grade product (try to find “food quality” on the label.).
Honey/maple syrup: You can try utilizing slightly less honey or maple syrup if you like your dark chocolate much more on the bitter side as opposed to the semi-wonderful side (I would certainly recommend 1/4 mug to start). If it’s not wonderful enough when you do a taste test simply add a bit more and maintain mixing and testing.
Nutrition
- Calories: 452kcal
- Carbohydrates: 40g
- Healthy protein: 3g
- Fat: 38g
- Saturated Fat: 31g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 3g
- Sodium: 17mg
- Potassium: 238mg
- Fiber: 5g
- Sugar: 31g
- Vitamin C: 0.2 mg
- Calcium: 21mg
- Iron: 2mg