Homemade Dark Chocolate
Homemade Dark Chocolate
Best homemade dark chocolate recipe!
Homemade Dark Chocolate
Homemade Dark Chocolate
Best homemade dark chocolate recipe!
Servings Prep Time
15-18small chocolates 5-10minutes
Cook Time Passive Time
5-10minutes 20minutes
Servings Prep Time
15-18small chocolates 5-10minutes
Cook Time Passive Time
5-10minutes 20minutes
Ingredients
  • 50grams Cocoa Butter
  • 50grams Dutch Processed Cocoa Powder1/4 cup
  • 1.5tbsp Honey/Maple Sryupadd extra 1 tbsp for sweeter chocolate
  • 2-3tbsp Chopped CranberriesBlueberries or Raisins
  • 10-15 Toasted Almonds
Instructions
  1. Prepare a double boiler by heating water in a pot. Place a glass bowl on top of it in such a way that it doesn’t come in contact with the water directly.
  2. Add grated/finely chopped cocoa butter into the glass bowl. It helps melt it faster and evenly.
  3. Keep whisking the cocoa butter until it is completely liquid. Remove it from heat.
  4. Let the cocoa butter mixture cool down for a couple of minutes.
  5. Sieve in the cocoa powder.
  6. Whisk it well making sure there are no lumps.
  7. Now add the honey. Whisk the mixture as fast and quick as you can for a couple of minutes. The mixture will seize and can split if not whisked properly.
  8. The mixture should be silky smooth.
  9. Pour the mixture into silicone chocolate moulds. I found that the chocolate blooms well in silicon, rather than in plastic.
  10. If you are using dry fruits and nuts, add them in and cover up with some more chocolate mixture.
  11. Put them in the freezer for 20 mins or in the fridge for an hour.
  12. The chocolate can be unmoulded very easily.
  13. Store the chocolate in an air tight container in fridge for longer shelf life. The chocolate stays well at room temperature if it not too humid.