homemade chocolate

There is something very satisfying about making your own homemade chocolate .

Not only can it be better than most store bought chocolate in terms of flavor, but you are also in control of using the finest ingredients.

This recipe for vegan chocolate bars is a great way to have some fun making a product we all take for granted.

Using raw cacao products is also a healthier way to make real chocolate.

What is the difference between real and “fake” chocolate?

Cacao butter.

cacao butter / cocoa butterIf you have ever read the ingredient list on a chocolate bar you no doubt have seen the addition of fats like coconut or palm oil instead of pure, raw cacao butter.

It’s the cacao butter which is eventually made into chocolate. After the drying and roasting process of the cacao beans, about 54% of the cacao nibs are cacao butter, a vegetable fat. This is what gives chocolate its silky, melt in your mouth quality.

No other type of fat can replicate the quality of raw cacao butter and none are as healthy.

This recipe is meant to get you started in making your own chocolate. After mastering these steps, which is much easier than you probably imagine, feel free to experiment with different flavors and add nuts, fruit or other additions.

Homemade chocolate Ingredients:

Makes three 50 g (1.76 ounces) bars
80g (3.17 ounces) cocoa nibs (cacao nibs)
40g (1.41 ounces) or 1/3 cup (icing) powdered sugar
30g (1.05 ounces) cocoa butter (cacao butter)

You can find the  Chocolate ingredients | DIY chocolate Kit for this recipe here

Instructions:

Use a blender or food processor to make the cocoa paste as fine as you can.

While the paste is blending, gently melt the cacao butter by placing it in a bow over some hot water.

Slowly add the melted cacao butter into the blender and continue to blend until it is incorporated.

Temper the Chocolate

Once the paste is finely blended it is time to temper.

What is the difference between tempering and melting your chocolate?

If you just melt it and then leave it at room temperature it doesn’t set.

Tempering chocolate is needed to guarantee it has the perfect hardness, shrinking properties and gloss after you have processed it in your end product. You achieve that by bringing the chocolate up to the right temperature so that the cocoa butter present in it crystallizes into the right molecular form

For this recipe, we are going to use Tabling tempering

Homemade chocolateMelt your chocolate over a pan of simmering water, make sure the bottom of the bowl doesn´t come in contact with the water.

Once is completely melted at 113 °F (45 °C) lower the temperature to 90 °F (32  °C) poor 2/3 of the chocolate into a cool surface, stone or marble works fine for this.

It is very important to take your time with this process. Try to not rush it and do things slowly.

Homemade chocolateSpread out the chocolate to cool it down and the bring it back into the middle so we keep all of the chocolate at the same temperature all the way through. Don’t let the edges to cool down. The working temperature in the table should be 80 °F (27 °C)

Keep working the edges back into the middle over and over.

 

Homemade chocolate

As you work the chocolate, you will notice that it becomes less runny and begins to thicken.

When ribbons start to form when you scrape the chocolate back to the middle, then it is ready for the next step.

It is time to add in the ⅓ of the chocolate that had been kept in reserve. Stir this for another one to two minutes while trying to keep it at a 90 degree temperature.

The chocolate is now ready for the mold.

Pour it in the mold and allow it to set for 30 minutes.

By this point your chocolate will look and feel like a bar that you would buy at the store.

The only thing left to do at this point is eat and enjoy!

If you have made this recipe, go ahead and post it in your favorite Facebook group or Instagram account. Tag it with #rainforestflavor and then link it back here in the comment section!

Post your creation in our favorite Facebook group

 

17May
2018
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8 Comments

  1. by Annah Mendes May 20, 2018 10:55 pm

    Is there another way tampering can be done apart from the procedure you have highlighted. This looks quite interesting!

    • by Andres Paredes May 21, 2018 3:10 pm

      You can also try by Adding Chocolate Solids (Seeding), with this method the fats in the melted chocolate are encouraged to form the same kind of crystals as those in the tempered chocolate. The drawback of this method is that you no longer control what is in your chocolate.

  2. by Kristin Armstrong May 20, 2018 2:06 pm

    Can i replace cocoa butter with vegetable oil?

    • by Andres Paredes May 20, 2018 10:09 pm

      No you can’t.. If you want to make real chocolate, you must use cocoa butter, This is what gives chocolate its silky, melt in your mouth quality.

  3. by Pauline Long May 19, 2018 10:56 am

    If this is how people make milk and dark chocolate, then how is white chocolate made?

    • by Andres Paredes May 20, 2018 10:01 pm

      White chocolate (at least a majority of it) isn’t actually chocolate. It’s made with vanilla. Coconut butter palm butter sugar and milk. HOWEVER some gourmet white chocolates are “real” in the sense they use sugar milk and vanilla like the other recipe. But they use cocoabutter hope that helps.

  4. by Elaine Arnold May 17, 2018 3:35 pm

    Can I use a microwave to melt the chocolate?

    • by Andres Paredes May 20, 2018 10:36 pm

      I wouldn’t use a microwave because is difficult to control the tempering temperature

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