What if . . . you have yet to taste the best chocolate you have ever had? And what if the only thing between you and that chocolate were a few pantry items, a candy mold, and a chocolate-splattered kitchen counter? What I’m sayin’ is, you, yes YOU are totally capable of making your own fresh chocolates! Insert: all the heart, and dancing, and other happy emojis!!!
I did all the messy recipe testing for you, so go on and empower yourself to this embark on this easy and fun project. Fact: it will leave you with a kitchen full of antioxidant-rich, velvety, indulgent dark chocolate pieces that will add some smiles to these cold dark days of winter.
Oh, and did I mention, these delights are free of soy, dairy, nuts, sugar, emulsifiers, and all that other bad shit! They are also stable at room temperature, although I must cleverly hide them in remote regions of the fridge to avoid a daily chocolate binge. Yes, THIS chocolate is THAT delicious.
Enough chit chat; let’s do this thing my fellow chocolatiers!
Swoon-Worthy Homemade Dark Chocolates
1/3 c melted cacao butter
1/3 c melted coconut oil
3 tbsp warm maple syrup
3/4 c sifted cacao powder
1/4 tsp Himalayan sea salt
1/2 tsp vanilla extract or vanilla bean paste
Method (Best done in a warm kitchen, or have the bowl on the stove of a pre-heated oven to ensure the cacao butter stays liquid):
Melt the first 3 ingredients together in a small sauce pan over very low heat.
Once melted, pour into a large bowl, add the salt and vanilla, and give it a good whisk.
Gradually add the cacao powder, whisking to incorporate.
Pour into candy molds, or spread an even layer on a waxed paper lined shallow dish. Refrigerate or freeze until solid.
Invert the mold and pop out the candies. Alternatively, remove the waxed paper from the chocolate, and break or cut into pieces.
Eat until chocolate craving is satisfied. Extra delicious with red wine, and shared with a friend.