Imagine this – I started to write a post (on my smartphone) about the trials and errors I have recently encountered on my chocolate making journey.
The beauty of 21st century living is that everything can be done on the move and so smartphone in hand, bum on train seat, I tapped away on what was to be this blog post. I got halfway through, saved and low and behold my smartphone (which to be fair had been on its way out) expired and the post which I had been writing hadn’t backed up. Like I said, the joys of 21st century living. So here you have a new and improved version about my latest chocolate making adventure.
I’m no expert but homemade chocolate is no longer a novelty for me – I can now effortlessly whip up a batch of deliciously yummy chocolates in less than 10 mins minus the chilling time. Whilst a fan of using coconut oil when chocolate making, after some research I realised that my chocolates could be even yummier if I followed a more conventional route and added ingredients to help stabilise the mixture once chilled. In my experience, once removed from the fridge, coconut oil based chocolates just melt and although Paleo diet friendly, the texture is just not what I am used to.
So what did I find? It seems as though people who make their own chocolate tend to include one or two staple ingredients into their mix – milk powder or cocoa butter. Let’s talk about both – milk powder is a basically a ‘no’ for a number of reasons. I’m a fan of dark chocolate and milk powder is simply not to my liking. I’ve seriously reduced the amount of added milk in my diet and simply would prefer not to include it.
Next – cocoa butter. When I think of cocoa butter this image springs to mind.
As a child growing up, this was almost always in the bathroom and was used as a body moisturiser to, as it says on the bottle ‘soften, smoove and relieve dry skin’. So imagine my surprise when I realised that cocoa butter (not this exact one of course) is a key ingredient in chocolate making. Since investing in a tub of the edible stuff, here is how I’ve use it.
- 3 tbsp organic cacao butter
- 3 tbsp organic cacao powder
- 1 tbsp agave syrup
- 1 handful of raisins (optional)
- 1 handful of puffed rice (optional)
- Melt the cacao butter – I use a glass bowl submerged in bowling water and stir until melted
- Remove from the heat and add the cacao powder and agave syrup, mixing well
- Add the remaining ingredients and pour into a silicon mould
- Refrigerate for at least 30 mins
So simple, healthy and yummy! The texture is like shop bought chocolate – I just need to work on the added flavours.
Have you tried chocolate making and what have your results been like?