MAKING CHOCOLATE FROM SCRATCH

Healthy chocolate. Chocolate that is healthy. Guilt free chocolate. Yes. This is actually a thing.

Obviously, like anything, if you eat 10kg a day, it won’t be so healthy. But you can enjoy these chocolatey treats without having to worry about adding to those blasted love handles.

This is something I’ve always wanted to do. I think the desire came when I first watched Chocolat. Or maybe it was the time I went to Cadbury World. Or perhaps it was when I enjoyed the most indulgent hot chocolate from the Lindt Cafe in Sydney. Or actually, it could have been the time I first pressed a creamy chocolate against my lips.

Basically, I love chocolate and what better activity is there for a chocolate lover?

I’ve seen a few recipes for ‘healthy chocolate’, including some amazing ones from Deliciously Ella, and it didn’t appear as hard as I imagined.

I went home for Easter this year, and this usually means extravagant chocolate cakes, sticky hot cross buns, gooey meringue nests and rich, buttery scones. However, this year I thought I’d try making chocolate.

I bought adorable Easter themed silicone moulds from Amazon, ingredients from Whole Foods Online, chucked on my apron and set to work.

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'Clean' Chocolate

  • Servings: Makes 20-25
  • Time: 2 hours
  • Difficulty: Medium
  • Print

Ingredients

  • 75g of cacao butter
  • 4 tablespoons of maple syrup
  • 3 tablespoons cacao powder
  • 1 teaspoon of almond extract (you don’t have to use this, or you can substitute for vanilla or hazelnut)
  • pinch of salt

By using cacao butter and powder, you get a very rich tasting chocolate with far more health benefits than it’s sister cocoa.

I used almond extract because I love that marzipan-ish taste, but as I say this is completely optional!

To make, place the butter in the pan and melt over a medium heat. Once it has melted, stir in the rest of the ingredients and continue stirring until the mixture begins to thicken.

(Do this on a low heat, it may take more time but I found that doing it on a higher heat may cause the mixture to split slightly as there is a matter of seconds between perfection and disaster!)

Fill the moulds and leave in the freezer for one hour.

I blended some almonds up and mixed them in half the mixture before spooning into the moulds – so half of my chocolates had some extra texture and flavour.

You can leave them in the freezer for longer and keep them in either the fridge or freezer to keep.

I unfortunately didn’t have time to take a picture of all 25 chocolates as my family chomped most of them down before I had chance #familyprobs!

And, as you can see from my pictures, I let my mixture get too hot so the maple syrup split slightly – they still tasted incredible however, so don’t be put off if yours do the same. (The eggs are sandwiched together with almond butter)

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As they weren’t quite perfect, I’m not going to cross ‘#14 Make Chocolate From Scratch’ off my bucket list just yet, but it’s progress. I will reattempt them and achieve perfection!

xox

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