Easy, Healthy, Homemade Dark Chocolate
Learn how to make your own easy, healthy, homemade dark chocolate!
I have a large amount of treat recipes that call for melted
chocolate or chocolate chips or chocolate bars. Organic chocolate bars are so
expensive and it’s really hard to find good quality chocolate chips
without soy lecithin or other artificial yuckies (here’s the only brand of chocolate chips
without dairy or soy).
So this homemade chocolate is
the perfect solution! You can use this recipe to make chocolate bars, chocolate
candies or even chocolate chips.
You won’t believe how easy this
is to make! And ohmigosh, it tastes so much better than any store bought
chocolate. I can’t keep a batch of this in my house for over 5 minutes!
And
dare I even call this a healthy chocolate
recipe? Why yes, I most certainly do dare! And let me tell you why.
Chocolate
is loaded with polyphenols and antioxidants. And get this: Polyphenols have
recently been termed “lifespan essentials.” Eating foods with high polyphenol
counts can reduce risk factors for cardiovascular disease and help protect the
body from chronic disease. And the best news? Cacao
is one of nature’s richest sources of polyphenols! So much so that
chocolate even trumps the acai, pomegranate, cranberry and blueberry in
polyphenol content and antioxidant capacity. That’s the best news I’ve heard
all day 
So I
know it’s going to be really difficult, but you really need to get some more
chocolate in your diet
Oh one
more thing: Skip the refined cocoa powders like dutch processed. Yes, the dutch
processed versions taste great, but the refining chemical process removes the
healthy antioxidants. Instead opt for cocoa powders that are labeled natural or
unprocessed – these are your best, healthiest option and are abundantly filled
with healthy antioxidants. This organic natural cacao powder is
the bomb – I love this stuff so much!
Easy,
Healthy Homemade Dark Chocolate
Ingredients:
½
cup natural organic cacao powder (Find HERE)
¼
cup coconut oil, melted (Find HERE)
1-2
tablespoons pure raw honey or pure maple syrup*
½
teaspoon pure vanilla extract
pinch
of sea salt
DIRECTIONS:
Combine
all the ingredients in a small bowl and stir until well mixed and smooth. You
can pour the chocolate into candy molds to make chocolate candy, you can put
the chocolate into a cake decorator (or plastic bag with the edge cut off) and
pipe out chocolate chips or you can pour the chocolate into wax or parchment
paper and make bars. Freeze until hardened – about 30 minutes. Store the
chocolate in the fridge.
*I came
up with this based on my personal taste tests:
1
tablespoon honey = about 85% dark chocolate
1 1/2
tablespoon honey = about 73% dark chocolate
2
tablespoon honey = about 60% dark chocolate
Here’s
some of my very favorite recipes that you can use this dark chocolate:
another process home made of dark chocolate
BEAN TO BAR
RECIPES *Please note these recipes are a good starting point but you can adapt
them to your taste. However it is very important to get the total fat content
right otherwise your wet grinder may struggle to conch the chocolate thoroughly
and you may have difficulties tempering the finished chocolate as it will be
too thick. If your chocolate is too thick just add melted cocoa butter at any
stage to make it thinner (start with 2-3% on total recipe weight up to max 6%).
Ideally the total fat content should be between 42-46%. The higher the fat
content the more fluid the chocolate will be. The total fat content has been
added the recipes below as a guide. Dark Chocolate Recipes 80% Dark Chocolate:
800g roasted cocoa nibs 200g caster sugar (refined or unrefined) Total fat
content = 43.2% 75% Dark Chocolate: 650g roasted cocoa nibs 100g melted cocoa
butter 250g caster sugar (refined or unrefined) Total fat content = 45.0% 70%
Dark Chocolate: 600g roasted cocoa nibs 300g caster sugar (refined or
unrefined) 100g melted cocoa butter Total fat content = 42.4% 65% Dark
Chocolate: 500g roasted cocoa nibs 350g caster sugar (refined or unrefined)
150g melted cocoa butter Total fat content =42.0% How to calculate total fat
content on dark chocolate: Cocoa nibs contain 54% cocoa butter. To calculate
the total fat content of dark chocolate divide the percentage of cocoa nibs by
100 and multiply by 54 (e.g. 70% cocoa nibs ÷ 100 x 54 = 37.5% fat on total
recipe). Cocoa butter is 100% fat so all the cocoa butter has to be added to
the total fat content. Example: 70% Dark Chocolate: 600g roasted cocoa
nibs(600g = 60% of recipe therefore 60÷100x54=32.4% fat) 300g caster sugar (no
fat content) 100g melted cocoa butter (100g = 10% of recipe therefore fat is
10%) 32.4% + 10% = Total fat content 42.4% Milk Chocolate Recipes 40% Milk
Chocolate: 340g caster sugar (refined or unrefined) 300g melted cocoa butter
250g whole milk powder 110g roasted cocoa nibs Total fat content = 42.5% 45%
Milk Chocolate: 300g caster sugar (refined or unrefined) 300g melted cocoa
butter 250g whole milk powder 150g roasted cocoa nibs Total fat content = 44.6%
50% Milk Chocolate: 250g caster sugar (refined or unrefined) 250g melted cocoa
butter 250g whole milk powder 250g roasted cocoa nibs Total fat content = 45.0%
How to calculate total fat content on milk chocolate: Cocoa nibs contain 54%
cocoa butter. To calculate the total fat content of milk chocolate divide the
percentage of cocoa nibs by 100 and multiply by 54 (e.g. 15% cocoa nibs ÷ 100 x
54 = 8.1% fat on total recipe). Cocoa butter is 100% fat so all the cocoa
butter has to be added to the total fat content. Whole milk powder contains 26%
fat so 25% (250g) whole milk powder ÷ 100 x 26 = 6.5% fat. Example: 45% Milk
Chocolate: 300g caster sugar (no fat content) 300g melted cocoa butter (300g =
30% of recipe therefore 30% total fat) 250g whole milk powder (250g = 25% of
recipe therefore 25÷100x26=6.5% fat) 150g roasted cocoa nibs (150g = 15% of
recipe therefore 15÷100x54=8.1% fat) Total fat content = 45.0% White Chocolate
Recipe: 34% White Chocolate: 350g caster sugar (refined or unrefined) 350g
melted cocoa butter 300g whole milk powder Total fat content = 42.8%
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